Name: Carne Asada Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 2 pounds flank or skirt steak; 1/4 cup olive oil; 1/4 cup fresh lime juice (about 2 limes); 1/4 cup orange juice; 1/4 cup chopped fresh cilantro; 4 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional)

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If you’re on the hunt for a mouthwatering, crowd-pleasing meal that practically sings with bold flavors and zesty freshness, this Carne Asada recipe has your name written all over it. Imagine tender, juicy steak grilled to perfection, soaked in a tangy citrus and herb marinade that makes every bite unforgettable. Whether you’re firing up the grill for a fiesta or just craving restaurant-worthy steak at home, Carne Asada always delivers big on satisfaction and down-to-earth deliciousness.

Ingredients You’ll Need

This recipe keeps things gloriously simple, letting each ingredient play a starring role in shaping the flavor, tenderness, and color of your Carne Asada. From citrus juices to smoky spices, here’s the lineup—and why each one matters.

Flank or Skirt Steak (2 pounds): The classic cut for Carne Asada, prized for flavor, and it cooks quickly to juicy, griddled perfection.
Olive Oil (1/4 cup): Helps the marinade coat every inch of the steak and adds a hint of richness to every bite.
Fresh Lime Juice (1/4 cup, about 2 limes): Provides tang and tenderizing acidity, making the steak ultra-flavorful.
Orange Juice (1/4 cup): Adds subtle sweetness and balances out the bold citrusy punch with a mellow, fruity note.
Chopped Fresh Cilantro (1/4 cup): Infuses the marinade with an herbal brightness—don’t skip this!
Garlic Cloves, Minced (4): For a robust base flavor that permeates the steak as it marinates.
Ground Cumin (1 teaspoon): Warm and earthy, cumin anchors the entire marinade with classic Mexican flavor.
Chili Powder (1 teaspoon): Brings a gentle heat and layers of spice without overpowering the steak.
Smoked Paprika (1/2 teaspoon): A hint of smokiness for deeper complexity and color.
Salt (1 teaspoon): Essential for seasoning and drawing out the meat’s natural juices.
Black Pepper (1/2 teaspoon): A sharp counterpoint to the vibrant citrus and fresh herbs.
Crushed Red Pepper Flakes (1/4 teaspoon, optional): For a bit more heat—use as much or as little as you like.

How to Make Carne Asada

Step 1: Whisk Up the Flavorful Marinade

Start by combining the olive oil, lime juice, orange juice, cilantro, garlic, cumin, chili powder, smoked paprika, salt, black pepper, and (if you like it hot) red pepper flakes in a medium bowl. Whisk everything enthusiastically until you have a vibrant, fragrant mixture. This marinade is the magic behind all delicious Carne Asada—it’s where all the flavor starts.

Step 2: Marinate the Steak

Place your flank or skirt steak into a large zip-top bag or a shallow dish—whatever’s easiest for you. Pour in the entire marinade, making sure the steak is well-coated all over. Seal up the bag (or cover your dish), then refrigerate it for at least 2 hours, or up to 8 hours if you have the time. Longer marinating means deeper flavor and more tenderness—the secret to unforgettable Carne Asada!

Step 3: Prep for Grilling

Once marinated to perfection, take the steak out of the fridge and let it rest at room temperature for about 20 to 30 minutes. This simple step ensures even cooking and a juicier result. Meanwhile, get your grill or grill pan hot—medium-high heat is ideal to get those gorgeous char marks and a smoky sear.

Step 4: Grill to Juicy Perfection

Lay the steak on the preheated grill and let it sizzle undisturbed for 4 to 6 minutes per side, depending on how thick the cut is and how you like your Carne Asada cooked. Try not to move the steak around too much—you want those caramelized edges and classic grill marks!

Step 5: Rest and Slice Against the Grain

As soon as your steak is done, transfer it to a cutting board and loosely tent with foil. Give it 5 to 10 minutes to rest—this is crucial for keeping all those flavorful juices where they belong. When you’re ready, slice the Carne Asada thinly against the grain for maximum tenderness. Now it’s time to feast!

