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Carne Asada - Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.

Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.

Carne Asada - Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.

Featured Comment

I made this tonight for Cinco de Mayo. I was very skeptical of the good reviews. Surely it couldn’t be THAT great. I’ve been burned by recipes with 5 star reviews before. Holy cow it was really that good!!!! The juiciest steak I have ever had. We live in a major metropolitan area and frequently go out for Mexican. This carne asada was as good or better than any I’ve had in a Mexican restaurant. I followed the recipe exactly as written and grilled it over charcoal. Perfection. The only negative was that there was none left for leftovers tomorrow. We ate every last bit in under 10 minutes. My 8 year old daughter who eats like a bird had three large helpings. Trust me, you want to make this!
Elise
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reasons to make carne asada

  • Easy, simple, flavorful marinade
  • Juiciest, most tender flank steak
  • Great make-ahead recipe, marinating ahead of time
  • Has so many uses, perfect as an entree with rice and salsa or stuffing tacos and burritos

what is carne asada

Carne asada, translated to “grilled meat”, is typically made with skirt steak, flap steak or flank steak, marinated in lime juice and then grilled or seared for that charred flavor. Carne asada can be served as a main dish with rice and beans, and can also be served as a filling for burritos, tacos and quesadillas.

tips and tricks for success

  • Use a hot cast iron grill pan. When opting to cook indoors, a heavy bottom pan, such as a cast iron grill pan or large cast iron skillet, retains heat much better than a nonstick skillet, allowing for even cooking, a better sear and smoky, caramelized flavors.
  • Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor. The soy sauce will also add flavor, saltiness and umami.
  • Use freshly squeezed lime juice. While bottled lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
  • Let your meat rest. Let your meat rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
  • Slice against the grain. This will shorten muscle fibers, leaving you with more tender (less chewy) pieces of meat.
  • Double the sauce. Need extra sauce for tacos or burrito bowls? The sauce portion can easily be doubled or tripled for those saucy folks!

freezing and storage

Storage

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Reheating

Reheat in the oven at 250°F, covered in aluminum foil until warmed through.

Freeze before cooking

Transfer the marinated meat to an airtight, resealable freezer bag. Label, date and freeze up to 3 months. To cook, thaw overnight in the fridge and cook as directed, adding a few more minutes of cook time as needed.

Freeze after cooking

Let cool completely. Transfer the meat to an airtight, resealable freezer bag. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge, reheating in the oven at 250°F, covered in aluminum foil until warmed through.

Carne Asada - Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.

what to serve with carne asada

Tools For This Recipe

Cast iron grill pan or large cast iron skillet

Carne Asada: Frequently Asked Questions

What can I use instead of flank steak?

Skirt steak, flat iron steak and hanger steak are all great options here.

Why do I have to pat the steak dry?

Patting the steak dry will allow for a better sear and crust. If there is too much moisture (marinade), the meat will steam instead.

What if I don’t have a grill?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Carne AsadaIMG zoom in

Carne Asada

Yield: 6 servings
Prep: 4 hours 30 minutes
Cook: 15 minutes
Total: 4 hours 45 minutes
Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.
5 stars (120 ratings)
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Ingredients

  • ½ cup chopped fresh cilantro leaves
  • ⅓ cup olive oil
  • ¼ cup reduced sodium soy sauce
  • ¼ cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ pounds flank steak

Equipment

Instructions

  • In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  • In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
  • Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
  • Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
  • Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

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