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Making Carne Asada in the oven brings the flavors of this quintessential Mexican dish indoors. With a cast iron grill pan, you can achieve that same succulent, melt-in-your-mouth steak right in your kitchen. It’s perfect for rainy days, busy weeknights, or anytime you’re craving that char-grilled taste without firing up the outdoor grill.
While this may look like a typical steak at first glance, the flavors tell a different story. This version uses the same reader-favorite Carne Asada marinade from my grilled recipe. It’s a vibrant blend of vinegar and an aromatic trifecta of citrus (orange, lemon, and lime juice) for tenderness, with cilantro, garlic, jalapeño, and cumin for mouthwatering flavor. The result is a dish that brings all the bold taste of outdoor grilling right into your kitchen, no matter the weather outside.
“I’ve made your “Authentic Carne Asada” a few times, so I know this one will also be fantastic. And what a great alternate way of cooking it.”
valentina
Table of Contents
Ingredients to Make Carne Asada in the Oven
- Steak: Most carne asada recipes call for skirt steak or flank steak. If you have the option, I recommend outside skirt steak for its texture and taste.
For the Marinade
- Jalapeño: leave the seeds if you like for extra spicy kick
- Garlic: fresh garlic cloves
- Fresh Cilantro: tender leaves and stems
- Orange: juice of 1 fresh orange
- Lime: juice of 1 fresh lime
- Lemon: juice of 1 fresh lemon
- Apple Cider Vinegar: or white vinegar if that’s what you have on hand
- Olive Oil: ideally extra virgin olive oil for the best flavor
- Ground Cumin
- Kosher Salt and Freshly Ground Black Pepper
Fun Fact
Though most people translate “carne asada” as “grilled meat,” “asada” is actually a more flexible adjective that can be used to describe roasting, broiling, or grilling. So making carne asada in the oven isn’t cheating at all!
Choosing the Right Pan
A cast iron grill pan is ideal for this recipe (And for another reader favorite, Chicken Kabobs in the oven). Preheating the grill pan, starting in a cold oven, means that it’s sizzling hot when you add the marinated steak. So you get that lovely sear that you expect from an outdoor grill.
That said, if you don’t have a grill pan, broiling the steak in a foil lined baking sheet is a great option too. Directions for both in the recipe card.
Checking Carne Asada Doneness
Inserting an instant-read thermometer horizontally into the thickest part of your steak is the most accurate check for doneness – 130°F for medium rare, 10 to 12 minutes until it reaches 140°F for medium. (The steak will continue to cook during the resting period before slicing). This works best if your steak is at least 1/2-inch thick.
This oven method for Carne Asada captures all the char-grilled flavor you love, no patio required. It works perfectly on rainy days or when I just don’t feel like dealing with the outdoor grill. Give it a try, and you might be surprised how often you find yourself firing up the oven instead of the grill. It’s a simple twist that could change the way you think about this classic dish.
Serve With
- Rice Cooker Mexican Rice or Mexican Cauliflower Rice
- Chips with Salsa Guacamole and/or Pico de Gallo
- Mexican Street Corn Salad
- Mexican Corn on the Cob
- Homemade Refried Black Beans or Refried Beans
Or Make
- Grilled Carne Asada (during grilling season)
- Carne Asada Nachos
- Carne Asada Burritos
- Carne Asada Fries
- Carne Asada Quesadillas
- Carne Asada Steak Salad
- Carne Asada Tacos
How to Make Carne Asada in the Oven
Combine skirt steak with carne asada marinade ingredients in a large glass baking dish whisk together; cover and refrigerate for at least 1 and up to to 8 hours.
To cook: Preheat a cast iron grill pan (see recipe card for broiling option) to 425˚F, starting in a cold oven. Remove preheated grill pan with oven mitts and brush lightly with vegetable oil. Add steaks in a single layer (they should sizzle) and cook 4 to 7 minutes per side, 130°F for medium-rare. Transfer steak to cutting board; let rest 5 minutes then slice across the grain and serve.
