Celebrate Cinco De Mayo this year with Chef Enrique Olvera's authentic Carne Asada recipe!
Approximate cook time: 40 mins
1 jalapeño, halved
1 Serrano Chile, halved
1 Chile Güero or fresh banana pepper, halved
½ small yellow onion
1 clove garlic, smashed
3 tbsp. grapeseed oil
2 (8 oz.) flatiron steaks
1 bunch broccolini
1 bunch Bok Choy
1 tbsp. olive oil
2 limes, cut into wedges
fresh cilantro, for garnish
8 corn tortillas
How to Make It:
In a large pot over low heat, cook jalapeño, serrano, Chile Güero, onion, garlic, and grapeseed oil until everything has softened, or for about 10 minutes. Remove from the heat and allow time for the vegetables to cool.
Pro Tip: Our Premier Forged Santoku Cleaver also makes chopping by hand a breeze!
Place cooled vegetables into a blender, reserving oil. Blend on high and slowly stream in reserved oil to emulsify. Continue blending Guacachile until smooth, and season with salt to taste.
Brush steaks, broccolini, and Bok Choy with olive oil. Season with salt and pepper.
On a gas or charcoal grill, place steaks over direct heat. (If cooking inside, set a cast-iron pan over medium-high heat until it’s smoking hot! )
Cook the steaks to your desired temperature: 2 minutes on each side for medium-rare, 3 minutes for medium.
Transfer steaks to a cutting board and sprinkle with more salt and a squeeze of lime and allow the meat to rest before slicing.
Pro Tip: Our Alaskan Ulu Knife is perfect for this step!
Serve with Guacachile salsa, cilantro, lime wedges, and warm tortillas!
Chef Enrique Olevera is a world renowned chef who owns several restaurants, including the award winning Pujol which is located in Mexico City. Pujol forges local markets for the fresh, local ingredients with which are used to develop their well-loved menu selections.
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