Grilled Carne Asada with Avocado-Lime Crema & Charred Corn Salsa

By Culiora

Tender skirt steak marinated in citrus, garlic, and Mexican spices is grilled over high heat for deep smoky char. Paired with a cooling avocado-lime crema and sweet, smoky charred corn salsa, it makes a vibrant, crowd-pleasing summer meal.

• Servings: 4
• Prep time: 25 min
• Cook time: 20 min
• Total time: 45 min

Ingredients

• 800 g skirt steak (or flank steak), trimmed of excess surface fat
• 3 clove garlic cloves, minced
• 60 ml fresh orange juice
• 45 ml fresh lime juice
• 30 ml olive oil
• 15 ml soy sauce
• 1 tsp ground cumin
• 1 tsp ancho chili powder (or standard chili powder)
• 1/2 tsp dried Mexican oregano
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 pcs ripe avocado, pitted and peeled
• 120 g sour cream (or Mexican crema)
• 30 ml fresh lime juice
• 1 clove garlic clove, minced
• 15 g fresh cilantro leaves
• 1/2 tsp fine sea salt
• 30 ml cold water (as needed to loosen)
• 2 pcs fresh ears of sweet corn, husked
• 15 ml olive oil
• 1/2 pcs red onion, finely diced
• 1 pcs jalapeño, seeded and finely minced
• 150 g cherry tomatoes, quartered
• 15 g fresh cilantro, chopped
• 15 ml fresh lime juice
• 1/2 tsp fine sea salt

Instructions

1. In a wide dish or large resealable bag, whisk together the minced garlic, orange juice, lime juice, olive oil, soy sauce, cumin, chili powder, oregano, salt, and black pepper. Submerge the skirt steak in the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours (or up to 8 hours).
2. Prepare the avocado-lime crema: Add the avocado flesh, sour cream, lime juice, minced garlic, cilantro, and salt to a blender or small food processor. Blend until silky smooth, adding 15 to 30 ml of cold water gradually until it reaches a thick, pourable consistency. Taste, adjust salt if needed, and refrigerate until ready to serve.
3. Preheat a charcoal or gas grill to high direct heat (230°C–260°C). Lightly brush the husked corn ears with 15 ml olive oil.
4. Place the corn cobs directly over direct heat. Grill for 8–10 minutes, turning every 2 minutes, until charred spots form on all sides. Transfer to a cutting board to cool for 5 minutes, then slice the kernels off the cob into a medium bowl.
5. Add the diced red onion, jalapeño, quartered cherry tomatoes, chopped cilantro, lime juice, and salt to the charred corn kernels. Toss gently to combine, then set aside.
6. Remove the skirt steak from the marinade and pat both sides thoroughly dry with paper towels to ensure a crisp sear. Discard the leftover marinade.
7. Grill the skirt steak over direct high heat for 3–4 minutes on the first side without moving, until charred grill marks develop. Flip and grill for another 2–3 minutes for medium-rare (internal temperature of 54°C to 57°C). Transfer the steak to a carving board and let it rest for 8–10 minutes so the juices redistribute.
8. Slice the rested skirt steak thinly across the grain at a 45-degree angle. Arrange the steak on a warm platter, drizzle with a spoonful of avocado-lime crema, and serve immediately alongside the charred corn salsa and extra crema.