Grilled Carne Asada Skirt Steak with Charred Corn Salsa & Avocado Crema

This recipe makes the perfect Cinco de Mayo dinner. The creamy avocado crema, grilled steak and refreshing salsa trio are delicious served in a tortilla, salad, or as they are!

Prep Time: 2 hours
Cook Time: 10 minutes
Level: Easy
Yield: 6 servings

Ingredients:

Charred Corn Salsa

  • 4 ears of corn
  • 3 small plum tomatoes
  • ½ red onion, small dice
  • ½ jalapeno pepper, small dice
  • 1 ½ limes, juiced and zested
  • 1 tablespoon minced cilantro
  • Salt and pepper to taste

Avocado Crema

  • 1 avocado, peeled & pitted
  • ¼ cup olive oil
  • 1/3 cup water
  • 1 lime, juice and zest
  • Salt and pepper to taste

Carne Asada Skirt Steak

  • 2 pounds of skirt steak
  • 4 garlic cloves, smashed
  • ½ cup orange juice
  • ½ cup lime juice
  • ¼ cup canola oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Salt and pepper

Instructions:

  1. In a large bowl combine your Carne Asada ingredients, leaving the steak to add last. Whisk the marinade and add the steak. Make sure the entire surface of your steak is coated in marinade. Marinate for at least 2 hours or up to 2 days. If you have a vacuum seal drawer, vacuum seal the marinated steak on Vacuum Level Two, Seal Level One and it will be fully marinated in 30 minutes.
  2. When your steak has marinated long enough, preheat your Wolf Char broiler or outdoor grill to the highest temperature. This should take about 10-15 minutes to reach maximum heat. While your grill preheats, start preparing your salsa. Finely chop your ½ red onion, ½ jalapeno, 3 plum tomatoes and cilantro. Combine in a small bowl.
  3. Once your grill is heated, place your 4 ears of corn directly on the grill. Turn them as they begin to char. Remove each ear when they are charred to your liking. This usually takes about 5-6 minutes. Keep the grill on for your steaks later.
  4. Carefully remove charred kernels from the ear of corn and add them to your salsa bowl.
  5. Zest 1 ½ limes into the salsa and follow with the fresh lime juice. Add salt and pepper and let sit in the fridge until you are ready to serve.
  6. Onto your avocado crema. Add your avocado, olive oil, water, salt, pepper, and lime juice into a blender. Blend until smooth, you may need to add a couple more tablespoons of water to thin out your crema depending on how soft your avocado is. Transfer to a bowl and stir in your lime zest. Cover and save in the fridge for later.
  7. Remove your steak from the marinade and let excess marinade drip off. This will reduce flare ups and smoke from your Char Broiler or outdoor grill. Season with salt and pepper. Grill for 2-3 minutes per side for medium rare. Let rest for 10 minutes.
  8. Slice your steak against the grain, serve on avocado crema, top with your charred corn salsa, and enjoy!

*Chef Tips*

  • Making your salsa first ensures all those flavors have time to marinate with each other and combine to make an extremely flavorful salsa.
  • We added thinly sliced red cabbage dressed with citrus vinegar and a pinch of salt for a pop of color and texture.
  • Add some flour or corn tortillas to build your own Carne Asada tacos!