A pasilla pepper marinade adds flavor and heat to grilled Skirt Steak. The thin-sliced grilled steak or Carne Asada en Espanol can be tucked into a tortilla for taco Tuesday or any night of the week.

  • 20 minutes
  • Makes 8 servings.
  • Entrée

Grilled Pasilla Beef (Carne Asada)


  • 1 cup Herdez® Casera Salsa
  • 16 sprigs fresh cilantro


  1. Season steaks with salt and pepper; set aside.  Combine Herdez® Roasted Pasilla Mexican Cooking Sauce, onion, orange juice and garlic in large food-safe plastic bag.  Place steaks in bag with marinade; turn steaks to coat.  Close bag securely and marinate in refrigerator for 6 hours to overnight.

  2. Remove steaks from marinade; discard marinade.  Place steaks on grid over medium, ash-covered coals.  Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, covered 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Remove; let stand 5 minutes.  Carve steaks into slices. Serve with Herdez® Casera Salsa and garnish with cilantro.

Related Recipes