Few things bring people together quite like carne asada sizzling on the grill. This Mexican-inspired favorite starts with a simple skirt or flank steak, bathed in a bright, citrusy marinade, then charred to smoky perfection over high heat. Each bite bursts with flavors—from the tang of fresh lime and orange juices to the gentle warmth of chili powder and cumin. Whether you’re hosting a backyard barbecue, throwing together a quick taco night with friends, or simply craving a dinner that feels like a fiesta, carne asada never disappoints.
Growing up, I remember how the smell of grilling steak would draw my family to the backyard like moths to a flame. My abuela would mix her secret marinade right before dinnertime, always adding an extra handful of chopped cilantro and just the right amount of minced garlic. I’d sneak tastes off the cutting board, wiping my fingers on my jeans and smiling at that perfect balance of citrus zing and smokiness. Even now, I still get giddy when I marinate fresh meat and fire up the grill—there’s something almost magical about watching simple ingredients transform into tender, juicy slices of pure joy. So roll up your sleeves, sharpen your knives, and let’s dive into the zesty, vibrant world of homemade carne asada.
KEY INGREDIENTS IN CARNE ASADA
Before you fire up the grill, let’s get acquainted with the stars of this recipe. Each ingredient plays a crucial role in building layers of flavor, from the rich, savory steak to the bright citrus notes and warming spices.
- Flank steak or skirt steak
These thin, flavorful cuts absorb marinades beautifully and cook quickly, giving you tender slices with a satisfying chew.
- Olive oil
Acts as the base of the marinade, helping to emulsify citrus juices and distribute spices evenly over the meat.
- Fresh lime juice
Brings a bright, tangy punch that tenderizes the steak and balances out richer flavors.
- Orange juice
Adds subtle sweetness and complexity, rounding out the acidity of the lime.
- Garlic
Provides a savory, pungent kick that complements the citrus and deepens the overall taste profile.
- Cilantro
Infuses a fresh, herbaceous note that keeps the marinade lively and vibrant.
- Chili powder
Delivers gentle heat and earthy warmth, contributing to the signature Mexican-inspired flavor.
- Ground cumin
Offers nutty, slightly peppery undertones that pair beautifully with garlic and chili.
- Paprika
Lends mild smokiness and a rich, red hue that makes the meat look as good as it tastes.
- Ground black pepper
Adds a sharp bite that accentuates the steak’s natural flavors without overwhelming.
- Salt
Essential for seasoning and drawing out moisture, ensuring each bite is perfectly seasoned.
- Ground coriander
Imparts lemony, floral notes that brighten the spice blend.
- Red pepper flakes (optional)
For anyone craving extra heat, these little sparks will kick the marinade up a notch.
- White vinegar
Enhances the tenderizing effect and contributes a clean, tangy layer.
- Soy sauce (optional)
Introduces an umami depth, giving the steak a savory, almost meaty richness.
- Jalapeño (optional)
Finely chopped for bursts of fresh, spicy heat that cut through the citrus and oil.
HOW TO MAKE CARNE ASADA
This section will guide you through the step-by-step process of transforming raw steak into a mouthwatering feast. From crafting the perfect marinade to achieving the ideal grill marks, these instructions cover everything you need for grilled excellence.
1. In a medium mixing bowl, combine the olive oil, lime juice, orange juice, garlic, cilantro, chili powder, cumin, paprika, black pepper, salt, coriander, red pepper flakes, vinegar, soy sauce, and jalapeño (if using). Stir everything together vigorously until the marinade is smooth, vibrant, and well-emulsified.
2. Place the flank or skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, making sure every surface is coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours; ideally, let it rest overnight to maximize flavor infusion.
3. Preheat your grill or grill pan to medium-high heat. You want the cooking surface hot enough to sear the meat quickly, locking in juices and creating those beautiful char lines.
4. Remove the steak from the marinade and let any excess drip off. Place the meat directly on the hot grill grates. Grill for 4–6 minutes per side, depending on thickness and desired doneness (130°F for medium-rare).
5. Once the steak reaches your preferred temperature, remove it from the grill and let it rest for about 5 minutes. This rest period allows juices to redistribute, resulting in a juicier cut.
6. Slice the carne asada thinly against the grain to ensure each piece is tender. Arrange the slices on a platter and serve immediately with your favorite accompaniments like grilled tortillas, pico de gallo, avocado, or a squeeze of fresh lime.
