Sheet-Pan Carne Asada

Get delicious, flame-kissed meat on the table in just 35 minutes with this quick and easy carne asada recipe. There's no need to marinate the steak the night before—just rub on our classic Old El Paso™ Original Taco Seasoning Mix and ground spicy red pepper, toss your fresh vegetables with cumin and coriander and then arrange it all on your sheet pan to let the oven broiler do the rest of the work. You may never go back to grilling after tasting the delicious and tender steak and vegetables in this easy-to-make Sheet-Pan Carne Asada dish!
Prep 15 Minutes
Total 35 Minutes
Servings 6

Ingredient List

  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon salt
  • 2 ears fresh sweet corn, cut in thirds, or 6 pieces frozen corn on the cob, thawed (from 12-ct package)
  • 1 medium red bell pepper, cut in thin strips
  • 1 medium yellow bell pepper, cut in thin strips
  • 1 medium yellow onion, thinly sliced
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 1/3 lb beef flank steak

Serve with, if desired

  • 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Crumbled queso fresco
  • Sliced radishes
  • Diced avocado
  • Chopped fresh cilantro
  • Sour cream
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Recipe Continues Below

Preparation

  1. Position oven rack 4 inches from broiler element. Spray 18x13-inch rimmed sheet pan with cooking spray.
  2. In large bowl, mix 2 tablespoons of the vegetable oil, the cumin, coriander and salt. Add corn, bell peppers and onion to bowl, and toss to coat; transfer to pan. In same large bowl, mix remaining 2 tablespoons oil, the taco seasoning mix and ground red pepper. Add steak; rub mixture in to steak. Transfer to pan with vegetables.
  3. Broil 8 to 10 minutes, turning steak and stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil, and let steak rest 5 minutes.
  4. Stir vegetables in pan; return to oven, and broil 4 to 6 minutes longer or until vegetables are blackened in spots. Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with toppings.

Expert Tips

  • We love eating the flavor-packed corn straight from the cob, but feel free to cut the corn off the cob after taking it out of the broiler to make serving your easy carne asada dish easier.
  • If your oven’s broiler only covers the center of your oven, start steak in the center of the pan, then thoroughly stir vegetables and position them in center while steak rests to ensure all elements get plenty of time directly under the flames.
  • Give your broiled carne asada-packed tortillas a flavor boost with homemade guacamole! We can’t get enough of our recipe for Queso Chicken Nachos. This guacamole is perfect for adding to tacos and burritos or great for snacking on with a bag of corn chips!
  • The majority of carne asada recipes will require marinating the meat for at least a few hours, if not overnight. Marinating your meat not only imparts incredible flavor but also ensures your meat is juicy and fork tender. However, when you need to get a tasty dinner on the table and don’t have time for a lengthy marinating process, that doesn’t mean that you should have to settle for less than stellar flavor or tough meat. With this sheet-pan carne asada recipe, you don’t have to worry about either. Fresh vegetables are tossed with aromatic cumin and slightly lemon-y coriander while thinly sliced steak gets a rub of zesty taco seasoning and spicy red pepper. We’d like to tell you that beef recipes don’t get any more tender or flavorful than this. However, these beef recipes prove otherwise.

Nutrition

  • 1 Serving Calories 290 (Calories from Fat 120);  Total Fat 14g (Saturated Fat 3g ,Trans Fat 0g);  Cholesterol 65mg;  Sodium 650mg;  Potassium 520mg;  Total Carbohydrate 15g (Dietary Fiber 2g ,Sugars 4g);  Protein 26g
  • % Daily Value: Vitamin A 20%;  Vitamin C 50%;  Calcium 2%;  Iron 15%
  • Exchanges: 1/2 Starch;  1 Vegetable;  3 Lean Meat;  1 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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