Carne Asada is a beloved Mexican dish that brings together the bold flavors of marinated beef, grilled to perfection. With its smoky, charred exterior and tender, juicy interior, Carne Asada is a versatile dish that can be enjoyed in a variety of ways – from tacos to burritos, or simply served alongside rice and beans for a satisfying meal. The marinade, often made with lime, garlic, and a blend of spices, infuses the beef with vibrant flavors, making each bite an unforgettable experience.
What makes Carne Asada so special is the balance of flavors in the marinade. The tangy lime juice adds brightness, while the garlic and spices (like cumin, chili powder, and paprika) provide depth and warmth. Some recipes even include a splash of orange juice for a hint of sweetness, creating a marinade that enhances the natural richness of the beef. The key to Carne Asada’s tender texture is marinating the beef long enough to allow the flavors to soak in, ensuring every bite is juicy and full of flavor.
Traditionally, this Mexican dish is made with skirt steak or flank steak, which are both flavorful cuts that benefit from marinating and quick grilling. After grilling, the beef is sliced thinly against the grain, making it perfect for tacos, fajitas, or even as a topping for salads or rice bowls.
Carne Asada is incredibly versatile and can be paired with a variety of sides. Tacos, topped with cilantro, onions, and a squeeze of lime, are a classic choice. You can also serve Carne Asada with grilled vegetables, guacamole, or Mexican street corn (Elote) for a complete meal. If you’re in the mood for something different, try it on a burrito or as part of a quesadilla for a tasty twist.
This dish is perfect for backyard barbecues, family dinners, or any time you want to enjoy something savory, smoky, and full of flavor. Whether you keep it traditional or get creative with your toppings, Carne Asada is sure to become a favorite in your meal rotation.
Mexican grilled beef dish, typically made with flank or skirt steak that’s marinated, grilled, and sliced thinly—perfect for tacos, burritos, or on its own.
Skirt steak or flank steak are most traditional. They’re flavorful, grill beautifully, and soak up marinades well.
Common ingredients include lime juice, orange juice, garlic, cilantro, jalapeño, soy sauce, olive oil, and spices like cumin or chili powder.
Marinate for at least 2 hours, but ideally overnight for maximum flavor.
Always slice against the grain to ensure tenderness.
Serve with warm tortillas, guacamole, salsa, grilled onions, rice, or beans—it’s super versatile!
It can be mildly spicy depending on the marinade, but you can easily adjust the heat by skipping the chili or jalapeño.
Ingredients
- 2 lbs flank steak or skirt steak
- 2 cloves garlic minced
- 1/2 cup orange juice
- 1/4 cup lime juice freshly squeezed
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cilantro chopped
Instructions
- In a large bowl, combine orange juice, lime juice, minced garlic, olive oil, ground cumin, chili powder, salt, and black pepper. Mix well.
- Place the flank steak in a plastic bag or shallow dish and pour the marinade over the meat. Make sure it is well coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- Preheat a grill or grill pan to high heat. Remove the steak from the marinade and shake off excess marinade.
- Grill the steak for 7-10 minutes per side, or until it reaches your desired level of doneness. Allow the steak to rest for 5 minutes before slicing.
- Slice the steak against the grain into thin strips. Garnish with chopped cilantro and serve!
Notes
Let the beef marinate for at least 2 hours, or ideally overnight, to really soak up the flavors. 🔹 Use Skirt or Flank Steak:
These cuts are perfect for carne asada because they cook quickly and stay juicy when sliced thin. 🔹 High Heat Is Key:
Grill over high heat to get a good char on the outside while keeping the inside tender. 🔹 Don’t Overcook:
Aim for medium-rare to medium; overcooking can make the meat tough. 🔹 Rest Before Slicing:
Let the steak rest for 5–10 minutes after grilling to keep the juices inside. 🔹 Slice Against the Grain:
Cutting against the grain ensures every bite is tender and easy to chew.
Nutrition
I followed the recipe but found it a bit bland. I might add more spices next time.
The cilantro really adds a nice touch. Didn’t know it would make such a difference!
This looks complicated, can’t I just buy carne asada at the store?
This carne asada recipe was delicious! The marinade was flavorful and made the meat so tender. Definitely a hit at my BBQ!
I cooked this for my family and they loved it! Thanks for sharing! 😄
Yum! I made some tacos with this carne asada and it was fire! 🔥🔥🔥
Who puts orange juice in carne asada? That’s too sweet for a savory dish!
Grilled it for the first time and my husband said I should become a chef! Hehe.
Easy to follow! Turned out perfect, and I’m not even a pro chef, lol.
Marinating for 8 hours is too long, I did it for 1 hour and it was still good… Just sayin’!
What’s flank steak? Can I use round steak instead? 🤷♂️