Bold, smoky, and full of character, Carne Asada with Avocado Salsa Verde is a dish that captures the spirit of outdoor grilling and vibrant Latin flavors. Juicy flank or skirt steak is marinated in a zesty blend of citrus, garlic, and spices, then grilled to perfection with gorgeous char marks. What takes this meal to another level is the fresh, zippy salsa verde studded with creamy avocado chunks — it’s spicy, tangy, and irresistibly creamy all at once.

Carne Asada with Avocado Salsa Verde Recipe

Whether you’re hosting a weekend barbecue or planning a weeknight dinner with flair, this Carne Asada delivers in both taste and presentation. Serve it sliced thin against the grain and pile it high with that luscious avocado salsa for the ultimate crowd-pleaser.

Why You’ll Love This Carne Asada with Avocado Salsa Verde

Explosive flavor: From the citrus-marinated beef to the herbaceous salsa, every bite is bright and bold.
Perfect for grilling season: The charred edges and juicy interior make this ideal for outdoor cooking.
Versatile serving options: Wrap it in tortillas, lay it over rice bowls, or pair it with grilled veggies.
Naturally gluten-free and low-carb: A clean yet indulgent meal option that fits many diets.

Preparation Phase & Tools to Use for Carne Asada with Avocado Salsa Verde

Grilling the perfect Carne Asada with a rich, chunky Avocado Salsa Verde starts with the right setup. Each tool you choose plays a key role in ensuring bold flavor, tender meat, and a beautiful finish.

Essential Tools and Equipment

Grill (Gas or Charcoal): This is the heart of your carne asada. Charcoal provides a deep, smoky flavor, while gas gives you convenience and control.
Sharp Chef’s Knife: Crucial for slicing the steak cleanly and prepping ingredients for the salsa. A dull blade can tear the meat and bruise herbs.
Cutting Board (preferably wood or BPA-free plastic): Use separate boards for meat and veggies to avoid cross-contamination.
Citrus Juicer or Reamer: Helps extract every drop of lime and orange juice for the marinade without seeds.
Blender or Food Processor: Needed to blend the tomatillos, chiles, and herbs into a smooth salsa base before folding in the avocado chunks.
Mixing Bowls: For marinating the meat and preparing the salsa. Glass or stainless steel works best for handling acidic ingredients.
Tongs: For flipping the steak on the grill without piercing it and losing precious juices.
Meat Thermometer (optional but recommended): Ensures the meat is cooked to your preferred doneness without overcooking.

Preparation Tips

Marinate in Advance: For the most flavorful carne asada, let the meat marinate for at least 4 hours, or overnight if possible.
Let It Rest: After grilling, always let the steak rest for 5–10 minutes before slicing. This locks in the juices.
Slice Against the Grain: Doing this shortens the muscle fibers and ensures each bite is tender, not chewy.
Use Ripe Avocados: They should be slightly soft but not mushy for the perfect salsa texture.
Char the Salsa Ingredients: Roasting tomatillos, jalapeños, and garlic on the grill before blending brings smoky depth to the salsa verde.

Ingredients for Carne Asada with Avocado Salsa Verde

For the Carne Asada Marinade:

2 lbs flank or skirt steak
1/4 cup fresh lime juice (about 2–3 limes)
1/4 cup orange juice (freshly squeezed for best flavor)
1/4 cup olive oil
4 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1/2 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
Salt and black pepper, to taste

For the Avocado Salsa Verde:

4 medium tomatillos, husked and halved
1 jalapeño (or serrano pepper for more heat), halved and seeded
2 cloves garlic
1/4 cup chopped onion
1/2 cup fresh cilantro
1 tbsp lime juice
1 ripe avocado, diced
Salt, to taste
Optional: splash of olive oil or a pinch of cumin for depth

Garnish & Optional Add-ons:

Lime wedges for serving
Extra chopped cilantro
Warm tortillas (corn or flour)
Grilled peppers or onions

Carne Asada with Avocado Salsa Verde Recipe2

Step-by-Step Instructions for Carne Asada with Avocado Salsa Verde

Step 1: Marinate the Steak

In a large mixing bowl, whisk together lime juice, orange juice, olive oil, garlic, jalapeño, cilantro, cumin, paprika, chili powder, salt, and black pepper.
Place the steak in a large resealable bag or shallow dish, pour the marinade over it, and ensure it’s well-coated.
Seal or cover, then refrigerate for at least 4 hours, ideally overnight.

Step 2: Prepare the Salsa Verde Base

Preheat a grill or stovetop skillet to medium-high.
Lightly char the tomatillos, jalapeño, garlic, and onion until they are blistered and slightly softened — about 5–7 minutes.
Transfer to a blender or food processor with the cilantro, lime juice, and salt. Blend until you reach your desired consistency (chunky or smooth).
Gently fold in the diced avocado. Taste and adjust salt or lime if needed.

Step 3: Grill the Steak

Remove the steak from the marinade and let it come to room temperature for 20–30 minutes before grilling.
Heat your grill to high. Grill the steak for 4–6 minutes per side, depending on thickness and desired doneness.
Use a meat thermometer if needed: aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing.

Step 4: Assemble and Serve

Slice the steak thinly against the grain for maximum tenderness.
Spoon the avocado salsa verde generously over the meat.
Serve immediately with lime wedges, tortillas, or your favorite sides.

Notes

Steak Selection Matters: Flank and skirt steak are the traditional cuts for carne asada. Skirt is fattier and often more flavorful, while flank is leaner but still tender when sliced properly.
Acidity is Key: The lime and orange juices not only add brightness but help tenderize the meat — don’t skip them or reduce too much.
Char = Flavor: Don’t be afraid of a little char on the steak or salsa ingredients. That smoky, caramelized edge brings authentic depth.
Double the Salsa: The avocado salsa verde goes fast — consider making a double batch to use as a dip or taco topper throughout the week.
Marinating Time is Flexible: While overnight is best, even 2–4 hours will still yield tasty results if you’re short on time.

