Carne Asada
Carne Asada transforms an inexpensive cut of steak into juicy, tender strips of grilled beef for tacos, burrito bowls, and more. The citrus-infused marinade makes the flavor POP; this some of the best beef you’ll ever make!
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Why You’ll Love This Carne Asada Recipe
- A Budget-Friendly Dinner. Skirt steak and flank steak are some of the more inexpensive cuts of beef out there, but with a little TLC (that would be time, love, and citrus) you make them mouthwateringly juicy and tender.
- So Many Ways to Use It. Carne asada can be made into tacos (a la these Steak Tacos), rolled into burritos, or simply served on its own with a side of rice and beans or grilled fajita veggies.
- Crowd-Pleaser. This carne asada recipe serves six, but since it’s cooked on the grill, it’s easy to double and you’ve got a winning main dish for a party.
- It’s All About That Marinade. The marinade makes carne asada EASY—you don’t have to do much to make it delicious! Orange and lime bring big citrus flavor, while the seasonings and garlic bring Tex-Mex flair. (This Flank Steak Marinade does the same for this Grilled Flank Steak Recipe.)
How to Make Carne Asada
The Ingredients
- Garlic Cloves. Mince them finely or use a garlic press.
- Jalapeño. If you’re of a daring nature, you can use a pepper that packs in more heat like habanero.
- Cilantro. A key component to the flavor of the marinade, so don’t leave it out! (Yes, that means you, cilantro haters! It gets super blended.)
- Citrus. Lime and orange make the marinade zippy, but also a touch sweet.
- Seasonings. Chili powder, ground cumin, and kosher salt.
- Flank or Skirt Steak. These are the traditional cuts used for carne asada. Flap steak also works.
The Directions
- Make the Marinade. Blend it all together. The jalapeño and cilantro will give it the consistency of a chimichurri, not a typical liquid marinade.
- Marinate the Steak. Refrigerate it for up to 12 hours.
- Grill It. Preheat half of your grill to high. Add the steak, cover, and cook until it reaches 110 degrees F, turning every few minutes. (Do not heat the other half of the grill; this helps keep the temperature juuuuust right.)
- Finish. Rest 5 minutes, then slice the carne asada into thin strips and ENJOY!
My Favorite Ways to Use Carne Asada
- Tacos. Tuck the thinly sliced meat into warm corn tortillas and add your favorite toppings.
- Burrito Bowl. Take a page from this Burrito Bowl, but add carne asada on top.
- Nachos. Pile tortilla chips on a baking sheet and top with carne asada and shredded cheese. Broil until the cheese is melted then add your favorite toppings.
- Fajitas. Cook peppers, onions, and other veggies on the grill alongside the steak and serve them up a la these Steak Fajitas.
- Salad. Add thinly sliced carne asada to this Mexican Salad.
What to Serve With Carne Asada
- Corn. Since you have the grill fired up anyway, make Grilled Corn or Grilled Corn Salad. Or stick with the Tex-Mex vibes and make this Mexican Street Corn Quinoa Salad.
- Rice and Beans. Keep it simple with Crock Pot Pinto Beans or Instant Pot Black Beans paired with white rice.
- Grilled Vegetables. Grilled Zucchini or Grilled Portobello Mushrooms would be fabulous!
Recipe Tips and Tricks
- Marinate for Optimal Time. That would be at least 4 hours, but no more than 12. A longer marinating time will give you mushy carne asada and no one wants that!
- Let the Steak Come to Room Temperature. This is a trick I’ve learned anytime I’m marinating beef. It really helps you get great results to take the steak out of the fridge 45 minutes before you start cooking it.
- Don’t Overcook the Steak. These are not the most forgiving cuts of beef, so be careful not to overcook this recipe. An instant-read thermometer is a must in my book; it takes out all the guess work so you get tender, juicy carne asada every time.
- Rest Before Slicing. Allowing the cooked steak to rest before slicing ensures that the juices redistribute throughout the meat. And for the love of tender steak, cut across the grain!
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Carne Asada
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Lime and orange juice, Mexican spices, cilantro, and spicy jalapeño make this authentic carne asada recipe juicy, tender, and so flavorful!
Servings 6 servings
Calories 259kcal
Ingredients
- 2 garlic cloves
- 1 fresh jalapeno halved, stemmed, and seeded*
- 1 bunch fresh cilantro including leaves and tender stems
- 1 lime juiced (about 2 tablespoons)
- 1 orange juiced (about ¼ cup)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 pounds flank or skirt steak
Instructions
-
In a blender or small food processor, pulse the garlic, jalapeno, cilantro, lime juice, orange juice, olive oil, chili powder, cumin, and salt.
-
Place the steak in a zip-top bag or an airtight container and cover with the marinade. Seal and turn to coat. Refrigerate for at least 4 hours and up to 12 hours (do not marinate longer or the meat will start to break down).
-
Forty-five minutes prior to cooking, remove the steak from the refrigerator to allow to come to room temperature.
-
Preheat half of a gas or charcoal grill to high heat (preheating only half will keep the grill from getting *as* hot). Clean the grates if necessary. Place the steak over the heat, cover, and cook until the center reaches 110°F on an instant-read thermometer, turning the steak every few minutes, about 3-5 minutes per side total (that’s 6 to 10 minutes total for the whole steak; DO NOT overcook!). Transfer the steak to a cutting board and rest for 5 minutes. Cut across the grain into very thin strips.
Notes
- TO STORE: Leftover carne asada can be stored in an airtight container in the refrigerator for 3 to 4 days.
- TO REHEAT: Reheat carne asada in a skillet or on the grill until warmed through. Alternatively, you can microwave it, but this isn’t ideal.
- TO FREEZE: Once the meat has been cooked, you can freeze it in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1(of 6) | Calories: 259kcal | Carbohydrates: 2g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Potassium: 570mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 3mg
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