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Recipes
Barbecued Carne Asada-Style Beef with Corn Salsa

Grilling

Barbecued Carne Asada-Style Beef with Corn Salsa

15 min prep

60 min marinating

15 min cooking

Serves 6

Difficulty 2/5

Understood literally as grilled beef, Carne Asada is practically a Mexican staple typically made with Top Sirloin Cap Roast (known as Picanha). This rendition is simple, with a bold sauce and a fresh corn salsa to accessorize. Find dried ancho chili powder in the spice section of major grocers.

Ingredients

¼ cup (60 mL) steak sauce (approx) 4 cloves garlic, minced 1 tsp (5 mL) EACH ground coriander, cumin and oregano ½ tsp (2 mL) ground ancho, chipotle or regular chili powder ½ tsp (2 mL) salt 2 lb (1 kg) Beef Top Sirloin Cap Oven Roast (Picanha) Fresh Corn Salsa 1 cob corn, husked ½ sweet red pepper, seeded ½ sweet onion, sliced in thick rounds 1 can (19 oz/540 mL) black beans, drained and rinsed ⅓ cup (75 mL) chopped fresh cilantro 3 tbsp (45 mL) EACH olive oil and fresh lime juice ¼ tsp (1 mL) salt

Get Ingredients

Directions

1. Combine ¼ cup (60 mL) steak sauce, garlic, coriander, cumin, oregano, chili, salt and 1 tbsp (15 mL) water in a small bowl; pour half into large resealable freezer bag, reserving the remainder as basting sauce. Pierce beef all over with fork; add to bag, massaging to coat; seal and refrigerate for at least 1 hour or up to 48 hours. 2. Remove meat from marinade; discard marinade. Pat roast dry with paper towel. Insert oven-safe thermometer into centre of roast. Place roast on greased grill over medium-high heat (400°F); close lid and cook, turning occasionally and basting with reserved sauce, for 15 to 20 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). (NOTE: Move roast to cooler part of grill if it begins to overbrown.) 3. Fresh Corn Salsa : Meanwhile, add corn, red pepper and onion to grill and cook with lid closed over medium-high heat for 10 to 15 minutes or until tender and slightly charred, 10 to 15 minutes. Cut corn kernels off cob into bowl. Dice red pepper and onion; add to corn. Stir in black beans, cilantro, oil, lime juice and salt. 4. Transfer roast to cutting board, cover with foil and let rest for about 10 minutes. Carve roast across the grain into thin slices. Serve with Fresh Corn Salsa and some extra steak sauce for dipping.

Tip

When buying a beef oven roast, buy 12 oz (375 g) beef per person for bone-in-roasts or for boneless roasts, buy 6 to 8 oz (175 to 250 g) beef per person.

How to Cook It

Grilling

Cuts Used in This Recipe

Barbecued Carne Asada-Style Beef with Corn Salsa

Top Sirloin Cap

Top Sirloin Cap Oven Roast

Sirloin and Loin

Top Sirloin Cap

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.