Grilled Asada Steak with Charred Salsa Verde

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

Juicy grilled asada steak served with a smoky charred salsa verde that brings vibrant flavors and a hint of heat. This mexican-inspired bbq & smoked ready in about 35 minutes blends pounds flank steak, olive oil, minced garlic cloves 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: Combine 1.5 pounds flank steak, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 2 tbsp fresh lime juice, 1.5 tsp salt, and 1 tsp black pepper in a bowl. Marinate for at least 1 hour at room temperature to tenderize and infuse flavor.
  2. Step 2: Preheat grill to high heat (about 500°F). Place 6 husked tomatillos, 2 whole jalapeño peppers, and 1 small quartered white onion directly on the grill grates. Grill for 8-10 minutes, turning occasionally, until edges are charred and softened.
  3. Step 3: Transfer grilled vegetables to a blender, add 1/2 cup chopped fresh cilantro and 1/4 cup water. Blend until smooth, adjusting salt to taste for the salsa verde.
  4. Step 4: Remove steak from marinade and grill over direct heat for 4-5 minutes per side for medium-rare, letting it develop a charred crust while remaining juicy inside.
  5. Step 5: Let steak rest for 5 minutes, then thinly slice against the grain. Serve topped with generous spoonfuls of the charred salsa verde.

Frequently asked questions

How long does Grilled Asada Steak 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 Steak 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 Steak 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 Steak 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 Steak with Charred Salsa Verde?

Mexican bbq & smoked 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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