Carne Asada

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Carne asada is made by marinating thin-cut skirt or flank steak in a citrus-based marinade with garlic, cilantro, and chiles, then grilling over high heat for 3-5 minutes per side. Rest the meat before slicing thin against the grain for maximum tenderness.

Jump to Recipe

Carne asada needs three things more than it needs a complicated speech: a flavorful marinade, very high heat, and somebody willing to slice across the grain. This version uses skirt steak or flank steak in orange juice, lime juice, soy sauce, olive oil, garlic, jalapeño, cilantro, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Two to eight hours gives those flavors time to work; much longer and the citrus acid can start changing the surface texture in ways nobody requested.

When it is time to cook, shake off the excess marinade and pat away the heaviest moisture before the steak reaches a grill around 450–500°F. A wet surface fights browning. A hot, relatively dry surface gets the dark char that makes thin cuts like skirt steak so good. Cook to the doneness range in the recipe, then rest the meat five to seven minutes.

Now look at the grain before cutting. Slice perpendicular to those long muscle fibers and the finished strips eat tender; slice with them and you have built yourself a very flavorful jaw exercise. Pile the carne asada into warm corn tortillas with white onion, cilantro, salsa, and lime. Bright citrus, charred beef, chile, garlic, herbs—messy enough to require two napkins and good enough that the second one feels like planning.

Prep15 minutes

Cook10 minutes

Total2 hours 25 minutes (includes marinating time)

Serves6 servings

DifficultyMedium

Ingredients

Servings

2 pounds skirt steak (or flank steak), trimmed
1/3 cup fresh orange juice (about 1 large orange)
1/4 cup fresh lime juice (about 2-3 limes)
3 tablespoons soy sauce
3 tablespoons olive oil
4 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1/2 cup fresh cilantro, roughly chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
For serving: warm corn tortillas, diced white onion, fresh cilantro, salsa, lime wedges

Instructions

1In a medium bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, minced garlic, jalapeño, cilantro, cumin, chili powder, smoked paprika, oregano, salt, and pepper until combined.
2If using skirt steak, cut it into sections about 8-10 inches long so it fits easily on the grill. If using flank steak, leave it whole. Place the steak in a large zip-top bag or a shallow baking dish.
3Pour the marinade over the steak, turning to coat every surface. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours and up to 8 hours. Do not marinate longer than 8 hours "? the citrus acid will begin to break down the texture of the meat in an unpleasant way.
4Remove the steak from the refrigerator 30 minutes before cooking to take the chill off. This helps the meat cook more evenly.
5Heat an outdoor grill or grill pan to high heat "? you want it very hot, around 450-500°F. Lightly oil the grates.
6Remove the steak from the marinade and shake off the excess. Pat the surface lightly with a paper towel to remove the biggest drips "? a very wet surface will steam instead of sear, which ruins the char.
7Grill skirt steak for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium. Flank steak will need 4-5 minutes per side for medium-rare, 5-6 for medium. Internal temperature should read 130-135°F for medium-rare or 140-145°F for medium.
8Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5-7 minutes "? this step is not optional, it is how you keep your juices in the meat and not on the board.
9Slice the steak thin, cutting against the grain. This is critical for tenderness. Serve immediately on warm corn tortillas with diced white onion, fresh cilantro, salsa, and a hard squeeze of lime.

Nutrition Information

Estimated per serving: 1 of 6 servings.

460Calories

40 gProtein

4 gCarbohydrates

33 gTotal Fat

11 gSaturated Fat

1 gFiber

1 gTotal Sugars

720 mgSodium

120 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

High heat is non-negotiable. If your grill isn't screaming hot, your steak won't develop the char that makes carne asada taste like itself and not just a grilled steak with ambitions.
Always cut against the grain. Look at the muscle fibers in the meat before you slice "? you want your knife going perpendicular to those lines, not parallel. Cutting with the grain gives you tough, chewy strips that require more effort to eat than they're worth.
Skirt steak is the traditional cut and my first choice "? it's thinner, cooks faster, and takes on char more aggressively. Flank steak is thicker and milder, which is fine if that's what you have, but skirt steak will make your eyes go slightly unfocused the first time you get it right, and that's a legitimate cooking milestone.

Substitutions

skirt steak → flank steak Flank steak is thicker and slightly milder but works well "? add 1-2 minutes per side to your cook time

skirt steak → hanger steak Hanger steak has excellent flavor and responds well to this marinade "? cook time is similar to skirt steak

fresh orange juice → pineapple juice Pineapple juice adds a slightly sweeter, more tropical note and has natural tenderizing enzymes "? reduce marinating time to 1-2 hours maximum

jalapeño → serrano pepper Serrano runs hotter than jalapeño "? use half a serrano if you want the heat without the full commitment

corn tortillas → flour tortillas Flour tortillas will hold up better if you're adding a lot of toppings, though corn is traditional and pairs better with the charred beef flavor

Storage Instructions

Store leftover sliced carne asada in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a hot skillet with a splash of water or beef broth to keep it from drying out "? about 1-2 minutes over medium-high heat. For longer storage, freeze sliced or unsliced cooked steak in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make Ahead

You can marinate the steak up to 8 hours ahead and keep it refrigerated until ready to grill. The marinade itself can be made 2 days in advance and stored in the refrigerator. Grilled carne asada can be sliced, stored in the refrigerator, and reheated the next day "? it holds up well in tacos, burritos, or on top of rice.

Frequently Asked Questions

Can I make this ahead of time?

For Carne Asada, do the seasoning or marinade step the day before and refrigerate the meat covered. Cook it close to serving so the exterior and juices are at their best.

How do I store the leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a hot skillet with a splash of water or beef broth to keep it from drying out "? about 1-2 minutes over medium-high heat. For longer storage, freeze sliced or unsliced cooked steak in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I freeze it?

Yes. See the storage section on this page for exact freezing and thawing directions — most versions of Carne Asada Recipe freeze well for up to 2–3 months when cooled fully first and portioned into airtight containers.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include skirt steak → flank steak; skirt steak → hanger steak; and fresh orange juice → pineapple juice.

What's the most common mistake to avoid?

High heat is non-negotiable. If your grill isn't screaming hot, your steak won't develop the char that makes carne asada taste like itself and not just a grilled steak with ambitions.

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