Print

Flavorful Grilled Carne Asada Platter Recipe with Easy Elote and Guacamole

grilled carne asada platter - featured image
Print Recipe

A vibrant and satisfying grilled carne asada platter featuring smoky marinated steak, creamy guacamole, and spicy Mexican street corn (elote). Perfect for quick, flavorful meals and gatherings.

Ingredients

Scale
  • 1.5 pounds flank or skirt steak, trimmed
  • 1/4 cup fresh lime juice (about 2 limes)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 4 ears fresh corn, husks removed
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese (or feta as substitute)
  • 1 teaspoon chili powder
  • 1 tablespoon fresh lime juice
  • Chopped fresh cilantro, for garnish
  • 2 ripe avocados, peeled and pitted
  • 1 small tomato, finely diced (optional)
  • 1/4 cup finely chopped red onion
  • 1 small jalapeño, seeded and minced (adjust to taste)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper, to taste

Instructions

  1. Marinate the Steak (10 minutes prep + 1-4 hours marinating): In a medium bowl, combine lime juice, minced garlic, olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Whisk together until blended. Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Make sure steak is well coated. Cover and refrigerate for at least 1 hour, preferably up to 4 hours.
  2. Prepare the Elote Sauce and Guacamole (15 minutes): While the steak marinates, mix mayonnaise, lime juice, and chili powder in a small bowl for the elote spread. For guacamole, mash avocados with lime juice, then fold in red onion, tomato, jalapeño, cilantro, salt, and pepper. Cover guacamole with plastic wrap pressed onto the surface to avoid browning.
  3. Preheat the Grill (10 minutes): Heat your grill to medium-high (about 400°F / 204°C). Clean and oil the grates lightly to prevent sticking. If using a grill pan, preheat it over medium-high heat.
  4. Grill the Corn (10-12 minutes): Place the corn directly on the grill. Turn every 3-4 minutes until kernels are tender and charred in spots. Remove and brush immediately with the elote mayonnaise mixture, then sprinkle with cotija cheese and cilantro. Set aside on platter.
  5. Grill the Steak (6-8 minutes total): Remove steak from marinade, letting excess drip off. Grill over direct heat for about 3-4 minutes per side for medium-rare (internal temperature about 135°F / 57°C). Adjust time if you prefer more done. Let steak rest 5 minutes before slicing thinly against the grain.
  6. Assemble the Platter: Arrange slices of carne asada alongside the elote and a generous dollop of guacamole. Garnish with fresh cilantro and lime wedges. Serve immediately while everything is warm and fresh.

Notes

Marinate steak for at least 1 hour, preferably up to 4 hours for best flavor and tenderness. Rest steak 5 minutes after grilling to keep juices locked in. Use plastic wrap pressed on guacamole surface to prevent browning. If no grill available, use a grill pan or cast-iron skillet preheated well. For dairy-free elote, substitute vegan mayo and omit cheese.

Nutrition

Keywords: carne asada, grilled steak, elote, Mexican street corn, guacamole, grilled corn, lime marinade, easy BBQ, summer recipe

Find it online: https://tastypierecipes.com/flavorful-grilled-carne-asada-platter-recipe-with-easy-elote-and-guacamole/