Authentic Mexican Carne Asada Recipe (Skirt or Flank Steak)

If you love the smoky, bold flavor of carne asada from your favorite taqueria, you’re going to love making it at home. This version keeps the traditional citrus-forward marinade and quick high-heat grilling that makes the dish so irresistible.

It’s simple, incredibly flavorful, and perfect for tacos, burritos, or just slicing hot off the grill. This is how I've been making it at home for many years.

What is Carne Asada?

Carne asada literally means “grilled meat” in Spanish. It’s a classic Mexican dish made by marinating beef, grilling it quickly over high heat, then slicing it thinly for serving.

Traditionally made with skirt or flank steak, the key elements are a vibrant citrus marinade, smoky char from the grill, and tender slices of beef served with simple toppings like onion, cilantro, and lime.

I’ve made carne asada many, many times over the years while developing recipes for Chili Pepper Madness, and this is the version I always use. It gives you that bold, satisfying flavor I love from Mexican restaurants but keeps the process simple enough for any home cook.

It’s one of my go-to grilled steak recipes when I want something smoky, juicy, and huge on flavor.

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

Carne Asada Marinade (Your Secret Ingredient)

A great carne asada marinade is what transforms simple steak into something unforgettable. What you want is balance - citrus for brightness, garlic and spices for depth, and chili peppers for heat.

Traditional versions often use lime juice, salt, and chilies, though many cooks add orange juice or vinegar for extra complexity.

My version blends citrus, garlic, chili peppers, cilantro, and spices, which tenderizes the steak while building layers of bold, tangy flavor.

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.

Key Ingredients

NOTE: The full list of ingredients with measurements is listed in the printable recipe card at the bottom of the post.

• Olive Oil. Adds richness and helps carry the flavors of the marinade into the meat.
• Citrus (Lime Juice + Orange Juice). The citrus tenderizes the steak while adding that classic carne asada flavor.
• White Wine Vinegar. Adds another layer of acidity that helps balance the marinade, and works so well with the citrus.
• Chili Peppers (Serrano or Jalapeño). Serranos bring more heat. Jalapeños give you a milder but still flavorful option.
• Garlic and Onion. Essential aromatics that add depth to the marinade.
• Fresh Cilantro. For herbaceous freshness I love to pair with grilled beef.
• Spices. Cumin, Mexican oregano, salt, and pepper, plus ancho powder for the mild smoky chili flavor.
• Skirt or Flank Steak. The most common cuts for carne asada. They cook quickly and absorb the marinade perfectly.

Best Steak for Carne Asada

Skirt steak and flank steak are the most common cuts used for carne asada.

They’re thin, flavorful cuts that absorb marinade well and cook quickly over high heat, giving you those classic charred edges and juicy slices.

If you can’t find skirt steak, flank steak or flap meat are excellent substitutes.

You can also use cuts like sirloin or ribeye, though these more tender steaks usually need a shorter marinating time.

How to Make Carne Asada

Make the marinade. Whisk together the marinade ingredients in a bowl, or blend them briefly for a smoother marinade.

Marinate the steak. Place the steak in a large bag or shallow dish and coat well with the marinade. Refrigerate for at least 2 hours, though overnight is best for deeper flavor.

Heat the grill. Preheat your grill to medium-high heat (about 450-500°F).

Grill the steak. Remove the steak from the marinade and grill until nicely charred.

• Skirt steak: about 6-8 minutes per side
• Flank steak: about 8-10 minutes per side

Cook until the internal temperature reaches about 130-135°F for medium-rare.

Rest the steak. Transfer to a cutting board and rest for 5 minutes to allow the juices to redistribute.

Slice and serve. Slice thinly against the grain for the most tender bites and serve warm with lime wedges. Slice with the grain for chewier bites.

How to Spice It Up

Want more heat? This recipe is easy to customize.

• Use extra serrano peppers in the marinade.
• Add crushed red pepper flakes or chili powder.
• Stir in chipotle powder for smoky heat.
• Serve with spicy salsa like salsa roja or salsa verde.
• Drizzle with your favorite hot sauce before serving.

If you grow your own peppers (like many Chili Pepper Madness readers do), this is a perfect place to use fresh chilies.

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. I freeze leftovers all the time.
• 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

More Spicy Beef 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.