Tender and juicy flank steak marinated in fresh citrus juices, garlic, herbs and spices, carne asada is a staple at Mexican restaurants and it’s easy to make at home on the grill.
The key to great carne asada is starting with a delicious marinade to add tons of flavor. This traditional Mexican dish is amazing in tacos, burritos, on top of salads or eaten just like a regular steak on it’s own with a side of french fries.
One of my favorite things about this dish is that it’s easy and economical to make for family taco night at home or for your next big party! If you love grilling season as much as I do, be sure to check out these Mojo Chicken Leg Quarters, Bavette Steak, BBQ Chicken Legs and Thighs and these super juicy Brown Sugar Marinated Pork Chops!
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What is carne asada?
The literal Spanish to English translation is “grilled meat”. Authentic carne asada is typically made from skirt steak or flank steak. You can also use hanger steak, flat iron steak, flap meat or even sirloin steak. You don’t need a fancy cut of beef, just a delicious marinade and a hot grill to get that amazing char to add that smoky flavor.
The marinade ingredients
The key to super flavorful carne asada is a delicious marinade. The marinade ingredients vary greatly from region to region all over Mexico, with a variety of herbs and spices but the base flavors of fresh garlic and citrus are what makes it so delicious! All you need are some pantry staples and a few fresh ingredients.
- Fresh citrus – orange juice, lemon juice and lime juice add tons of brightness and the acid helps tenderize the steak.
- Garlic – fresh garlic cloves only! They add so much flavor. Don’t try and substitute with garlic powder here.
- Dried herbs and spices – cumin and Mexican oregano are a must. Some recipes also call for chili powder or ancho chile powder.
- Soy sauce – adds rich, umami flavor.
- Fresh cilantro – I love adding cilantro for some fresh, herby flavor. If it’s not your thing, leave it out. It will still be delicious!
- Jalapeño pepper – adds just a touch of mild heat to the marinade.
- Apple cider vinegar – adds a little bit of tang and also helps tenderize the meat for super juicy steak.
- Oil – helps the meat absorb flavor. Use a high smoke point oil like avocado, grapeseed or vegetable oil. Carne asada steak is best cooked quickly over high heat so I would not recommend using olive oil.
How long to marinade carne asada
Leave your steak in the marinade in the refrigerator for at least and hour and up to overnight. 4-6 hours is the sweet spot for absorbing maximum flavor. You definitely don’t want to leave your steak in the marinade any longer than 12 hours because it’s highly acidic and it will start to break down the muscle fibers in the meat and make the texture stringy or mushy.
How long to cook carne asada on the grill
Carne asada cook time will vary a little bit depending on the thickness of the meat. For best results it should be cooked quickly for about 3-6 minutes per side on a super hot grill. The outside should be nicely charred and the inside perfectly medium rare for juicy carne asada.
You definitely don’t want to overcook any of the cuts of meat suggested for this recipe – anything beyond medium and it will come out tough and chewy.
This recipe can be made on a gas grill or a charcoal grill. Even a hot grill pan on the stove or a good cast iron pan will work if you don’t have an outdoor grill situation. The best way to check for doneness is to use an instant-read thermometer. Take it off the heat when the internal temperature reads 130 degrees. Let the meat rest for 5-10 minutes, allowing the juices to redestribute, before slicing into thin strips against the grain.
How much carne asada per person?
A good rule of thumb is to plan for about half a pound of raw meat per person. If you’re planning for carne asada tacos, you can put about an ounce of meat in each taco. I definitely recommend making extra because it’s so delicious and makes great leftovers!
What to serve with carne asada
All the classic Mexican side dishes and taco fixings are perfect for carne asada including:
- Warm tortillas and tortilla chips
- Mexican or cliantro lime rice
- Black or refried beans
- Fresh pico de gallo, hormade salsa or salsa verde
- Fresh cilantro or thinly sliced green onions
- Guacamole or sliced avocado
- Crumbled queso fresco or cotija cheese
- A drizzle of Mexican crema or a dollop of sour cream or plain greek yogurt
- Fresh crunchy radishes, slices of jalapeno peppers and lime wedges also make great additions to the spread
What to do with leftover carne asada
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing.
Leftover steak can be gently reheated in a low oven or warmed in a skillet on the stove before being transformed into so many different meals. There are so many brilliant was to use up leftovers – the possibilities are endless!
- Make carne asada quesadillas in a large flour tortilla with monterey jack or chihuahua cheese.
- Pile it on top of some tortilla chips with melted cheese for nachos. Or try the popular Southern California Mexican-American mashup and make carne asada fries which is like nachos but using french fries as the base instead of tortilla chips.
- Wrap it up in a tortilla with some eggs and your favorite toppings and make a breakfast carne asada burrito or breakfast tacos.
- Serve it on a bed of crispy lettuce and turn it into a taco salad bowls.
Recipe tips
- Don’t overcook your steak. Carne asada is best medium rare at about 130 degrees. Use a meat thermometer so you don’t have to guess!
- Get your grill screaming hot! A super hot grill is the key to a nice crust on the outside and tender and juicy meat on the inside.
- Reserve a little of the marinade before you add the raw steak. Just before the steak comes off the grill, brush it with the extra marinade for a pop of extra flavor.
- Let the steak come to room temperature before grilling. Let the steak sit out on the counter in the marinade for about 30 minutes before it goes on the hot grill. This will help you get a nice, even quick cook.
- Let it rest after cooking so the juices have time to redestribute. If you slice into it right away, the juices will run out all over your cutting board.
- Slice it against the grain. Look closely at the cut of meat and notice which direction the muscle fibers run. Make thin cuts that are perpendicular to the grain of the meat. If you cut with the grain, your steak will be a lot tougher.
More Mexican inspired dishes you will love
Carne Asada
Ingredients
- 2 pounds flank steak
Marinade Ingredients
- 6 cloves garlic finely minced
- ⅓ cup avocado oil or other high smoke point oil
- ¼ cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 orange juiced
- 1 lemon juiced
- 1 lime juiced
- 1 jalapeño pepper finely diced
- 1 teaspoon ground cumin
- 1 teaspoon oregano Mexican oregano preferred
- ⅓ cup cilantro leaves and stems finely chopped
- salt and black pepper to taste
Instructions
- Whisk together all of the marinade ingredients in a medium bowl. Reserve a few tablespoons on the side and place in the refrigerator to use later.
- Add the steak to a shallow dish or Ziploc bag and pour over the marinade, making sure that it is completely coated. If using a dish, cover it with a lid or plastic wrap.
- Place the meat in the refrigerator to marinate for at least one hour and up to 8 hours.
- When you're ready to cook, take the meat out of the refrigerator and let it sit in the marinade at room temperature for 15-30 minutes and preheat the grill to 400-500 degrees.
- Remove the steak from the marinade and discard the excess.
- Grill the steak for 3-6 minutes per side until the internal temperature reads 130 degrees for medium rare. Brush the reserved marinade over the steak during the last minute or two of cooking.
- Remove steak from the heat and let it rest on a cutting board for 5-10 minutes. Slice thinly against the grain and serve.
Equipment
- Gas or Charcoal Grill
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