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.