SERVING SUGGESTIONS FOR CARNE ASADA
Carne asada is delightfully versatile, and pairing it with the right sides can elevate your meal from simple grill night to a full-on fiesta. Think of colorful salsas, creamy avocado, and warm tortillas to round out the experience. Below are some of my favorite ways to serve this vibrant meat:
- Taco night setup
Warm up soft corn or flour tortillas on the grill, then let everyone build their own tacos with shredded lettuce, pico de gallo, crumbled cheese, and a drizzle of crema. Provide lime wedges for that extra zing.
- Burrito bowls
Layer a base of fluffy cilantro-lime rice, then top with sliced carne asada, black beans, roasted corn, and diced tomatoes. Finish with a dollop of sour cream and a sprinkle of fresh cilantro.
- Street-style fajitas
Sauté onions and bell peppers until tender-crisp, then pile them onto sizzling cast-iron skillets along with the steak. Serve with warm tortillas and let guests roll their own.
- Fresh salad topper
Toss mixed greens with cherry tomatoes, cucumber ribbons, and pickled red onions. Add sliced carne asada on top and drizzle with a light lime-cilantro vinaigrette for a lighter, yet satisfying meal.
HOW TO STORE CARNE ASADA
Whether you meal-prep for the week or simply want to save leftovers for a quick lunch, storing carne asada properly keeps all those vibrant flavors intact. By following some simple guidelines, you can ensure your steak remains tender and delicious:
Always allow cooked steak to cool slightly before storing—this prevents soggy meat. Transfer slices into an airtight container or heavy-duty resealable bag. For short-term storage, keep in the refrigerator for up to 3–4 days. If you plan to store longer, portion the carne asada into freezer-safe bags, removing as much air as possible, and freeze for up to 2 months. When reheating, use a hot pan with a splash of water or leftover marinade to steam the meat briefly, preserving juiciness rather than drying it out.
- Refrigerate in a sealed container to prevent exposure to air, which can dry out the steak.
- Freeze in single-serving portions with minimal air in the bag, ensuring quick thawing and consistent flavor.
- Reheat gently in a skillet over medium heat with a touch of water or broth to keep the meat moist.
- Use within recommended times—4 days in the fridge, 2 months in the freezer—to enjoy peak freshness.
CONCLUSION
Carne asada is proof that simple ingredients, when treated with a bit of love and the right techniques, can yield extraordinary results. We’ve covered everything from the zesty citrus-garlic marinade to the art of achieving perfect grill marks and the secrets to juicy, tender slices. Whether you’re a grilling novice or a backyard chef, this recipe offers clear, beginner-friendly steps to transform an ordinary dinner into a vibrant, flavor-packed celebration. Feel free to print out this article or save it for later—it’s designed to be your go-to guide for any taco night, family gathering, or flavorful weeknight feast you have in mind. And if you scroll down, you’ll find a handy FAQ section to answer any lingering questions you might have.
If you give this carne asada recipe a try, I’d love to hear how it turns out! Leave a comment with your favorite serving suggestion or any tweaks you made to suit your taste. Questions? Need clarification on a step? Drop them below—your feedback helps me fine-tune recipes and support fellow home cooks. Happy grilling, and here’s to many more delicious feasts ahead!
Carne Asada
Description
Experience tender, juicy skirt steak marinated in bright citrus, garlic, and spices, then charred to smoky excellence. Serve in warm tortillas with fresh pico and avocado for a fiesta of flavor.
Ingredients
Instructions
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Start by preparing the marinade. In a medium mixing bowl, combine the olive oil, lime juice, orange juice, garlic, cilantro, chili powder, cumin, paprika, black pepper, salt, coriander, red pepper flakes, vinegar, soy sauce, and jalapeño (if using). Stir everything together until well-mixed.
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Place the flank or skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring the meat is fully covered. Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight for maximum flavor.
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Preheat your grill or grill pan to medium-high heat. Once the grill is hot, remove the steak from the marinade, letting any excess marinade drip off.
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Grill the steak for 4-6 minutes per side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of around 130°F.
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Once the steak is done, remove it from the grill and let it rest for about 5 minutes before slicing.
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Slice the carne asada thinly against the grain to ensure tender pieces of meat. Serve with your favorite accompaniments like grilled tortillas, pico de gallo, avocado, or a squeeze of fresh lime.
Note
- Carne asada is traditionally served with tortillas for tacos, but it’s also great in burritos, over rice, or with a simple salad.
- Make sure to let the steak rest before slicing; this helps retain its juices.
- If you don't have a grill, you can also cook the steak in a cast-iron skillet over high heat for a similar result.
- The marinade can be made up to 24 hours in advance, allowing for even more flavor to develop.
- This recipe can be adjusted to your spice level by adding more or less chili powder and jalapeno.
- For added flavor, consider serving with grilled onions and peppers.
