Authentic Carne Asada
This authentic carne asada recipe features flank steak marinated in citrus, garlic, and smoky spices then grilled to perfection — a bold, juicy Mexican main course delivering 38g of protein per serving at just 420 calories.
20m
6
Click to copy recipe URL and open the app
Ingredients
- 2 lbs flank steak or skirt steak
- 1/4 cup fresh orange juice (about 1 large orange)
- 3 tablespoons fresh lime juice (about 2 limes)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 jalapeño, finely minced (seeds removed for less heat)
- 1/4 cup fresh cilantro, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons soy sauce
- Lime wedges, sliced white onion, fresh cilantro, and warm tortillas for serving
Instructions
- 1
Prepare the Marinade
In a medium bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, jalapeño, cilantro, cumin, smoked paprika, chili powder, oregano, salt, black pepper, cayenne, and soy sauce until fully combined. The citrus acids will help tenderize the meat while the soy sauce adds umami depth.
- 2
Score and Marinate the Steak
Pat the flank or skirt steak dry with paper towels. Using a sharp knife, lightly score the surface of the steak in a crosshatch pattern about 1/4 inch deep on both sides — this helps the marinade penetrate deeper. Place the steak in a large zip-lock bag or shallow baking dish and pour the marinade over it, turning to coat all sides thoroughly. Seal and refrigerate for at least 2 hours, ideally 4–8 hours. Do not marinate longer than 12 hours or the citrus will break down the meat fibers too much.
- 3
Bring Steak to Room Temperature
Remove the steak from the refrigerator 30–45 minutes before grilling. This allows the meat to come to room temperature, which ensures more even cooking and a better sear. Remove from the marinade and shake off any excess. Discard the used marinade.
- 4
Preheat the Grill
Heat an outdoor grill or grill pan to very high heat (450–500°F / 230–260°C). For a charcoal grill, build a hot two-zone fire. For a gas grill, preheat all burners on high for at least 10 minutes. Brush the grates clean and lightly oil them with a paper towel dipped in vegetable oil to prevent sticking.
- 5
Grill the Steak
Place the marinated steak directly over the hottest part of the grill. Grill for 4–6 minutes per side for medium-rare (internal temperature of 130–135°F / 54–57°C), or 6–7 minutes per side for medium (140–145°F / 60–63°C). Avoid moving or pressing the steak — let it develop a deep, charred crust. If flare-ups occur, briefly move the steak to the cooler zone. Skirt steak is thinner and may need only 3–4 minutes per side.
- 6
Rest the Meat
Transfer the grilled steak to a cutting board and tent loosely with aluminum foil. Allow it to rest for at least 5–8 minutes. This critical step allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Skipping this step will result in dry, tough carne asada.
- 7
Slice Against the Grain
Identify the direction of the muscle fibers (the grain) running through the steak — they will be visible as parallel lines across the surface. Using a sharp chef's knife, slice the steak thinly at a 45-degree angle AGAINST the grain (perpendicular to the fibers). This shortens the muscle fibers, making each bite exceptionally tender. Aim for slices about 1/4 inch thick.
- 8
Serve
Arrange the sliced carne asada on a platter and squeeze fresh lime juice over the top. Serve immediately with warm corn tortillas, sliced white onion, fresh cilantro, guacamole, pico de gallo, or your favorite salsa. For a complete meal, pair with Mexican rice and refried beans.
Chef's Tips
The secret to great carne asada is a screaming-hot grill and not over-marinating. Skirt steak is the most traditional cut and has more fat marbling for extra flavor, while flank steak is leaner and slightly easier to slice. Always slice against the grain — this is non-negotiable for tenderness. For an extra charred, authentic flavor, use a cast-iron grill pan over your highest stove burner if an outdoor grill isn't available. Leftovers make incredible burritos, quesadillas, or nachos the next day.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this authentic carne asada
How long does it take to make Authentic Carne Asada?
This recipe takes 32 minutes total time, including 20 minutes prep time and 12 minutes cooking time.
How many servings does this Authentic Carne Asada recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Authentic Carne Asada recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Authentic Carne Asada recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this authentic carne asada ahead of time?
Yes! You can prepare this authentic carne asada up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover authentic carne asada?
Store leftover authentic carne asada covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with authentic carne asada?
This authentic carne asada pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze authentic carne asada?
Yes, this authentic carne asada freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.