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Carne Asada Plate
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Prep
10 minutes (plus marinating time)
Cook
15 minutes
Total
25 min
Serves
1 plate
Charred, earthy, and bright, grilled flap meat over mole amarillo with crispy potatoes, roasted Brussels sprouts, and a hit of pico. A full plate built to show off the steak.
Ingredients
- 170g (6 oz) flap meat, marinated with 60 ml (2 oz) carne asada marinade
- 60 ml (2 oz) mole amarillo (see recipe)
- 60g (2 oz) pee wee potatoes, halved and fried
- 60g (2 oz) Brussels sprouts, halved, roasted, and crisped
- 15 ml (0.5 oz) avocado cilantro vinaigrette
- 15g (0.5 oz) pico de gallo
- 3 cilantro sprigs
- 0.5 lime, grilled
Instructions
- 1Grill the marinated flap meat over high heat to desired doneness, medium (60 °C / 140 °F) is recommended. Rest the meat for 5 minutes.
- 2Slice thin against the grain.
- 3Spoon the mole amarillo onto the bottom of the bowl or plate.
- 4Add the crispy potatoes and Brussels sprouts.
- 5Lay the sliced carne asada on top.
- 6Spoon the pico de gallo over the steak.
- 7Drizzle with avocado cilantro vinaigrette.
- 8Garnish with cilantro sprigs and the grilled lime half.
Cook's Note
Rest the steak before slicing, 5 minutes minimum. Slice thin and against the grain or it chews tough. Flap meat is a long-fibered cut that needs to be cut short to be tender.
Best Served With
A cold Mexican lager or a margarita. The plate is self-contained so it doesn't need much alongside.
Why This Recipe Works
Mole amarillo as a base keeps the plate from feeling dry and adds an earthy backdrop that the charred steak sits against well. Crispy potatoes and Brussels sprouts add texture. The avocado vinaigrette adds creaminess without being as heavy as a full avocado slice.
Make It Yours
- Add a drizzle of chipotle crema for more heat and richness
- Swap Brussels sprouts for blistered shishito peppers for a different vegetable
- Use skirt steak instead of flap meat for a slightly different texture
- Add a radish garnish for crunch and freshness
Leftover Strategy
Store components separately. Steak keeps 3 days refrigerated. Reheat in a hot pan for 2–3 minutes, don't microwave it or the texture goes tough.
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Pairing
A classic margarita or a cold light lager. The char and the mole need a clean, bright drink to balance them.