Carne Asada

Carne Asada is a flavorful and juicy grilled beef dish, traditionally made with skirt or flank steak marinated in citrus, garlic, and spices. A staple in Mexican cuisine, it’s perfect for tacos, burritos, or served on its own with rice and beans. Its smoky, charred edges and bold taste make it a crowd-pleaser for cookouts and weeknight dinners alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flank steak or skirt steakorange juicelime juiceolive oilsoy saucegarlic clovescilantroground cuminchili powderpaprikaoregano saltblack pepper

directions

In a bowl, whisk together orange juice, lime juice, olive oil, soy sauce, minced garlic, chopped cilantro, and all the spices.

Place the steak in a large resealable bag or shallow dish and pour the marinade over it. Seal or cover and marinate in the refrigerator for at least 2 hours, ideally overnight.

Preheat a grill or grill pan over high heat.

Remove the steak from the marinade and let any excess drip off. Discard the marinade.

Grill the steak for about 4–6 minutes per side, depending on thickness and desired doneness.

Transfer the steak to a cutting board and let it rest for 5–10 minutes.

Slice the steak thinly against the grain for the most tender results.

Serve with warm tortillas, salsa, guacamole, or your favorite sides.

Servings and timing

This recipe serves 4–6 people.Preparation time: 10 minutesMarinating time: 2–24 hoursGrilling time: 8–12 minutesResting time: 10 minutesTotal time: up to 25 hours (mostly inactive)

Variations

Use beer or tequila in the marinade for added depth of flavor.

Add sliced jalapeños or serrano peppers for a spicy kick.

Swap cilantro for parsley if preferred.

Try using lemon juice instead of lime for a different citrus note.

Finish the steak with a squeeze of fresh lime juice before serving.

storage/reheating

Store leftover Carne Asada in an airtight container in the refrigerator for up to 4 days.Reheat gently in a skillet over medium heat or in the microwave for 30–60 seconds.To freeze, wrap tightly and store for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

What cut of meat is best for Carne Asada?

Skirt steak and flank steak are most traditional due to their flavor and texture.

Can I cook Carne Asada without a grill?

Yes, a cast iron skillet or grill pan works great on the stovetop.

Should I tenderize the steak before marinating?

It’s not necessary, but you can lightly score the surface to help absorb the marinade.

Can I use store-bought marinade?

You can, but homemade offers more control over flavor and ingredients.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

Can I make Carne Asada ahead of time?

Yes, you can marinate the meat up to a day in advance and even grill it a few hours before serving.

Can I use chicken instead of beef?

Yes, the marinade works well for chicken too.

What should I serve with Carne Asada?

It pairs well with rice, beans, grilled vegetables, tortillas, or fresh salsa.

Is Carne Asada spicy?

It has a mild kick, but the heat level can be adjusted with more or less chili powder.

Why slice against the grain?

Slicing against the grain shortens the muscle fibers, making the meat more tender.

Conclusion

Carne Asada is a beloved Mexican classic that brings bold, vibrant flavors to your plate. Whether grilled over flames or on a stovetop, its marinated tenderness and smoky essence make it a must-try dish. Serve it up with your favorite sides or stuff it into tacos—either way, it’s sure to satisfy every craving for authentic, juicy grilled steak.

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