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Carne Asada with Corn Salsa

Carne Asada with Corn Salsa

Juicy, tender flank steak packed with layers of incredible Mexican flavors! This Carne Asada with Corn Salsa is perfect for tacos, burritos, salads and nachos!
Prep Time 20 mins
Cook Time 30 mins
Servings 4


For the Marinade

  • 2 lb Flank Steak
  • 2 Tablespoons Canola Oil
  • ¼ Cup Lime Juice
  • ¼ Cup Soy Sauce
  • 5-6 Cloves Minced Garlic
  • 3 Tablespoons Chopped Cilantro
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Black Pepper
  • 2 Teaspoons Smoked Paprika
  • 2 Teaspoons Cumin
  • 2 Teaspoons Onion Powder
  • 2 Teaspoon Garlic Powder
  • 2 Teaspoons Chili Lime Seasoning (Can also use plain chili powder)
  • 1 Tablespoon Butter for Searing, more as needed
  • 2 Tablespoon Canola Oil for Searing, more as needed

For the Corn Salsa

  • 2 Large Avocados, Chopped
  • 2 Ears Fresh Corn Sweet Corn Kernels, cut off the Cobb
  • 1 Cup Chopped Red Onion
  • 1 Cup Chopped Red Pepper
  • ½ Teaspoon Garlic Powder
  • ¼ Cup Chopped Cilantro
  • ¼ Cup Fresh Lime Juice
  • Kosher Salt and Black Pepper, as needed
  • ½ Teaspoon Cumin, as needed
  • ½ Teaspoon Chili Powder
  • 1 Tablespoon Canola Oil, more as needed


  • To prepare the marinade, In a large bowl mix together all of the marinade ingredients. Pour the marinade into a large dish or a heavy-duty zip lock bag. Add the meat to the dish or bag (flip to coat both sides.) Cover the dish or bag and refrigerate for a minimum of 2 hours and up to overnight.
  • Remove the meat from the fridge about 30 minutes prior to cooking. 
  • Heat a grill pan over medium heat. Add 1 tablespoon of butter and 2 tablespoons of canola oil to the pan. 
  • Remove the steak from the marinade and discard. Sear the steak for about 3-5 ish minutes per side until cooked through. The internal temperature should read 145°F. Allow the steak to rest for about 5-7 minutes before slicing against the grain and serving. 
  • Top the Carne Asada with the Corn Salsa and any additional toppings, enjoy!

For the Corn Salsa

  • Heat 1 teaspoon canola oil in a large skillet over medium-high heat. Add the corn, red onion, red pepper, garlic powder, cilantro, cumin, chili powder, salt and pepper and cook, stirring occasionally, until the corn starts to char. Transfer everything to a resealable container and fold in the avocado. Place in the fridge until ready to serve.