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.
Servings 4 sandwiches
Calories 755kcal
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
- 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!
Notes
Approximate nutritional information is for 1 1/2 pounds of flap meat and assumes 10% marinade retention.
Nutrition
Calories: 755kcal