Carne Asada in the Oven
Ingredients
- 2 pounds skirt steak trimmed of excess fat
Carne Asada Marinade
- 1 jalapeño seeded and minced
- 4 cloves garlic minced
- 1/2 cup fresh cilantro leaves chopped
- juice of 1 orange
- juice of 1 lime
- juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large glass baking dish whisk together Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat).
Grill Pan Instructions
- Add cast iron grill pan to cold oven and preheat oven to 425˚F.
- With oven mitts, remove preheated grill pan from oven and brush lightly with vegetable oil. Arrange steaks in a single layer on grill pan (they should sizzle when they touch the pan). Place in oven and cook 8 to 14 minutes (depending on steak thickness), flipping steaks half way through cooking time for medium-rare (remove from oven when internal temperature reads 130°F).
Broiling Instructions
- Line a baking sheet with foil.
- Adjust oven rack so that your steak will be about 2 to 3 inches from the heat. Set the oven to broil on high.
- Place marinated steak on prepared baking sheet and broil 5 to 7 minutes per side, depending on your desired doneness. (130˚F for medium-rare, 140˚F for medium, 160˚F for well done).
- Transfer steak to cutting board and allow to rest for 5 minutes. Slice thinly across the grain and serve.
Notes
- Ask your butcher or grocery meat counter for ‘outside skirt steak’ for the most flavorful and juicy results.
- Note that the longer you marinate the skirt steak, the more tender and flavorful it will become. But be sure to cook it within 8 hours to maintain the texture of the meat.
- For the juiciest steak, I recommend cooking to medium-rare. If you prefer to cook it longer, here are your target internal temperatures before resting the meat: 140˚F for medium, 160˚F for well done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was jonesing for a long extinct steak burrito supreme from a crappy fast food franchise and decided to use this recipe to the letter with a three inch thick tri tip roast I cut the fat pad off of and sliced into two steaks each an inch and a half thick.
It was way better than what bell made in my burritos. One extra thing I did was save the marinade to make a sour and sweet sauce which cranked the taste up to eleven point five. I added about 10 seconds of pour from one of those diner style sugar shakers used to sweeten coffee along with roughly two table spoons of honey. To be honest I gave the bear the business over the pot while also whisking in a teaspoon of corn starch. I slotted spooned most of the cilantro leaves and stems out of the pot when it started looking like stewed spinnach.
A teaspoon to a tablespoon smeared inside the Tortilla before the other toppings are placed and a little more drizzled over the meat itself brought me back to 2 am runs for the border. My family also uses it like a dip as they eat their burritos.
Wow, that’s quite a recap. ๐ So glad you’re enjoying this recipe, Sean.
What can I use instead of cast-iron?
Hi Jonathan! A broiler pan or oven-safe grill pan would work.
I’ve made your “Authentic Carne Asada” a few times, so I know this one will also be fantastic. And what a great alternate way of cooking it. ~Valentina
aww…I love to hear that, Valentina! So glad you’re enjoying the grilled version – I bet this one will be a hit too!
My Ex-wife and I used to make Carne Asada very much like this only I added liquid smoke. I recommend that you add Liquid smoke to this recipe.
Hi John! Honestly, I don’t care for the flavor of liquid smoke, but am glad to hear that you’re adding your own twist to the recipe.
Can I use this method with a pork tenderloin? I love the marinade but my partner doesn’t care for beef.
Hi Jojobe! I haven’t tested this recipe with pork tenderloin. It’s such a lean meat that you may find it dry.
I’ve actually never made Carne Asada, but I can tell it looks impeccable – so succulent and appetizing. Well done!
Thanks so much, Ben! You should definitely give it a try!
Oh, I do love carne asada! And the fact that I can make this in the oven is a huge bonus. I need this one on the list – like maybe for tacos tonight! ๐
haha, no time like the present. Thanks, David!
I am a steak n butter gal and this is definitely for me, Marissa! Real food rocks!
Thanks, Angie. I agree!
One of our favorites Marissa! And it looks just delicious. I love all the great options to serve with it and different meals to make using it too. Thanks!
Thanks so much, Mary Ann!