This easy & authentic Carne Asada Recipe is the perfect grilling recipe for summer nights. Tender and juicy skirt or flank steak marinated and grilled to perfection–perfect for tacos, tortas, nachos, and more!

A great addition to any Mexican meal, this authentic carne asada recipe is made with olive oil, lime juice, garlic, cumin, oregano, and other pantry staples. If you’re in need of a last minute dinner, this recipe is perfect!

Authentic Carne Asada Recipe

Growing up in San Diego, carne asada was a staple for me growing up. We would often buy pre-marinated meat from the Mexican market and grill out in the backyard.

Every taco shop in San Diego boasts their carne asada–even the California burrito has carne asada in it! It’s a delicious summer grilling staple that is so easy to make at home.

My favorite way to enjoy carne asada is as carne asada street tacos, but the marinated and grilled meat can be turned into burritos, tortas, nachos, and more!

I also love it served alongside eggs, refried beans, and tortillas in the morning as a delicious take on steak and eggs.

What is Carne Asada?

Carne asada is meat that has been marinated and grilled. Literally translated, carne asada means “grilled meat”–so simple!

The most common type of meat used to make carne asada is skirt steak or flank steak. Traditional carne asada marinade has lots of garlic, onion, spices, and fresh citrus flavor which helps tenderize the steak.

Skirt steak is usually thinner and a bit more fatty, whereas flank steak is often a thicker and leaner cut. As long as they’re both sliced thinly after grilling, they are both great options.

I personally prefer skirt steak, so that’s what I use to make my carne asada recipe. If you are looking to cut back on red meat, try my equally flavorful pollo asada recipe.

How to Make Carne Asada

The traditional way to make this recipe is on the grill, but there are several other cooking methods including the oven and stovetop.

Tools Needed

• Grill or Grill Pan
• Mixing Bowl
• Sharp Knife
• Cutting Board
• Probe Thermometer

Ingredients and Substitutions

• Steak. Skirt steak or flank steak are best for this recipe.
• White onion. I love marinating the steak with onion because grilling the onion alongside the steak is very flavorful.
• Orange juice. Fresh squeezed orange juice is traditional and helps tenderize the meat.
• Lime juice. Lime juice also adds freshness and helps tenderize the steak.
• Spices: Cumin, oregano, and chili powder add all the Mexican flavors to the carne asada marinade.
• Garlic. Finely minced garlic can be substituted with garlic powder if needed.
• Cilantro. Minced cilantro in the marinade can be omitted for those who are averse to the flavor.

The Process

1. Make the marinade. In a mixing bowl, combine all the ingredients except for the steak and onions and mix well.
2. Marinate the steak. Place the steak in a ceramic or glass baking dish with the thinly sliced onions and pour the marinade over the steak. Rub the marinade into the steak really well, cover, and refrigerate for at least 1 hour, not longer than 8 hours.
3. Prep your grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Set the temperature to medium-high. Close the lid and wait until the temperature reaches 450 F.
4. Grill the steak. Place the marinated steak on the prepared grill, disposing any excess marinade. Grill the steak for 4-5 minutes per side, or until an instant-read thermometer inserted in the center of the steak registers an internal temperature of 135 degrees F.
5. Rest and slice. Remove the steak from the grill and lightly tent with foil. Let the steak rest for 10 minutes, then slice against the grain. Serve the carne asada warm.

Methods for Cooking Carne Asada

You have plenty of cooking options for getting carne asada on the table for dinner!

• Grill: This is my favorite method! We love firing up the grill in the summer. Grilling the carne asada gives it incredible charred flavor.
• Oven: Maybe it’s too cold to grill, no problem! Set your oven broiler to high and move the oven rack close to the broiler. Lay the steak out on a baking sheet lined with foil and broil for 4-5 minutes per side, until browned.
• Cast Iron: Heat a 12 inch cast iron over medium-high heat. Add a bit of neutral oil and once the skillet is hot, add the steak to the skillet and cook for 4-5 minutes per side. You may need to cut the steak down into slightly smaller pieces before cooking.
• Grill Pan: In the same way you’d use a cast iron, you can use a grill pan to grill the steak indoors.

Tips for Perfect Carne Asada

The key to the best carne asada is tender, tender steak. Here are my tips for grilling steak perfectly every time:

• Marinate the steaks long enough. Really work the marinade into the steaks with your hands so that the steak is totally covered. You want to marinate the steak for at least 1 hour, up to 8 hours. It’s a very acidic marinade, so I don’t recommend marinating longer than that.
• Cook from room temperature. If you only plan to marinate the steaks for an hour, marinate the steak at room temperature. If you marinate for longer, take the marinating steaks out of the fridge an hour before cooking.
• Use a meat thermometer. Carne asada is best served at medium-rare or medium to keep it juicy. I always recommend using a meat thermometer to determine doneness.
• Don’t overcook. Cook time will vary depending on the thickness of the meat. Grilling time for skirt steak will be closer to 4 minutes per side, and flank steak will be closer to 6-8 minutes per side. You can also use a meat thermometer for accuracy.
• Rest after cooking. If you cut your steaks immediately after cooking, all the juices will run out leaving the steak tough and dry. Give the steaks at least 10 minutes to rest before slicing so that the juices can redistribute. 
• Cut against the grain. If you look at a piece of steak, you can see the direction that the stringy muscle fibers run. You want to cut perpendicular, or ‘across the grain’, to those fibers. This ensures that every bite is tender and easy to chew. 

Storage and Reheating Instructions

Leftover carne asada can be stored in an airtight container in the refrigerator for up to 5 days.

To reheat, heat it in a hot skillet on the stove or in the microwave for 2 to 3 minutes, flipping it over halfway through so that it heats evenly.

What to Serve with Carne Asada

If you’re planning to serve Carne Asada for dinner, you’re going to need some sides!

My go-to is to serve carne asada with my Instant Pot Refried Beans and Stovetop Mexican Rice. They are just as good as your favorite Mexican restaurant and come together quickly and easily.

If you’re planning a whole taco bar situation, you’ll need some great appetizers. Elote queso and my best ever 5-Ingredient Guacamole will make this an incredible spread!

Always serve carne asada with warm tortillas and alongside your favorite salsas with plenty of lime wedges.

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This Carne Asada recipe is the perfect recipe for an easy weeknight dinner, meal prep, or any backyard BBQ. Turn it into tacos, add it to a salad, top your favorite pasta–the possibilities are endless! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Mexican Recipes to Try

Mexican Picadillo
Shrimp Tacos with Slaw
Sopa de Fideo
Beef Enchiladas Verdes
Bean and Cheese Tostadas

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