A classic and delicious Mexican dish, Carne Asada is simple to make using inexpensive flank steak and a tasty and spicy marinade. Grilled Carne Asada is incredibly flavorful, and makes beautiful steak tacos.
What is Carne Asada?
If you’ve visited Mexico, spent time in the Western US, or have been to a good authentic Mexican restaurant, I hope you’ve tried the most amazing and classic Mexican dish called Carne Asada.
The term literally translates to “grilled meat” in Spanish. While carne asada can be used to describe other types of meat, it most often describes tender marinated and grilled flank steak or skirt steak.
To make the meat even more tender, carne asada is sliced into thin strips that are ready to wrap in warm tortillas with fresh toppings like cilantro, onions, and lime juice.
Once you’ve tried this easy carne asada recipe, you should also try my Steak Fajitas recipe, and Smoked Flank Steak with Chimichurri sauce.
Why You’ll Love This Recipe
You don’t need to find a Mexican Restaurant to enjoy traditional carne asada at home!
This recipe will teach you how to make a fresh carne asada marinade full of bright, spicy, and savory notes, and use it to infuse steak with all of that goodness.
Once that magic marinade has done its job, all you need to do is toss the whole steak on the grill and cook it to perfection!
Key Ingredients for Carne Asada
Here’s what you need to make this delicious marinated flank steak:
- Flank Steak: Flank steak (aka London broil) is often used with tenderizing marinades since the cut of beef can be tough if it isn’t treated properly. Similar cuts such as skirt steak or flat iron steak can also be used in this recipe. These types of steaks are generally inexpensive which is a bonus!
- Orange and Lime Juices: The acidity from these citrus fruits adds sweet and bright notes to the marinade, but that acid also works to soften the muscle fibers and tenderize the meat.
- Soy Sauce: Salty and umami notes come from soy sauce.
- Brown Sugar: For a bit of sweetness, brown sugar is perfect. Having sugar in the marinade also lets the meat get extra browned on the grill.
- Garlic: Freshly minced garlic is a must, as it gives the meat an extra savory flavor.
- Jalapeno: Sliced jalapenos in the marinade infuse the meat with spicy flavor.
- Spices: Classic Mexican spices for carne asada include cumin, smoked paprika, chili powder, and fresh cilantro.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Carne Asada
- Marinate the Steak: Start by filling a zip-top bag with all of the marinade ingredients (juices, spices, olive oil, soy sauce, minced garlic, cilantro, and jalapeno). Add the steak to the bag, press out the air and seal well. Refrigerate for at least two hours, or overnight.
- Dry the Steak: Before you grill the steak, remove it from the marinade and pat it dry with paper towels. The marinade has done its job, so you don’t need it anymore! Sprinkle the steak with salt, pepper, and sugar.
- Grill: Prepare the grill for direct heat cooking over high heat. Once it’s hot, grill the steak for 6-8 minutes per side if you’d like it medium-rare.
- Rest: Allow the carne asada steak to rest on a sheet pan fitted with a wire rack for at least 10 minutes. Keep it tended with foil so it stays hot.
- Serve: Slice the steak into thin strips, against the grain, and serve with warm tortillas and toppings.
Tip!
Don’t Marinate the Steak for Too Long. Anything more than 12 hours is too long to marinate flank steak. The meat will start to break down and become soft and mushy. Something between 2 and 12 hours is ideal.
How to Slice Flank Steak
It is extremely important to slice carne asada made with flank steak in the correct direction. In this case, the correct direction is AGAINST the grain.
You can see in the image that the long muscle fibers run all in the same direction. You should cut across them, making those fibers short and easy to chew.
If you slice along with the grain of the meat, it will be tough and chewy, and quite difficult to eat.
Recipe Tips
- Don’t Marinate for Too Long. Anything more than 12 hours is too long to marinate flank steak. The meat will start to break down and become soft and mushy. Something between 2 and 12 hours is ideal.
- Drying the steak is important. Too much moisture still in and on the steak will cause a steamy situation in your grill or oven that isn’t ideal. Use paper towels to soak up the liquid and remove bits of jalapeno and garlic that might burn.
- Cook it in the Oven or Over the Stovetop. Instead of using your outdoor grill, broil carne asada in the oven instead or cook it in a skillet over the stovetop. Full instructions for both methods are in the recipe card below.
- You can also cook marinated flank steak on the stovetop. I suggest using a cast iron pan that you’ve preheated. Cook the steak for 3-5 minutes per side until you’re happy with the doneness.
- Resting is an important step that will allow the juices inside the cooked steak to redistribute. If you slice into it too soon, all of those juices will flow right out!
Storing Tips
Store any leftovers in an airtight container in the fridge for up to 3 days.
Leftover carne asada can be enjoyed cold, or gently reheated to make sandwiches, salads, or tacos.
What To Serve With Carne Asada
Carne Asada makes the most wonderful steak tacos or burrito bowls.
For tacos, warm corn or flour tortillas, and top with sliced carne asada, fresh cilantro, diced onion, and a squeeze of fresh lime juice. Add some fresh jalapeno if you like a bit of heat!
If you like burrito bowls (Just like Chipotle!), make up a batch of Cilantro Lime Rice to go with this delicious steak, and top it with all of your favorite Mexican toppings, including pinto beans, cheese, and sour cream.
Cowboy Caviar, Pico De Gallo, Salsa Ranchera, Guacamole, and Lime Crema are all amazing and easy to make sauces that go wonderfully with carne asada.
How Do you Know When Flank Steak Is Done?
