If you’ve ever tasted sizzling Carne Asada fresh from the grill, you know why this classic Mexican dish is a crowd-pleaser and a weeknight hero. Bursting with citrusy marinade, fragrant cilantro, and the gentle heat of jalapeño, each bite is juicy, deeply flavorful, and endlessly versatile. Whether you tuck slices into warm tortillas, top a salad, or load up a bowl with rice and beans, Carne Asada brings a lively punch of flavor that turns any meal into a fiesta.
Ingredients You’ll Need
For truly unforgettable Carne Asada, all you need are just a handful of bold, fresh ingredients. Each element in this lineup is chosen for the way it infuses the steak with flavor, enhances tenderness, or lends that unmistakable color and aroma synonymous with this classic dish.
- Flank or Skirt Steak (2 pounds): The heart of your Carne Asada—these cuts are chosen for their intense beefy flavor and ideal texture when grilled and sliced thin.
- Olive Oil (1/4 cup): Provides richness and helps all the marinade flavors hug every bite of steak.
- Fresh Lime Juice (1/3 cup, about 2 limes): Adds zesty brightness and helps tenderize the steak beautifully.
- Orange Juice (1/4 cup): Brings a hit of gentle sweetness and a subtle citrusy depth to balance the lime.
- Chopped Fresh Cilantro (1/4 cup): Infuses the marinade with herbaceous aroma and authentic Mexican flair.
- Garlic, Minced (4 cloves): Brings that essential, robust backbone to the marinade.
- Jalapeño, Seeded and Minced (1): Offers mild heat and a touch of fresh peppery flavor.
- Ground Cumin (1 teaspoon): Delivers earthy warmth and a whisper of smokiness.
- Chili Powder (1 teaspoon): Lends color and gentle spice, evoking the sun-drenched flavors of Mexico.
- Salt (1 teaspoon): Enhances flavors and ensures the steak is perfectly seasoned all the way through.
- Black Pepper (1/2 teaspoon): Adds a subtle bite to round out the marinade.
How to Make Carne Asada
Step 1: Whip Up the Marinade
Start by combining the olive oil, fresh lime juice, orange juice, chopped cilantro, minced garlic, jalapeño, cumin, chili powder, salt, and black pepper in a medium bowl. Give it a quick whisk and watch as it transforms into a vibrant, aromatic marinade. This flavorful mixture is the secret to tender and tasty Carne Asada, so take a moment to inhale those fragrances—you’re already halfway to an unforgettable meal!
Step 2: Marinate the Steak
Place your flank or skirt steak in a large zip-top bag or shallow dish, then pour the marinade all over, making sure every inch of the steak is coated. Seal it up and let it rest in the fridge for at least 2 hours, but if you have the time, let it soak for 6 to 8 hours or overnight. The longer it sits, the more those punchy flavors will penetrate the meat, resulting in Carne Asada that’s juicy, tangy, and irresistible.
Step 3: Get That Grill Hot
Preheat your grill or grill pan over medium-high heat. When it’s good and hot, remove the steak from the marinade, letting any excess drip away—no one wants to flare up their flames with too much liquid! Throw the steak on the grill, and press it gently for maximum char.
Step 4: Grill the Steak
Grill your Carne Asada for about 5 to 7 minutes per side, depending on the thickness and your preferred doneness. You’re looking for a gorgeous golden-brown crust and those mouthwatering grill marks. Try not to disturb the steak too much while it cooks, and let the grill do its magic!
Step 5: Rest and Slice
Once your steak is finished, transfer it to a cutting board and tent it loosely with foil. Letting it rest for 5 to 10 minutes will keep all those tasty juices right where they belong. Then, slice the Carne Asada thinly against the grain—this technique guarantees beautifully tender results in every bite.
How to Serve Carne Asada
Garnishes
The right garnishes can make your Carne Asada shine even brighter. A sprinkle of extra chopped cilantro, a handful of diced onions, a squeeze of fresh lime, and maybe a few slices of ripe avocado turn simple grilled steak into an eye-catching feast. Don’t forget a dollop of fresh salsa or some crumbly queso fresco for those extra-special finishing touches.
