• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Easy Carne Asada Recipe

Easy Carne Asada Recipe

by Mike Hultquist · Jul 17, 2019 · 22 Comments

Jump to Recipe
Carne Asada Recipe: Grilled & Marinated Steak

This carne asada recipe is easy to make with flank or skirt steak in a zingy homemade marinade, then grilled for real Mexican flavor, perfect for tacos!

Carne Asada served on a wooden board

The Best Carne Asada Recipe

You've probably enjoyed Carne Asada at your local Mexican restaurant, and if you're like me, you love it deeply. It's a hugely flavorful Mexican dish, mostly served in taco form, but sometimes served sliced as the main dish.

Carne Asada translates to "Grilled Meat", but that doesn't say much about what it really is. What defines it is that amazing flavor of beef straight off the grill.

Let's discuss what it is and how to make Mexican carne asada at home.

What is Carne Asada?

Carne asada is a Mexican recipe of beef that is marinated, grilled, then sliced and served. The words, "Carne Asada" translate to "Grilled Meat" from Spanish, but the dish has certainly evolved over the ages.

What once was likely a simple recipe of lightly seasoned meat tossed onto a grill is now a hugely popular and flavorful favorite.

When making carne asada, you have three major considerations:

  1. The Cut of Beef
  2. The Marinade
  3. The Grilling
Grilling my flank steak

The Carne Asada Marinade - Your Secret Ingredient

You need a good marinade to make authentic carne asada. There is no single traditional marinade, and marinade recipes vary from cook to cook and region to region. Some simply use a dry rub of salt and pepper with other seasonings, others only lime juice and spices.

A lot of modern recipes call for soy sauce in the marinade, but I don't find this used in many authentic carne asada recipes. It's still a flavorful addition, though.

My recipe incorporates a number of different ingredients.

I've been tweaking it for a while now, using it on different cuts of meat. For me, it's the best carne asada marinade I've ever had.

The marinade helps to not only flavor the meat, but also tenderize it. Once you've marinated your steak, you'll notice how tender and juicy it becomes after you've grilled it. Each bite will melt in your mouth.

Carne Asada Marinade Recipe

Check out my Zesty Carne Asada Marinade here, but I've also included it in the recipe below.

Let's talk about how to make carne asada, shall we?

Fire up the grill, my friends.

Flank steak on the grill

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.
  • 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 the Recipe Notes section.

How to Make Carne Asada - Recipe Steps

Make the Carne Asada Marinade. First, whisk together the marinade ingredients in a medium-sized bowl to make your marinade.

Whisking together the carne asada marinade ingredients in a bowl

Alternatively, you can process the ingredients in a food processor or blender until smooth.

Marinate the Steak. To use the marinade, add it to a large sealable bag with the steak and rub it thoroughly into the meat. Seal and refrigerate for at least 2 hours, or overnight for more flavor penetration.

You can also set the submerge the steak in the marinade in a large baking dish.

Flank Steak marinating in a plastic bag

Grill the Steak. When you're ready to grill, heat your grill to medium-high heat. Remove the steak, discard the marinade, then sear the marinated steak on the grill for 8-10 minutes per side, or until cooked to your liking. 135 degrees F is medium-rare.

Cooking time can vary depending on the thickness of the steak you're using.

I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate). Works great! Almost there!

Checking the internal temperature of my flank steak

Rest the Steak, then Slice. Let the steak rest for 5 minutes before slicing (or up to 10 minutes), then thinly slice it against the grain on a cutting board and serve it up.

Slicing my carne asada

That's it, my friends! This is the best carne asada I've ever had. Super tender, super flavorful. Seriously hard to beat.

Recipe Notes & Tips

Skirt steak or flank steak are the most popular choices for making carne asada, but did you know you can make it with other cuts of beef? Flank or skirt steak are not required. You can make carne asada with ribeye, tenderloin, sirloin and other cuts of beef. The choice is yours.

Many authentic Mexican recipes use t-bone, ribeye, tenderloin, or short loin.

I prefer flank steak because it is a slightly tougher cut of meat that benefits hugely from the marinade. Also, it grills up quickly, and once it is grilled, when you slice it against the grain, the meat falls right apart for the perfect combination of texture and flavor.

Flank Steak

Non-Grilled Options. If grilling is an issue, you can also sear up the steak in a hot cast iron pan or a grill pan. I've done this and it works great.

Slicing the Steak. If your plan is to make carne asada tacos, you can slice the meat before you marinade it. This will cut down on your marinating time and will also help the marinade more deeply penetrate the meat. 

Otherwise, I like to marinate the steak whole to cook it through more uniformly. I've never had an issue this way.

