Carne Asada with Rice, Guacamole, and Salsa
A sizzling Mexican feast featuring juicy carne asada paired with fragrant cilantro‑lime rice, creamy avocado guacamole, and a smoky roasted salsa. The citrus‑marinated steak brings bright tang, while the sides add fresh, savory layers for a satisfying dinner.
Maker: Jujumao
From: Instagram(view original)
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Ingredients
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Carne Asada Marinade
- flank or skirt steak
- 0.33 cup fresh lime juice
- 0.33 cup fresh lemon juice
- 0.33 cup fresh orange juice
- olive oil
- 2 tsp oregano
- 2 tsp cumin
- 1 red onion
- to taste salt
- to taste pepper
- 8 cloves garlic
- 1/2 cup soy sauce
Rice
- 2 cup long-grain white rice
- 1 white onion
- 2 tbsp garlic
- 2 cup chicken stock
- 1 cup tomato sauce
- 1 tsp cumin
Guacamole
- 3 avocado
- 4 tomato
- 2 jalapeno
- 1 red onion
- cilantro
- 1 lime
- to taste salt
Salsa
- cherry tomato
- cilantro
- 1 lime
- 1 chicken cube
- to taste ancho chilies
- to taste guajillo chilies
- 1 red onion
- 5 jalapeno
- to taste pepper
Instructions
- 11. Prepare the carne asada marinade: combine lime, lemon, orange juices, olive oil, oregano, cumin, sliced red onion, salt, pepper, minced garlic, and soy sauce in a bowl; whisk well.
- 22. Add the flank or skirt steak to the marinade, turn to coat, cover, and refrigerate for at least 30 minutes (or up to overnight).
- 33. While the steak marinates, start the rice: heat a saucepan over medium heat, add a drizzle of oil, and sauté the chopped white onion and minced garlic until fragrant, about 2 minutes.
- 44. Add the long‑grain rice and toast, stirring constantly for 1‑2 minutes.
- 55. Stir in tomato sauce, chicken stock, and cumin; bring to a gentle boil, then cover and simmer on low for 15 minutes until the rice is tender.
- 66. Remove the rice from heat, keep covered, and let rest for 5 minutes before fluffing.
- 77. Prepare the guacamole: mash the avocados, then mix in sliced tomato, diced red onion, minced jalapeno, chopped cilantro, lime juice, and salt; set aside covered.
- 88. Make the salsa: roast cherry tomatoes, roughly chopped red onion, sliced jalapeno, ancho and guajillo chilies in a dry skillet until lightly charred (5‑7 minutes). Blend with cilantro, lime juice, and a chicken cube until smooth; season with pepper.
- 99. Preheat a grill or charcoal grill to medium‑high heat (about 400°F / 392°F).
- 1010. Remove the steak from the marinade, letting excess drip off, and grill for 4‑5 minutes per side for medium‑rare, or until desired doneness is reached.
- 1111. Let the grilled steak rest for 5 minutes, then slice against the grain.
- 1212. Plate the fluffy cilantro‑lime rice, top with sliced carne asada, a generous dollop of guacamole, and a spoonful of roasted salsa.
- 1313. Serve immediately with extra lime wedges and enjoy.
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Frequently asked questions
- How long does it take to make Carne Asada with Rice, Guacamole, and Salsa?
- About 1 hour 10 minutes in total: 30 minutes of prep and 40 minutes of cooking.
- How many servings does this Carne Asada with Rice, Guacamole, and Salsa recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Carne Asada with Rice, Guacamole, and Salsa recipe come from?
- It was shared by Jujumao on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.