Entree: Mexico – Sonora (Northern Mexico) – Carne Asada Sonorense

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 5

Approximate Time

Prep 15 min

Cook 20 min

Additional 4 hrs

Total 4 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) skirt steak or flank steak (arrachera), trimmed
- 1/2 cup (120 ml) fresh lime juice (about 4–6 limes)
- 1/3 cup (80 ml) vegetable oil or mild olive oil
- 6 cloves garlic, minced (about 1 1/16 oz (30 g))
- 1 small white onion, finely grated or blended (about 4 oz (115 g))
- 2 serrano chiles, seeded and minced (or 2 jalapenos) (about 0.423 to 0.635 oz (12–18 g))
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 ml) kosher salt (for marinade)
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) neutral oil (for grilling vegetables)
- 8–10 green onions (cebollitas), trimmed (about 8 oz (225 g))
- 12 8-inch (20 cm) flour tortillas (or corn tortillas if preferred)
- 2 (15 oz (425 g)) cans pinto beans, drained and rinsed
- 4 oz (115 g) bacon, chopped
- 1 small tomato, diced (about 5 oz (140 g))
- 1 small jalapeno, seeded and minced (optional) (about 0.35 oz (10 g))
- 1 cup (240 ml) chicken stock or water
- 1/4 cup (15 g) cilantro, chopped (for beans)
- 1 tsp (5 ml) kosher salt, plus more to taste (for beans)
- 3 medium Roma tomatoes (about 1 lb (450 g)) for salsa
- 1/2 small white onion, finely chopped (about 3 oz (85 g))
- 1/4 cup (15 g) cilantro, chopped (for salsa)
- Juice of 1 lime
- Mesquite wood chunks or chips for grilling (use enough to produce smoke; if using chips, soak 30 minutes)
- Lime wedges, radish slices, and coarse salt for serving

Show original ingredient measurements

- 3 lb (1.36 kg) skirt steak or flank steak (arrachera), trimmed
- 1/2 cup (120 ml) fresh lime juice (about 4–6 limes)
- 1/3 cup (80 ml) vegetable oil or mild olive oil
- 6 cloves garlic, minced (about 30 g)
- 1 small white onion, finely grated or blended (about 4 oz / 115 g)
- 2 serrano chiles, seeded and minced (or 2 jalapenos) (about 12–18 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 ml) kosher salt (for marinade)
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) neutral oil (for grilling vegetables)
- 8–10 green onions (cebollitas), trimmed (about 8 oz / 225 g)
- 12 8-inch (20 cm) flour tortillas (or corn tortillas if preferred)
- 2 (15 oz / 425 g) cans pinto beans, drained and rinsed
- 4 oz (115 g) bacon, chopped
- 1 small tomato, diced (about 5 oz / 140 g)
- 1 small jalapeno, seeded and minced (optional) (about 10 g)
- 1 cup (240 ml) chicken stock or water
- 1/4 cup (15 g) cilantro, chopped (for beans)
- 1 tsp (5 ml) kosher salt, plus more to taste (for beans)
- 3 medium Roma tomatoes (about 1 lb / 450 g) for salsa
- 1/2 small white onion, finely chopped (about 3 oz / 85 g)
- 1/4 cup (15 g) cilantro, chopped (for salsa)
- Juice of 1 lime
- Mesquite wood chunks or chips for grilling (use enough to produce smoke; if using chips, soak 30 minutes)
- Lime wedges, radish slices, and coarse salt for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A rustic Sonoran carne asada: citrus- and garlic-forward marinated beef grilled over mesquite for a pronounced smoky char, served with charro-style pinto beans, grilled cebollitas (green onions), fresh salsa, and warm tortillas. This is a complete main-course meal built for sharing.

Regional Notes:
Sonora's version highlights local beef (often arrachera or skirt/flank) and a bright lime-garlic-chile marinade, finished over mesquite wood for a distinctive smoky flavor; unlike central Mexican carne asada, Sonorense emphasizes open-fire grilling and simple sides like charro beans and grilled cebollitas. This recipe uses those ingredients and techniques to recreate the regional profile.

