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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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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
    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.

    key ingredients in carne asada

    Carne asada gets its signature flavor from a bright acidic (citrus-heavy) marinade – this helps 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

    1. 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.
    2. Marinate. Marinate the steak for at least 4 hours to overnight, not exceeding 8 hours or the meat will turn mushy.
    3. Prep the grill. Preheat the grill to medium high heat and scrape the grill grates clean to prevent sticking and to guarantee those perfect sear marks on the steak.
    4. Prep the steak. Discard the marinade and pat the steak dry using paper towels – this is key for that crust!
    5. Cook the steak. Add the steak to a hot grill (or cast iron grill pan) to sear the meat quickly, reaching an internal temperature of 125-130°F for medium-rare.
    6. Let it rest. Let the steak rest for at least 5 minutes to allow the juices to redistribute.
    7. Slice. Thinly slice the steak against the grain, perpendicular to the direction of the muscle fibers to keep the meat tender.
    8. Serve. Serve warm with the saved marinade alongside rice, beans, corn salsa and guacamole.

    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

    What cut of meat can I use for carne asada?

    Flank steak, skirt steak or flap steak are all solid options here.

    How long can I marinate the steak?

    Because this is a citrus-heavy marinade, marinate 4-8 hours, preferably 8 hours. Marinating longer than 8 hours will lead to mushy steak.

    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) left on the steak, the meat will steam instead.

    How can I cook carne asada?

    Carne asada can be grilled over high heat or on the stovetop on a cast iron grill pan or a large cast iron skillet (especially during those winter months when it’s too cold to grill out).

    How can I serve carne asada?

    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.

    How can I store leftovers?

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

    Carne Asada sliced 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 (136 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

    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.

    Equipment

    Cast Iron Grill Pan
    Cast Iron Grill Pan

    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 lime juice is best. While bottled 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).
    • 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.
    • Double the sauce. Need extra sauce for tacos or burrito bowls? The sauce portion can easily be doubled or tripled for those saucy folks!
    Course: Main Course
    Cuisine: Mexican

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