Your sis Grandbaby Cakes knows a good steak, and my Carne Asada is absolute fire! I marinate that baby until it’s beyond juicy and filled with flavorful citrus and Mexican spiced flavor. Then I toss it on the grill until it’s charred to perfection. Whether you want to eat this authentic carne asada recipe straight up or tossed in a tortilla, it’s some good eatin that is next level. The reviews speak for themselves!
The marinade is EVERYTHING! I especially loved the notes of citrus. It was delicious! – Christina
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Now just as much as I’m known for my cakes, I can get down on some steaks y’all. I believe in juicy, flavorful steaks that make you close your eyes after you take a bite. That’s exactly what you get from this recipe. You get a carne asada marinade that slaps! The flavors are bold, bright and perfectly seasoned. It soaks into the meat giving you each of those notes in every bite. Let’s get into it.
What is Carne Asada?
Carne asada means “grilled meat” in Spanish. It’s a traditional Mexican dish where thinly sliced beef is marinated in a liquid of citrus, garlic, and various spices then grilled or seared. The result is usually extremely flavorful and tender from the marinade and cooking process. It can be served in tacos or even as a main dish but either way, it’s fantastic.
The Lowdown on Making this Authentic Carne Asada Recipe
Cuisine Inspiration: Mexican
Primary Cooking Method: Grilling
Dietary Info: Dairy-Free (Can be Gluten-Free with an alteration)
Key Flavor: Bold, Savory, Citrusy, Smoky
Skill Level: Intermediate (but I’m gonna walk you through it boos!)
- Flavor Building: Ain’t nothing bland about this. Our marinade has citrusy spicy attitude that takes each bite to another level ya dig.
- Juicy and Tender: Because we take our sweet time building ample flavor, it pays off in juiciness and a melt-in-your-mouth steak.
- Super Versatile: You can legit serve this up however you like whether you want it be in a burrito or a stand alone with sides galore. It’s your world boos!
Ingredients You’ll Need to Make Mexican Carne Asada
- Olive oil: This is going to provide a foundation for the marinade while also tenderizing the meat.
- Soy sauce: It adds that savory umami intensity and some saltiness.
- Lime juice: Squeeze fresh so you can get that acidity and bright citrus flavor.
- Cilantro: This enhances the marinade with its fresh herby goodness.
- White Vinegar: Vinegar is going to increase the acidity really breaking down and tenderizing that steak.
- Orange juice: The sweetness of the fresh orange juice balances the tartness and strong acid of the lime juice and vinegar.
- Granulated Sugar: This packs just enough sweetness to balance the salt and acid.
- Spices: Black pepper adds some mild heat, salt enhances flavor, and cumin gives a little warmth and depth.
- Onion: Sweetness and flavor enhancement is what my fave onions give.
- Garlic: You can’t make a bomb carne asada marinade without some aromatic garlic flavor.
- Jalapeño pepper: This is gonna give that marinade a nice kick of spice ya dig?
- Steak: I love using skirt steak for this recipe. It’s a budget-friendly cut of steak that’s got lots of fat which absorbs that marinade like a pro and gives robust flavor keeping it tender and juicy. It also cooks quickly so we can eat faster!
How to Make Carne Asada
Step 1: Build that Marinade and Get the Steak Flavored Up
- Combine the olive oil, soy sauce, lime juice, cilantro, orange juice, vinegar, sugar, pepper, cumin, onion, garlic, and jalapeño pepper in a large zip-top bag. Use a whisk to mix them together.
- Add the skirt steak to the bag and marinate overnight or for at least 8 hours.
Step 2: Grill the Steak!
- Remove the steaks from the bag and discard the marinade. Sprinkle the steak with salt and pepper. Then grill the steak covered until it is golden brown, perfectly charred, and tender.
- Allow the steak to rest before slicing on a cutting board against the grain. Then serve it up with tortillas and lots of delish toppings!
PRO TIP: I recommend cooking the steak to at least medium rare or 140°F. The best way to check for doneness is by inserting an instant-read thermometer horizontally into the side of the steak. Just be careful not to touch any fat or the grill y’all.
What to Serve it With Beef Carne Asada
- Carne Asada Tacos: The classic way to serve this up is by slicing super thin and adding to warm corn or flour tortillas with some salsa verde and guacamole.
- Burrito Rice Bowls: This is seriously so fantastic served over spiced up Mexican rice along with pinto beans or black beans, shredded cheese and avocado slices.
