Grilled Flap Steak Carne Asada with Charcoal | CookOS

Grilled Flap Steak Carne Asada

Name: Grilled Flap Steak Carne Asada with Charcoal
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp whole coriander seeds, toasted; 1 tbsp whole cumin seeds, toasted; 4 cloves garlic; 1 large shallot, chopped; 1 tsp salt; 1/2 cup cilantro stalks, chopped; 2 chipotle peppers in adobo sauce; 2 tbsp soy sauce; 2 tbsp lime juice; 1/2 tsp black pepper, freshly ground; 1/4 cup avocado oil; 2 lbs flap steak; salt, for finishing; black pepper, for finishing; lime juice, for finishing; fresh cilantro, for garnish

This flap steak carne asada uses a from-scratch marinade ground in a molcajete with toasted coriander and cumin, chipotles, and citrus for an authentic Mexican grill dish that delivers complex, smoky flavor.

🌍Mexican 🏷️Carne asada 🏷️Flap steak 🏷️Grilled steak 🏷️Charcoal grill Spicy

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Total

30 min

Servings

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by thatdudecancook

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Ingredients

1 tbsp whole coriander seeds, toasted
1 tbsp whole cumin seeds, toasted
4 cloves garlic
1 large shallot, chopped
1 tsp salt
1/2 cup cilantro stalks, chopped
2 chipotle peppers in adobo sauce
2 tbsp soy sauce
2 tbsp lime juice
1/2 tsp black pepper, freshly ground
1/4 cup avocado oil
2 lbs flap steak
salt, for finishingoptional
black pepper, for finishingoptional
lime juice, for finishingoptional
fresh cilantro, for garnishoptional

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Instructions

1
In a molcajete or mortar and pestle, grind the toasted coriander and cumin seeds into a powder.
2
Add the chopped shallots, garlic, and salt. Grind everything together into a rough paste.
3
Add the cilantro stalks and continue grinding. Then, mix in the chipotle peppers, soy sauce, lime juice, black pepper, and avocado oil to form the marinade.
4
Butterfly the flap steak to create a thinner, more even piece.
5
In a large bowl, coat the steak thoroughly with the marinade, reserving a few tablespoons for later. Let the steak marinate.
6
Grill the marinated steak over hot charcoal until it reaches your desired doneness (the creator prefers medium).
7
Let the steak rest for a few minutes, then slice it thinly against the grain.
8
Arrange the sliced steak on a platter. Finish with a sprinkle of salt and pepper, a squeeze of lime juice, a drizzle of the reserved marinade, and a garnish of fresh cilantro.

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Tips & Notes

Pro tips

Toast coriander and cumin seeds in a dry pan until fragrant (2–3 minutes) before grinding—this intensifies their flavor and is critical to the marinade's depth.
Grind the marinade in a molcajete in stages: spices first, then add garlic and shallot, then cilantro and chipotles. This prevents over-processing and preserves texture.
Let the steak rest at room temperature for 20–30 minutes before grilling to ensure even cooking through the thickness.
Use medium-high charcoal heat; avoid high heat that chars the exterior before the interior cooks. Aim for 5–7 minutes per side for medium-rare on a 1.5-inch steak.

Substitutions

Chipotle peppers in adobo → fresh poblano or habanero peppers (adjust heat to taste)
Flap steak → skirt steak or hanger steak (both are traditional alternatives)
Lime juice → orange juice or a lime–orange blend (maintains acidity and citrus notes)
Cilantro stalks → cilantro leaves (use full-leaf cilantro if stalks are unavailable)

Storage & make-ahead

Store cooked carne asada in an airtight container in the refrigerator for up to 3 days; reheat gently on the grill or in a cast iron skillet to avoid drying out.

Equipment

molcajete (optional but recommended for authentic marinade texture) · charcoal grill · meat thermometer

Common Questions

Why use flap steak for carne asada instead of skirt or flank?

Flap steak is tender, well-marbled, and absorbs marinades effectively while maintaining texture when grilled. It's less common but offers superior flavor and tenderness.