Carne Asada Recipe

This Carne Asada Recipe captures the smoky, citrus-kissed goodness of authentic Mexican cuisine, featuring marinated flank steak that’s perfect for grilled meat lovers and taco nights.

Carne Asada, literally “grilled meat,†is a beloved staple of Mexican cuisine that brings friends and family together. What makes this recipe special is its bright, zesty marinade—fresh lime and orange juices balanced with garlic, cilantro, and a pinch of cumin—that tenderizes the steak while keeping it lean and healthy. You know what? I fell in love with this dish back when my kids were in high school, and it’s become a weekend ritual: backyard grill, a crisp margarita, and laughter echoing as the meat sears. Over the years, I’ve tweaked the marinade’s acid-to-oil ratio to roughly 1:3, a tip based on family taste tests and a bit of kitchen math that ensures the beef stays juicy without turning mushy.

Why You’ll Love This Carne Asada Recipe

• No oven needed—your grill does all the work.
• Low in saturated fat yet packed with protein (flank steak delivers about 24 g per 100 g).
• Ready in under 2 hours with a quick 15-minute hands-on time.
• Bold, authentic Mexican cuisine flavors with minimal ingredients.
• Perfect for tacos, burritos, salads or simply sliced with a side of grilled veggies.
• Budget-friendly flank steak that feels gourmet.
• Gluten-free and easily adjustable for paleo or Whole30.
• Crowd-pleaser—great for gatherings from taco Tuesday to backyard barbecues.

Ingredients for Your Carne Asada Recipe

• 2 lb flank steak (about 1″ thick; skirt steak works too)
• ¼ cup fresh lime juice (≈ 2–3 limes; roll them under your palm first for extra juice)
• ¼ cup fresh orange juice (about 1 medium orange; no bottled juice, please)
• ⅓ cup extra-virgin olive oil (avocado oil is a mild substitute)
• 4 garlic cloves, minced (or 1½ tsp garlic powder if you’re in a hurry)
• ½ cup fresh cilantro, chopped (dried cilantro tastes flat)
• 1 tsp ground cumin
• 1 tsp smoked paprika (adds a gentle smoky hint)
• 1 tsp chili powder (or ancho chili powder for a sweeter vibe)
• 1 tsp kosher salt (sea salt is fine)
• ½ tsp freshly cracked black pepper
• Pinch of red pepper flakes (optional, if you like it spicy)

Directions for Your Carne Asada Recipe

1. Prep the steak
   Pat flank steak dry with paper towels, then score the surface in a crisscross pattern—this helps the marinade cling.

2. Whisk the marinade
   In a bowl, whisk lime juice, orange juice, olive oil, garlic, cilantro, cumin, smoked paprika, chili powder, salt, pepper and red pepper flakes.

3. Marinate in a sealed bag
   Place steak in a gallon-size zip-top bag, pour in the marinade, push out excess air, seal and gently massage so every nook is coated.

4. Chill away
   Refrigerate 2–6 hours (overnight is okay if you’re busy). Don’t exceed 8 hours or the acid starts “cooking†the meat.

5. Heat your grill
   Preheat gas or charcoal grill to medium-high (about 450 °F) for those perfect sear marks.

6. Grill with care
   Remove steak from bag, letting excess marinade drip off. Grill 4–6 minutes per side for medium-rare (130 °F internal), adjusting time for your preferred doneness.

7. Rest and slice
   Transfer to a cutting board, tent loosely with foil, and let rest 10 minutes so juices redistribute.

8. Serve and enjoy
   Slice thinly against the grain. Pile onto warm tortillas, top with salsa or guac, and dig in.

Servings & Timing

Makes 4–6 servings
Prep Time: 15 minutes
Marinating Time: 2–6 hours (or up to 8 hours)
Cook Time: 15 minutes
Total Time: Approximately 2–6 hours (mostly hands-off)

Variations

• Swap flank for skirt steak if you want extra marbling.
• Add 1 Tbsp soy sauce and a slice of ginger for an Asian-inspired twist.
• Toss in a smashed jalapeño or chipotle in adobo for smoky heat.
• Use portobello mushrooms instead of meat for a vegan spin.
• Mix in 1 tsp Mexican oregano and lime zest for herb-forward flavor.
• Replace orange juice with pineapple juice for a tropical sweetness.

Storage & Reheating

Store slices in an airtight container in the fridge up to 4 days. Freeze portions (in freezer bags) up to 3 months. Reheat gently in a skillet over medium heat with a splash of broth—cover to steam and keep meat tender. Microwave works if you’re in a rush, but you’ll lose a bit of that just-off-the-grill magic.

Notes

• Over-marinating beware: past 8 hours the acid starts “cooking†the meat texture.
• Even thickness: pound the thicker end so it grills evenly.
• Fresh = better: bottled citrus juice can taste flat.
• No grill? A cast-iron grill pan on high heat creates similar sear.
• Don’t skip rest time—letting the steak rest really matters for juicy slices.

FAQs

Q: Can I use skirt steak instead of flank?
A: Absolutely—you’ll get a fattier cut with more marbling, which many folks adore.

Q: How do I know when the steak is done?
A: An instant-read thermometer is your best friend—130 °F for medium-rare, 140 °F for medium.

Q: Is this recipe gluten-free?
A: Yes, it’s naturally gluten-free as long as your chili powder has no additives.

Q: Can I prepare this ahead?
A: Definitely—marinate overnight and grill just before serving for minimal effort.

Q: What sides pair well?
A: Mexican rice, charro beans, grilled corn or a crisp green salad all work beautifully.

Q: How spicy is it?
A: It’s mild by default; add more chili powder or red pepper flakes for extra kick.

Q: Can I reuse the marinade for basting?
A: To be safe, discard used marinade or boil for 1 minute before basting.

Q: What’s the best way to reheat leftovers?
A: Warm gently in a skillet with a dash of broth under a lid to keep the meat tender.

Conclusion

This Carne Asada Recipe delivers vibrant, tangy flavors and tender marinated beef that’s as easy to make as it is delicious. Give it a try at your next grill session—you might spark a new weekend tradition! If you loved it, please leave a comment below, share your photos with #MyCarneAsada, or explore my Grilled Chicken Tacos for another fiesta favorite.