Carne Asada Sirloin with Avocado-Tomatillo Crema and Charred Scallions

Steps

1. Step 1

   Pat the steak dry. In a small bowl stir together the cumin, ancho chile powder, chipotle powder, orange zest, 2 tbsp orange juice, garlic, salt, pepper and 1 tbsp of the oil. Rub it all over the steak and let it sit at room temperature for 30 minutes (or cover and refrigerate up to 8 hours).

   30 min, hands-off

   • 1 1/2 lb sirloin or flap steak, thin-cut (about 1/2 inch thick)
   • 2 tsp ground cumin
   • 1 1/2 tsp ancho or other mild chile powder
   • 1/2 tsp chipotle chile powder or cayenne
   • 1 orange
   • 3 cloves garlic
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
   • 1 tbsp neutral oil, such as canola or avocado
2. Step 2

   While the steak sits, heat a dry large cast-iron or heavy skillet over medium-high. Add the tomatillos and cook, turning now and then, until blistered and blackened in spots and softened, 6 to 8 minutes. Transfer to a blender and let cool slightly.

   8 min

   • 4 pieces tomatillos (about 1/2 lb)
3. Step 3

   Add the avocado, sour cream, cilantro, jalapeño and lime juice to the blender with the tomatillos. Blend until smooth, adding 1 to 2 tbsp water if it is too thick to pour. Season with salt and refrigerate until serving.

   5 min

   • 1 ripe avocado
   • 1/2 cup sour cream
   • 1/2 cup cilantro leaves and tender stems
   • 1 jalapeño
   • 2 tbsp lime juice
   • salt
4. Step 4

   Wipe out the skillet and set it over high heat until it just begins to smoke. Add the remaining 1 tbsp oil, then lay in the steak (work in two batches if it does not fit in a single layer). Sear without moving for 3 minutes, until deeply browned, then flip and cook 2 to 3 minutes more for medium-rare. Move the steak to a cutting board.

   6 min

   • 1 1/2 lb sirloin or flap steak, thin-cut (about 1/2 inch thick)
   • 1 tbsp neutral oil, such as canola or avocado
5. Step 5

   Add the whole scallions to the hot skillet and cook, turning once, until limp and charred in places, 2 to 3 minutes. Season with a pinch of salt.

   3 min

   • 2 bunches scallions
6. Step 6

   Let the steak rest 5 to 10 minutes, then slice it thin against the grain. Pile onto warm tortillas or rice bowls with the charred scallions, spoon the green crema over the top and serve with lime wedges.

   10 min

   • 1 1/2 lb sirloin or flap steak, thin-cut (about 1/2 inch thick)
   • 8 corn tortillas, warmed, or cooked rice
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026