This easy carne asada recipe is so tender and flavorful. You’ll love the bright acidity from orange and lime juice complemented by plenty of garlic and spices, not to mention the smoky flavor that comes from grilling it to a perfect char over very high heat.
Carne asada is a favorite in my home because there are so many ways to enjoy it. I serve the grilled steak alongside easy Mexican side dishes, stuff it into tacos, or chop it up and toss it over salads or nachos! For more Mexican recipes, try my chicken enchiladas, chilaquiles, and sopa de fideo.
What Is Carne Asada?
The direct English translation of carne asada is “grilled meat.” A skirt steak is marinated for several hours to flavor and tenderize the meat before being grilled over very high heat, resulting in steak with a smoky charred exterior and tender, juicy center.
Ingredients
Cilantro — finely chopped fresh cilantro adds an amazing fresh, slightly peppery flavor to the marinade.
Oil — olive oil helps the fat-soluble ingredients flavor the meat. It also helps the steak brown.
Citrus — orange juice and lime juice add a bright, citrusy flavor to the meat. The acidity also helps to tenderize the beef as it sits in the marinade.
Carne asada seasoning — you need ancho chili powder, salt, ground cumin, and ground black pepper for flavor in this authentic carne asada recipe.
Garlic — use fresh garlic gloves for the best flavor.
Jalapeno — since you’ll be removing the seeds, don’t worry about the jalapeno making the marinade too spicy. Instead, it just adds a fresh chili flavor.
Steak — be sure to trim the excess fat off of 1½ pounds of skirt steak before seasoning it.
What Cut Of Beef Should I Use?
My favorite cut of meat for carne asada is skirt steak because it has the most incredible flavor after grilling and cooks up juicy and tender. Choose a steak with good marbling for even better results. You can also use flank steak, but keep in mind that it can sometimes be a bit too lean and a bit tougher than skirt steak.
How To Make Carne Asada
1. To a medium bowl, add the marinade ingredients: cilantro, olive oil, orange juice, lime juice, seasonings, garlic, and minced jalapeno.
2. Whisk together to make the marinade.
3. Pour the carne asada marinade into a large baking dish or large freezer bag. Add the steak and turn or shake to coat well. Cover and refrigerate for at least 2 hours or up to 8 hours, turning the steak occasionally. When ready to cook, remove the steak from the dish or bag and discard the marinade. Let the meat sit at room temperature while the grill heats up.
4. Preheat the grill to high heat (450°F to 500°F). Grill the steak for 4 to 6 minutes on each side for medium-rare (125°F to 130°F) or until your desired doneness. Remove the steak and let it rest for 5 minutes, then thinly slice the steak against the grain to serve.
Carne Asada Marinade Is The Key To Flavor
The best carne asada begins with the marinade. The combination of oil, fresh citrus, flavorful seasonings, fresh garlic, and jalapeño infuses the meat with plenty of flavor.
For the best results, marinate the steak for a minimum of 2 hours, but a full 8 hours is ideal. During this time, the orange and lime juice work to tenderize the meat, while the salt penetrates the meat to flavor every bit of it.
I advise against marinating the meat for much longer than 8 hours as the acidity can start to break down the meat and turn it mushy instead of tender.
How Long Should I Grill The Steak?
Grill time will vary depending on how thick the skirt steak is. Use an instant-read meat thermometer to check the internal temperature. The steak will continue to cook while resting and will rise about 5°F to 10°F more. So cook the meat to about 5°F less than your desired doneness. Here’s a guide for your reference:
- Medium-Rare: Cook to 125°F (internal temp of 130-135°F after resting)
- Medium: Cook to 135°F (internal temp of 140-145°F after resting)
- Medium-Well: Cook to 145°F (internal temp of 150-155°F after resting)
How To Cut The Steak
Thinly slice carne asada against the grain. The “grain” refers to the striations of muscle fibers that you’ll notice running parallel to each other on the steak. Cut perpendicular to these striations so that every bite is tender. Cutting the steak with the grain can make it stringy and difficult to chew.
How To Serve
I love to serve carne asada with elote, Mexican rice, or Instant Pot black beans.
I like turning leftovers into carne asada tacos using my homemade corn tortillas or flour tortillas and salsa! You can also use carne asada to top a taco salad or nachos instead of ground beef.
How To Store Leftovers
Once completely cool, store leftover carne asada in an airtight container for up to 4 days. To reheat, warm some oil in a skillet over medium to medium-high heat and add the meat. Cook until warmed through, just a few minutes.
PRO-TIP: If you don’t anticipate eating all of the steak when you cook it, only slice what you will eat, then leave the leftover portion whole. This way, the steak will be less likely to overcook when you reheat the leftovers.
Recipe Tips
- Let the meat sit at room temperature before grilling. This allows the meat to lose the chill of the refrigerator, which promotes even cooking. You can set it out while you preheat the grill, or roughly 20 to 30 minutes.
- Preheat the grill. One secret to excellent carne asada is a screaming hot grill. This gives the meat that beautiful charred exterior and tender interior. Give your grill ample time to heat up the grates and inside of the grill before adding the steak.
- Let the meat rest. The resting time is important for the meat to finish cooking. Resting also allows the juices to redistribute. If you slice into the meat immediately, all the juices will run out, and your steak will be dry.
Frequently Asked Questions
If you’re not a fan of the taste of cilantro, feel free to swap it for fresh parsley or Mexican oregano.
You can freeze marinated or cooked carne asada in a freezer bag or freezer-safe container for up to 3 months. Thaw overnight in the fridge before cooking or reheating. If you freeze the uncooked marinated steak, marinate it for 2-8 hours, then drain off the marinade and freeze the steak.
You can broil the meat in the oven or use a grill pan on the stove top, but grilling will result in the best flavor. If you don’t grill, you will miss out on the slight smokiness from the gas grill or charcoal grill.
If you love this recipe try these out!
If you’ve tried this carne asada recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Carne Asada Recipe
Ingredients
- ½ cup fresh cilantro finely chopped (15g)
- ¼ cup olive oil (60mL)
- ¼ cup orange juice (60mL)
- 2 tablespoons lime juice
- 1½ teaspoons ancho chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced
- 1 jalapeno seeded and minced
- 1½ pounds skirt steak trimmed of excess fat (675g)
Instructions
- To make the marinade, whisk together all of the ingredients, except for the steak, in a medium bowl. Pour into a large baking dish or large freezer bag. Add the steak and turn or shake to coat well. Cover and refrigerate for at least 2 hours or up to 8 hours, turning the steak occasionally.
- When ready to cook, remove the steak and discard the marinade. Let it sit at room temperature while the grill heats up.
- Preheat the grill to high heat (450°F-500°F).
- Grill the steak for 4 to 6 minutes on each side for medium-rare (125°F-130°F) or until your desired doneness. Remove the steak and let it rest for 5 minutes before cutting it. Thinly slice the steak against the grain to serve.
Notes
- Let the meat sit at room temperature before grilling. This allows the meat to lose the chill of the refrigerator, which promotes even cooking. You can set it out while you preheat the grill, or roughly 20 to 30 minutes.
- Preheat the grill. One secret to excellent carne asada is a screaming hot grill. This gives the meat that beautiful charred exterior and tender interior. Give your grill ample time to heat up the grates and inside of the grill before adding the steak.
- Let the meat rest. The resting time is important for the meat to finish cooking. Resting also allows the juices to redistribute. If you slice into the meat immediately, all the juices will run out, and your steak will be dry.
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