Carne Asada

Carne Asada is a bold and timeless staple of Mexican cuisine—built not just on quality meat, but on patience, heat, and deeply layered flavor.

This recipe celebrates the balance of citrusy brightness, smoky char, and herbal depth that comes from marinating flank or skirt steak in lime, orange juice, garlic, and fresh cilantro. As it hits the grill, the meat transforms, developing a caramelized crust while remaining juicy and tender inside.

Sliced thin against the grain, each piece is a perfect balance of rustic simplicity and well-crafted flavor—ideal for tacos, rice bowls, or sharing straight from the cutting board.

Why People Will Love This Carne Asada Recipe:

Rich, Authentic Flavor Profile: The combination of lime and orange juice brings bright acidity and natural sweetness, while garlic, jalapeño, and cilantro infuse the meat with bold, unmistakably Mexican flavor.

Perfectly Balanced Marinade: This recipe achieves a harmony of acid, fat, salt, and heat—creating a marinade that not only tenderizes the steak but deeply penetrates it with complex taste.

Char-Grilled Depth: Cooking the steak over high heat caramelizes the outside while sealing in juices, giving the meat that coveted smoky crust and tender interior that only grilling can achieve.

Versatile and Crowd-Pleasing: Carne Asada can be served in tacos, burritos, bowls, or on its own—making it an ideal dish for gatherings, meal prep, or casual weeknight dinners.

Honors Simplicity, Delivers Boldness: With minimal ingredients and straightforward technique, this recipe stays true to traditional roots while producing restaurant-level results at home.

Key Ingredients of Carne Asada

Flank or Skirt Steak: These cuts are prized for their deep, beefy flavor and natural grain. When marinated and grilled properly, they become incredibly tender, juicy, and full of character—ideal for slicing thin and serving in tacos or bowls.

Lime and Orange Juice: This citrus duo provides essential acidity to tenderize the meat, while adding layers of bright, tangy, and slightly sweet flavor that penetrate the steak during marination.

Fresh Cilantro: More than just a garnish, cilantro infuses the marinade with herbaceous depth, balancing the acidity of the citrus and enhancing the earthy richness of the grilled meat.

Minced Garlic: Adds pungent warmth and savoriness that builds a strong foundation of flavor throughout the marinade and carries through in every bite.

Jalapeño: Brings mild, clean heat and a vibrant green note. Its subtle spice elevates the overall profile without overpowering the meat’s natural taste.

White Vinegar: Offers a sharper edge of acidity that works with the citrus to break down muscle fibers, improving texture and amplifying flavor.

Vegetable Oil: Helps distribute fat-soluble flavors evenly across the meat and assists in creating a beautiful sear on the grill by preventing sticking and encouraging caramelization.

Expert Tips for Carne Asada

Use Skirt Steak for Deeper Flavor, Flank for Tender Slices: Both cuts work well, but skirt steak has more marbling and a richer, more robust beef flavor, while flank steak tends to be leaner and slightly easier to slice thin across the grain. Choose based on your preference for texture and richness.

Marinate Long Enough, But Not Too Long: 2 to 8 hours is ideal for maximum flavor without breaking down the meat excessively. Over-marinating (especially past 24 hours) in acidic ingredients like lime and vinegar can start to “cook” the steak and make it mushy or tough.

Grill Over High Heat for a Perfect Crust: A hot grill (400–450°F) is essential to quickly sear the outside and develop a charred crust while keeping the interior juicy. Avoid medium or low heat, which can dry the meat and rob it of the signature char.

Don’t Skip the Rest Time: Let the grilled steak rest for 5–10 minutes after cooking. This allows the juices to redistribute throughout the meat, preventing them from spilling out when sliced and keeping each bite succulent.

Always Slice Against the Grain: This is crucial for tenderness. Identify the direction of the muscle fibers and cut perpendicular to them in thin slices—this shortens the fibers and makes the steak easier to chew, even if it’s slightly more done.

Use Fresh Citrus Juice Only: Bottled lime or orange juice lacks the brightness and natural enzymes of freshly squeezed juice. Fresh citrus not only delivers better flavor but also more effectively tenderizes the meat.

Double the Marinade for Basting (Optional): Want even more flavor? Reserve half the marinade before adding the raw meat, then reduce it slightly on the stovetop to brush over the steak as it grills for added depth and shine.

Carne Asada

Ingredients

1/4 cup lime juice (about 2 limes)

4 cloves minced garlic

1/2 cup orange juice

1 cup chopped fresh cilantro

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup vegetable oil

1 tablespoon minced jalapeno (1 medium jalapeno)

2 tablespoons distilled white vinegar

2 pounds flank steak or skirt steak

Instructions

Prepare the Marinade:

In a large resealable plastic bag or a 9×13-inch baking dish, combine the lime juice, minced garlic, orange juice, chopped cilantro, salt, black pepper, vegetable oil, minced jalapeño, and white vinegar.

Gently mix or massage the ingredients together until fully blended.

Marinate the Steak:

Add the flank or skirt steak (about 2 pounds) to the marinade, ensuring the meat is fully coated.

Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours—for best flavor, marinate up to 24 hours.

Preheat the Grill:

Heat your outdoor grill to high—aim for a temperature between 400°F to 450°F (204°C to 232°C).

Grill the Steak:

Remove the steak from the marinade, allowing any excess to drip off.

Discard the used marinade.

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Place the steak on the hot grill and cook for about 7 to 10 minutes per side, or until the internal temperature reaches 130°F to 135°F (medium-rare).

Rest and Slice:

Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes to retain its juices.

Then slice against the grain into thin strips for serving.

Important Notes for Carne Asada

The Cut Matters: Flank and skirt steak are traditional for carne asada because of their intense beef flavor and natural chew. However, they require careful slicing against the grain to ensure tenderness. Skipping this step will make even a perfectly cooked steak feel tough.

Marinade Is Not Just for Flavor—It’s for Texture: The blend of lime juice, orange juice, vinegar, and oil works synergistically to break down connective tissue, making the meat more tender. It’s a balance of acid and fat that transforms tough cuts into juicy, flavorful steak.

Do Not Over-Marinate: Although it’s tempting to marinate overnight or longer, the acidic citrus and vinegar can begin to “cook” the meat, causing it to become mushy or chalky. Stick to a maximum of 24 hours, with 8 hours being optimal for flavor and structure.

High Heat Is Non-Negotiable: Carne asada is defined by its charred edges and smoky aroma—something only a hot grill or cast-iron pan can deliver. Low heat or overcooking will result in a gray, steamed steak instead of a properly seared one.

Resting Time Affects Juiciness: After grilling, allow the meat to rest for at least 5 minutes. This helps the juices redistribute rather than spill out when slicing, resulting in a moister, more flavorful cut.

Discard the Used Marinade: Never reuse marinade that has touched raw meat. If you want extra sauce for drizzling or basting, make a separate batch or boil it thoroughly for food safety.

Carne Asada Is More Than a Dish—It’s a Style: True carne asada isn’t just grilled meat—it’s about celebration, simplicity, and sharing. Serve with tortillas, salsas, grilled onions, or rice and beans to embrace its cultural roots.

Nutrition Information

Based on a 4-ounce (113g) cooked portion of marinated flank or skirt steak, assuming the marinade is mostly discarded and not fully consumed:

Note: These values are approximate and can vary depending on the specific cut of beef used, exact marinade absorption, and whether additional salt is added during or after cooking. For the most accurate breakdown, input your specific ingredients into a nutrition calculator.

Frequently Asked Questions

Can I use a different cut of meat besides flank or skirt steak?

Yes, though flank and skirt are traditional for their bold flavor and ability to absorb marinade well.

If unavailable, sirloin flap, flat iron, or even ribeye can work, though textures and cooking times may vary.

Always slice thinly against the grain, no matter the cut.

How long should I marinate the steak for best results?

8 to 12 hours is ideal.

This allows the acidic ingredients (lime, orange juice, vinegar) to tenderize the meat and infuse flavor without starting to break down the texture too much.

Avoid marinating more than 24 hours, or the meat may become mushy.

Can I cook carne asada without a grill?

Absolutely. If grilling isn’t an option, use a cast-iron skillet or grill pan over high heat.

Sear each side for 4–5 minutes, depending on thickness, until you reach an internal temperature of 130–135°F for medium-rare.

Why do I need to rest the steak before slicing?

Resting for 5 to 10 minutes allows the juices to redistribute within the meat, ensuring it stays juicy and flavorful.

Slicing too early causes the juices to spill out, resulting in drier steak.

How do I know which way to slice against the grain?

Look for the direction of the visible muscle fibers on the cooked steak—slice perpendicular to those lines.

This shortens the muscle fibers and ensures a more tender bite, especially with lean, fibrous cuts like flank or skirt.

How can I ensure the marinade fully penetrates the meat?

Use a shallow dish or large resealable bag, and make sure the meat lies flat and is completely submerged or evenly coated.

Turning the steak halfway through marinating (if in a dish) helps ensure all sides absorb the flavor.

Should I bring the steak to room temperature before grilling?

Yes. Letting the steak rest at room temperature for about 30 minutes before grilling promotes even cooking.

Throwing cold meat directly onto the grill can result in uneven doneness.

How do I prevent flare-ups on the grill from the marinade?

Pat the steak lightly dry with paper towels before grilling.

Too much marinade clinging to the meat—especially the oil—can drip and cause flare-ups.

You’ll still retain flavor while minimizing burnt spots.

How do I know when the steak is done without cutting into it?

Use an instant-read thermometer for accuracy:

130–135°F (54–57°C) for medium-rare

140–145°F (60–63°C) for medium

Touch can also guide you—firm but springy means medium-rare.

Can I reuse the leftover marinade for basting or sauce?

Not as-is. Marinade that has touched raw meat should be discarded or boiled for several minutes to kill any bacteria if you plan to use it for basting or as a drizzle.

Better yet, make a separate batch just for this purpose.