Carne Asada is a timeless Mexican dish featuring tender, flavorful grilled steak marinated in a vibrant blend of citrus, garlic, herbs, and spices. This smoky and savory main course is an essential addition to any summer cookout, taco night, or casual dinner gathering. Whether you’re wrapping it in tortillas or serving it over a bed of rice and beans, this dish offers a satisfying and bold bite every time.
Why You’ll Love This Grilled Carne Asada
There’s a reason Carne Asada is beloved across many cultures. This version is infused with a mouthwatering marinade that combines the zestiness of citrus juice, the pungency of fresh garlic, and the warmth of smoky spices. It’s easy to prepare, requires just a handful of pantry staples, and delivers restaurant-quality flavor right off your grill or stovetop.
Here’s why this recipe will be a standout in your rotation:
- Incredibly Juicy and Tender: The acidic marinade breaks down the muscle fibers of the steak, enhancing tenderness and helping it absorb maximum flavor.
- Versatile Usage: Carne Asada isn’t just for tacos. You can use it in burritos, quesadillas, grain bowls, nachos, or serve it solo with sides.
- Grill or Stovetop Friendly: No grill? No problem. A cast-iron pan or broiler brings the same beautiful char and sear.
- Meal Prep Magic: Marinate ahead of time, and it’s ready to cook in minutes for a quick weeknight dinner.
- Crowd-Pleaser: Ideal for BBQs, cookouts, or family feasts—Carne Asada disappears fast!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Marinade:
- Skirt steak or flank steak (about 2 lbs), known for its bold beefy flavor
- Fresh lime juice – gives the marinade a tangy kick
- Fresh orange juice – adds sweetness and balances acidity
- Olive oil – helps distribute flavor and retains moisture
- Soy sauce – brings umami and deepens the flavor profile
- Apple cider vinegar – tenderizes and brightens the meat
- Garlic – minced for maximum aroma and taste
- Cumin – earthy and warm spice essential to Mexican cuisine
- Smoked paprika – adds a subtle smokiness without a grill
- Chili powder – for heat and color
- Ground black pepper and sea salt – foundational seasoning
- Oregano (preferably Mexican oregano) – citrusy herbal note
- Red pepper flakes or jalapeño (optional) – for those who like it hot
- Fresh cilantro – finely chopped for a fresh, herbal finish
For Serving:
- Warm corn or flour tortillas – lightly toasted for flexibility and taste
- Chopped onions and cilantro – for classic taco topping
- Lime wedges – to brighten each bite
- Sliced avocado or guacamole – creamy contrast to the savory steak
- Salsa or pico de gallo – fresh tomato-based toppings to enhance flavor
Instructions
Step 1: Prepare the Marinade
Begin by combining the lime juice, orange juice, olive oil, soy sauce, vinegar, and spices in a large bowl or zip-top bag. Add the garlic, cumin, paprika, chili powder, oregano, salt, and pepper. Whisk everything together until fully emulsified. Stir in chopped cilantro for an extra burst of freshness.
Place your steak into the marinade, ensuring it is completely coated. Seal and refrigerate for at least 2 hours—though overnight is highly recommended to maximize flavor absorption.
Step 2: Cook the Carne Asada
Preheat your grill or cast-iron skillet to high heat. Remove the steak from the marinade and gently pat it dry with paper towels—this step helps get a great sear.
Grill or sear for about 3–5 minutes on each side for medium-rare, depending on the steak’s thickness. Use a meat thermometer to check for doneness (130–135°F / 55–57°C for medium-rare).
Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing. This keeps the juices inside for maximum tenderness.
Step 3: Slice and Serve
Using a sharp knife, slice the steak thinly against the grain. This ensures a tender bite and showcases the beautiful marbling of the meat.
Serve the carne asada with warm tortillas, lime wedges, and your favorite toppings such as guacamole, salsa, and chopped cilantro. You can also build carne asada rice bowls, fajitas, or hearty salads.