Side Dishes
Carne Asada is delicious alongside all your Mexican favorites! Serve it up with warm corn or flour tortillas, fluffy rice, creamy refried beans, or a simple grilled corn salad. For bold flavor pairings, spicy pickled vegetables, charred peppers, or a bright, tangy slaw can balance out the richness of the steak.
Creative Ways to Present
While tacos are a classic choice, don’t be shy about thinking outside the tortilla! Pile Carne Asada over a steaming bowl of rice and beans for a hearty burrito bowl, tuck slices into quesadillas, or even add to salads for a punch of protein. You can also make epic Carne Asada nachos by layering chips, cheese, and plenty of toppings—perfect for sharing (if you must).
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Carne Asada—lucky you! Simply transfer leftovers to an airtight container and refrigerate. They’ll stay fresh, flavorful, and safe to enjoy for up to three days. Thinly sliced steak is just as tasty cold, making it an easy grab-and-go topping for salads or sandwiches.
Freezing
To freeze Carne Asada, let the steak cool completely, then pack it into zip-top freezer bags with as much air removed as possible. Label and freeze for up to two months. For best results, freeze in portion-sized amounts so you can reheat only what you need.
Reheating
For juicy, tender Carne Asada, the stovetop is your best friend—just heat a skillet over medium, add a splash of oil if you’d like, and warm the slices just until heated through. Avoid the microwave when possible, which can make the meat a bit tough and dry.
FAQs
Can I use a different cut of steak for Carne Asada?
Absolutely! Skirt steak and flank steak are traditional since they marinate well and stay tender when grilled quickly, but you can also use flap steak or even a thin sirloin cut in a pinch. Just adjust your grilling time based on thickness.
How long should I marinate Carne Asada?
For the boldest, deepest flavor, aim for at least 6 hours, but even 2 hours will do the trick in a hurry. An overnight soak delivers the juiciest results—just don’t go much longer than 24 hours, as the acids can start to toughen the meat.
Can Carne Asada be made indoors?
Definitely! If the weather doesn’t cooperate or you don’t have a grill, simply use a grill pan or cast-iron skillet on your stovetop. Aim for high heat to achieve those signature charred bits and smoky aroma.
Is Carne Asada gluten-free and dairy-free?
Yes, Carne Asada is naturally gluten-free and dairy-free, making it a brilliant choice for folks with dietary needs. Just make sure any sides or tortillas you serve it with also meet your dietary requirements.
What’s the best way to slice Carne Asada?
The key is to slice the steak thinly against the grain, which shortens the muscle fibers and makes every piece tender and easy to eat. Use a sharp knife and cut confidently in short strokes for perfect strips.
Final Thoughts
This Carne Asada recipe is one I turn to when I want a meal that’s both a celebration and a comfort—vibrant but simple, with flavors that just keep calling you back for another bite. Fire up your grill, invite over some friends, and let this beloved dish become a new tradition in your home. Give it a try—you’re in for something truly delicious!
Print
Carne Asada Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 25 minutes active, plus marinating
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Carne Asada recipe delivers tender, flavorful grilled steak perfect for tacos, burritos, or served over rice. Marinated in a zesty blend of citrus juices, cilantro, and spices, this dish is a Mexican cuisine favorite.
Ingredients
Marinade:
- 2 pounds flank or skirt steak
- 1/4 cup olive oil
- 1/3 cup fresh lime juice (about 2 limes)
- 1/4 cup orange juice
- 1/4 cup chopped fresh cilantro
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Marinade: In a medium bowl or large zip-top bag, combine olive oil, lime juice, orange juice, cilantro, garlic, jalapeño, cumin, chili powder, salt, and pepper. Add the steak and coat well. Refrigerate for at least 2 hours, preferably 6 to 8 hours or overnight.
- Grill the Steak: Preheat grill over medium-high heat. Remove steak from marinade, grill for 5 to 7 minutes per side for desired doneness. Rest for 5 to 10 minutes, then slice thinly against the grain.
Notes
- Carne asada is versatile and great for various dishes.
- Watch cooking time closely to avoid overcooking skirt steak.
- Leftover carne asada works well in salads or quesadillas.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 27 g
- Cholesterol: 80 mg
