Grilled Asada Beef with Charred Salsa Verde
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 recipe, ready in about 35 minutes, pairs flank steak, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1.5 pounds flank steak
- 1/4 cup orange juice
- 2 tbsp lime juice
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 6 large tomatillos, husked and quartered
- 1 jalapeño, stemmed
- 1 small white onion, quartered
- 1/4 cup fresh cilantro leaves
- 1/4 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Asada Beef with Charred Salsa Verde?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
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.
