Name: Carne Asada Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: ¼ cup fresh orange juice (from 1 orange); ¼ cup fresh lime juice (from 2 limes); 2 tablespoons extra-virgin olive oil, plus more for greasing; 8 garlic cloves, minced (about 2 tablespoons); 2 teaspoons oregano; 2 teaspoons chili powder; 2 teaspoons kosher salt, plus more to taste; 2 teaspoons cumin; 1 teaspoon freshly cracked black pepper, plus more to taste; ¼ teaspoon cayenne pepper; 2 pounds flank or skirt steak

Jump to Recipe·5.3 from 24 reviews

If you crave juicy, smoky, and wildly flavorful grilled steak, then Carne Asada is a must-make recipe that’ll thrill your taste buds and become a go-to for backyard gatherings. This dish delivers tender steak infused with citrusy brightness, a kick of spices, and just enough char for that irresistible street food style. It’s not just about the meat—it’s about a whole experience, from marinating to grilling to piling the finished steak into warm tortillas. Carne Asada draws friends and family to the table, and isn’t that what the best food does?

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Carne Asada lies in its lineup of fresh, easy-to-find ingredients. Each item pulls its weight, building a rich, zesty marinade and ensuring every bite of steak is bursting with color, complexity, and flavor.

Fresh orange juice: Adds natural sweetness and bright citrus perfume to the marinade, perfectly balancing the savory flavors.
Fresh lime juice: Infuses sharp acidity, making the meat even more tender and giving it that classic tang.
Extra-virgin olive oil: Helps the marinade cling to the steak and supports a beautiful sear on the grill.
Garlic cloves: Bring bold, aromatic depth and a punch of savory savoriness that Carne Asada is famous for.
Oregano: Supplies subtle herbal backbone, perking up the robust profile of the marinade.
Chili powder: Delivers warmth, gentle heat, and an appealing earthiness to every mouthful.
Kosher salt: Seasoning is everything! Salt boosts all the other flavors and ensures a perfectly seasoned steak.
Cumin: Layers on toasty, nutty notes that evoke classic Mexican flavors.
Freshly cracked black pepper: Adds mild heat and a peppery spark to balance the citrus and spice.
Cayenne pepper: Just a touch goes a long way in delivering lively, slow-building heat.
Flank or skirt steak: The classic cut for Carne Asada—these well-marbled, thin steaks soak up marinade beautifully and grill up tender and juicy every time.

How to Make Carne Asada

Step 1: Whisk Together the Marinade

Start by combining your bold marinade ingredients—a mix of orange and lime juices, olive oil, minced garlic, oregano, chili powder, salt, cumin, black pepper, and just a pinch of cayenne—in a small bowl. Whisk until it’s fully blended. You’ll see the spices and garlic flecked throughout, giving off a mouthwatering aroma that hints at the Carne Asada feast to come.

Step 2: Marinate the Steak

Place your flank or skirt steak in a large baking dish or a sturdy plastic zip-top bag. Pour the marinade right over every inch of the meat, turning it to coat thoroughly. Pop it in the fridge and let the magic happen for at least one hour—or up to four, if you have the patience! The citrus and spices work together to tenderize the steak and pack it with flavor.

Step 3: Prepare for Grilling

Once marinated, remove the steak from its bath, letting any excess marinade drip off (you want flavor, not sogginess). Give both sides of the meat a generous sprinkle of salt and cracked black pepper before grilling. This simple step bumps up the flavor and helps develop that irresistible caramelized crust.

Step 4: Grill to Perfection

Fire up your grill to medium-high heat—ideally around 400-450°F, so you get a glorious sear without burning the surface. Carefully place the steak over direct heat and grill for about 5 to 8 minutes per side, depending on your preferred doneness. If you’re a medium-rare fan, cook until the internal temperature hits 135°F. Remember, those marks and sizzling sounds are the start of Carne Asada greatness!

Step 5: Rest and Slice

After grilling, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This is the secret to juicy slices—don’t rush it! When ready, use a sharp knife to slice thinly across the grain. This ensures every bite is tender and bursting with all the flavors you built into the marinade.

How to Serve Carne Asada

Garnishes

Give Carne Asada the finishing touch it deserves! Fresh cilantro, sliced radishes, pickled red onions, creamy avocado, and a squeeze of lime all highlight different elements of the steak—from zingy acidity to fresh crunch. Let guests top their plates just how they like.

Side Dishes

Round out your Carne Asada feast with classic sides like warm corn or flour tortillas, Mexican rice, refried beans, charred street corn, or even a bright cucumber salad. Each complements the bold steak and turns your meal into a lively spread.

Creative Ways to Present

Carne Asada is beyond versatile! Serve the sliced steak on a large platter for build-your-own tacos, pile it high atop loaded nachos, tuck into burritos, or plate alongside sliced grilled veggies and salsas for a vibrant, Instagram-worthy board. No matter how you arrange it, it’s guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Leftover Carne Asada keeps beautifully! Transfer cooled steak slices to an airtight container and refrigerate for up to 3 to 4 days. The flavors actually deepen a bit, making leftovers just as appealing the next day.

Freezing

To freeze, wrap sliced, cooled Carne Asada tightly in plastic wrap or aluminum foil, then pop it in a freezer bag. Stored this way, it keeps for up to three months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

For juicy, just-cooked flavor, reheat Carne Asada gently—either in a skillet over medium heat or wrapped in foil in a low oven. Spritzing with a little extra lime juice before serving wakes up all those brilliant, zesty notes.

FAQs

Can I use a different cut of beef for Carne Asada?

You sure can. While flank and skirt steak are iconic for their quick-cooking texture and flavor, you can also try flap meat or even sirloin. Just watch the cooking time—leaner cuts will dry out if overcooked.

How long should I marinate Carne Asada?

Marinating for at least one hour gives great flavor, but if you can wait 3 to 4 hours, the citrus will tenderize the meat even more. Overnight isn’t recommended, as the acids can start to break down the texture too much.

Can I cook Carne Asada indoors?

Absolutely! A cast iron grill pan or skillet set over high heat does a great job of achieving a smoky char. Open a window if things get sizzly—a bit of smoke just means extra flavor.

How do I know when my steak is done?

Use an instant-read thermometer for best results: aim for 135°F for medium-rare. If you don’t have a thermometer, press the steak—medium-rare feels slightly springy and is just rare enough to stay juicy.

What are some topping ideas for Carne Asada tacos?

Think shredded cabbage, diced onions, spicy salsa verde, crumbled cotija cheese, and even grilled pineapple for a sweet, smoky twist. Pile on as you like—there’s no wrong way to top Carne Asada!

Final Thoughts

If you haven’t already added Carne Asada to your grilling bucket list, now’s the moment! With its explosion of citrus and spice, it’s a guaranteed crowd-pleaser and a recipe you’ll come back to again and again. Gather your favorite people, fire up the grill, and let the feast begin!