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We are OBSESSED with this carne asada recipe! It’s something we frequently whip up and often share with guests.
Growing up in a Mexican household, we loved simple recipes (like this carne asada recipe) – perfect for nights when we craved restaurant-style Street Tacos and Chimichangas. Who needs a restaurant when you can get something just as good (if not better) right at home?!
It’s also crazy easy!! The marinade takes minutes to whip up and uses ingredients like lime, garlic, and cilantro to pack a flavor punch. Then you simply let it marinade and get all of that fantastic flavor into the meat. Grill it up to add that delicious char and dig in!
Add carne asada to your favorite Mexican recipes or enjoy it on its own with a side of fresh tortillas!
Why we think you’ll love it:
- Authentic flavor. The marinade makes it juicy and packed with flavor and spices. The flavor is savory and perfectly complements the meat.
- Used in many dishes. We love grilling up the meat, slicing it or cubing it, and adding it to our favorite Mexican dinner recipes.
- Quick dinner. Make extra and freeze to use in Quesadillas with Homemade Flour Tortillas or on top of your favorite salad for a quick weeknight meal.
Carne Asada Ingredients and Substitutions
- 1½ pounds flank steak – The best cut of beef is either flank steak or skirt steak. They are thin and easy to slice for tacos and other Mexican dishes.
- ⅓ cup olive oil
- 3 tablespoons lime juice – use 1-2 fresh limes or juice from a bottle
- ½ cup cilantro
- 4 teaspoons minced garlic – about 5 cloves garlic, see How to Mince Garlic
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- salt and black pepper – to taste
- optional – Flour Tortillas, Salsa, Pico de Gallo, Guacamole, cotija cheese, chopped onion, fresh cilantro, avocado, sour cream, or lime wedges
How to Make Carne Asada
- MARINADE. Whisk olive oil, lime juice, chopped cilantro, minced garlic, cumin powder, and chili powder in a small bowl.
- Add the 1½ pounds flank steak to a bowl, baking dish, or a bag (with the marinade poured over). Make sure the meat is coated and marinated in the refrigerator for at least 2-3 hours (it not only enhances the flavors but increases the tenderness of the meat). Discard excess marinade.
- GRILL. Heat your grill to medium-high heat and cook the marinated meat for 5-7 minutes on each side (internal meat temp should be at 135°F when using an instant-read thermometer – we usually cook the meat to medium or medium-rare).
- Let the grilled meat rest on the cutting board for 5 minutes. Slice the carne asada at an angle against the grain with a sharp knife and serve warm.
Kristyn’s Recipe Tips
- Always marinate in the refrigerator, and discard the marinade once used.
- Do not marinate in metal containers as the acids, especially from the citrus juices, react to it and can cause an odd flavor.
- Use flank steak or skirt steak as they are thin and easy to slice for tacos and other Mexican dishes.
- For tender pieces, cut against the grain.
- No grill? No problem! Cook your carne asada on the stove top with a grill pan or cast iron skillet. Heat a large heavy skillet (cast iron works great) over high heat. Cook the meat for about 5 to 7 minutes per side, or until it’s done to your liking.
Carne Asada Recipe
Ingredients
- 1½ pounds flank steak
- ⅓ cup olive oil
- 3 tablespoons lime juice
- ½ cup cilantro, chopped
- 4 teaspoons minced garlic
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- salt and pepper, to taste
Instructions
- Make marinade by combining olive oil, lime juice, cilantro, minced garlic, cumin, and chili powder in a small bowl.
- Add steak to the bowl or to a baking dish (with marinade poured over) making sure meat is coated and marinate for 2-3 hours.
- Heat grill to medium-high heat and cook meat for 5-7 minutes on each side. Let meat rest on a cutting board for 5 minutes.
- Slice meat at an angle against the grain with a sharp knife and serve warm.
Video
Notes
- Always marinate in the refrigerator, and discard the marinade once used.
- Use flank steak or skirt steak as they are thin and easy to slice for tacos and other Mexican dishes.
- For tender pieces, cut against the grain.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Locate the direction of the muscle fibers (visible lines or “grain” running along its length). Place the steak on a cutting board so that the grain runs parallel to the longest side of the board. Use a very sharp knife to slice the steak perpendicular (at a 90-degree angle) to the grain. This means you’ll be cutting across the muscle fibers.
To make this recipe ahead of time, freeze the marinade in a freezer bag. The meat will stay good for up to 6-8 months. To grill the meat, thaw it in the fridge in the marinade. Then grill and eat!
Store leftover cooked meat in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.
Complete The Meal
Sides
Flour Tortilla Recipe
45 mins
How to Make Guacamole
10 mins
Mexican Corn Salad
25 mins
Homemade Spanish Rice Recipe
45 mins
Desserts
Chocolate Tres Leches Cake
4 hrs 45 mins
Bunuelos
1 hr
Churro Cheesecake Bars
35 mins
Mexican Wedding Cookies
1 hr 26 mins
Use Carne Asada to Make
Carne Asada Fries
2 hrs 25 mins
Carne Asada Street Tacos
1 hr 45 mins
Burrito Bowl
10 mins
Loaded Nachos Recipe
27 mins
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This recipe was originally published August 2019.
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