Watch Out for These Mistakes While Cooking

Over-marinating: Don’t exceed 24 hours, or the acidity in the citrus will start to “cook” and break down the meat too much, leading to a mushy texture.
Skipping the Resting Period: Cutting into hot steak too soon releases all the juices — always let it rest before slicing.
Cutting with the Grain: This results in long, tough fibers. Always slice against the grain for tenderness.
Under-seasoning: Taste your salsa and adjust salt and lime juice before serving — the right balance enhances every bite.
Burning the Salsa Veggies: Light charring is good, but burning adds bitterness. Keep a close eye when grilling or pan-roasting.
Using Unripe Avocados: Hard avocados won’t blend well into the salsa and will lack that buttery texture — use ripe, slightly soft avocados.
Grilling Cold Steak: Meat straight from the fridge won’t cook evenly. Let it come to room temp before grilling.
Overcooking the Steak: These cuts are best medium-rare to medium. Anything more and the texture can become tough.

What to Serve With Carne Asada with Avocado Salsa Verde

This dish pairs beautifully with a variety of sides, from traditional Mexican staples to fresh, modern additions. Whether you’re going for a festive spread or a quick dinner, these combinations elevate the meal with balance and texture.

8 Recommendations

Warm Corn or Flour Tortillas
Wrap the sliced steak and salsa into soft, warm tortillas for irresistible tacos.
Mexican Street Corn (Elote)
Grilled corn slathered in mayo, cotija cheese, chili powder, and lime delivers creamy, spicy contrast.
Cilantro Lime Rice
A fluffy, aromatic side that balances the boldness of the carne asada while soaking up that juicy salsa.
Charro Beans or Refried Beans
Earthy and filling, beans are a classic choice that also adds protein and fiber to the meal.
Grilled Vegetables
Zucchini, bell peppers, and red onions tossed in olive oil and grilled enhance the smoky theme of the dish.
Fresh Mango or Pineapple Salsa
The sweet, tropical flavor complements the savory meat and spicy avocado salsa perfectly.
Chips and Guacamole or Queso
Start your meal with some crunch — these dips are always a crowd-pleaser.
Simple Green Salad with Lime Vinaigrette
A crisp salad provides a refreshing contrast and keeps the meal feeling light and fresh.

Storage Instructions

Proper storage helps you preserve both the flavor and texture of your Carne Asada with Avocado Salsa Verde, especially if you’re planning for leftovers or meal prep.

For the Steak:

Refrigerate: Store leftover carne asada in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze grilled steak slices (without salsa) for up to 2 months. Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag.
Reheat: For best results, reheat in a skillet over medium heat or in a 350°F oven, covered with foil. Avoid microwaving, which can toughen the meat.

For the Avocado Salsa Verde:

Refrigerate: Because of the avocado, this salsa is best eaten fresh. However, it can be stored in the fridge in an airtight container with plastic wrap pressed directly on the surface to limit oxidation. Use within 1–2 days.
Do Not Freeze: Avocado does not freeze well and will become watery and grainy.

Estimated Nutrition (Per Serving – Based on 6 Servings)

Note: These are estimates and can vary depending on specific ingredients and portion sizes.

Calories: 390–420 kcal
Protein: 32–35g
Fat: 22–25g
Carbohydrates: 8–10g
Fiber: 4–5g
Sugar: 2–3g
Sodium: 450–600mg

This meal is high in protein, rich in healthy fats (from avocado and olive oil), and relatively low in carbs, making it a great option for balanced eating or low-carb diets.

Frequently Asked Questions

1. Can I use a different cut of beef for carne asada?

Yes, while flank and skirt steak are traditional, sirloin or flat iron steak can work well too. Just ensure it’s a thinner cut and slice it against the grain for tenderness.

2. Is it okay to cook the steak on a stovetop instead of a grill?

Absolutely. Use a heavy cast-iron skillet or grill pan over high heat to sear the meat and achieve a nice char. Make sure your kitchen is well-ventilated.

3. Can I make the avocado salsa verde ahead of time?

It’s best fresh, but you can prepare the salsa base (without avocado) 1–2 days ahead. Add the diced avocado just before serving to preserve the creamy texture and color.

4. How spicy is this recipe?

Moderately spicy, depending on the jalapeño or serrano used. Remove seeds and ribs for less heat, or add more for a kick.

5. What’s the best way to tell when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. You can also press the steak gently — it should feel firm but still yield slightly.

6. Can I use bottled lime juice instead of fresh?

Fresh is strongly recommended for both flavor and acidity. Bottled juice can taste metallic or flat.

7. How can I prevent the avocado from browning?

If prepping in advance, mix a little extra lime juice into the avocado and store it with plastic wrap pressed tightly over the surface to reduce air exposure.

8. Is this recipe gluten-free?

Yes! All ingredients are naturally gluten-free. Just ensure your tortillas or any store-bought additions are certified gluten-free if needed.

Conclusion

Carne Asada with Avocado Salsa Verde is more than just a grilled meat recipe — it’s an experience packed with vibrant Latin-inspired flavors, perfect textures, and dynamic contrasts. From the smoky seared steak to the zesty creaminess of the avocado salsa, every bite is a celebration of freshness and fire. Whether you’re firing up the grill for a backyard feast or craving a bold weeknight dinner, this dish delivers satisfying results with minimal fuss.

It’s versatile, protein-packed, and naturally gluten-free — making it a reliable go-to for family meals or entertaining. Once you try it, you’ll be making it on repeat.