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Carne Asada

  • Yields: 4-6 Servings
  • Cook time: 20 minutes
  • Prep time: 2 h


  • 2 limes juiced
  • 6 cloves garlic smashed
  • 1/2 cup OJ
  • 1 cup chopped cilantro
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 1 Serrano pepper minced
  • 1 tablespoon white vinegar
  • 1/2 cup Worcestershire
  • 1/2 cup dark Mexican beer
  • 2 pounds flank steak
  • 1 cup kosher salt
  • 1 tablespoon course black pepper
  • 2 teaspoons granulated garlic
  • 1 yellow squash cut in half moons
  • 2 green zucchini cut in half moons
  • 1/2 red onion quartered


  1. First, blend up ingredients for marinade. Put flank steak in large storage bag with marinade and marinate for 2-24 hours.
  2. To begin cooking the steak, fire up the charcoal grill using Kingsford charcoal and heat to 375°F.
  3. Heat cast iron with 2 tablespoons of olive prior to grilling steak.
  4. Add veggies to the cast iron skillet at the time of putting steak on the grill, and season with rub mix.
  5. Next, remove steak from marinade and lightly season with rub. Proceed to grill each side of the steak for 5-7 minutes.
  6. Remove veggies while steak is finishing.
  7. Rest meat 5 minutes. Cut against the grains and serve with veggies.

For safe meat preparation, reference the USDA website.

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