Serving Carne Asada

For serving, you can serve it as the main course with a side of refried beans or arroz con pollo, topped with a fresh pico de gallo, or slice it further and serve it up as Carne Asada Tacos, burritos, tortas and more.

Or, try this Carne Asada Fries recipe. So good!

Storage Information

Grilled carne asada can be kept in the refrigerator in a sealed container for up to 5 days. Simple reheat in a pan or on the grill to enjoy later.

You can also freeze it in freezer containers or vacuum sealed bags for 3 months or longer.

That's it, my friends! Let me know how you like the steak. I love it! Have a good one.

Try Some of My Other Popular Recipes

  • Tacos al Pastor
  • 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 in the Oven
  • Stuffed Flank Steak
  • Pepper Steak
  • Tacos al Carbon
  • Flank Steak Marinade
Carne Asada on a platter, ready to serve

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Carne Asada Recipe: Grilled & Marinated Steak
Print

Easy Carne Asada Recipe

This carne asada recipe is easy to make with flank or skirt steak in a zingy homemade marinade, then grilled for real Mexican flavor, perfect for tacos!
Save Recipe Saved!
Course: Main Course
Cuisine: American, Mexican
Keyword: carne asada, flank steak, Mexican, recipe, skirt steak
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 442kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 6 votes
Leave a Review

Ingredients

FOR THE MARINADE

  • ¼ cup olive oil
  • Juice from 2 large oranges about a ¾ cup
  • Juice from 2 limes
  • 3 tablespoons white wine vinegar apple cider vinegar is good, too
  • 1-2 serrano peppers minced (or use jalapeno peppers for a milder version)
  • 4 cloves garlic minced
  • ¼ - ½ cup chopped cilantro
  • 1 tablespoon ancho powder optional, but I LOVE it
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

FOR THE CARNE ASADA

  • 3 pound skirt or flank steak for marinating

Instructions

  • Whisk all of the marinade ingredients in a medium sized bowl until well combined.
  • Alternatively, you can process the ingredients in a food processor or blender until smooth.
  • To use the marinade, add it to a large sealable bag with the steak and rub it thoroughly into the meat. Seal and refrigerate for at least 2 hours, or overnight for more flavor penetration.
  • Discard the marinade, then grill the marinated steak on the grill for 8-10 minutes per side, or until cooked to your liking. 135 degrees F is medium-rare. Let the steak rest for 10 minutes, then slice it against the grain and serve it up.

Nutrition Information

Calories: 442kcal   Carbohydrates: 2g   Protein: 49g   Fat: 25g   Saturated Fat: 6g   Cholesterol: 136mg   Sodium: 337mg   Potassium: 813mg   Vitamin A: 405IU   Vitamin C: 2.6mg   Calcium: 59mg   Iron: 4.1mg
Carne Asada Recipe: Grilled & Marinated Steak
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Categories: BBQ/Grilled Tags: Chili Pepper Madness, chili pepper recipe, game day and superbowl parties, mexican, mikes favorites

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Mary jo says

    October 11, 2022 at 12:41 pm

    Hey mike, I love your recipes! I think I met you once years ago @ a fiery foods festival in Albuerque!
    I have now retired back to arkansas, am big into cooking Mexican food and therefore growing peppers in the garden. I have a question.What is/are the difference between mulatto and poblano pepper?
    I see recipes calling for both. In all my reading, I'm

    Still confused. I have no problem growing poblanos

    But mulattos are Heinz 57. I tried Isleno mulatto, a
    Heirloom, but got nothing that resembled the
    Dried mulatto in grocery store looks.
    Can they be used interchangeably in recipies?

    Reply
    • Mike Hultquist says

      October 13, 2022 at 11:55 am

      Hi, Mary Jo. I don't believe that was me at the Albuquerque show, but wish I was there! Regarding the peppers - both ancho and mulato are dried poblanos, but mulatos are ripened to brown, then dried. Just different ripening times between them. Both can be used. I have info on the mulato pepper here: https://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/mulato-chili-peppers/

      Reply
  2. Dan says

    September 14, 2021 at 5:29 pm

    5 stars
    Another great marinade. My favorite Carne Asada as well!
    Thanks!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2021 at 9:10 pm

      Nice! Thanks, Dan!!

      Reply
  3. Kt says

    June 25, 2021 at 10:43 am

    5 stars
    This carne was so tender and good. I used flank steak and subbed in a jalapeño for the serranos. I thought I had chili oil but didn’t so I added in a pinch of red pepper flakes. I did use the ancho powder and glad I did. Served it with pico de gallo and flour tortillas. Thanks for the recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 28, 2021 at 2:52 pm

      Nice! I agree, SO TENDER. I LOVE this recipe. Thanks, KT!