Cooking beef often comes down to a matter of preference. I generally like to cook a flank steak to medium-rare or medium. Use a meat thermometer to test your steak and cook it to your preferred temperature.
- Rare: 125°F/52°C
- Medium rare: 135°F/57°C
- Medium: 145°F/63°C
- Medium well: 155°F/68°C
Recipe FAQs
Carne Asada is most often made with flank steak or skirt steak. Technically, you can use any type of steak for this recipe, but these thin cuts of meat work best with this marinating method.
The ideal amount of time is somewhere between 2 and 12 hours. Less than that and the meat won’t be flavorful or tenderized enough. Too much time will make the steak soft and mushy. I like to start marinating carne asada in the morning so it gets about 8 hours of time marinating before dinner.
Yes, you can use this marinade with other meats like chicken, pork, or even fish, but cooking times will vary so adjust accordingly.
Leftover Carne Asada can be used in tacos, burritos, salads, or quesadillas. You can also use it as a protein topping for nachos.
Yes, just ensure that it’s in a sealed bag with as much air removed as possible. It can be frozen for up to 3 months. Thaw in the refrigerator before cooking.
More Delicious Mexican Recipes
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Learn how to make traditional Carne Asada with this easy recipe! It’s one of the most delicious Mexican meals, and your whole family will love it.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Carne Asada
Recipe Video
Ingredients
For the Carne Asada Marinade:
- ½ cup (120 ml) orange juice
- ⅓ cup (80 ml) lime juice
- ¼ cup (60 ml) extra virgin olive oil
- ¼ cup (60 ml) soy sauce or tamari
- 4 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon brown sugar light or dark
- ½ cup chopped fresh cilantro
- 1 jalapeño seeded and minced
- 1 ½ – 2 pounds (675 g) flank steak or skirt steak
- ½ teaspoon granulated sugar optional
- Salt and pepper generously season
For serving:
- Warm corn or flour tortillas
- Chopped fresh cilantro
- Diced white onion
- Sliced Jalapeno
- Lime wedges
Instructions
To Marinate:
- In a ziptop bag or a shallow dish, combine orange juice, lime juice, olive oil, soy sauce, minced garlic, chili powder, ground cumin, paprika, brown sugar, chopped cilantro, and minced jalapeño. Stir well to combine.
- Put the steak in the large sealable bag. Press out the air and seal the bag tightly. Massage the marinade into the meat and refrigerate for at least 2 hours, or overnight if time allows. Don’t go over 12 hours as the meat will become mushy rather than tender.
To Grill:
- Preheat the grill and prepare it for direct heat cooking over high heat. Clean and lightly oil the grill grates.
- Remove the steak from the marinade, shaking off the excess. Pat the steak dry with paper towels, and season with salt and pepper and sugar if using.
- Grill the steak for about 6-8 minutes per side for medium-rare, or to your preferred doneness.
To Broil:
- Turn on the broiler, and position your oven rack so the steak will be about 4 inches from the heating element.
- Remove the steak from the marinade, shaking off the excess. Pat the steak dry with paper towels, and season with salt and pepper and sugar if using.
- Broil the steak for about 5 minutes per side, or to your desired level of doneness.
Stovetop:
- Before marinating, if your steak is too large to fit your skillet, slice it in half.
- Once ready to cook, remove the steak from the marinade, shaking off the excess. Pat the steak dry with paper towels, and season with salt and pepper, and sugar if using.
- Heat a cast-iron skillet over high heat. Add a bit of oil to the pan – enough to coat the bottom lightly. Once the oil starts to shimmer or smoke slightly, carefully place the steak in the skillet.
- Sear the steak for about 3-5 minutes on each side for medium-rare, or until your desired level of doneness. To avoid overcrowding the pan and ensure even cooking, cook each piece of steak separately if you had to cut it in half.
To Serve:
- Allow the steak to rest on a sheet pan fitted with a wire rack for at least 5-10 minutes, tended with foil to keep it warm.
- Slice the steak thinly against the grain, then serve on warm tortillas with fresh cilantro, diced onion, sliced jalapeno, and a squeeze of lime.
Notes:
- Don’t over marinate the steak. Anything more than 12 hours is too long to marinate flank steak. The meat will start to break down and become soft and mush. Something between 2 and 12 hours is ideal.
- Drying the steak is important. Too much moisture still in and on the steak will cause a steamy situation in your grill or oven that isn’t ideal. Use paper towels to soak up the liquid and remove bits of jalapeno and garlic that might burn.
- You can also cook marinated flank steak on the stovetop. I suggest using a cast iron pan that you’ve preheated. Cook the steak for 3-5 minutes per side until you’re happy with the doneness.
- Resting is an important step that will allow the juices inside the cooked steak to redistribute. If you slice into it too soon, all of those juices will flow right out!
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Steak Doneness: Use a thermometer to check the internal temperature of the meat according to this list: Rare: 125°F/52°C, Medium rare: 135°F/57°C, Medium: 145°F/63°C, Medium well: 155°F/68°C.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
jess says
this steak marinade recipe is amazing and I think this is my favorite carne asada that I have made! thank you so much for sharing this amazing recipe!
Little Sunny Kitchen says
You’re welcome, Jess! I’m so happy to hear this is a favorite for you!
Erin says
Love the spices in this recipe. It’s the perfect steak to put in tacos! So yummy!
Little Sunny Kitchen says
I’m so glad you enjoyed this recipe, Erin! Thank you for the kind review!
Sharina says
Our carne asada turned out soooo perfectly! It was marinated sooo well that it is brimming with flavors. Sooo impressive!
Little Sunny Kitchen says
That’s so wonderful to hear, Sharina! Thank you for the great review!