Carne Asada Recipe
This authentic carne asada recipe yields perfectly spiced, juicy, and tender meat. I’ve tried carne asada from many different places, and found the best way to make carne asada at home. I absolutely loved it, and you will too!
Carne asada is a Mexican dish that is prepared by marinating steak (usually made with skirt steak, flank steak, or flap steak) in a liquid and dry rub mixture. The steak is then grilled or seared to achieve a charred flavor. As it literally means “grilled meat,” steaks are typically grilled.
If you judge a meal based on the amount of work it requires, Grilled Carne Asada has greater appeal in terms of both taste and look. I like serving this for backyard barbecues, game day gatherings, or even on a warm evening when the sun is still shining and no one wants to be confined indoors. It’s the kind of food that elevates any event to a celebration.
Why You’ll Love this Carne Asada Recipe
This isn’t just another steak recipe; it’s a fiesta-ready, flavorful classic that you’ll want to make again and again. Here’s why:
- Bold, Zesty Flavor: The marinade is the real star here—think soy sauce umami flavor meets citrusy brightness, layered with smoky spices and a hint of sweetness. Every bite bursts with flavor, even before you fire up the grill.
- Tender, Juicy Steak: Thanks to the marinade and the quick, high-heat cooking method, the steak stays beautifully tender and juicy. No dry or tough bites—just melt-in-your-mouth carne asada goodness.
- Flexible Cooking Options: This recipe works with whatever you have, whether you’re roasting in the oven, grilling outside, or using a stovetop skillet. It’ll be a perfect option, whether you’re having a weeknight dinner or a weekend BBQ.
- Perfect for Tacos, Bowls, & More: Carne asada is incredibly versatile. Serve it with grilled vegetables on the side, layer it on top of burrito bowls, or stuff it into warm tacos. No matter how you serve it, it is sure to please everyone.
- Make-Ahead Friendly: The steak can be marinated the night before, so when it’s time for dinner, you only need a few minutes to make a meal that looks like it came from a restaurant. This saves time without sacrificing flavor.
Ingredients for Carne Asada
Flank steak or skirt steak: Although flank steak also works nicely, I like skirt steak for its flavor and tenderness. Look for a well-marbled cut.
Dry Rub
- Cumin
- Smoked paprika
- Garlic powder
- Chili powder
- Onion powder
- Black pepper
Liquid Marinade
- Soy sauce, not low-sodium
- Orange juice
- Lime Juice
- Olive oil
- Brown sugar
How to Make Carne Asada Steak
- Stir together 1 tablespoon each of ground cumin, smoked paprika, and garlic powder, 2 teaspoons each of chili powder and onion powder, and ½ teaspoon black pepper. Set aside.
- In a bowl, stir together 2 tablespoons of olive oil, ¼ cup soy sauce, ¼ cup orange juice, juice from 1 lime, and 1 tablespoon brown sugar.
- Add 1 pound of unseasoned beef carne asada (flap steak), all of the liquid mixture, and 1 tablespoon of the dry seasoning mix to a large sealed bag. Shake to coat and marinate in the fridge for 2 to 12 hours (more time will add more flavor).
- Discard the liquid and rub the remaining dry seasoning mixture onto both sides of the steak.
- Preheat a gas grill to medium-high (450º F). Grill the steak for 4-5 minutes per side, until seared and at an internal temperature of at least 140º F.
- Remove the steak from the grill, let rest for 5 minutes, then chop into small pieces with a knife.
Serving and Pairing Suggestions
Carne asada can be used as a filling for tacos, quesadillas, and burritos, or it can be served as a main course with rice and beans.
Want something delicious? Arrange the chopped steak on top of the crispy fries and garnish with green onions, jalapeños, sour cream, and queso or shredded cheese. It’s a game-day favorite.
Storage and Freezing
- Leftover Storage: You can keep leftovers in the refrigerator for three to four days if you store them in an airtight container.
- Reheating: Cover the oven with aluminum foil and reheat at 250°F until thoroughly heated.
- Freeze (Before Cooking): After marinating, transfer the meat to a freezer-safe, resealable bag. Label, date, and store for up to three months. Simply defrost it in the refrigerator overnight and proceed with the cooking process as instructed, adjusting the cooking time as necessary.
- Freeze (After Cooking): Let it cool completely. Transfer the meat to a resealable freezer-safe bag. Label, date, and store for up to a month. Thaw overnight in the fridge before reheating. Wrap it with aluminum foil and reheat in the oven at 250°F until warmed through.
Expert Tips
- Let the meat sit at room temperature before cooking for more even cooking.
- This recipe uses a mixture of dry rub and liquid marinade for the best flavor and texture.
- Marinating in liquid helps infuse flavor, and the citrus helps to break down the meat proteins, creating more tender carne asada.
