This is my absolute favorite way to eat a steak and I look for any excuse to make it. It’s so flavorful and so tender and juicy. A rank Chipotle craving gives me the perfect reason to heat up my broiler, throw on my sombrero and make carne asada.

Pair this steak with the Tomatillo Avocado Salsa and you’ll have a ridiculously slammin meal!

I like to make the marinade the night before and then it only takes minutes to cook the steak when you need it. I also like to saute a bunch of veggies (peppers, onions, mushrooms and zucchini) in a hot, oil filled skillet while the steak is broiling to round out the meal. And of course, I pour the Tomatillo Avocado Salsa all over the whole plate.

Broiling a flank steak gives me consistent perfect results with a nice sear on the outside and a medium pink color on the inside. It’s my go-to way to cook this, but feel free to cook the steak any way you wish. If you are a grill master, go for the grill!

Buen Provecho!

Carne Asada with Tomatillo Salsa

  • 2-3 lb flank or skirt steak, 1 inch thick
  • ⅓ cup white vinegar
  • ⅓ cup olive oil or oil of choice
  • 2 limes, juiced
  • 4 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  1. Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well. Pour the marinade over the steak and turn to coat. Marinate in the fridge for at least 1 hour up to 24 hours.
  2. After it’s finished marinating, place the steak a baking sheet, turn the oven to broil and set the rack to the top position. Broil the steak for 6 minutes, flip, broil 5 more minutes for medium. Cook longer for more well done steak, but keep in mind that flank steak will get tough the more you cook it.
  3. Let rest 10 minutes. Cut the steak into slices and serve with Tomatillo Avocado Salsa fresh cilantro and lime wedges. Enjoy!

Tomatillo Avocado Salsa

Makes about 4 cups of salsa


  • 1 lb tomatillos, husk removed (1 lb is about 4-5 tomatillos)
  • 1 jalapeno, seeds removed (if you like it spicy, keep some of the seeds in there!)
  • ½ bunch of cilantro (big handful!)
  • 1 medium onion
  • 2 garlic cloves
  • 1 avocado, seed and skin removed
  • 1 lime, juiced


Put everything in a high powered blender and blend for a few minutes until pureed or to desired consistency. If you don’t have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado, jalapeno, etc before adding it to your blender. This will keep for 2 weeks in the refrigerator. Enjoy!

With Love From the Trench Kitchen,