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Grilled carne asada steak sliced on a plate with tomatoes, avocado and flour tortillas.
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4.89 from 18 votes

The Best Carne Asada Recipe

This grilled Carne Asada recipe starts with skirt steak soaked in a flavorful citrus and Mexican spiced marinade then grilled to perfection!
Prep Time8 hours
Cook Time15 minutes
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 155kcal
Author: Jocelyn Delk Adams

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.
  • Serve with tortillas and garnishes of your choice and enjoy!

Notes

  • 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.
  • Cook the steak to medium-rare, or 145°F. Any more than that, the steak will be dry and tough.
  • Allow the steak to rest for a few minutes before slicing it. This will help to keep the juices inside the meat.
  • Marinate the beef for at least 8 hours, or preferably overnight. This time allows the flavors to fully penetrate the meat.

Nutrition

Calories: 155kcal | Carbohydrates: 10g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 722mg | Potassium: 87mg | Sugar: 7g | Vitamin A: 85IU | Vitamin C: 12.5mg | Calcium: 13mg | Iron: 0.7mg