Learn how to make restaurant-style Carne Asada at home! This easy recipe uses a flavorful marinade for juicy, delicious steak, perfect for tacos, burritos, or just an amazing meal. This is one of my favorites.
Easy 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 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.
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.
I've been tweaking this recipe 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. You'll notice how tender and juicy your steak becomes after you've grilled it. Each bite will melt in your mouth.
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.
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 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. You can also use a blender.
Marinate the Steak. Marinate the steak in a large sealable bag or bowl, refrigerated, for at least 2 hours. Overnight is better.
Grill the Steak. Grill the marinated steak over medium-high heat (discard the marinade). 8-10 minutes on each side should do it, or until cooked to your liking. 135 degrees F is medium-rare.
You can also cook it indoors on a grill pan or cast iron pan.
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!
Rest the Steak, then Slice. Rest the steak 5 minutes then thinly slice against the grain and serve it up.
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
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 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.
Slicing & Marinating
If your plan is to make tacos, you can slice the steak 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.
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
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.
Easy Carne Asada Recipe
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 small onion chopped
- 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 Mexican 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.
Video
Nutrition Information
NOTE: This recipe was updated on 4/5/24 to include new information, photos, and video. It was originally published on 7/17/19.
Avery says
I made this recipe but substituted the Serrano and ancho powder for 2 guajillo, 1 Ancho chile and 1 chipotle morita chile, seeded and rehydrated. Turned out great.
Mike Hultquist says
Boom! I love it, Avery. Thanks so much!!
Rem says
Hi Mike, I have to try Carne Asada. I'm thinking of putting the marinade in the blender. What do you think?
Mike H. says
Hi, Rem. I don't see why you can't do it! Give it a go and let me know what you think - enjoy the recipe!
Robio says
Mike!
You da man!
Another classic recipe SO MUCH FLAVOR! Not just heat!
Have your book,watch your videos, look forward to your daily emails, there’s nothing better than someone sharing their passion for something. I’ve made a lot of your dishes and NONE have disappointed!
Bless you and your Spicy Dynasty!
A big fan,
Robio
Mike Hultquist says
Boom!!! Hey, thanks, Robio. I really appreciate the comments and support. I love doing this! Can't get enough spicy food. Bless you back! -- Mike H.
Rem says
Wow! Delicious as usual Mike! Can I keep leftover Carne Asada in the freezer?
Mike Hultquist says
Thanks, Rem! Absolutely, you can freeze the leftovers. Works great for me!
Clarence says
Fabulous flavor but really chewy, pink in middle. Wife don’t like chewy meat! Keeper recipe! Thanks Mike!
Mike Hultquist says
Thanks, Clarence. Flank steaks can be pretty chewy, depending on the source. You can use this marinade on other cuts of beef if you prefer. Also, consider slicing the steak into thinner strips before marinating, which can help tenderize it even more.
CH says
It’s in the fridge!!! I could not find a temp for the grill???
Mike Hultquist says
I usually go with a medium-high heat to get a nice sear.
Mike says
I made the marinade last night and used it with skirt steak--a relatively inexpensive (for these days!) and flavorful cut of beef. I grilled it outdoors on a cast iron skillet on our gas grill. After letting the meat rest for a few minutes I sliced it into bite size pieces and made cheddar and jack quesadillas. No other seasoning or salsa was needed. Absolutely delicious! I'll use the leftover beef for either more quesadillas or some other easy to prepare dish. We'll enjoy this recipe many more times!
Mike H. says
Thank you for sharing, Mike, and I am so glad! =)
Ramya says
Cant wait to make this soon for me can i use tofu i never had carne asada before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Thanks, Ramya.
Carri says
I've tried other marinades for carne asada before that were similar to this and I don't like how it changes the taste of the meat. I like the taste of MEAT. Can anyone tell me if this changes the taste of the meat. What is the shortest length of time to marinate it so it doesn't overwhelm the meat? Thanks in advance
Mike Hultquist says
It ADDS flavor, Carri. You could do a quick 20-30 minute marinade if you'd like. Or, cut it in half, marinate only one half, then do a simple salt and pepper rub on the other. Cook them both and compare.
Carri says
Thanks for your reply. I might consider that.
Mike H. says
You are very welcome, Carri =)
Gary Aminoff says
If you don't have a grill, can you pan fry the steak and get the same result?
Mike Hultquist says
Yes, that will work just fine, Gary. Enjoy!
Paul says
Thankyou Gary, you asked the question before me. I don’t have a grill or outside space, more pertinently rarely the weather to cook outdoors.
This recipe is “on the list”.