Authentic Mexican Carne Asada Recipe (Skirt or Flank Steak)

Looking for the Best Carne Asada? I’ve made countless versions of carne asada over the years, and this is the one I always come back to for juicy, tender steak that captures that perfect mix of bright, smoky, and bold. It’s the same flavor you crave from your favorite taqueria, straight off your own grill.

While every cook has their own twist, this version captures that perfect mix of tenderness and big, bold flavor.

You’ve probably enjoyed carne asada at your favorite Mexican restaurant, and if you’re like me, you can’t get enough of that grilled-beef flavor. It’s a classic dish, often piled into tacos but just as incredible served sliced on a platter with fresh lime and warm tortillas.

Carne asada literally translates to “grilled meat,” but the name barely hints at what makes it special - the charred edges, juicy center, and marinade that makes every bite amazing.

Let’s fire up the grill and make some incredible carne asada together.

What is Carne Asada?

Carne asada means “grilled meat” in Spanish, and it’s a classic Mexican dish of marinated beef cooked hot and fast over an open flame, then thinly sliced and served.

Traditionally made with skirt or flank steak, it’s all about that flame-kissed char, tender juicy center, and zesty citrus punch that keeps you coming back for more.

What began as a simple way to season and grill meat has become a beloved staple across Mexico and beyond, found everywhere from backyard cookouts to street taco stands. Every region and cook adds their own twist, which is part of what makes carne asada so special.

Carne Asada Marinade (Your Secret Ingredient)

A great carne asada marinade is what turns good steak into something outstanding and unforgettable. There’s no single “official” version - every cook and region has their own take - but it always comes down to a balance of acid, spice, and heat.

Some traditional versions keep it simple with lime juice, salt, and a few spices, while others build in layers with vinegar, orange juice, or chili powders.

You’ll even find modern twists that use soy sauce for depth - not typical in classic Mexican recipes, but still a tasty addition if you like that umami twist.

My version is a blend of citrus, garlic, chilies, and a touch of spice for the perfect mix of tangy and smoky. The marinade not only infuses bold flavor but also tenderizes the meat for steak that’s juicy, melt-in-your-mouth tender, and bursting with awesomeness.

I’ve used this recipe for years on different cuts of beef, and it never fails. For me, it’s the best carne asada marinade I’ve ever had, just like my favorite Mexican restaurants.

All that’s left now is to fire up the grill, my friends! It’s time to rock and roll.

Carne Asada Ingredients

• CARNE ASADA MARINADE INGREDIENTS
• Olive Oil.
• Lime Juice.
• Orange Juice.
• White Wine Vinegar. Apple cider vinegar is good, too.
• Chili Peppers. Use serrano peppers for a spicier version, jalapenos for a milder version.
• Garlic and Onion.
• Fresh Chopped Cilantro.
• Spices. Cumin, oregano, sea salt, black pepper, ancho powder (optional, my personal addition).
• FOR THE CARNE ASADA
• Skirt or Flank Steak. You can use other cuts of steak. See below.

Best Steak for Carne Asada

Skirt steak or flank steak are the most popular choices for making carne asada, but you can use other cuts of beef. You can make carne asada with ribeye, tenderloin, sirloin, and other cuts - the choice is yours.

Why these cuts work. Skirt and flank steaks have the perfect balance of flavor and chew. They’re thin, quick-cooking cuts with enough connective tissue to absorb the marinade deeply, giving you that signature juicy, charred edge. Ribeye and tenderloin work too, but they’re richer and don’t need as much marinating time.

If you can’t find skirt steak, flank or flap meat is the next best option. Just add a few minutes to the cook time.

What if I only have sirloin or ribeye? You can still use it. Just shorten the marinating time to 30-60 minutes since these are more tender cuts.

How to Make Carne Asada - Step by Step

Make the Carne Asada Marinade. Whisk together the marinade ingredients in a medium bowl, or pulse them in a blender for a smoother texture. The citrus juice and vinegar tenderize the meat while the spices and garlic build layers of flavor.

Marinate the Steak. Place the steak in a large resealable bag or shallow dish and pour the marinade over the top. Massage it in well. Cover and refrigerate for at least 2 hours, though overnight (8-12 hours) will give you the deepest flavor.

(Tip: If using a tender cut like ribeye or sirloin, reduce marinating time to 1 hour.)

Grill the Steak. Heat your grill to medium-high (450-500°F / 232-260°C). Remove the steak from the marinade and let any excess drip off.

• Grill: Cook 6-8 minutes per side for skirt steak or 8-10 minutes for flank, until beautifully charred and the internal temperature reads 130–135°F (54–57°C) for medium-rare.
• No grill? Sear in a hot cast-iron skillet or grill pan for the same times, or use your oven’s broiler about 4 inches from the heat source.
• Use a reliable instant-read thermometer to avoid overcooking. Once you hit 135°F, you’re golden. I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate).

Rest the Steak, then Slice. Transfer the steak to a cutting board, tent loosely with foil, and rest 5 minutes to let the juices redistribute. Slice thinly against the grain at a slight angle for the most tender bite.

Serve and Enjoy. Serve carne asada warm with lime wedges and your favorite sides, or pile it into tacos, burritos, or bowls. This is carne asada done right, juicy, smoky, and bursting with flavor.

Serving Carne Asada

Carne asada is incredibly versatile. Serve it any way you love grilled steak!

• Main Course. Plate it simply with refried beans, Mexican rice, or arroz con pollo, and a spoonful of fresh pico de gallo or salsa verde.
• Taco Time. Slice the steak thin, pile it into warm tortillas, and top with onion, cilantro, and a squeeze of lime. Carne Asada Tacos are awesome!
• Mix it Up. Roll it into burritos, layer it in tortas or quesadillas, or toss it over salads and rice bowls for easy meal prep.
• Fan Favorite. Don’t miss my Carne Asada Fries recipe, crispy fries loaded with juicy steak, cheese, and spicy sauce.

However you serve it, carne asada is smoky, tender, and huge on flavor, the ultimate Mexican grilled steak experience.

Storage Information

Carne asada keeps beautifully, so don’t let a single slice go to waste.

• Refrigerate. Store leftover carne asada in an airtight container for up to 5 days. Let it cool slightly before sealing to keep the texture tender.
• Freeze. Freeze in a freezer-safe bag or vacuum-sealed bag for up to 3 months. Label with the date and thaw overnight in the fridge before reheating.
• Reheat. Warm gently in a skillet over medium heat or on the grill for 1-2 minutes per side, just until heated through. Avoid microwaving too long, which can toughen the meat.

Leftovers make amazing tacos, burritos, quesadillas, or steak and eggs the next morning.

Want More Mexican Grilled Meats Recipes?

• Arrachera Recipe (Mexican Skirt Steak Tacos)
• Tacos al Carbon
• Street Tacos
• Tacos al Pastor

Try Some of My Other Popular Recipes

• Beef Barbacoa
• Grilled Tri Tip Steak Fajitas
• Mexican Picadillo
• Grilled London Broil
• Ropa Vieja (Cuban Shredded Beef)
• Chili Rubbed Prime Rib Roast
• Marinated Tri Tip
• Stuffed Flank Steak
• Pepper Steak
• Flank Steak Marinade

FAQ: Carne Asada Recipe

How long should I marinate carne asada?
At least 2 hours to start tenderizing - but if you’ve got the time, overnight gives deeper flavor and a perfect char when grilled.

What’s the best cut of meat for carne asada?
Skirt and flank steak are classic. They soak up marinade beautifully and stay juicy over high heat.

Can I make carne asada indoors?
Yes! A cast-iron pan or oven broiler gives you great results. The key is high heat and a quick sear for that smoky flavor.

How do I keep carne asada tender?
Don’t overcook it, rest before slicing, and always cut against the grain - that’s where the magic happens.

What goes well with carne asada?
Think warm tortillas, Mexican rice, beans, or Carne Asada Fries for the ultimate comfort combo.