      Reply
  4. Kt says

    June 16, 2021 at 2:32 pm

    Hi, I’m going to make this next week and wanted to know how spicy it is with the ancho powder? I do have some and want to use it I just want to be careful with others who don’t like spicy.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 16, 2021 at 3:15 pm

      Kt, ancho powder isn't very HOT spicy compared to others, maybe close to your typical paprika, depending on the brands. It is made from ancho peppers, which aren't very hot. I'm not sure what you personally consider "spicy" though. The steak itself doesn't take on much heat, but I would skip any fresh peppers if you have any concern. You can also use only half the ancho powder and adjust the recipe to taste the next time you make it. Let me know how it turns out for you.

      Reply
  5. Richard says

    August 20, 2019 at 9:30 am

    I have tried Carne Asada before and was a little disappointed with the flavour i got, so i thought i would give this a go. When making it, i thought about using Skirt instead of flank but decided to stick with the recipe. I made it and put it in the fridge. I left it in there for 3-4 days due to other things that i had on at the time and then cooked as per the instruction. It was fantastic! Admittedly, it was not a strong flavour but it was perfect. But the most amazing thing was the texture of the meat. It literally melted in the mouth.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 20, 2019 at 9:34 am

      That's great, Richard. I appreciate the comments. I've tweaked this recipe so much and finally got it just how I like it. Glad you enjoyed it!

      Reply
  6. Kathy says

    August 04, 2019 at 7:21 am

    5 stars
    Thank you all for the cooking ideas. Can’t wait to try.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 04, 2019 at 12:42 pm

      Thank YOU, Kathy! I appreciate it. Enjoy.

      Reply
  7. Garry Phillips says

    July 20, 2019 at 7:53 pm

    5 stars
    Hi Mike,
    Thanks for another good round of recipes
    I have a Waygu Brisket , plan on using the skirt it is a 6 on the marble score, I will marinate it over night. Cook on a BBQ

    I have no Ancho powder, bit hard to get in Australia, so as a substitute I used was a mixed smoked paprika (50%) and Jalepeno chilli powder (50%), would that be a suitable substitute?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 20, 2019 at 7:55 pm

      Drool, Garry! Super jealous! I wish I was there! Yes, the smoked paprika and jalapeno powder will be great for flavoring. Let me know how it turns out! Drool!

      Reply
  8. Dwight O Lindley says

    July 20, 2019 at 8:50 am

    In the printed recipe, the description at the top says to use a 2 lb steak. But near the bottom is says to use a 3 pound steak. Which is best? I really look forward to trying this recipe. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 20, 2019 at 9:02 am

      Dwight, thanks for pointing that out. Glitch in my recipe card software. The recipe calls for a 3 pound steak. However, it WILL work with a smaller cut. I hope you enjoy it.

      Reply
  9. col says

    July 19, 2019 at 12:55 am

    5 stars
    i usually cook with pork or chicken and have been a bit wary of beef for some reason. this'll be getting made though and has also inspired me to get a food thermometer.
    keep up the great, and creative, work.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 19, 2019 at 6:44 am

      Thanks, Col. I hope you like it. I've been really LOVING flank steak lately. This particular recipe is very satisfying.

      Reply
      • col says

        July 23, 2019 at 11:45 pm

        5 stars
        wow! added some wholegrain mustard to the marinade (hardly traditional i'm sure) and this recipe rocks.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          July 24, 2019 at 6:20 am

          Perfect! Mustard isn't traditional, but it certainly is welcomed as a flavor builder. Nicely done!

          Reply
  10. RIA Dobek says

    July 18, 2019 at 12:52 am

    I made this tonight and it was delicious! I did an experiment using petite sirloin steak I had in the freezer. It is normally a tough cut so I marinated it for about 28 hrs. I got the grill really hot & cooked them for about 6 minutes per side till they were medium rare . They ended up tender and juicy and delicious! Thanks so much for sharing your recipe!
    ...

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 18, 2019 at 7:47 am

      Awesome, Ria! Sounds great with the sirloin!

      Reply

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican
Cajun
Sauces
Seasonings

5 ESSENTIALS FOR SPICY COOKING

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Most Popular Recipes

  • Bang Bang Chicken
  • Jamaican Curry Chicken
  • Mexican Birria Recipe
  • Homemade Blackening Seasoning
  • Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail
  • Pollo Guisado Recipe (Chicken Stew)

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Stories | Privacy | Disclaimer | © 2022 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD