Carne Asada
by Chungah
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Juicy, tender authentic carne asada! Made with the most flavorful easy marinade, marinating overnight. Cooks so fast on the grill or stovetop!
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Why you’ll love this carne asada recipe
- Easy, simple, flavorful marinade. A simple marinade of cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeño, and cumin will tenderize the meat and lock in moisture, infusing it with so much bright citrus-y, zesty flavors to yield the juiciest, most tender flank steak.
- Make-ahead friendly. Marinate the steak ahead of time, preferably overnight, for the easiest, most effortless prep. It will come in so handy for quick weeknight meals or entertaining weekend company, ideal for all occasions.
- Quick-cooking. This recipe is perfect for a quick, fast sear on a hot grill or cast iron grill pan to get that favorited charred crust, cooking in just minutes!
- Versatile recipe. Carne asada has so many uses – as an entree with rice, salsa and guacamole or stuffing tacos, burritos, quesadillas, or even everyone’s favorite nachos.
What is carne asada?
Carne asada, translated to “grilled meat” in Spanish, is thinly sliced steak marinated in citrus juices and then grilled or seared for that smoky, charred flavor.
What cut of meat is used for carne asada?
Carne asada is typically made with flank steak, skirt steak, or flap steak, all absorbing marinades exceptionally well.
- Flap steak: a slightly thicker cut with loose, open-grained texture (less stringy), and has more marbling (fat) than skirt and flank steak
- Flank steak: wider and flatter cut of meat that is leaner than skirt steak, and much more accessible in grocery stores
- Skirt steak: has a higher fat content than flank steak, and crisps up incredibly well on a hot grill for those charred edges
key ingredients in carne asada
Carne asada gets its signature flavor from a bright acidic (citrus-heavy) marinade – this helps to tenderize the meat, gently breaking down the tough muscle fibers to yield juicy steak.
- Meat: flank, skirt or flap steak
- Citrus and acid: fresh orange and lime juice, and soy sauce (the secret ingredient for deep umami)
- Oil: olive oil (to coat the meat to prevent sticking and to encourage the perfect, smoky char)
- Aromatics: cilantro and garlic
- Spices: cumin, salt, and pepper
- Heat: jalapeño (optional)
How to make carne asada
- Prep the marinade. Combine the cilantro, olive oil, soy sauce, orange and lime juice, garlic, jalapeño, cumin, and pepper. Save 1/2 cup of the marinade in the fridge for later.
- Marinate. Marinate the steak for at least 4 hours to overnight, not exceeding 8 hours or the meat will turn mushy.
- Prep the grill. Preheat the grill to high heat (about 450°F) and scrape the grill grates clean to prevent sticking, and to guarantee those perfect sear marks on the steak.
- Prep the steak. Discard the marinade and pat the steak dry using paper towels – this is key for that crust!
- Cook the steak. Add the steak to a hot grill (or cast iron grill pan) and sear the meat quickly, reaching an internal temperature of 125-130°F for medium-rare.
- Let it rest. Let the steak rest for at least 5 minutes to allow the juices to redistribute.
- Slice. Thinly slice the steak against the grain, perpendicular to the direction of the muscle fibers to keep the meat tender.
- Serve. Serve warm with the saved marinade alongside rice, beans, corn salsa, guacamole and warmed tortillas.
MAKE-ahead, STORING AND FREEZING carne asada
Make-ahead
The marinade can be made 1 day in advance, or the steak can be marinated up to 8 hours.
Leftovers and reheating
Leftovers can be stored in an airtight container in the fridge for 3-4 days, reheating 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.
what to serve with carne asada
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Carne Asada: Frequently Asked Questions
Flank steak, skirt steak, or flap steak are all solid options here.
Because this is a citrus-heavy marinade, marinate 4 to 8 hours, preferably 8 hours. Marinating longer than 8 hours will lead to mushy steak.
Patting the steak dry will allow for a better sear and crust. If there is too much moisture (marinade) left on the steak, the meat will steam instead.
Carne asada can be grilled over high heat or on the stovetop in a cast iron grill pan or a large cast iron skillet (especially during those winter months when it’s too cold to grill out).
The meat may not have been marinated long enough, it could have been overcooked (going past medium – an internal temperature over 140°F) or it was sliced incorrectly with the grain. Let the meat rest for at least 5 minutes, and always slice against the grain, perpendicular to the fibers.
Carne asada can be served as a platter with tortillas, rice, beans, and various toppings, or diced into bite-sized pieces for tacos, burritos, burrito bowls, salads, quesadillas, or nachos.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Carne Asada
Video
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
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 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 3-6 minutes per side, reaching an internal temperature of 125-130°F for medium-rare. Let rest 5 minutes.
- Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.
Notes
- 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 to the marinade.
- Freshly squeezed orange and lime juice is best. While bottled orange and lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
- Avoid marinating for too long. The high acid content from the orange and lime juices can break down the muscle fibers if marinated for too long, making the meat mushy. Marinate the steak 4 hours to overnight, ideally overnight (about 8 hours).
- Scorching hot and fast is the way to go. Carne asada should cook hot and fast. Preheat the grill to high heat, about 450°F, searing 3-5 minutes until charred and crusted, reaching an internal temperature of 125-130°F for medium-rare. Anything past medium (140°F) will be dry.
- 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. Always slice perpendicular to the direction of the muscle fibers – this will shorten muscle fibers, leaving you with more tender (less chewy) pieces of meat.
- Dice for tacos. Once sliced against the grain, cut the steak crosswise into smaller cubes for tacos (or burritos!).
- Double the sauce. Need extra sauce for tacos or burrito bowls? The sauce portion can easily be doubled or tripled for those saucy folks!
Did you make this recipe?
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Could I do this with rump steak?
Tried it tonight and was sooo good!
I don’t have a grill. Can I make it on the stove-top with a cast-iron grill pan?
OOPS. Sorry, I just read that I can do stove-top with a grill pan. Thanks.
This is really good. The only thing I change is I use Serrano peppers for more heat.
Could you use pork for this?
If you don’t like Cilantro, like I don’t, use fresh Italian Parsley!
Delicious recipe!!
You should make carnitas if you want to do a pork dish. It’s easier than you would think. It just takes time but it’s worth every minute.
My husband hates cilantro. What’s a good alternative?
Get a new husband!
I don’t like it either. I would just leave it out
SOOO good! This makes great meat for fajitas. I used some of the reserved mix on veggies.
This has become a staple in my home. It’s also fabulous on chicken thighs.
Delicious! Always a winner and super easy to throw together!
Also works great with flat iron steak!
I’ve made this twice and absolutely love it. Served it to some others who are quick to judge and the too loved it. Have shared your wonderful recipe. I’m living in Mexico now and am about to try it on some locals
I have made this a lot! My family loves it, and it’s better than the fresh carne asada I can buy at the Mexican market. I’m super curious what the locals thought?? Any update?
Can this be done in a slow cooker so it’s more tender?
Not the author but I’ve made this MANY times. The marinade really tenderizes the meat well. It’s not tough or chewy at all, especially if you leave it marinating over night. I suppose you could cook it in the crock pot but you’d lose that great grilled flavor that makes it Carne asada and the texture would likely be different. But no harm in trying. Would love to know how it turns out.
Perfect recipe
Delicious! My son and husband loved the flank steak using this marinade!
Thanks for the recipe. I did it for the first time and everything turned out thanks to you. I love tse
This recipe is li9fe changing! I use it for Steak all the time. Recently my daughter marinated prawns in it, very good! thank you
My go to recipe for flank. This one is the best!
AMAZING! FULL of flavor. My whole family was impressed by the very first bite! We’re putting in our “make for company” file ASAP. And so easy too!!
I had no idea I could be such a good cook! xD Seriously – this was unbelievably amazing!
One modification: partner and I don’t like cilantro so we substituted with fresh parsley and it was extremely excellent. You won’t be disappointed in the slightest!
This sounds wonderful and I can’t wait to try it but my shopper chose top sirloin instead of flank steak. :-/ Can I use this on top sirloin or hold out for the next grocery trip to get flank or skirt?
I’m making it this weekend and using top sirloin because it’s on sale. It will be a lot more tender than flank steak! Sounds like a great recipe!
I made this tonight with a flank steak that was probably older than it should have been (a year in the freezer??). I marinated for 24 hours and then sous vided for 10 hours at 135 degrees, finally finishing on the grill. It was amazing. The marinate is fantastic and the steak was fall apart tender and extremely delicious. Thank you for the recipe and we bought your book!