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Easy carne asada with grilled vegetables

Recipe by:Owner Christy Vega Fowler
Casa Vega, Sherman Oaks


  • Carne asada
    4 (8-oz.) flank steaks
    1/4 cup canola oil
    1/2 tsp. dried oregano
    1/2 tsp. black pepper
    1/2 tsp. cumin
    1/2 tsp. paprika
    1/2 tsp. kosher salt
    1 tsp. minced garlic
    1 tsp. Worcestershire sauce
    2 limes (1 juiced and 1 cut into wedges)
  • Grilled vegetables
    2 red bell peppers, quartered
    1 yellow onion, cut into extra-thick slices
    1 tsp. canola oil
    Kosher salt, to taste


For carne asada: Combine oil, seasonings, garlic, Worcestershire sauce and lime juice in a large mixing bowl and whisk to create A marinade. Add steaks and coat evenly with marinade. Let marinate for at least 20 minutes or, if time permits, overnight.

On a heated grill or grill plate, cook steaks for 3 or 4 minutes or until seared with grill marks. Flip steaks and cook to desired temperature, approximately 3 minutes for medium rare. Remove steaks from grill and let rest. Slice steaks against the grain. Serve with grilled vegetables, corn tortillas, guacamole, salsa and a lime wedge.

For grilled vegetables: Toss vegetables in oil, sprinkle with salt and grill over medium heat until tender.

Serves 4


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