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This tender Carne Asada recipe is flavorful and proof that sometimes all you need is a few simple ingredients to make a delicious steak dinner. Juicy grilled flank steak full of incredible Mexican flavors makes this homemade carne asada the best you’ve ever had!
While you’re here browsing for steak recipes, you should also try my filet mignon, New York strip steak, steak pizzaiola, and juicy churrasco!
Authentic Carne Asada Recipe
You probably know Carne Asada as a meal you order at your favorite Mexican restaurant, especially in the form of delicious carne asada tacos. It might seem like one of those dishes that you just can’t make at home because it tastes too good to be true.
Think again! Here, I’ll share a fool-proof recipe for the best carne asada, complete with a perfect marinade that ensures authentic Mexican flavors. To achieve amazing results, all you’ll need are some citrus, jalapeno, garlic, vinegar, and a few seasonings.
Why This Recipe Works
Bursting with flavors. Because it marinates for 2 hours, this steak recipe turns out super flavorful. Between the citrus, jalapeno, and garlic, there’s always a new flavor to make your mouth water.
Super easy. This easy carne asada recipe might be one of the simplest Mexican dishes to prepare, along with garlic guajillo steak. All you need to do is combine the marinade ingredients, allow the meat to marinate, and finally, grill it.
Versatile. Flavorful carne asada can be served as an entree with a few sides or added to tacos, quesadillas, salads, and more.
What You’ll Need
Here’s a quick overview of what you’ll need to make an authentic carne asada recipe. For specific amounts, please scroll down to the recipe card.
- Citrus: Orange juice (no pulp), lemons, and limes help to tenderize the flank steak and add flavor as well.
- Olive oil
- White wine vinegar – Adds a tang to the steak marinade.
- Spices: Cumin, cilantro, salt, and pepper are used in the carne asada seasoning. You could also add chili powder and brown sugar.
- Jalapeno – Adds just a bit of heat to the carne asada meat.
- Garlic cloves – Minced into small pieces.
- Flank steak – See notes below.
How to Make Carne Asada
A grilled flank steak couldn’t be easier to make. Marinate the meat, grill it, cut it against the grain, and serve! Here’s a step-by-step guide on how to do it.
- Make the marinade. Whisk the orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, cumin, salt, black pepper, jalapeno, and garlic in a large mixing bowl. Refrigerate ⅓ cup of the marinade in a covered container.
- Marinate your steak. Combine the remaining marinade and steak in a large resealable freezer bag and refrigerate for at least 2 hours or overnight.
- Prep. Preheat an outdoor grill to high heat. If you are cooking carne asada on the stove, you will want to set it to high heat. Make sure the grill pan or cast iron skillet is hot before you start to cook the meat.
- Remove the steak from the marinade and pat dry. Discard any leftover marinade.
- Cook. Add the steak to the preheated grill and cook for 6 to 8 minutes per side, or until you’ve reached your desired doneness. Note that if you use flank steak, it tastes best when it is cooked to rare or medium-rare because it’s a lean cut of steak. Use an instant read meat thermometer to check the temperature for accuracy.
- Rest. Remove the steak from the heat and let it rest for 10 minutes. It’s very important to give the steak time to rest!
- Slice and serve. Finally, thinly slice the steak against the grain and serve it with the ⅓ cup of reserved cilantro mixture.
How Long To Grill Carne Asada
This will depend on how thick the steak is. To check the temperature of your meat, use an instant read thermometer for accuracy. The FDA recommends that steak be cooked to an internal temperature of 145˚F. Here is a guide you can use to gauge whether your steak is done cooking:
- 125°F to 130°F internal temperature for RARE
- 135°F to 140°F internal temperature for MEDIUM RARE
- 145°F to 150°F internal temperature for MEDIUM to MEDIUM WELL
- 150°F internal temperature for WELL DONE
Serving Suggestions
Carne Asada is typically served with mexican food like rice and beans. I also love serving carne asada with fiesta rice, restaurant style salsa, grilled corn, and Mexican street corn, aka elotes.
Also, the leftovers from this steak are the most versatile! You can use them in flour tortillas, sandwiches, tacos, burritos, and nachos, or even with eggs for breakfast to make steak and eggs and top it with fresh pico de gallo!
How to Store and Reheat Extras
You can store carne asada in an airtight container in the refrigerator for up to five days or in the freezer for 2 to 3 months. Thaw it in the refrigerator before reheating. To reheat, you can warm up the steak in a skillet over medium heat until it is heated through.
Common Questions
While you likely recognize the name from your favorite Mexican restaurant, you may still wonder, what it is? Well, Carne Asada translates to “grilled meat.”