Servings and Timing
- Servings: 4–6 people
- Prep Time: 10 minutes
- Marinate Time: 2+ hours
- Cook Time: 10 minutes
- Total Time: Around 2 hours 20 minutes (including marination)
Flavor Variations
Looking to switch it up or enhance the flavor further? Try one of these variations:
- Extra Spicy Carne Asada: Add chipotle powder or minced serrano peppers to the marinade.
- Citrus Explosion: Add a splash of grapefruit juice for additional zest.
- Oven Method: Roast in a preheated oven at 425°F (220°C) for 12–15 minutes. Broil at the end for 2 minutes to char.
- Skillet Method: Sear on a cast-iron skillet for a restaurant-style crust.
- Herbaceous Twist: Add a handful of fresh chopped parsley or thyme to the marinade.
Storage & Reheating Tips
- Refrigerate: Store cooked leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Heat gently in a pan over medium heat for 2–3 minutes. Avoid overcooking to preserve tenderness.
- Freeze: You can freeze the uncooked marinated steak in a zip-top bag for up to 3 months. Thaw overnight in the fridge before cooking.
Grilled Carne Asada
Ingredients
- 2 pounds skirt steak or flank steak
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup orange juice (freshly squeezed)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes or minced jalapeño (optional)
- 1/4 cup fresh cilantro, chopped
- 6 corn or flour tortillas, for serving
- chopped onion and cilantro, for topping
- lime wedges, for garnish
- avocado slices or guacamole (optional)
- salsa or pico de gallo (optional)
Instructions
- In a mixing bowl or zip-top bag, combine lime juice, orange juice, olive oil, soy sauce, apple cider vinegar, garlic, cumin, paprika, chili powder, black pepper, salt, oregano, red pepper flakes (if using), and chopped cilantro. Mix well.
- Add the steak to the marinade, ensuring it’s fully coated. Seal and refrigerate for at least 2 hours or overnight for maximum flavor.
- Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade and pat dry with paper towels.
- Grill or sear the steak for 3–5 minutes per side, depending on thickness, until it reaches your desired doneness. Medium-rare is ideal (130–135°F / 55–57°C).
- Transfer steak to a cutting board and let it rest for 5–10 minutes. Slice thinly against the grain.
- Serve the sliced steak in tortillas with chopped onion, cilantro, lime wedges, and any desired toppings like guacamole or salsa.
Nutrition
Frequently Asked Questions
What is the best cut of beef for Carne Asada?
Skirt steak and flank steak are both excellent. Skirt steak offers more marbling and bold flavor, while flank steak is leaner and more widely available.
Can I get that smoky grilled flavor indoors?
Yes! Use a cast-iron skillet and let it get screaming hot. You can also use the broiler for a few minutes to replicate grill marks and char.
How long should I marinate it?
The longer, the better. Two hours is the minimum, but overnight marination will give you the most flavor and tenderness.
How should I slice the steak?
Always slice against the grain. This shortens the muscle fibers, making the meat easier to chew and more tender.
Can I cook it in the oven instead?
Absolutely. A high-temp roast followed by a broil will simulate the char you get on the grill.
What goes well with Carne Asada?
Classic sides include Mexican rice, refried beans, grilled vegetables, or a refreshing corn salad. It also pairs well with elote (Mexican street corn) and lime slaw.
Can I substitute other meats?
Definitely. While steak is traditional, chicken or tofu can be marinated similarly for a vegetarian twist. Just be sure to adjust cooking times accordingly.
Final Thoughts
Grilled Carne Asada is a beloved staple of Mexican cuisine that’s packed with flavor and incredibly versatile. Its citrus-garlic marinade and smoky char make it a standout dish whether you’re feeding a crowd or prepping meals ahead of time. With a few simple steps and minimal prep, you can bring restaurant-quality Carne Asada right to your kitchen or backyard grill.
Fire up the grill, gather your toppings, and get ready to enjoy a meal that’s bold, juicy, and bursting with authentic flavor!