Carne Asada
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Get ready for the ultimate grilled delight with this mouthwatering Carne Asada recipe! Tender, juicy flank steak marinated in a zesty blend of flavors, making it the perfect centerpiece for your next cookout.
Carne Asada Recipe
Friends, I have to tell you about this Carne Asada recipe that has completely transformed my cookout game. Imagine a tender, juicy flank steak marinated in a vibrant mixture of citrus juices, soy sauce, and aromatic spices, absorbing all those fantastic flavors until it’s just bursting with deliciousness.
Grilling this beauty brings out its smoky, charred perfection, making it the ultimate dish for any barbecue or gathering. Trust me, once you try this Carne Asada, your tastebuds will be dancing with delight, and your guests will be begging for more!
Why You’ll Love This Carne Asada
- Flavor Explosion: The blend of citrus juices, soy sauce, garlic, jalapeno, and spices in the marinade creates an incredible depth of flavor in the Carne Asada, making it a standout dish that will wow your family and friends.
- Versatile Dish: Carne Asada is super versatile, perfect for enjoying in tacos, burritos, salads, or even on its own with some tasty sides. This means you can satisfy various palates and preferences with just one incredible recipe.
- Easy and Impressive: Although the Carne Asada looks and tastes like something from a fancy restaurant, it’s actually quite simple to prepare. The marinade does most of the work, and grilling the steak is a breeze, making it a perfect dish for impressing guests without spending hours in the kitchen.
- Olive oil – This heart-healthy oil adds a rich flavor to the marinade while also helping the spices and flavors coat the steak. You can substitute it with avocado oil or any other neutral oil of your choice.
- Lime juice – Freshly squeezed lime juice adds a tangy zing and tenderizes the steak. You can use lemon juice as an alternative, but the flavor will be slightly different.
- Orange juice – Freshly squeezed orange juice contributes natural sweetness and acidity, perfectly complementing the other marinade ingredients. You can use store-bought orange juice, but fresh is always better. Grapefruit juice is a possible substitute if you’d like a more tart flavor.
- Low sodium soy sauce – This ingredient adds umami and a savory depth to the Carne Asada – If you need a gluten-free option, you can use tamari or coconut aminos instead.
- Garlic – Minced garlic infuses the steak with a bold, pungent flavor that’s simply irresistible. If you’re out of fresh garlic, you can use garlic powder (¼ teaspoon per clove) as a backup.
- Jalapeno – This spicy pepper adds a delightful kick to the marinade. Feel free to use serrano peppers or red pepper flakes as alternatives, adjusting the amount based on your spice preference.
- Cumin – Ground cumin adds a warm, earthy flavor that complements the other spices. You can substitute it with ground coriander if needed.
- Chili powder – This spice blend adds a touch of heat and complexity to the Carne Asada. If you don’t have chili powder, you can use a mix of paprika, cayenne, and oregano instead.
- Fresh cilantro – This herb adds a refreshing, bright flavor to the dish. If you’re not a fan of cilantro, you can use fresh parsley or a combination of parsley and mint.
- Salt & pepper – These seasoning staples help enhance all the other flavors in the marinade. Adjust the amounts to your taste.
- Flank steak – This cut of beef is lean, flavorful, and perfect for grilling. You can substitute it with skirt steak, hanger steak, or flat iron steak, keeping in mind that cooking times may vary slightly.
Get ready for the juiciest, most flavorful Carne Asada you’ve ever made! You won’t believe how simple it is to create this mouthwatering dish.
Combine olive oil, lime juice, orange juice, soy sauce, garlic, jalapeno, cumin, chili powder, cilantro, salt, and pepper in a ziplock bag. Save ¼ cup of this mixture in a bowl and keep it in the fridge for later use. Pop the flank steak into the bag, seal it, and give it a good shake. Make sure the steak is fully covered in marinade, then chill in the fridge for 2 to 4 hours.
Preheat your grill to around 400°F.