1. Prepare the marinade: in a bowl combine lime juice, oil, minced garlic, grated onion, minced serranos, Worcestershire, 2 tsp (10 ml) kosher salt, cumin, black pepper, and 1/4 cup (60 ml) chopped cilantro. Whisk until blended.
2. Marinate the steak: place the trimmed steak in a shallow dish or resealable bag and pour the marinade over it, massaging to coat. Refrigerate for 2–6 hours (up to 12 hours for deeper flavor); avoid much longer with skirt/flank to prevent texture changes.
3. Start the beans and salsa: for salsa, char the Roma tomatoes over a gas flame or under a broiler until blackened on the skin, let cool, then chop and mix with 1/2 chopped onion, 1/4 cup (60 ml) cilantro, lime juice, and salt to taste. For charro beans, heat a medium skillet over medium, cook chopped bacon until crisp, add diced tomato and minced jalapeno and cook 1–2 minutes; add drained pinto beans and 1 cup (240 ml) chicken stock, simmer 10–12 minutes until slightly thickened, stir in 1/4 cup (60 ml) cilantro and 1 tsp (5 ml) salt, keep warm.
4. Prepare the grill: set up a charcoal or wood grill for high direct heat. Add mesquite wood chunks or drip mesquite chips on the coals (or in a smoker box for gas) to produce a strong smoky flame; allow the fire to reach a steady high heat with hot coals and visible smoke.
5. Grill the cebollitas and tortillas: toss green onions with 2 tbsp (30 ml) oil and a pinch of salt. Place cebollitas and tortillas (wrapped in foil or on a cooler part of grill) on the grill; cook cebollitas 3–5 minutes per side until charred and softened, turning as needed; warm tortillas 30–60 seconds per side until pliable and slightly charred. Remove and keep warm.
6. Grill the steak: remove steak from marinade and let excess drip off; season lightly with additional coarse salt and cracked black pepper. Place steak over the hottest part of the grill directly over mesquite heat. For a 3 lb (1.36 kg) skirt/flank (about 1/2–3/4 inch (1.27 to 1.91 cm) thick), grill 3–5 minutes per side for medium-rare to medium, rotating once for crosshatch marks and watching for flare-ups; adjust time for thickness. Use an instant-read thermometer if desired: 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.
7. Rest and slice: transfer steak to a cutting board and rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain against the muscle fibers for tender pieces.
8. Plate and serve: arrange sliced carne asada on a platter with grilled cebollitas, warmed tortillas, a bowl of charro beans, and fresh salsa. Serve with lime wedges, radish slices, extra chopped cilantro, and coarse salt for seasoning at the table.
9. Leftovers: store sliced beef and beans separately in airtight containers in the refrigerator for up to 3 days; reheat gently on a griddle or skillet to preserve texture.

Short Description:
A rustic Sonoran carne asada: citrus- and garlic-forward marinated beef grilled over mesquite for a pronounced smoky char, served with charro-style pinto beans, grilled cebollitas (green onions), fresh salsa, and warm tortillas. This is a complete main-course meal built for sharing.

Regional Notes:
Sonora's version highlights local beef (often arrachera or skirt/flank) and a bright lime-garlic-chile marinade, finished over mesquite wood for a distinctive smoky flavor; unlike central Mexican carne asada, Sonorense emphasizes open-fire grilling and simple sides like charro beans and grilled cebollitas. This recipe uses those ingredients and techniques to recreate the regional profile.

1. Prepare the marinade: in a bowl combine lime juice, oil, minced garlic, grated onion, minced serranos, Worcestershire, 2 tsp kosher salt, cumin, black pepper, and 1/4 cup chopped cilantro. Whisk until blended.
2. Marinate the steak: place the trimmed steak in a shallow dish or resealable bag and pour the marinade over it, massaging to coat. Refrigerate for 2–6 hours (up to 12 hours for deeper flavor); avoid much longer with skirt/flank to prevent texture changes.
3. Start the beans and salsa: for salsa, char the Roma tomatoes over a gas flame or under a broiler until blackened on the skin, let cool, then chop and mix with 1/2 chopped onion, 1/4 cup cilantro, lime juice, and salt to taste. For charro beans, heat a medium skillet over medium, cook chopped bacon until crisp, add diced tomato and minced jalapeno and cook 1–2 minutes; add drained pinto beans and 1 cup chicken stock, simmer 10–12 minutes until slightly thickened, stir in 1/4 cup cilantro and 1 tsp salt, keep warm.
4. Prepare the grill: set up a charcoal or wood grill for high direct heat. Add mesquite wood chunks or drip mesquite chips on the coals (or in a smoker box for gas) to produce a strong smoky flame; allow the fire to reach a steady high heat with hot coals and visible smoke.
5. Grill the cebollitas and tortillas: toss green onions with 2 tbsp oil and a pinch of salt. Place cebollitas and tortillas (wrapped in foil or on a cooler part of grill) on the grill; cook cebollitas 3–5 minutes per side until charred and softened, turning as needed; warm tortillas 30–60 seconds per side until pliable and slightly charred. Remove and keep warm.
6. Grill the steak: remove steak from marinade and let excess drip off; season lightly with additional coarse salt and cracked black pepper. Place steak over the hottest part of the grill directly over mesquite heat. For a 3 lb skirt/flank (about 1/2–3/4 inch thick), grill 3–5 minutes per side for medium-rare to medium, rotating once for crosshatch marks and watching for flare-ups; adjust time for thickness. Use an instant-read thermometer if desired: 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.
7. Rest and slice: transfer steak to a cutting board and rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain against the muscle fibers for tender pieces.
8. Plate and serve: arrange sliced carne asada on a platter with grilled cebollitas, warmed tortillas, a bowl of charro beans, and fresh salsa. Serve with lime wedges, radish slices, extra chopped cilantro, and coarse salt for seasoning at the table.
9. Leftovers: store sliced beef and beans separately in airtight containers in the refrigerator for up to 3 days; reheat gently on a griddle or skillet to preserve texture.