Carne Asada Flank Steak Skewers
Carne Asada Flank Steak Skewers
Carne asada flank steak skewers with real char, a citrus-chili crust, and Spanglish Asadero Carne Asada Big seasoning, small effort, 30 minutes from fridge to table.
Flank threaded onto skewers cooks in a fraction of the time a whole piece needs, and slices itself as you build them. See the rest of the steak recipes.
Flank steak is the right cut for this. Sliced against the grain and woven accordion-style onto skewers, it gives you the pull and tenderness of great taco-shop carne asada with the sear of an open flame. The strips are thin enough to cook fast, 3–4 minutes per side on a hot grill, but the window for overcooking is real. Watch the internal temp, not just the clock.
Spanglish Asadero Carne Asada Seasoning is what makes this version worth making. It’s built around citrus, chili, and garlic, the core flavor architecture of carne asada, and it seasons through the meat, not just on the surface. No overnight marinade, no multi-step prep. Coat the strips, thread them onto the skewers, get them on a hot grill.
Total time is 30 minutes: 15 minutes of prep, 15 minutes on the grill, a short rest before serving. That’s a real weeknight number, not a stretch, not a compromise on technique. The recipe scales without adjustment: double the batch for a group, or keep it to a single pound for two.
Pull the skewers at 130–135°F internal for medium-rare. Rest before serving. Slice-ready, taco-ready, straight off the skewer, however you’re eating it, the char and the seasoning carry.
Flavor First.
CARNE ASADA FLANK STEAK SKEWERS
Ingredients
Equipment
Method
- Slice flank steak into ¾-inch thick strips against the grain to keep the meat tender.
- Place strips in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
- Season generously with Spanglish Asadero Carne Asada Seasoning. Toss again until strips are fully coated.
- Weave each strip onto a skewer, folding or threading accordion-style for even cooking.
- Preheat grill to medium-high direct heat (400–450°F).
- Place skewers on the grill. Cook 3–4 minutes per side, turning once, until medium-rare (internal temperature 130–135°F).
- Remove skewers from grill. Rest 5–10 minutes before serving.
Nutrition
Notes
- Slice against the grain — Flank steak has long, dense fibers. Cut across them and each strip stays tender. Cut with them and the meat fights back.
- Pat the strips dry before seasoning — Surface moisture prevents browning and produces steam instead of a sear. Dry the strips with paper towels before the oil and seasoning go on.
- Use the full amount of Spanglish Asadero — It seasons through the meat, not just the surface. Under-season here and every bite is under-flavored.
- Preheat to temperature before the skewers go on — Target 400–450°F. A cold or underpowered grill steams the meat instead of searing it. You lose the crust and the color.
- Pull at 130–135°F internal — Medium-rare is the target for flank steak. Above 140°F the fibers contract fast. Use an instant-read thermometer, not timing alone.
- Rest 5–10 minutes off the grill — Juices redistribute during the rest. Skip it and they end up on the cutting board instead of in the meat.
- Serve straight off the grill over white rice or with warm corn tortillas. Finish with fresh cilantro, diced white onion, and a squeeze of lime — not optional garnishes, but the elements that complete the dish and balance the seasoning.
- For a fuller plate, add roasted peppers and onions alongside, or pull the meat off the skewers and build tacos with a spoonful of salsa verde. Sliced avocado or guacamole rounds it out without overcomplicating the plate.
- The skewers also work as a bowl component: rice base, sliced beef, pickled red onion, cotija, lime crema. Quick assembly, strong result.
- Store in an airtight container in the refrigerator for up to 3 days. Remove the beef from the skewers before storing — it makes reheating and portioning easier.
- Reheat in a skillet over medium heat with a splash of water or broth, covered, for 1–2 minutes until warmed through. Avoid high heat — it overcooks the protein and fades the seasoning. Microwave works; use medium power and keep the container covered.
- Add fresh garnishes — cilantro, lime, onion — after reheating, not before.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What cut of beef works best for carne asada skewers?
Flank steak is the standard. It’s lean, takes seasoning well, and slices cleanly against the grain into skewer-ready strips. Skirt steak is a close second, more marbling, slightly chewier, similar cook time. Avoid thick cuts that won’t cook through quickly on a hot grill.
What internal temperature should carne asada flank steak skewers reach?
Pull at 130–135°F for medium-rare. Flank steak is tender and juicy in that range. Above 140°F the fibers contract and the meat toughens. Use an instant-read thermometer, the strips cook fast and the window is narrow.
Do I need to marinate the flank steak before grilling?
Not with Spanglish Asadero Carne Asada Seasoning, the blend is built to season through without a long soak. If you’re using the pantry-staple substitute listed in the ingredients, give the strips a 30-minute rest after seasoning to let the flavors penetrate.
Can I cook carne asada skewers on a stovetop grill pan?
Yes. A cast iron grill pan over high heat gives you similar char and grill marks. Preheat the pan 2–3 minutes before the skewers go on. Make sure the kitchen is well-ventilated. Cook times are similar; use the same internal temperature targets.
Do wooden skewers need to be soaked before grilling?
Yes, soak them in water for at least 30 minutes before use. This slows charring so the wood doesn’t burn before the meat is done. Metal skewers skip that step entirely and also conduct heat into the center of each strip.
How long do carne asada flank steak skewers keep in the fridge?
Up to 3 days in an airtight container. The flavor holds well; texture is best in the first two days. Reheat gently, high heat is what degrades both.
More like this: Grilling Recipes · Summer Grilling Recipes · Kinder’s Recipes
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