Grilled Asada Beef with Charred Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled asada beef marinated in a tangy citrus spice blend, served with a smoky charred salsa verde that complements the meat perfectly. This mexican-inspired beef ready in about 35 minutes blends pounds flank steak, orange juice, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1.5 pounds flank steak, 1/4 cup orange juice, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss the steak in the marinade, cover, and refrigerate for at least 2 hours.
  2. Step 2: Meanwhile, preheat a grill or grill pan to medium-high heat. Place 6 quartered tomatillos, 1 stemmed jalapeño, and 1 quartered small white onion directly on the grill. Char them for about 5 minutes per side until blackened and softened.
  3. Step 3: Transfer the grilled vegetables to a blender, add 1/4 cup water and 1/4 cup fresh cilantro leaves, and blend until smooth but still slightly chunky. Season with salt to taste for the salsa verde.
  4. Step 4: Remove the steak from the marinade and grill over medium-high heat for 4-5 minutes per side for medium-rare, or longer to desired doneness. Let the steak rest for 5 minutes, then slice thinly against the grain.
  5. Step 5: Serve the sliced asada beef topped with the smoky salsa verde alongside warm tortillas or rice and beans.

Frequently asked questions

How long does Grilled Asada Beef with Charred Salsa Verde take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Asada Beef with Charred Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Asada Beef with Charred Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Asada Beef with Charred Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Asada Beef with Charred Salsa Verde?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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