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Carne Asada Sandwich

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.
Course Dinner
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 1 day
Total Time 1 day 25 minutes
Servings 4 sandwiches
Calories 755kcal
Author Tracy


Special Equipment

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


  • Mayonnaise
  • 4 soft kaiser rolls or other soft rolls, sliced in half
  • 1 large tomato sliced
  • 1/2 avocado sliced


Carne Asada and Onions

  • 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.
  • 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.
  • 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.
  • 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

  • While your meat and onions cook, combine all aioli ingredients in a small bowl and stir together.

Assemble Sandwiches

  • 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.
  • Spread chipotle aioli over the toasted rolls and top with sliced carne asada, tomato, onions, and avocado. Serve and enjoy!


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


Calories: 755kcal