This Carne Asada recipe delivers juicy, flame-kissed steak marinated in citrus, garlic, chili peppers, and bold spices, grilled hot and fast for incredible flavor. It’s perfect sliced for tacos, burritos, bowls, or served simply with lime and tortillas. Restaurant-style carne asada at home, easy and packed with smoky, spicy goodness.
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.
Why You'll Love This Recipe
- Big, bold flavor. The citrus-garlic marinade gives you bold, tangy flavor with a touch of chili heat.
- Quick and simple. The marinade does the majority of the work, and the steak cooks in minutes.
- Extremely versatile. Use it for tacos, burritos, rice bowls, salads, or loaded fries, or simply enjoy it on it's own with rice and beans.
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.
Mike's Recipe Notes & Tips
- Pat the Steak Dry Before Grilling. This helps it sear and develop a flavorful crust instead of steaming. A light brush of oil helps it caramelize very nicely.
- Flip Only Once. Let each side develop a crust before turning. Moving it too often steals the sear.
- Slicing & Marinating. For best texture, use steaks about ½-¾ inch thick. Slice thinly against the grain after resting. Making tacos? Slice before marinating to speed things up and let the flavor soak in.
- Juicy Every Time. Don’t skip the rest, Those few minutes after grilling let the juices settle back into the meat.
- Bonus Flavor Tip. Toss the sliced steak back into its resting juices before serving for an extra punch of smoky, citrusy goodness.
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.
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
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
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?
More Spicy Beef Recipes
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.
NOTE: This post was updated on 3/12/26 to include new information and additional recipe testing. The recipe was not changed.
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”.
Gillian says
Hey Mike, in Toronto Canada its not always easy to get habanero or serano peppers that you suggest so I need your hot pepper input for the recipe which by the way ticks all the boxes for the marinade that I love tks.
Mike Hultquist says
Thanks, Gillian. You can definitely use other peppers that you have available to you, or even use milder peppers but then add some hot powder for some heat, if desired.
Dixie says
how long to cook for medium
Mike Hultquist says
Dixie, 1-2 minutes more per side, maybe a bit more depending on the thickness of the flank steak. Enjoy!
Mary jo says
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?
Mike Hultquist says
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/
Dan says
Another great marinade. My favorite Carne Asada as well!
Thanks!!
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Dan!!
Kt says
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!
Michael Hultquist - Chili Pepper Madness says
Nice! I agree, SO TENDER. I LOVE this recipe. Thanks, KT!
Kt says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Richard says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Kathy says
Thank you all for the cooking ideas. Can’t wait to try.
Michael Hultquist - Chili Pepper Madness says
Thank YOU, Kathy! I appreciate it. Enjoy.
Garry Phillips says
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?
Michael Hultquist - Chili Pepper Madness says
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!
Dwight O Lindley says
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!
Michael Hultquist - Chili Pepper Madness says
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.
col says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Col. I hope you like it. I've been really LOVING flank steak lately. This particular recipe is very satisfying.
col says
wow! added some wholegrain mustard to the marinade (hardly traditional i'm sure) and this recipe rocks.
Michael Hultquist - Chili Pepper Madness says
Perfect! Mustard isn't traditional, but it certainly is welcomed as a flavor builder. Nicely done!
RIA Dobek says
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!
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Michael Hultquist - Chili Pepper Madness says
Awesome, Ria! Sounds great with the sirloin!