Wagyu Flank Steak Carne Asada


  • 1 Flank Steak, 1 Outside Skirt Steak
  • 2 Dried Ancho Chiles, stemmed and seeded
  • 2 Dried Guajillo chiles, stemmed and seeded
  • 2 Dried Pasilla Chiles, stemmed and seeded
  • Boiling Water
  • 1/2 small can chipotles in adobe
  • 4 garlic cloves
  • 1 cup chopped cilantro
  • Juice from 3 oranges
  • Juice from 3 limes
  • 2 tablespoons of olive oil
  • 3 tablespoons of soy sauce
  • 2 tablespoon Asian fish sauce
  • 1/2 teaspoon vinegar
  • 1 tablespoon ground cumin
  • 1/4 teaspoon ground cloves
  • 2 tablespoons coconut sugar
  • Salt and pepper
  • Tortillas
  • Toppings of your choosing (red onion, avocado, lime, etc.)



  1. Heat a dry skillet over medium-high heat; add the dried chiles and toast until lightly charred, about 3-5 minutes. Place toasted chiles in a bowl and cover with boiling water, let stand until softened and then drain. Add drained chiles, chipotles, garlic, and cilantro to a food processor and finely chop. Add orange juice, lime juice, olive oil, soy sauce, fish sauce, cumin, cloves, and coconut sugar; process until smooth. Season with salt and pepper.
  2. Set aside about 3/4 cup of the marinade; cover and refrigerate. Pour marinate into a large non-reactive container and add steak, turning to coat. Cover and refrigerate for at least 2 hours.
  3. Remove steak from the refrigerator about 30 minutes before you cook. Wipe off excess marinate, season with salt and pepper.
  4. Preheat grill for high heat or heat a lightly-oiled cast iron grill pan over medium-high heat on a stovetop. Grill, turning occasionally, until steak is nicely charred and instant read thermometer inserted into the thickest part of the steak registers 120 degrees F, about 7-10 minutes. Rest steak on a cutting board for 10 minutes. Slice against the grain, and serve with the reserved marinate, toppings, and warm tortillas.
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