- Steak and Eggs: Serve this carne asada recipe up for breakfast along with eggs, hash browns and grits. Now that’s good eatin!
- Nachos: Pop this steak on tortilla chips and make the ultimate cheesy steak nachos.
- Classic Steak Dinner: This is just as great as a classic ribeye with twice baked potatoes and garlic bread. Delish!
- Fun Mexican Fiesta Spread: Start off the meal with this bomb taco soup then serve up some chicken enchiladas, chicken fajitas, Mexican grilled corn on the cob, Mexican cornbread and guava empanadas.
Recipe Substitutions
- Olive Oil: Avocado oil or a neutral oil like vegetable oil is fine to sub.
- Cilantro: If ya ain’t a fan, just replace with parsley to still get some fresh herby essence.
- Steak: Flank steak is another option and looks similar to skirt steak but it is often less fatty and can be more expensive due to its popularity. Just fyi boos.
- Sugar: You can add brown sugar or even honey in place of the granulated.
- Lime Juice: Lemon juice is a great sub and has just as much acidity and brightness.
- Vinegar: Apple cider and red wine vinegar work great as replacements for white vinegar.
Recipe Variations and Additions
- Gluten-Free: For a gluten-free marinade, you can use Tamari or coconut aminos in place of the soy sauce.
- Toss in Some Zest: Really want to brighten that marinade? Add the zest from those limes and oranges right into the mix. That flavor is gonna pop so hard boos.
- Alcohol: Just a splash of tequila can give some depth and uniqueness for the grown-ups.
- Adobo: Sprinkle the steak with adobo seasoning before grilling to really intensify the flavor.
- Get Fruity with it: Toss in some pineapple juice and mango juice for some tropical vibes.
Expert Trick and Tips
- Patience on the Marinade: Marinate the carne asada beef for at least 8 hours, or preferably overnight. This time allows the flavors to fully penetrate and flavor up that meat boos.
- Pierce That Meat!: If you pierce the steak with a fork before you marinate, it’s gonna get that liquid to flavor the meet much deeper than it normally would.
- High Heat: Use a high-heat grill to cook the steak. This will create the perfect char on the outside of the steak while keeping the inside juicy and tender. And you wanna put that baby on direct heat too!
- Temperature: Cook the steak to medium-rare, or 145°F. Any more than that, the steak will be dry and tough. And nobody wants a dry steak!
- Let it Chill: Allow the steak to rest for a few minutes before slicing it. This will help to keep the juices inside the meat.
- Slice Against the Grain: Cut against the grain so you get the most tenderness y’all! That’s gonna give you the texture of the best carne asada.
How to Store and Reheat the Best Carne Asada Recipe
- Fridge: You’ll want to wrap it up tight in some plastic wrap or aluminum foil and pop it in the fridge for up to 3 days.
- Freezer: You can also freeze it for up to 3 months by wrapping it up super tight in plastic wrap or aluminum foil.
- Reheating: Just make sure to thaw it in the fridge overnight if you froze it before reheating it. To reheat, you can either fire up a skillet or grill pan on the stovetop and cook it over medium-high heat for a couple of minutes on each side. You can also pop it in the oven at 350 degrees Fahrenheit for about 10-15 minutes.
Frequently Asked Questions
You can use portobello or oyster mushrooms as a sub for the steak. They have a nice meaty texture which works great as a replacement for steak. You can also use this recipe to prepare grilled veggies such as bell peppers, onions, and zucchini. Marinate the veggies you choose in the same marinade and then grill until tender.
The best meat to use for carne asada meat is skirt steak. It easily soaks up the marinade and cooks up with lots of flavor and juiciness y’all.
You probably overcooked boo. Or you may not have cut it the correct way. Make sure to let that steak rest up and then cut it across the grain so that it is perfectly tender boos.
You can easily make carne asada by pan-searing in a cast iron skillet at a high temperature. Or you can broil in the oven for 4-6 minutes on each side.
More Amazing Steak Recipes
- Steak Au Poivre
- Peppercorn Filet Mignon
- Marinated Skirt Steak with Chimichurri
- London Broil
- How to Sear a Steak
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The Best Carne Asada Recipe
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Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup soy sauce
- ⅓ cup fresh lime juice
- ¼ cup finely chopped cilantro
- 3 tablespoons fresh orange juice
- 3 tablespoons white vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ½ medium onion diced
- 4 garlic cloves minced
- 1 jalapeño chile pepper seeded and minced
- 1 – 1 ½ pound skirt steak
- Salt and pepper to taste
- For serving: cilantro tortillas, limes, salsa verde, avocado, cotija, etc.