Place the steak on the grill and cook it for about 5 to 7 minutes per side, or until it reaches your preferred level of doneness. Take the steak off the grill, transfer it to a plate, and cover it with aluminum foil. Let it rest for about 5 minutes so the juices stay locked in.
Finally, cut the steak into thin strips against the grain and serve it with the reserved marinade. Serve it in tacos, burritos, fajitas, on top of a salad or rice bowl, or even in quesadillas.
Frequently Asked Questions
What Is Carne Asada?
Carne Asada is a traditional Mexican dish that features grilled, marinated beef, typically sliced thin and served in tacos, burritos, or simply on its own with sides like rice, beans, and guacamole. The term “carne asada” literally translates to “grilled meat” in Spanish. The beef, usually a cut like flank steak or skirt steak, is marinated in a flavorful blend of citrus juices, spices, and herbs before being grilled to perfection, resulting in tender, juicy, and aromatic meat with a delicious charred exterior.
Can I use a different cut of beef for Carne Asada?
Absolutely! Flank steak is a popular choice, but you can also use skirt steak, sirloin, or even rib-eye. Just keep in mind that the cooking time may vary depending on the cut and thickness of the meat.
How long should I marinate the meat?
For the best flavor, marinate the meat for at least 2 to 4 hours. You can also marinate it overnight for a deeper, more intense flavor. Be careful not to marinate for too long, though, as the acidic ingredients can start to break down the meat and make it mushy.
Can I make Carne Asada on a stovetop or in the oven?
Yes, you can! If you don’t have access to a grill, you can cook Carne Asada on a stovetop using a grill pan or a cast iron skillet over medium-high heat. Alternatively, you can broil it in the oven. Just keep an eye on the cooking time, as it may vary depending on the method and heat source.
Can I freeze the marinated meat for later use?
Absolutely! You can freeze the marinated meat in a sealed, airtight container or a zip-top freezer bag for up to 3 months. When you’re ready to cook it, simply defrost it in the refrigerator overnight before grilling.
To Make Carne Asada Tacos
You’ll need the following:
- Tortillas – Either corn tortillas or flour tortillas.
- Topping(s) – I made my own fresh pico de gallo and fresh cilantro. Other toppings you can use are sour cream, avocados, red onions, etc.
Cooking Your Steak To The Right Temperature
Not super familiar cooking with steak? Well I have an easy test to determine which temperature your carne asada is at without having to cut it open no matter the cut. It’s called the hand test:
- First make the “okay” sign with your pointer finger and thumb. Now poke the fleshy part right under your thumb with your other pointer finger, that is how rare steak feels.
- Next press your thumb and middle finger in the okay sign and feel that same fleshy part, that is how medium rare steak feels.
- Press your ring finger and thumb in the “okay” sign and feel that fleshy part, that is how medium steak feels.
- Now press your pinky and thumb together and feel the fleshy part, that is how well done steak feels.
The other more reliable option is to use a meat thermometer.
| Rare | 120 to 125°F |
| Medium Rare | 130-140°F |
| Medium | 145°F |
Expert Tips
- If you don’t have a grill you can use a grill pan to cook your steak on.
- Poke holes with a fork in your steak before introducing it to the marinade to really ensure we get full flavor penetration.
- Looking for a flavor bomb? Then let that steak marinate for 4 – 8 hours, believe me it’ll make all the difference in the world.
- If you can’t find flank steak, give skirt or flat iron steak a try. They’re both nice and tender alternatives.
- Let the carne asada rest after cooking! If you see liquid on your cutting board once you’ve cut into your meat, abandon ship, all hope is lost. Well that’s not exactly true but for supple, moist meat you need to give it some alone time after coming off the heat.
- Slice it up thinly against the grain. This makes a big difference! If you slice with the grain, your steak will be much more tough and chewy rather than soft.
How To Serve
You can make this a meal all in its own stacked in a soft tortilla and topped with your favorite veggies and sauces. Make your own burritos and serve it alongside rice and refried beans. Check out these ideas that you can serve on top of your tacos or on the side!
