Grilled Pasilla Beef (Carne Asada)

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
  • 8
  • 220
  • 21 g


  • 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.


0 % *


0 % DV **


0 % DV

2.5 mg IRON

0 % DV

4.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 221 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 77 mg Cholesterol; 676 mg Sodium; 4 g Total Carbohydrate; 0.7 g Dietary Fiber; 21 g Protein; 2.5 mg Iron; 3.8 mg NE Niacin; 0.5 mg Vitamin B6; 3.7 mcg Vitamin B12; 4.9 mg Zinc; 16.1 mcg Selenium; 80.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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