If you’re craving a vibrant and flavorful dish that bursts with authentic Mexican charm, this Carne Asada Recipe is exactly what you need. Tender and juicy steak marinated to perfection with citrus, spices, and fresh herbs creates an irresistible combination that’s perfect for grilling season or any time you want to impress your friends and family with a mouthwatering meal. Whether you serve it up in tacos or alongside your favorite sides, this classic Carne Asada Recipe brings a delicious balance of smoky, zesty, and savory notes that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is key to unlocking the true flavors of this Carne Asada Recipe. Each component, from the citrusy orange and lime juices to the earthy cumin and fresh cilantro, plays a vital role in tenderizing and seasoning the steak, while a touch of jalapeño adds just the right hint of heat.
- 2 pounds flank or skirt steak: The ideal cuts for a tender yet beefy texture perfect for grilling.
- ¼ cup olive oil: Helps keep the steak juicy and binds the marinade ingredients.
- ¼ cup freshly squeezed orange juice: Adds natural sweetness and tenderizes the meat wonderfully.
- 2 tablespoons lime juice: Brings a bright, tangy kick to balance the flavors.
- ¼ cup soy sauce: Imparts a deep umami flavor and saltiness to enhance the beef.
- 3 tablespoons chopped fresh cilantro: Adds a fresh, herbaceous note essential to Mexican dishes.
- 4 garlic cloves, minced: Garlic’s unmistakable aroma elevates the marinade’s depth.
- 1 teaspoon ground cumin: Introduces warm, earthy undertones for classic Mexican flavor.
- 1 teaspoon chili powder: Provides rich, smoky heat that awakens the palate.
- 1 teaspoon paprika: Adds a subtle smoky sweetness and vibrant color.
- ½ teaspoon salt: Essential for seasoning and balancing all the flavors.
- ½ teaspoon black pepper: Gives a gentle sharpness that enhances the meat’s richness.
- 1 jalapeño, seeded and finely chopped (optional): Adds a mild spicy bite for those who love a little heat.
How to Make Carne Asada Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, orange juice, lime juice, soy sauce, chopped cilantro, minced garlic, cumin, chili powder, paprika, salt, black pepper, and jalapeño if you’re using it. This marinade is where all the magic begins, as the acidity from the citrus and the robust spices work together to infuse the steak with incredible flavor.
Step 2: Marinate the Steak
Place the flank or skirt steak into a large bowl or zip-top bag and pour the marinade over it, making sure the steak is fully coated. Seal or cover and refrigerate for at least 2 hours, but if you have time, leaving it overnight will give you the most flavorful and tender results. Patience here really pays off!
Step 3: Preheat the Grill
Get your grill or grill pan heated to medium-high. A hot surface is essential for getting that beautiful char and caramelization on the steak, which adds wonderful texture and flavor complexity.
Step 4: Grill the Steak
Remove the steak from the marinade, letting the excess drip off to avoid flare-ups on the grill. Cook the steak for about 5 to 7 minutes per side to reach medium-rare at 135°F. Adjust timing to your preferred level of doneness, remembering that thicker cuts may require a bit more time.
Step 5: Rest and Slice
Once grilled, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute, ensuring every slice is juicy and tender. Slice the steak thinly against the grain to maximize tenderness and serve immediately.
How to Serve Carne Asada Recipe
Garnishes
Fresh garnishes can elevate your Carne Asada Recipe effortlessly. Chopped cilantro, diced onions, and a squeeze of fresh lime add brightness and crunch, while sliced avocado or a dollop of creamy guacamole brings richness. Don’t forget some pickled jalapeños for a tangy heat boost that plays beautifully with the smoky steak.
Side Dishes
Traditional sides like Mexican rice and refried or black beans make perfect companions, soaking up the steak’s juices and balancing the meal. For something lighter, a crisp cabbage slaw or grilled vegetables add texture and freshness. Corn tortillas are a must if you want to turn your Carne Asada into scrumptious tacos.
Creative Ways to Present
Thinking outside the taco shell? Try serving your Carne Asada over a bed of greens with avocado and a zesty dressing for a hearty salad. Or wrap it in warm flour tortillas with cheese, pico de gallo, and sour cream for burritos that are packed with flavor. Even atop nachos or inside loaded quesadillas, this Carne Asada Recipe shines with versatility.