- Homemade Salsa
- Pico de Gallo Recipe
- Guacamole
- Mexican Street Corn Slaw
- Street Corn Salad
- Mexican Chicken And Rice Salad
- Cilantro Lime Rice
Stove-top Option
It’s not always grilling season and if you don’t have an indoor grill, not to worry. You can cook a perfect flank steak on the stovetop in a skillet or grill pan. You will want to use a cast iron skillet or cast iron grill pan for best results. Here’s how:
- Follow the instructions for making the marinade and marinating the steak.
- Heat 1 tablespoon of olive oil in a large skillet over high heat. The high heat is important. Add the steak to the skillet and cook for 2 to 3 minutes until well browned.
- Using a pair of tongs, check the steak to see if it’s browned on the bottom and flip on to the other side. If it’s not browned continue cooking for another minute until well browned. Cook on the other side for another 2 to 3 minutes.
- Transfer the steak to a cutting board and let it rest for 10 to 15 minutes before slicing.
Make Ahead
The cooked carne asada stored in airtight containers will keep for up to 3 days in the fridge. The reserved marinade will last about a week.
You can freeze the marinated steak in an airtight container or in freezer bags for 3 – 4 months, but keep in mind that you don’t want to refreeze beef after it’s thawed, so prepare wisely! Allow the beef to thaw at room temperature before carrying on with the recipe.
Other Delicious Mexican Recipes To Try
- Pollo Asado (Chicken Asado)
- Birria Tacos
- Instant Pot Chicken Tinga
- Chimichangas
- Easy Chicken Fajitas
- Magic Flan Cake (Chocoflan)
- Pork Carnitas
- Barbacoa
- Tex Mex Chilaquiles
- Beef Empanadas
- London Broil
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Carne Asada
Video
Ingredients
- 3 tablespoons olive oil
- ¼ cup lime juice (freshly squeezed)
- ½ cup orange juice (freshly squeezed)
- ¼ cup soy sauce (low sodium)
- 3 cloves garlic (minced)
- 1 jalapeno (minced)
- 1 teaspoon cumin (ground)
- 1 teaspoon chili powder
- ½ cup cilantro (fresh, chopped)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 pounds flank steak
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large ziploc bag combine together the olive oil, lime juice, orange juice, soy sauce, garlic, jalapeno, cumin, chili powder, cilantro, salt and pepper. Reserve ¼ cup in a bowl and set aside in the fridge. Add the flank steak to the bag, close the ziploc bag and shake the bag around a bit, making sure the steak is covered in the marinade. Place it in the fridge and let it marinate for 2 to 4 hours.
- Heat your grill till it gets to about 400°F.
- Grill the steak for about 5 to 7 minutes per side or until done to your likeness. Transfer it to a plate and cover it with aluminum foil. Let it rest for about 5 minutes before slicing it into thin strips. If you slice it right away all the juices will come out and you'll end up with a dry steak.
- Thinly slice the steak against the grain and serve with remaining reserved marinade. Serve immediately.
Equipment
Notes
- If you don’t have a grill you can use a grill pan to cook your steak on.
- Poke holes with a fork in your steak before introducing it to the marinade to really ensure we get full flavor penetration.
- Looking for a flavor bomb? Then let that steak marinate for 4 – 8 hours, believe me it’ll make all the difference in the world.
- If you can’t find flank steak, give skirt or flat iron steak a try. They’re both nice and tender alternatives.
- Let the carne asada rest after cooking! If you see liquid on your cutting board once you’ve cut into your meat, abandon ship, all hope is lost. Well that’s not exactly true but for supple, moist meat you need to give it some alone time after coming off the heat.
- Slice it up thinly against the grain. This makes a big difference! If you slice with the grain, your steak will be much more tough and chewy rather than soft.
- Storing leftovers: The cooked carne asada stored in airtight containers will keep for up to 3 days in the fridge. The reserved marinade will last about a week.
- Freezing: You can freeze the marinated steak in an airtight container or in freezer bags for 3 – 4 months, but keep in mind that you don’t want to refreeze beef after it’s thawed, so prepare wisely! Allow the beef to thaw at room temperature before carrying on with the recipe.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
