May 20, 2019 · 28 Comments

Carne Asada Recipe

Name: Carne Asada
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Ingredients: 2 pounds skirt steak (trimmed of excess fat); 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

Filed Under: Beef Recipes, Carne Asada Recipes, Grill Recipes, Main Course, Mexican Recipes, Spring & Summer

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If you’re looking for an authentic Carne Asada recipe – this is it! Grilled Carne Asada tastes better and looks more beautiful than it has a right to, if you judge a meal by the amount of effort it takes. And it’s a sensory pleasure before it even touches the grill! As you squeeze fresh orange, lime and lemon juices for the Carne Asada marinade, then whisk in cilantro, garlic and jalapeño, the aroma that floats up to your nose is nothing short of heavenly.

Carne-Asada thinly sliced across the grain

Carne Asada thinly cut on a cutting board and ready to serve.

Then the steak cooks hot and fast, on your table in about 20 minutes, complete with gorgeous grill marks and a perfectly pink and tender interior.

To make this, we started with a recipe from Tyler Florence and switched it up to make it our own: swapping in apple cider vinegar, reducing the oil a bit and adding a third citrus flavor (lemon) and some cumin. Adding lemon juice to the mix happened by chance. I’d just finished a batch of homemade tonic water which left us with a slew of lemons, limes and oranges, flesh and juice intact, sans zest. And I love the citrus trifecta – now I may always use making tonic water as an excuse to make Carne Asada!

Carne Asada in a glass dish covered in marinade.

What is Carne Asada?

The literal translation of the term means Carne (flesh, meat or beef) and Asada (roast, broiled, grilled), typically translated to ‘Grilled Meat’ and most often is seared in some way for that signature charred flavor!

What cut of beef is used for Carne Asada?

There are several cuts of beef used to make Carne Asada including sirloin and tenderloin, but most recipes call for either flank steak or skirt steak. I’ve tried both and definitely prefer skirt steak for its flavor and texture. Either way you’ll want to thinly slice the steak across the grain before serving for maximum tenderness!

Carne Asada Marinade

Carne Asada marinade is an essential part of making this recipe authentic! Zesty, fresh citrus juices and apple cider vinegar tenderize the beef, while fresh cilantro, cumin, salt, and pepper season it to perfection. It’s important to give the meat plenty of time to marinate, a minimum of 1 hour, to soak up all of the delicious flavors!

How to make Carne Asada:

Combine all marinade ingredients in a large, glass baking dish. Add raw skirt steak or flank steak, turning to coat and marinate in the refrigerator for at least 1 hour and up to 8 hours (any longer will start to break down the meat).

How long to grill Carne Asada?

Grill the steak over a medium-high flame for 7 to 10 minutes until it reaches 130°F for medium rare, 10 to 12 minutes until it reaches 140°F for medium. (The steak will continue to cook once you’ve removed it from the grill.) Transfer steak to cutting board and let rest 5 minutes before slicing.

With summer in full swing, you may have plans to BBQ with friends and family. Grilled Carne Asada is perfect – but be sure you make plenty (or make Slow Cooker Pork Carnitas to go with it!) Serve it on its own, or with grilled tortillas, fresh pico de gallo and all the toppings for Carne Asada Tacos or as the main attraction in big, crunchy Carne Asada Steak Salads.