How to Serve Carne Asada

Garnishes

Bright and beautiful garnishes make Carne Asada unforgettable. Classic toppings like freshly chopped cilantro, diced white onion, crumbled queso fresco, thinly sliced radishes, or a squeeze of extra lime instantly lift each bite. Don’t underestimate a good homemade or store-bought salsa—it’s what ties everything together.

Side Dishes

Carne Asada pairs like a dream with all your favorite Mexican sides. Warm corn or flour tortillas are a must, so everyone can make their own tacos. Pile your plate high with Mexican rice, refried or black beans, charred corn, or even a simple avocado salad—the options never run out!

Creative Ways to Present

For a showstopping spread, try serving Carne Asada sliced atop a big wooden board with colorful sides arranged around it. Or set up a build-your-own taco bar and let guests pile their steak into tortillas with all the toppings. Carne Asada is amazing in burritos, on nachos, folded into quesadillas, or even tossed over a salad for a protein-packed twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Carne Asada left at the end of the meal (lucky you!), be sure to cool the steak completely before transferring it to an airtight container. Stored in the fridge, it stays delicious for up to 3 days and is great for packing quick lunches throughout the week.

Freezing

Carne Asada freezes beautifully. Once sliced and cooled, pack the steak into a freezer-safe bag or container and store for up to 2 months. For the best results, try to remove as much air as possible—this keeps the steak tender and prevents freezer burn.

Reheating

To keep your Carne Asada moist and vibrant, gently reheat slices in a skillet over medium heat with a splash of broth or water, just until warmed through. Or microwave them in short bursts, covering with a damp paper towel to prevent drying. The flavor holds up beautifully—perfect for last-minute tacos or dinner salads.

FAQs

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

Absolutely! While flank or skirt steak are traditional, you can use flap steak or even sirloin in a pinch. Just be sure to marinate long enough and always slice thinly against the grain for tenderness.

Can I make Carne Asada without a grill?

Yes, no grill is no problem! A hot grill pan or even your broiler will give you fantastic results and a nice sear. Just keep an eye to avoid overcooking, as these cuts cook fast.

Is Carne Asada gluten-free?

It sure is! This recipe contains no gluten, so it’s perfect for anyone with dietary restrictions. Just double-check your spices to be sure they don’t contain any additives.

How long should I marinate Carne Asada?

Marinate for at least 2 hours, but if you can plan ahead, an overnight soak (6–8 hours) deepens the flavor and guarantees extra juice and tenderness. Avoid going much longer than 8 hours to keep the steak from getting mushy.

What are the best toppings for Carne Asada tacos?

Some great options include freshly chopped cilantro, diced onion, crumbled cheese, sliced radishes, creamy avocado, pickled jalapeños, and plenty of fresh lime. Don’t skip a fresh salsa or a drizzle of hot sauce for that perfect finish!

Final Thoughts

This is the kind of dish you’ll want to make again and again—the vibrant flavors, smoky aroma, and unbeatable tenderness of homemade Carne Asada always hit the spot. So next time you’re craving something memorable and full of personality, fire up the grill and share Carne Asada with the people you love. I promise, everyone will be asking for seconds!

Carne Asada Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 22 minutes (plus marinating time)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Learn how to make delicious Carne Asada with this easy recipe. Marinated in a flavorful blend of citrus juices and spices, this grilled steak is perfect for tacos, burritos, or salads.

Ingredients

Scale

Marinade:

2 pounds flank or skirt steak
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup orange juice
1/4 cup chopped fresh cilantro
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

Prepare the Marinade: In a medium bowl, whisk together olive oil, lime juice, orange juice, cilantro, garlic, cumin, chili powder, paprika, salt, pepper, and red pepper flakes if using.
Marinate the Steak: Place the steak in a large zip-top bag or shallow dish, pour the marinade over it, seal, and refrigerate for at least 2 hours or up to 8 hours.
Grill the Steak: Remove the steak from the marinade, let it come to room temperature, preheat a grill or grill pan, grill the steak for 4–6 minutes per side, then let it rest before slicing thinly against the grain.
Serve: Enjoy your Carne Asada with tortillas, salsa, and your favorite toppings.