More specifically, carne Asada is marinated and prepared steak that has been sliced against the grain of the cut. It is simple, fast, and easy to make. It’s perfect for a small get-together or a large gathering and can be served as steak itself or sliced and served in tacos, burritos, salads, and more.
Traditionally, carne asada is made with skirt steak or flank steak. Personally, I prefer flank steak as it is leaner and seems to hold onto flavor better. Some people prefer the marbled appearance of the skirt steak’s higher fat content. It’s a personal preference, and neither is wrong.
After your steak has had time to rest and when it’s time to cut, you will cut it in very thin slices against the grain. The fine lines you see in the steak are the grain or muscle fibers. By cutting against the grain and not alongside the lines, you will get the melt-in-your-mouth tender goodness that carne asada is known for!
For best results, marinating your flank steak is essential for the perfect carne asada. The citrus in the marinade tenderizes the meat, while the oil ensures even distribution, making the steak flavorful, juicy, and melt-in-your-mouth tender.
More Steak Recipes
- Grilled Flank Steak with Avocado Chimichurri Sauce
- Jack Daniel’s Grilled Steak Recipe
- Oven Grilled Steak
- Garlic Butter Steak Bites
- London broil
- Reverse Sear Steak.
ENJOY!
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Authentic Carne Asada Recipe
Ingredients
- ¾ cup orange juice (no pulp)
- ¼ cup olive oil
- ¼ cup fresh chopped cilantro
- juice from 2 limes
- juice from 1 lemon
- 3 tablespoons white wine vinegar
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 Jalapeno pepper,, seeded and diced
- 4 cloves garlic, , minced
- 1½ pound flank steak
Instructions
- In a large mixing bowl, combine orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, cumin, salt, and pepper, jalapeno, and garlic; whisk until well combined. Reserve ⅓ cup of the marinade; cover the rest and refrigerate.
- Combine remaining marinade and steak in a large resealable freezer bag; seal and refrigerate for at least 2 hours, or overnight.
- Preheat the grill to HIGH heat.
- Remove steak from marinade and lightly pat dry with paper towels.
- Add the steak to the preheated grill and cook for another 6 to 8 minutes per side or until desired doneness. Note that flank steak tastes best when cooked to rare or medium rare because it's a lean cut of steak.
- Remove from heat and let the steak rest for 10 minutes. Then, thinly slice it against the grain, garnish with reserved cilantro mixture, and serve.
Stovetop Method
- Heat a large cast iron skillet (preferably cast iron grill pan) over high heat until hot. Add steak to the skillet and cook for 6 to 7 minutes per side, or until desired level of doneness.
Notes
- Marinate for Flavor: Always marinate the flank steak – this not only imparts flavor but helps tenderize the meat.
- High Heat for a Short Time: Flank steak is best cooked quickly over high heat to achieve a nice char on the outside while keeping the inside tender.
- Mind the Grain: Always cut flank steak across the grain. This shortens the muscle fibers and makes the steak easier to chew.
- Rest Before Slicing: Once you’ve grilled the steak, let it rest for about 5-10 minutes before slicing.
- Add Finishing Touches: After grilling, consider squeezing fresh lime juice or sprinkling fresh cilantro over the steak for added flavor.
- Use Leftovers: Carne Asada is versatile. Use leftovers in tacos, burritos, salads, or quesadillas for a quick and flavorful meal.
- 125°F to 130°F internal temperature for RARE
- 135°F to 140°F internal temperature for MEDIUM RARE
- 145°F to 150°F internal temperature for MEDIUM to MEDIUM WELL
- 150°F internal temperature for WELL DONE
- The FDA recommends that steak be cooked to an internal temperature of 145°F.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I wasn’t impressed. Was too much citrus flavor and lacked other flavors. Didn’t taste like an “authentic” asada dish to me
Hi,
It was my first time and it taste delicious! Easy and quick. It will become part of my menus!
Look no further, this is the best Carne Asada recipe out there!
Excellent combination of ingredients for a very flavorful meat. Thank you for the recipe.
I tried this recipe on chicken thighs and everyone l loved it.
That’s great! I’m very glad everyone loved it! Thank YOU! 🙂
Awesome! Very tender and juicy when cooked to medium rare.
I’m very glad you enjoyed it! Thank YOU! 🙂
How many servings?
This serves about 4.
Recipe was delicious, however, marinading overnight ruined the steak. Theres no way you cook a steak for 3 minutes on each side and is bone dry. I should’ve went with my gut and only did it for 2 hours.