Recipe
The best carne asada you’ve ever had is just a marinade away. Trust me, once you try this recipe, you’ll never go back to plain old grilled steak again.
The secret? A bold, zesty marinade packed with fresh citrus, garlic, and spices that transforms the meat into something truly unforgettable. It’s smoky, tender, and bursting with flavor—perfect for tacos, burritos, or just devouring straight off the grill.
I’ve been making this for years, and it’s always the star of the show, whether it’s a casual weeknight dinner or a weekend gathering with friends. Plus, it’s easier than you think to whip up at home.
Get ready to impress your taste buds—and everyone at your table. Let’s fire up the grill!
Ingredients
When it comes to carne asada, the quality and balance of ingredients are key to achieving that smoky, tangy, and savory flavor profile. Freshness matters, but don’t stress—there are easy swaps if you’re missing something. Let’s break it down so you can nail this dish every time.
- Flank steak or skirt steak: These cuts are tender and absorb marinade beautifully. Trim excess fat for the best texture.
- Fresh lime juice: Non-negotiable for that bright acidity. Bottled juice just doesn’t compare.
- Orange juice: Adds a touch of sweetness and helps tenderize the meat. Freshly squeezed is ideal.
- Garlic cloves: Fresh garlic is a must—minced finely for maximum flavor infusion.
- Cilantro: Freshly chopped cilantro brings an herbaceous kick. Skip it if you’re not a fan, but it really elevates the dish.
- Jalapeño: Adds a subtle heat. Remove the seeds if you prefer milder spice.
- Olive oil: Helps create a caramelized crust on the steak. Extra virgin works best, but regular olive oil is fine.
- Soy sauce: Adds umami depth. Substitute with tamari or coconut aminos if you’re avoiding soy.
- Ground cumin: Smoky and earthy—don’t skip this spice!
- Smoked paprika: Adds depth and a slight smokiness. Regular paprika works in a pinch but won’t have the same impact.
- Salt and black pepper: Season generously to enhance all the flavors.
Optional extras: A splash of tequila in the marinade adds complexity, and a sprinkle of extra cilantro and lime wedges for serving makes it restaurant-worthy.
How to Make the Best Authentic Carne Asada Guide
– Marinate the meat: Combine lime juice, orange juice, garlic, cilantro, olive oil, cumin, chili powder, and salt in a large bowl or resealable bag. Add the thinly sliced flank or skirt steak, guaranteeing it’s fully coated. Marinate for at least 1 hour, or preferably overnight, in the fridge.
Pro tip: Flip the bag halfway through to evenly distribute the marinade. Marinating enhances flavor and tenderizes the meat.
– Prepare the grill or skillet: Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Watch-out warning: Avoid overcrowding the pan or grill—cook in batches if needed to make certain even cooking.
– Cook the carne asada: Remove the meat from the marinade, letting excess drip off. Grill or sear for 3-4 minutes per side, or until the edges are crispy and the internal temperature reaches 130°F for medium-rare.
Visual cue: Look for a caramelized crust and slightly pink center. Don’t overcook—skirt steak can become tough if left too long.
– Rest the meat: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes.
Resting allows the juices to redistribute, securing tender, flavorful slices. Pro tip: Tent loosely with foil to keep warm.
– Slice against the grain: Cut the steak into thin slices against the grain—this breaks up the muscle fibers for maximum tenderness.
Visual cue: The slices should be shiny and juicy.
– Serve immediately: Enjoy your carne asada with warm tortillas, grilled onions, and your favorite toppings like salsa, guacamole, or fresh cilantro.
Flexibility: It also works well in tacos, burritos, or as a standalone dish. Time-saving trick: Prep toppings while the meat marinates for a seamless cooking process.
Nutrition
The following table provides the nutritional information for one serving of homemade carne asada.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 28 g |
| Fat | 25 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 600 mg |
Chef Tips
To guarantee your carne asada turns out perfectly, I always recommend marinating the meat overnight—it deepens the flavor and tenderizes it.
Use a hot grill for a quick sear and juicy center. Slice against the grain for maximum tenderness.
Don’t overcook it; medium-rare is ideal. Let it rest for 5 minutes before serving to lock in juices.
These tips secure a consistently delicious result.
Frequently Asked Questions
Can I Use Frozen Meat for Carne Asada?
Yes, you can use frozen meat, but I’d thaw it first for even cooking. Frozen meat won’t absorb marinade as well, so I’d marinate it longer—overnight if possible—to get that bold carne asada flavor.
What Sides Go Best With Carne Asada?
I always serve carne asada with warm tortillas, fresh guacamole, and pico de gallo. Grilled onions and peppers complement it perfectly, and a side of Mexican rice or charro beans adds heartiness to the meal.
How Long Can Marinated Carne Asada Stay in the Fridge?
I’d keep marinated carne asada in the fridge for up to 2 days—any longer and the acid in the marinade starts breaking down the meat too much. If I need longer, I’d freeze it instead.
Can I Grill Carne Asada Indoors?
Yes, I can grill carne asada indoors using a stovetop grill pan or cast-iron skillet. I’ll preheat it over medium-high heat, cook each side for a few minutes, and let the meat rest for juicy, flavorful results.
What’s the Best Way to Reheat Leftover Carne Asada?
I’d recommend reheating leftover carne asada on a skillet over medium heat. I add a bit of oil or broth to keep it moist and flip it until it’s warmed through. Alternatively, I’ll use the broiler for a crispy edge.
