Carne Asada Con Chile Verde

Carne Asada con Chile Verde combines the rich, smoky flavors of grilled beef with a vibrant, tangy, and spicy green chile sauce. The beef is marinated and grilled to perfection, while the chile verde sauce is made with roasted tomatillos, green chiles, and aromatic spices for a mouthwatering dish. This recipe is perfect for serving with warm tortillas, rice, and beans, or even on tacos.

Here’s how you can make Carne Asada con Chile Verde at home:

Ingredients:

For the Carne Asada:

2 lbs flank steak or skirt steak (or any cut suitable for grilling)
3 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
1/4 cup lime juice (about 2 limes)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 jalapeño, minced (optional for extra heat)

For the Chile Verde Sauce:

8-10 tomatillos, husked and rinsed
2-3 serrano peppers (or jalapeños, depending on heat preference)
1 medium onion, quartered
4 cloves garlic, unpeeled
1 tablespoon olive oil
1 cup chicken broth (or vegetable broth for a lighter option)
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano (preferably Mexican oregano)
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime

For Serving:

Corn or flour tortillas
Sliced radishes, for garnish (optional)
Sliced avocado, for garnish (optional)
Chopped onions and cilantro for garnish (optional)

Instructions:

1. Marinate the Carne Asada:

In a medium bowl, combine the minced garlic, cilantro, olive oil, lime juice, cumin, chili powder, paprika, black pepper, salt, and minced jalapeño (if using).
Place the flank or skirt steak in a large resealable plastic bag or shallow dish and pour the marinade over the meat. Seal the bag or cover the dish, making sure the meat is well-coated.
Refrigerate and marinate the steak for at least 1-2 hours, or up to overnight for the best flavor.

2. Prepare the Chile Verde Sauce:

Roast the Vegetables:
- Preheat your oven to 425°F (220°C). Place the tomatillos, serrano peppers, onion quarters, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat.
- Roast the vegetables for about 20-25 minutes, or until the tomatillos are soft and lightly charred, and the peppers are blistered. Flip the peppers and onions halfway through for even roasting.
Blend the Sauce:
- Once the vegetables are roasted, allow them to cool slightly. Peel the garlic cloves.
- Add the roasted tomatillos, peppers, onion, garlic, and chicken broth to a blender or food processor. Add cumin, oregano, salt, and pepper to taste.
- Blend until smooth. Taste and adjust seasoning if needed, adding more salt or lime juice for tang.
Simmer the Sauce:
- In a medium saucepan, heat the blended sauce over medium heat. Bring it to a gentle simmer and cook for 5-7 minutes to thicken and develop the flavors.
- Add chopped fresh cilantro to the sauce and stir. Keep warm on low heat while you cook the carne asada.

3. Grill the Carne Asada:

Preheat your grill or grill pan to high heat. Remove the steak from the marinade and let any excess drip off.
Grill the steak for 3-5 minutes per side for medium-rare, or longer if you prefer it more well-done. Flank steak and skirt steak cook quickly, so watch carefully to avoid overcooking.
Once the steak is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes before slicing.

4. Slice and Serve:

Slice the carne asada against the grain into thin strips. Serve the grilled carne asada with a generous spoonful of the warm chile verde sauce poured over the top.

5. Optional Garnishes:

Serve with warm tortillas for tacos, or alongside rice and beans. Garnish with sliced radishes, avocado slices, and chopped onions and cilantro, if desired.
A squeeze of lime over the top adds a nice zesty finish.

Tips for Success:

Meat Choice: Flank steak, skirt steak, or even ribeye works well for carne asada. Just make sure it’s a cut that benefits from quick grilling and can be sliced thinly.
Roasting the Tomatillos: Tomatillos are key to the tangy flavor in chile verde. Roasting them brings out their natural sweetness and gives the sauce a deeper flavor.
Adjusting the Heat: If you prefer a milder sauce, reduce the number of serrano peppers or swap them out for less spicy chiles like poblano or Anaheim.
Make Ahead: Both the carne asada and chile verde sauce can be prepared ahead of time. Marinate the meat the day before and refrigerate the sauce for up to 3 days.

Serving Suggestions:

Tacos: Serve the carne asada in warm corn tortillas, topped with chile verde sauce, and garnished with cilantro, onions, and a squeeze of lime.
Bowl: For a heartier meal, serve the carne asada and chile verde over a bed of rice with beans and some grilled vegetables.
Side Dishes: Pair this dish with Mexican street corn (elote), refried beans, or Mexican rice for a complete meal.

Enjoy your Carne Asada con Chile Verde — a flavorful and satisfying dish with smoky grilled beef and a spicy, tangy sauce! 🌮🌶