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Carne Asada is a flavorful grilled steak soaked in a citrusy garlic marinade until it’s tender, juicy, and charred at the edges. It’s a staple at any Mexican barbecue, and one steak feeds a crowd whether you slice it for dinner or pile it into tacos and burritos.
More Mexican mains off the grill: Steak Fajitas | Mexican Street Tacos | Chipotle Steak Quesadilla
Before You Get Started
A few simple things make the difference between chewy and crave-worthy carne asada.
- Pick the right cut. Flank or skirt steak gives carne asada its best flavor and texture.
- Marinate at least 2 hours. A longer soak, up to overnight, makes the steak more tender and flavorful.
- Slice against the grain. Cutting across the fibers is what keeps every bite tender.
The Best Cut for Carne Asada
Carne asada is traditionally made with thin, well-marbled cuts that grill fast and soak up the marinade. The cut doesn’t need to be tender on its own, since the marinade and against-the-grain slicing do most of that work.
- Flank steak: My go-to. Lean, beefy, and easy to find at most grocery stores.
- Skirt steak: The most traditional choice, with great flavor and a looser grain.
- Sirloin flap or sirloin tip: A solid backup when flank or skirt isn’t available.
Whichever you choose, look for a piece about an inch thick or less so it cooks quickly and stays juicy.
recipe walk-through
How to Make Carne Asada
See the recipe card below for full, detailed instructions
Carne asada comes together in two easy stages: a quick citrus marinade, then a hot, fast grill.
Step 1: Make the marinade
Add everything except the steak to a large resealable bag: the juice of 2 limes and 1 orange for bright acid, plenty of minced garlic, a minced jalapeño for heat, canola oil to carry the flavor, and chili powder, oregano, and cumin for that classic carne asada spice.
Seal and shake to combine.
The orange juice rounds out the lime so the marinade tastes balanced instead of sharp. Want it more lime-forward? Use a third lime in place of the orange.
Step 2: Marinate the steak
Add the flank steak, seal the bag, and massage the marinade in so the meat is fully coated.
Refrigerate at least 2 hours, or up to overnight for the most flavor. Even a 2-hour soak makes a real difference.
To get ahead, freeze the steak right in the marinade as long as it wasn’t previously frozen. Thaw it in the fridge overnight and it marinates as it defrosts.
Step 3: Preheat the grill
Heat a gas grill to medium-high, around 400 to 450 degrees F, so you get a good char the moment the steak hits the grates.
Let the steak sit out while the grill heats so it cooks evenly.
Step 4: Grill
Remove the steak from the marinade, pat it dry, and discard the used marinade. Season both sides with salt and pepper.
Grill 6 to 8 minutes per side for medium rare. Flank steak is best cooked rare to medium rare; anything more done turns it tough and chewy.
- My Grilled Steak Marinade has a printable steak temperature chart that takes the guesswork out of knowing when your steak is cooked to done.
Step 5: Rest and slice
Let the steak rest on a cutting board for 5 minutes so the juices redistribute instead of spilling out. Then slice it thinly against the grain and serve right away.
What to Serve with Carne Asada
Carne asada is endlessly flexible, so start by deciding how you want to serve it. Sliced thin and tucked into warm Flour Tortillas with a squeeze of lime, it becomes tacos or burritos everyone can build themselves. Plated over Mexican Rice and Charro Beans, it’s a hearty sit-down dinner instead.
Either way, fresh toppings are what bring it to life. The steak is rich and savory, so you want bright, cool contrast on top:
- Pico de Gallo for fresh, tangy crunch
- Best Guacamole for something cool and creamy
- Cilantro and diced onion for the classic street-taco finish
- Cotija and lime wedges to tie it all together
Feeding a crowd? Turn it into a build-your-own taco bar. Set out the sliced steak, warm tortillas, rice and beans, and all the toppings, then pour a round of Classic Margaritas and let everyone go.
Save the leftovers. Day-old carne asada is incredible for Carne Asada Fries, folded into quesadillas, or scrambled with eggs for breakfast.
Building a bigger taco night? Find all my favorite taco recipes and fixings in my collection of Taco Night Ideas.
Storage Tips
Storing Leftovers
Refrigerate. Store leftover steak in an airtight container in the fridge for up to 4 to 5 days. Reheat slices in the microwave or in a skillet with a little butter so they stay moist.
Freeze. Place cooled steak in a freezer-safe bag or container and freeze for up to 6 months. Thaw completely in the fridge before reheating.
Frequently Asked Questions
Can you make carne asada without a grill?
Yes. A cast-iron skillet or grill pan over high heat is the next best thing, since it gives you a similar char. Cook the steak 3 to 5 minutes per side, then rest and slice as usual. You can also broil it on a sheet pan a few inches from the heat.
How long can you marinate carne asada?
At least 2 hours, and overnight is even better. Don’t go much past 24 hours, though. The citrus is acidic, and too long a soak can start to break the surface of the meat down and turn it mushy.
Why is my carne asada tough?
Usually it comes down to one of three things: the steak was overcooked past medium rare, it was sliced with the grain instead of against it, or it needed more time in the marinade. Stick to a quick, hot grill and thin slices across the fibers.
More Mexican Favorites to Try
- Tacos Al Pastor
- Slow Cooker Carnitas
- Chicken Street Tacos
- Loaded Chicken Nachos
- Mexican Street Corn Salad
Carne Asada
Ingredients
- 4 garlic cloves minced
- 4 tablespoons lime juice about 2 limes
- 4 tablespoons fresh squeezed orange juice from 1 orange, not sweetened juice
- 1 jalapeno minced, seeds removed if desired
- ½ cup canola oil
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon cumin
- 2 pounds flank steak
- Salt and black pepper to taste
Instructions
- To a gallon-size resealable bag, add all ingredients except the steak. Seal the bag and shake to combine.
- Add the steak to the bag and seal it. Shake to coat, massaging the marinade into the meat so it is completely covered. Refrigerate 2 to 24 hours.
- Preheat an outdoor grill to medium-high heat (about 400 to 450 degrees F).
- Remove the flank steak from the marinade and transfer to a plate. Discard the marinade. Season both sides with salt and pepper.
- Cook the steak on the hot grill for 6 to 8 minutes per side for medium rare.
- Rest on a cutting board for 5 minutes, then thinly slice against the grain. Serve immediately.
Notes
- Best cut: Flank steak is used here, but skirt steak or sirloin flap work well too. Look for a piece about an inch thick or less.
- Marinate time: The longer the soak, the better, up to 24 hours. Avoid going past that, as the acid can soften the meat too much.
- Doneness: Use a meat thermometer and pull the steak at 140 to 145 degrees F for medium rare.
- Slice against the grain: Cutting across the long fibers keeps every bite tender.
- Make ahead: Freeze the steak in the marinade (if not previously frozen) and thaw in the fridge overnight before grilling.
- Storage: Keep leftovers in an airtight container in the fridge for 4 to 5 days, or freeze up to 6 months.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