Instructions
- In a large ziploc bag, whisk together the olive oil, soy sauce, lime juice, cilantro, orange juice, vinegar, sugar, pepper, cumin, onion, garlic, and jalapeño pepper.
- Add the skirt steak to the bag and marinate overnight or for at least 8 hours.
- When ready to grill, liberally season the steak with salt and pepper.
- Grill the steak covered until it is golden brown, perfectly charred, and tender (cooked to medium rare, or 145°F).
- To check for doneness, insert an instant-read thermometer horizontally into the side of the steak, being careful not to touch bone, fat, or the grill.
- Allow the steak to rest before slicing on a cutting board against the grain.
- Serve with tortillas and garnishes of your choice and enjoy!
Notes
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- Use a high-heat grill, such as a gas grill, to cook the steak. This will create the perfect char on the outside of the steak while keeping the inside juicy and tender.
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- Cook the steak to medium-rare, or 145°F. Any more than that, the steak will be dry and tough.
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- Allow the steak to rest for a few minutes before slicing it. This will help to keep the juices inside the meat.
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- Marinate the beef for at least 8 hours, or preferably overnight. This time allows the flavors to fully penetrate the meat.
- Fridge: You’ll want to wrap it up tight in some plastic wrap or aluminum foil and pop it in the fridge for up to 3 days.
- Freezer: You can also freeze it for up to 3 months by wrapping it up super tight in plastic wrap or aluminum foil.
- Reheating: Just make sure to thaw it in the fridge overnight if you froze it before reheating it. To reheat, you can either fire up a skillet or grill pan on the stovetop and cook it over medium-high heat for a couple of minutes on each side. You can also pop it in the oven at 350 degrees Fahrenheit for about 10-15 minutes.
Nutrition
This post was originally published May 2018. It has been updated for new content and images.
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I don’t have a grill:(
How can I cook this on my stovetop?
Yes you can or in the oven.
This marinade sounds SO delicious, but I am not a fan of cilantro. Can I substitute it with another herb?
I am thinking about making this but just want to clarify: this recipe calls for skirt steak, but I make that all the time and can’t imagine 1 1/2lbs. being enough to feed 6 hungry adults. You didn’t mean flank steak? Also, skirt steak is so thin and cooks so quickly that an instant read thermometer would not only be unnecessary but rather difficult to insert. Thanks…it does sound delicious (and hope you don’t take offense at my question)!
Nope I didn’t but you can definitely use flank steak if you want. Totally up to you since the marinade is very adaptable.
Made this twice it two weeks. It’s that good!
I marinated my steak for 24 hours, and froze half of the meat for another time. I have to say that this is the best meat I have EVER tasted in my 68 years. I live in Texas so we have fajitas a lot, and after 30 years here I can still say this is the best fajita meat ever. Even the left overs tonight were so delicious. My next door neighbor (we live in townhouses) texted me last night and asked what we were grilling. I braced for a rebuke, but she said that their upstairs bedroom smelled delicious from our dinner. I told her what it was and she asked for the recipe.
Whatever you do, get some skirt steak and marinate away. Don’t change anything at all. Seriously so many say they do this and that, but I can tell you that Jocelyn cooks good food, and it does not need substitutions. I think I feel that way because we both learned to cook from our grandmothers in the Deep South, and there are no better cooks.
Wow thank you so so so much!!!! I love this recipe so much as well.
This is a delectable marinade..my family couldn’t get enough. In fact, next time I would add another steak, there’s plenty of marinade for 2.
A version of this has been on our family rotation for many years. I may have found the original recipe in the wonderful old Time-Life Food Around the World books. I like a thick sirloin if possible. The marinade may vary but cumin is essential. Always served at my house with flour tortillas, pico de gallo, guac, grilled peppers and onion, plus maybe other veg. It’s a true classic and summer should not be without it.
Can you use this recipe in crockpot?
I haven’t tried it in a crockpot unfortunately.
No! It must be charred to bring out the flavor and tenderness. You could try a hot cast iron pan, and that would be a close second to the grill.
I am absolute in LOVE with this!! cannot wait to get grilling
Hooray thanks so much doll!