Make Ahead and Storage
Storing Leftovers
Leftover Carne Asada keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. Make sure to slice the steak before storing for easier reheating and serving later.
Freezing
If you want to save your Carne Asada for longer, slice the cooked steak and freeze it in a sealed freezer-safe bag. It will maintain quality for up to 2 months and make for quick meal prep on busy days.
Reheating
Reheat your Carne Asada gently in a skillet over low heat with a splash of water or broth to keep it moist, or warm it wrapped in foil in a low oven. Avoid the microwave if you can, as it tends to dry out the meat.
FAQs
Can I use other cuts of beef for this Carne Asada Recipe?
Absolutely! While flank and skirt steak are traditional and great for their texture and flavor, flat iron or sirloin steaks can also work well if that’s what you have on hand. Just be sure to adjust cooking time for thickness.
How long should I marinate the steak?
For the best flavor and tenderness, marinate for at least 2 hours. However, marinating overnight is highly recommended if you want the marinade to really penetrate the meat.
Is the jalapeño necessary in the marinade?
No, the jalapeño is optional. It adds a nice touch of heat, but if you prefer a milder dish or don’t like spicy foods, you can simply leave it out without losing the essence of the recipe.
Can I cook Carne Asada indoors?
Yes, if you don’t have a grill, a grill pan or cast-iron skillet on the stovetop will do the trick. Just make sure it’s very hot to achieve that signature sear.
What are some ways to use leftover Carne Asada?
Leftovers are fantastic in tacos, burritos, salads, or even mixed into scrambled eggs for a savory breakfast twist. Get creative and enjoy the bold flavors in a new way!
Final Thoughts
This Carne Asada Recipe is a true crowd-pleaser that brings the vibrant flavors of Mexican grilling right into your kitchen. With its simple yet impactful ingredients and straightforward method, you’ll find yourself coming back to it again and again. So fire up your grill, gather your favorite accompaniments, and savor this delicious, juicy steak that’s packed with zest and warmth. You’re going to love every bite, trust me!
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Carne Asada Recipe
- Prep Time: 10 minutes (plus at least 2 hours marinating, preferably overnight)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
Carne Asada is a flavorful Mexican grilled steak marinated with citrus juices, soy sauce, fresh cilantro, and spices. This juicy and tender dish is perfect for tacos, burritos, or a hearty main course served alongside rice and beans. The marinade tenderizes the flank or skirt steak, infusing it with a delicious smoky and tangy flavor that is enhanced when grilled to medium-rare perfection.
Ingredients
Marinade Ingredients
- ¼ cup olive oil
- ¼ cup orange juice (freshly squeezed)
- 2 tablespoons lime juice
- ¼ cup soy sauce
- 3 tablespoons chopped fresh cilantro
- 4 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 jalapeño (seeded and finely chopped, optional)
Main Ingredient
- 2 pounds flank or skirt steak
Instructions
- Prepare the Marinade: In a large bowl or zip-top bag, whisk together olive oil, orange juice, lime juice, soy sauce, cilantro, garlic, cumin, chili powder, paprika, salt, pepper, and jalapeño if using. This mixture will tenderize and flavor the steak.
- Marinate the Steak: Add the flank or skirt steak to the marinade, ensuring it is well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat, ensuring it is hot before placing the steak on it. This will help achieve perfect grill marks and seal in juices.
- Grill the Steak: Remove the steak from the marinade and allow excess to drip off. Grill the steak for 5–7 minutes on each side, or until it reaches your desired doneness, ideally 135°F for medium-rare.
- Rest and Slice: Transfer the grilled steak to a cutting board and let it rest for 5–10 minutes. This resting period helps the juices redistribute within the meat. Then, slice the steak thinly against the grain for maximum tenderness before serving.
Notes
- Carne asada is versatile—great for tacos, burritos, salads, or served with rice and beans.
- You can substitute flank steak with flat iron or sirloin steak if preferred.
- For an extra smoky flavor, grill over charcoal or add a touch of liquid smoke to the marinade.