- Marinate for at least 2 hours, but 8 or even overnight will create the best flavor and texture.
- Use only part of the dry rub mixture in the liquid marinade to infuse some flavor into the meat, then use the rest as a dry rub. The dry seasoning will create that authentic reddish, flavorful coating of carne asada.
- Since the soy sauce already contains sodium, you don’t need to add salt You might want to add extra salt if you’re using low-sodium soy sauce.
- Fresh-squeezed orange and lime juices will add the best flavor.
- Let it rest at least 5 minutes after cooking and before cutting to keep in the juices and moisture.
Carne Asada Cooking Methods
Although grilling is the most traditional and flavorful way to prepare a carne asada recipe, you may still enjoy this delectable dish without a backyard grill. Here are a couple of other methods that work great as well:
Broiling in the Oven
No grill? No issue. Broiling replicates the direct, high heat of a grill. Put the marinated steak on a baking sheet lined with foil, and place it approximately 4–6 inches from the broiler. The internal temperature should reach at least 140º F after cooking for 4 to 5 minutes on each side, or until nicely charred. Watch attentively, because broilers work quickly!
Oven Roasting
Roasting is a good hands-off method, especially when preparing for a large group of people. Preheat the oven to 425ºF. Place a roasting pan or baking sheet on top of the steak and cook it for 10 to 12 minutes, turning it over halfway through. The flavor is still excellent, even though you won’t get the same char as on the grill.
Sautéing or Pan-Searing
Lacking time or only preparing food for one or two people? A large pan or cast-iron skillet can be your best ally. Add a little oil, heat it to a very high temperature, and sear the steak for 3–5 minutes on each side. It will have a delicious crust and a juicy inside, making it perfect for bowls or quick tacos.
Grill Pan or Indoor Grill
You can achieve those desired grill markings with an indoor grilling or a ridged grill pan without going outside. Brush gently with oil, heat over medium-high, then cook the steak as you would on a typical grill. It’s perfect for living in an apartment or bad weather.
FAQs
What Meat Cut Is Used for Carne Asada?
Carne asada can be made with a variety of beef cuts, such as tenderloin and sirloin, but most recipes use either flank or skirt steak. I’ve tasted both, and I think the flavor and texture of skirt steak is superior.
What Can Be Used in Place of Flank Steak for Carne Asada?
Hanger steak, flat iron steak, and skirt steak are all excellent choices.
How Long to Marinate Carne Asada?
This recipe calls for 2 to 12 hours of marination time; longer marination time will result in more flavorful and juicy carne asada.
More Steak Recipes to Try
If you like this Beef Carne Asada steak recipe, please check out my other steak recipes:
- Grilled London Broil Steak
- Flank Steak with Chimichurri Sauce
- Grill Ribeye Steak
- Keto Chicken Fried Steak
- Spinach Stuffed Flank Steak Pinwheels
- Steak Pesto Tortellini
- Spinach Stuffed Flank Steak Pinwheels
Have a smoker? Try my 321 Smoked Ribs or Smoked Chicken Wings recipes.
Carne Asada Recipe
Ingredients
Dry Rub
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- ½ teaspoon black pepper
Liquid Marinade
- ¼ cup soy sauce not low-sodium
- ¼ cup orange juice
- Juice from one lime
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
Meat for Carne Asada
- 2 pounds flank steak or skirt steak
Instructions
- In a small bowl, stir together the ground cumin, smoked paprika, garlic powder, chili powder, onion powder, and black pepper. Set aside.
- In a medium bowl, stir together the soy sauce, orange and lime juice, olive oil, and brown sugar.
- Place the steak in a large ziplock or bowl. Add the liquid mixture and ONLY 1 tablespoon of the dry seasoning mix to a large sealed bag (reserving the rest for later).
- Shake to coat, then marinate in the fridge for 2 to 12 hours (more time will add more flavor).
- Discard the liquid and remove the steak from the bag. Rub the remaining dry seasoning mixture onto both sides of the steak.
- Preheat a gas grill to medium-high (450º F). Cook the steak for 4-5 minutes per side, until seared and at an internal temperature of at least 140º F. Alternatively, you can broil the steaks on a baking sheet in the oven following the same directions.
- Remove the steak, and let it rest for 5 minutes. Chop into small pieces with a knife and serve as desired.
I tried this recipe, and it was absolutely fantastic! The marinade’s combination of soy sauce, citrus, and spices infused the steak with incredible flavour. Grilling it brought out a perfect char, and the meat was so tender. I served it in tacos with fresh toppings, and it was a hit with everyone. Thank you for sharing this amazing recipe!
I just made this carne asada and it was absolutely bursting with flavor! The marinade is next-level!
The most delicious carne asada of my life! Loved this recipe!