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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. I love serving this at backyard barbecues, for game day get-togethers, or even on a warm weeknight when the sun’s still up and nobody wants to be stuck inside. It’s the kind of dish that turns any occasion into a celebration.
As you squeeze fresh orange, lime and lemon juices for the marinade, then whisk in cilantro, garlic and jalapeño, the aroma that floats up to your nose is nothing short of heavenly. It’s a sensory pleasure before it even touches the grill! 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. When I take a bite, I’m instantly reminded of the best taco stands I’ve visited in Mexico.
“Oh my word!!! This marinade is unbelievable. My wife and I both commented that we had to just stop or we were going to make ourselves sick from eating so much of the marinated meat! Hahaha… Thank you for this recipe. We are your newest, biggest fans!!”
phil
Table of Contents
Ingredients You Need to Make Carne Asada
- Steak: I prefer outside skirt steak for its tenderness and flavor, but flank steak works well too. Look for a cut with good marbling.
- Jalapeño: Fresh is best. I leave the seeds in for extra heat, but remove them if you prefer milder flavor.
- Garlic: Fresh cloves are a must. Choose firm bulbs with tight, dry skin.
- Fresh Cilantro: I use both leaves and tender stems for maximum flavor. Look for bright green bunches without wilting.
- Orange: Use a fresh, juicy orange. Valencia or navel oranges work great.
- Lime: Pick limes that feel heavy for their size – they’ll be juicier.
- Lemon: Again, choose one that’s heavy and has a bright, fragrant smell. Apple Cider Vinegar: I prefer the subtle flavor of apple cider vinegar, but white vinegar is a fine substitute.
- Olive Oil: Extra-virgin adds great flavor. Use a good quality one here.
- Ground Cumin: Make sure it’s fresh – old cumin can taste dusty.
- Kosher Salt and Freshly Ground Black Pepper: Kosher salt for its clean taste, and always grind your pepper fresh for the best flavor.
Carne Asada Marinade
Carne Asada marinade is an essential part of making this recipe authentic! Zesty, fresh citrus juices (lime juice, orange juice, and lemon juice) 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 and up to 8 hours, to soak up all of the delicious flavors!
FAQ
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 (which you can get with a grill pan too using my recipe for Carne Asada in the oven.)
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 outside 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!
How Long to Grill?
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.
This Carne Asada is more than just a meal – it’s an experience that brings people together. Whether you’re grilling for a crowd or just treating yourself to a special dinner, the combination of tender, flavorful meat and zesty marinade never fails to impress. I love how it transforms simple ingredients into something truly memorable. So fire up the grill, gather your friends and family, and get ready to create some delicious memories.
How to Serve
This grilled Mexican steak is perfect any time you have plans for an outdoor get together with friends and family. But be sure you make plenty (or make Slow Cooker Pork Carnitas to go with it!) Serve it on its own, or with warm tortillas, fresh pico de gallo and all the toppings for:
- Carne Asada Tacos
- Carne Asada Burritos
- Carne Asada Quesadillas
- Carne Asada Steak Salad
- Carne Asada Nachos
- Carne Asada Fries
How to Store
Store leftover carne asada in an airtight container in the refrigerator for up to 4 days. Or freeze in a freezer safe ziptop bag or container for up to 2 months.
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).
Carne Asada Recipe
Video
Ingredients
- 2 pounds skirt steak trimmed of excess fat (recipe note #2)
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 – recipe note #3).
- When you're ready to grill: preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.
- Slice thinly across the grain and serve.
Notes
- To make this version, 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!
- 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 be come. But be sure to grill it within 8 hours to maintain the texture of the meat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Marinade was very tasty & easy to put together. Next time will probably marinate the full 8 hours to try and tenderize meat as much as possible (we left it in 3-4 hrs and meat was still a little tough, possibly because it was a little thicker than normal).
So glad you enjoyed this, Quinn! Thank you for your cooking notes.
This is my go to marinade, it is easy, you usually have most of the ingredients and it taste wonderful. Many people of asked me for the recipe.
I’m so happy to hear this, Mary! Thank you for letting me know.
Love this recipe, made it for dinner and wish I had taken a photo as it’s all gone!!! It was so flavorful, I did add a few more garlic cloves, we like garlic! Other than that, the recipe is 100% fantastic as is. 🙂
I’m so glad to hear this, Debbie! Thank you for coming back to let me know!
