Carne Asada is one of those recipes we love because it’s simple, full of flavor, and always a hit for tacos, burritos, bowls, and family dinners. The flank steak marinates in olive oil, lime juice, cilantro, garlic, cumin, and chili powder, then grills up tender and juicy with the best smoky flavor.
We love serving it sliced warm with tortillas, rice, beans, salsa, and all the toppings. Letting it rest and slicing against the grain are the little tricks that make every bite tender.
Add carne asada to your favorite Mexican recipes or enjoy it on its own with a side of fresh tortillas!
Why you’ll love it + Why it works:
- Authentic flavor. Fresh, flavorful marinade made with lime, cilantro, garlic, and spices.
- Used in many dishes. Great for tacos, burritos, nachos, bowls, and salads.
- Lime juice brightens and tenderizes. The acid adds flavor and helps the steak taste fresh.
- Resting keeps it juicy. A quick rest helps the juices settle before slicing.
Carne Asada Ingredients
- Flank steak (1½ pounds): A flavorful cut that grills quickly and slices beautifully when cut against the grain. 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.
- Olive oil (⅓ cup): Helps coat the steak and carry the marinade flavors.
- Lime juice (3 tablespoons): Adds brightness and helps tenderize the meat.
- Cilantro, chopped (½ cup): Adds fresh flavor that makes the carne asada taste bright and delicious.
- Minced garlic (4 teaspoons): Adds bold savory flavor to the marinade.
- Cumin powder (1 teaspoon): Gives the steak warm, earthy flavor.
- Chili powder (½ teaspoon): Adds mild spice and a little smoky flavor.
- Salt and pepper (to taste): Seasons the steak and bring out all the marinade flavors.
- optional: Flour Tortillas, Salsa, Pico de Gallo, Guacamole, cotija cheese, chopped onion, fresh cilantro, avocado, sour cream, or lime wedges
How to Cook 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.
Beef Carne Asada Recipe
Video
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.
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
40 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.
We have a Mexican man coming to our family christmas and we decided to do a Mexican themed meal. Can anyone help me with menu? I own a food truck and can cook but I don’t cook much Mexican food. I use smoker and grill a lot. Basically- what goes well with carne asada?
Take a look at a list of my favorite Mexican Side Dishes. I think Spanish Rice and Mexican Street Corn would be a great place to start.
Perfect. Exactly what I was looking for. Good work !!😃😋
Awe, thank you so much! Glad you found it!
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hi
so good i have 11 years old and i cook carne asada and my parents love my cooking thank you so much
Great marinade. I mix it with pico and roll it in a tortilla.
We love carne asada. I like it better when I can make it at home. So many different ways to use this recipe.
This was our dinner last night and my only regret is that I wish I doubled the recipe. It’s THAT good!
I can’t get enough of this stuff, it’s so amazing!
So moist and delicious! I love that I can make a big batch for tacos, quesadillas and a salad. It’s nice to just be able to do one day of cooking and do so many things with the leftovers.
Carne asada is my favorite meat!! I love it in tacos & burritos, especially. It’s hard to find good carne asada, but your recipe is the best!! Now, I can have same great, restaurant quality meat at home!
I started using this recipe about a year ago and it’s my favorite carne asada! The marinade adds so much flavor!
This looks amazing! Totally adding to the menu plan for next week!
Paige
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