Reverse Marinade Carne Asada with Black Beans and Greens Recipe | Yummly
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Reverse Marinade Carne Asada with Black Beans and Greens

Sweatt: "the steak was amazing!! i learned so much from th…" Read More
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Reverse Marinade Carne Asada with Black Beans and Greens

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Don’t knock it ‘till you try it, reverse marination is where it’s at. This tastebud busting Carne Asada will have you jumping on the reverse marinade band wagon for sure. By marinating the steaks after they are grilled, the flavors are intensified and no marinade is lost in the making of this meal. The beans and greens are supercharged with nutrients and offer a perfect balance to the otherwise bold plate. The steaks boast a smokey and bright flavor that’s uber concentrated, thanks to the reverse marination. So come join us on team Reverse Marinade, you won’t be sorry!


  • 1 flank steak (halved, about 2 pounds)
  • 1 Tbsp. cumin
  • 1 Tbsp. smoked paprika
  • 1 can black beans
  • 1 green chili
  • 2 garlic cloves
  • 6 stalks kale
  • 2 jarred pickled chilies
  • 2 Tbsp. chili oil
  • 1 lime
  • salt (staples)
  • olive oil (staples)
  • 4 tortillas (optional)
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    1. Preheat your oven to 425 degrees. Get a grill pan warming over high heat and a large saute pan warming over medium heat.
    2. Take notice of the direction of the grain of your steak before cooking. It’s hard to determine once it’s been cooked and we’ll be cutting it against the grain later. Season one side of the steaks with ½ tablespoon cumin, ½ tablespoon smoked paprika, a healthy sprinkling of salt, and a drizzle of olive oil. Massage all that goodness into the steak. Lay steaks, seasoned side down, in the grill pan. Resist the temptation to touch the steaks in the pan, allow them to caramelize. Now, season the top side of the steaks with ½ tablespoon cumin, ½ tablespoon smoked paprika, and another healthy sprinkling of salt.
    3. Grab your chili and roll it on the counter to break up the seeds inside. Cut off the top, shake out the seeds, and thinly slice into strips. Next, thinly slice the cloves of garlic and set aside with the chilis (we’ll be using half for the beans and half for the marinade). Strip your kale by holding it upside down and briskly stripping the leaves from top to bottom. Give the kale leaves a rough chop. You know we’re not wasting the stems, slice them as thin as possible.
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    NutritionView More

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    Calories520Calories from Fat190
    Total Fat21g32%
    Saturated Fat4g20%
    Trans Fat
    Calories from Fat190
    Total Carbohydrate60g20%
    Dietary Fiber11g44%
    Vitamin A20%
    Vitamin C70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Sweatt a year ago
    the steak was amazing!! i learned so much from the video too. it was like a personal cooking class!
    Reviewer Profile Image
    Sean Scott 2 years ago
    Just. WOW. Made it in real time with the video... Whew... that's quite the pace. Turned out AWESOME!!!!! This is now on the short list. Thank you for making things just that much better.
    Reviewer Profile Image
    Sarah 3 years ago
    This dish turned out awesome! The flavors in the meat were savory and the meat cooked perfect and was still a little pink in the middle just the way I like it. The reverse marinade was delicious. I didn’t have chili oil so I used jalapeño olive oil instead and it was perfect. The side of black beans with the kale and garlic and chili peppers were wonderful too. It was really quick to make. I will definitely be making this again, it is a keeper!