Great recipe. My boys ate it up!! I took some liberties…
1/2 cup of chipotle peppers in adobo sauce instead of the jalapeño, 1 T brown sugar and 7 cloves garlic.
I cooked it in a cast iron skillet I had in the oven at 500. Took it out and placed on stove top on high. 2 T olive oil then seared 2 min a side. (Lots of smoke…boys had fun, opening doors to let it out at -10 in Northern MN). I put it back in oven still at 500 until instant read thermometer read 130. Then rested covered w tin foil 5 min. Delicious!!! I forgot to save marinade that wasn’t tainted with raw meat, to mix in end game. Boys were licking the marinade bowl.
Than oh s again for the recipe!!!!
Highly recommend.
haha…thanks so much. Glad you and your boys enjoyed this and made it your own!
This was outstanding and packs great flavor. I only changed 1 thing. I reduced the amount of apple cider vinegar to 1 tbsp. These remind me of when I lived in
OB in Socal. Love this thanks for sharing.
So glad this was a hit, Beth! Thank you for coming back to let me know!
Hi Marissa. My son requested carne asada a couple of days ago, and I remembered seeing this here. Made it last night and it was fantastic! I made extra marinade and for my younger vegetarian son, I tossed it with onion, zucchini and peppers and sautéed it. Delicious. Your recipes are always spot on. 🙂 Valentina
You’re so kind, Valentina, thank you. I’m so glad this was a hit with you and your family and what a great idea to use the marinade for veggies!
Oh my word!!! This marinade is unbelievable. My wife and I both commented that we had to just stop or we were going to make ourselves sick from eating so much of the marinated meat! Hahaha… Thank you for this recipe. We are your newest, biggest fans!!
You made my day, Phil! So glad this recipe is a hit with you and your wife. I appreciate you coming back to let me know.
Phenomenal!! This recipe was absolutely spot on perfect…took the family to flavor town and we will be back again!
aww…love this! You made my day, Samantha. So glad this was a hit with you and your family.
Absolutely amazing recipe. I had some friends over for dinner unexpectedly and this was a huge hit! I’m a bit lazy and just threw everything in the food processor so I didn’t have to chop anything. That’s the only change I made and it was perfect. Thank you for sharing!!
I love to hear that, Kerry! You made my day.
Love all your recipes !!!
Thank you … Merci ….Mille Grazie !!!
aww, thank you, Nanette!
You do not even understand how much my family and I LOVE this recipe! I make this once a week, and it is just so delicious! Thanks so much for making our dinner time so much better!
Rachel, this is so wonderful to hear. I’m so happy that this recipe is such a hit with you and your family. Sweet of you to let me know!
So delicious every time I make it!
So glad you’re enjoying the recipe!
Marissa, It looks delicious, pretty, easy and healthy. Definitely going to try this weekend for my kiddos. Thanks for sharing.
Thanks so much, Alice! I hope that you and your kids enjoy it!
Perfect timing! We are celebrating as couples tomorrow, our friends’ who are expecting baby boy! The theme is Mexican and she LOVES Carne Asada. Any tips for making this at home and transporting/keeping it warm but not overcooked for the large group? Thanks!
Looks delicious! Can’t wait to make it.
What a fun way to celebrate your friends’ happy news! I would transport the carne asada in a preheated baking dish covered with foil. If at all possible, it would be great to reheat it right before serving in a hot skillet with a little oil (similar to what I do for Carne Asada Nachos), just for a minute or two. Have a wonderful time!
This is the best baseline for carne asada you will find. It has everything needed to make proper carne asada for salads or tacos or fajitas. Missing lemons? Use more lime. No lime? Use more lemon and orange. No cider vinegar? Use white vinegar. It really won’t hurt. Personally I like heat so I use much more jalapeno.
Now let me add a personal tip. If you like fajitas then cut up a bunch of onion and peppers and toss it into the bag/bowl with the marinating meat. Then drain and caramelize those peppers and onion in a pan with a little butter or oil. You have fajitas bursting with flavor!
Thank you for your kind comment, John. Love your idea for fajitas!
We had a crowd over for Sunday dinner and used this recipe with 10lbs o NY Sirloin. It was delicious!!!! Loved loved loved it. And the marinade completely flavored the steaks in just 4 hours. Impressive to say the least!
That’s fantastic, Michelle! Thank you for coming back to let me know!