Bruce Lesman
There’s something about the flavors of the Southwest that feel both rugged and refined at the same time—fire-kissed meats, bright citrus, and the unmistakable depth of roasted Hatch chiles.
Carne asada is one of those timeless dishes that brings people together. Whether it’s a backyard gathering or a quiet evening under desert skies, the aroma of marinated beef hitting a hot grill is unmistakable. Paired with calabacitas—a traditional blend of squash, corn, onions, and roasted Hatch chile—this dish delivers bold flavor, vibrant color, and true regional character.
This is Southwest cooking at its best—simple, honest, and deeply satisfying.
Southwest Carne Asada
Ingredients:
2 lbs flank or skirt steak
3 cloves garlic, minced
1/3 cup fresh lime juice
1/4 cup orange juice
1/4 cup olive oil
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 tsp chili powder
1 roasted Hatch chile, chopped
1/4 cup chopped cilantro
Salt and black pepper to taste
Preparation:
Whisk together all marinade ingredients and coat the steak thoroughly. Marinate for at least 2 hours, preferably overnight. Grill over high heat for 3–5 minutes per side until nicely charred and medium-rare. Rest the meat, then slice thinly against the grain. Finish with fresh lime juice and cilantro.
Calabacitas
Ingredients:
2 zucchini, diced
2 yellow squash, diced
1 cup corn kernels
1/2 onion, diced
1 roasted Hatch chile, chopped
1/2 cup diced tomatoes
1/2 cup shredded Monterey Jack cheese
2 tbsp olive oil
Salt and pepper to taste
Preparation:
Heat olive oil in a sauté pan over medium heat. Cook onions until translucent. Add squash and cook until tender-crisp. Stir in corn, tomatoes, and Hatch chile. Season well, then top with cheese and allow to melt lightly.
Plating & Presentation
Arrange sliced carne asada on a clean white platter with calabacitas alongside. Serve with warm tortillas and lime wedges. Keep garnish minimal to highlight the natural color and texture of the dish.
Chef’s Note
Balance is key—acid from citrus, heat from chile, and smoke from the grill. Always slice against the grain for tenderness, and avoid overcooking the vegetables to maintain freshness and color.
Bruce Lesman is a seasoned culinary professional known for blending regional American flavors with refined technique. His Culinary Confidential column highlights bold flavors, clean presentation, and dishes that tell a story. Prior Positions held, Corporate Food & Beverage Director, Seabourn and Cunard Cruise Lines, Vice President, Canyon Ranch Wellness Resorts.





