Desert Rattler Fire-Grilled Carne Asada with Chimichurri & Street Corn

1 day ago

3 min read

Prep: 25 minutes · Marinate: 1–4 hours · Cook: 15 minutes · Serves: 4–6 · Difficulty: Intermediate

Bold Southwestern Roots. Flavors Without Borders.

Bring the fire and flavor of the Southwest to your backyard with this unforgettable carne asada feast! Tender, flame-grilled steak seasoned with Timoteo's award-winning Desert Rattler Rub is paired with vibrant cilantro chimichurri, smoky Mexican street corn, and warm tortillas. This is Southwestern grilling at its finest—bold seasoning, sizzling beef, fresh citrus, and smoky char.

Ingredients

Desert Rattler Carne Asada

2 pounds flank steak or skirt steak
2 tablespoons Timoteo's Desert Rattler Rub
3 tablespoons olive oil
Juice of 2 limes
3 garlic cloves, minced
2 tablespoons fresh orange juice
1 tablespoon Worcestershire sauce
¼ cup chopped fresh cilantro

Cilantro Chimichurri

½ cup chopped cilantro
½ cup chopped flat-leaf parsley
3 garlic cloves, minced
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
1 tablespoon fresh lime juice
½ teaspoon crushed red pepper
Salt and black pepper to taste

Southwestern Street Corn

4 ears fresh corn, husked
¼ cup mayonnaise
¼ cup Mexican crema
½ cup crumbled cotija cheese
1 tablespoon fresh lime juice
1 teaspoon Timoteo's Tajin Seasoning
2 tablespoons chopped cilantro

For Serving

Warm flour or corn tortillas
Grilled lime halves
Roasted poblano peppers
Fresh pico de gallo
Additional cilantro
Lime wedges

Preparation

Step 1 — Marinate the Steak

Combine olive oil, lime juice, orange juice, garlic, Worcestershire sauce, cilantro, and Timoteo's Desert Rattler Rub. Place steak in a resealable bag or shallow dish. Add marinade and coat thoroughly. Refrigerate for 1–4 hours.

Step 2 — Prepare the Chimichurri

Combine cilantro, parsley, garlic, vinegar, lime juice, and crushed red pepper.

Slowly stir in olive oil. Season with salt and black pepper. Refrigerate until serving.

Step 3 — Grill the Street Corn

Preheat grill to medium-high heat. Grill corn for 10–12 minutes, turning occasionally, until lightly charred. Mix mayonnaise, crema, and lime juice. Brush over the warm corn.

Finish with cotija cheese, Tajin Seasoning, and cilantro.

Step 4 — Fire-Grill the Carne Asada

Preheat your grill to approximately 450–500°F.

Remove steak from marinade and discard used marinade.

Grill for approximately 4–6 minutes per side, adjusting for thickness and desired doneness. For food safety, USDA recommends cooking whole beef steaks to at least 145°F followed by a 3-minute rest. Transfer steak to a cutting board and allow to rest.

Step 5 — Slice and Serve

Slice steak thinly against the grain.

Arrange on a rustic serving platter with warm tortillas, grilled limes, roasted poblano peppers, pico de gallo, and street corn. Spoon fresh cilantro chimichurri over the steak.

Serve immediately.

Chef Tim's Grilling Tips

Get That Perfect Char: Use a hot grill and avoid moving the steak excessively during searing.
Slice Against the Grain: This is especially important with flank and skirt steak for tenderness.
Make It a Taco Feast: Serve thinly sliced carne asada in warm tortillas with pico de gallo and chimichurri.
Bring the Heat: Add a little Timoteo's Black Scorpion Rub for an extra spicy variation.

The Secret Is in the Seasoning

Timoteo's award-winning Desert Rattler Rub brings bold Southwestern flavor to grilled beef, while our Tajin Seasoning adds a bright finishing touch to Mexican street corn.

From backyard barbecues to weekend family gatherings, this fire-grilled feast celebrates the bold flavors of the Southwest.

Shop Timoteo's Southwestern Spice Rubs: https://www.timoteospiceco.com/category/spices

From the Professional Kitchen to Your Backyard Grill.