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5.0 from 3 votes

Carne Asada Sandwich

This fantastic Carne Asada Sandwich is carne asada piled over toasty bread with a smokey chipotle aioli, charred red onions, tomatoes, and sliced avocados.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 d
Total Time
1 d 25 mins
Servings: 4 sandwiches
Calories: 755 kcal
Course: Dinner
Cuisine: American , Mexican

Ingredients

Special Equipment
  • Liquid measuring cup optional, but nice to have
  • instant-read thermometer optional, but nice to have
  • Foil optional, but nice to have
Carne Asada Marinade
  • 1/2 cup orange juice bottled is fine
  • 1/2 cup soy sauce low-sodium is fine
  • 1/4 cup lemon juice bottled is fine
  • 1/4 cup olive oil
  • 2 tablespoons lime juice bottled is fine
  • 2 cloves garlic pressed or diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
  • 1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed
Carne Asada and Red Onion
  • 1 1/2 to 2 pounds flap meat skirt or flank steak can also be used
  • 1/2 red onion sliced into 1/4-inch rounds, do not separate into individual rings
Chipotle Aioli
  • 1/2 cup (112g) mayonnaise
  • 2 cloves garlic pressed
  • 1 tablespoon lemon juice bottled is fine
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Sandwiches
  • mayonnaise
  • 4 soft kaiser rolls or other soft rolls, sliced in half
  • 1 large tomato sliced
  • 1/2 avocado sliced

Instructions

Carne Asada and Onions
    Cup of Yum
  1. Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.
  2. Adjust top rack of your oven to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan. Place onion rounds on the tray around the meat wherever they will fit.
  3. Broil 4 to 6 minutes per side, flipping both the meat and the onions. Pull at 135°F for medium-rare, 145°F for medium. If onions have not yet reached your desired level of doneness, you can transfer the meat to a cutting board and return onions to the oven.
  4. Once onions are done, slice the rounds in half, separate the slices, and toss them in the pan juices. Allow the meat to rest for 5 minutes before slicing across the grain into strips.
Chipotle Aioli
  1. While your meat and onions cook, combine all aioli ingredients in a small bowl and stir together.
Assemble Sandwiches
  1. Spread a very thin layer of mayonnaise over the cut sides of each roll and place rolls on a baking sheet under the broiler for 1 to 2 minutes until warmed and lightly toasted. DO NOT at any point walk away from the bread under the broiler. It can burn very, very quickly.
  2. Spread chipotle aioli over the toasted rolls and top with sliced carne asada, tomato, onions, and avocado. Serve and enjoy!

Notes

  • Approximate nutritional information is for 1 1/2 pounds of flap meat and assumes 10% marinade retention.  

Nutrition Information

Calories 755kcal (38%)

Nutrition Facts

Serving: 4sandwiches

Amount Per Serving

Calories 755

% Daily Value*

Calories 755kcal 38%

* Percent Daily Values are based on a 2,000 calorie diet.