Carne Asada with Confetti Salsa

(from taryns’s recipe box)

Source: AZ Republic

Cook time: 10 minutes
Serves 4 people

Categories: Dinner, Grill, Never Tried, Steak


  • For meat:
  • 2 lbs sirloin tips
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 2 cloves garlic, smashed
  • For salsa:
  • 1 yellow bell pepper, cored and diced
  • 3 tomatillos, diced
  • 1 avocado, pitted and diced
  • 1 mango, pitted and diced
  • 1 large tomato, seeded and diced
  • 1/2 small red onion, diced
  • 1 chipotle in adobo sauce, minced
  • 1/2-1 tablespoon adobo sauce, depending on heat preference
  • 1 garlic clove, minced
  • 3 tablespoons lime juice
  • 1/4 cup chopped cilantro
  • Salt & pepper, to taste


  1. In a large resealable bag, combine the sirloin tips, lime juice, salt, Worcestershire, olive oil, black pepper, and garlic cloves. Shake to coat the meat. Refrigerate 2 hours, up to overnight.

  2. Meanwhile, in large bowl, combine bell pepper, tomatillos, avocado, mango, tomato, onion, chipotle adobo, adobo sauce, garlic, lime juice, and cilantro. Stir well, then season with salt and black pepper. Refrigerate until 30 minutes before serving, then let warm to room temperature.

  3. When ready to cook the steak, heat grill to high.

  4. Drain the meat, discarding the marinade. Use paper towels to pat dry the meat. Sear on grill, about 4 minutes per side for medium-rare. Serve with salsa.

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