Carne asada is a bold and juicy grilled beef dish that starts with a flavorful marinade and ends with a charred, smoky sear that’s impossible to resist. It’s a summer grilling essential.

This recipe uses a quick marinade to tenderize flat iron steak, delivering deep flavor in every bite. Served sliced thin, it’s perfect for tacos, bowls, or straight off the board.

Star Ingredients That Make Carne Asada Shine

Flat iron steak – Naturally tender and flavorful, this cut grills quickly and slices beautifully for the perfect texture.
Soy sauce – Adds umami depth and saltiness, helping to tenderize the meat while enhancing its beefy richness.
Lime juice – Bright and zesty, it cuts through the richness and balances the marinade with acidity.
Ancho chile powder – Smoky and mild with earthy complexity, it infuses the meat with authentic Mexican flair.
Garlic – Pungent and aromatic, it adds sharp contrast and richness to the marinade.
Cumin – Warm and grounding, it amplifies the smoky notes and adds subtle spice.
Sugar – Helps with caramelization on the grill, giving the steak those irresistible charred edges.

Quick & Easy Steps for Making Carne Asada

Start by whisking the marinade together—soy sauce, lime juice, oil, garlic, spices, and a touch of sugar all come together to flavor the steak deeply.

Poke holes in the flat iron steak to help the marinade seep in. Submerge the meat, cover it, and marinate for at least 4 hours, flipping it once to ensure even soaking.

Fire up your grill to high heat and oil the grates. Grill the steak for about 5 to 6 minutes per side until a deep char forms and the inside is medium-rare.

Let the steak rest before slicing it thinly against the grain. Serve it hot and juicy with your favorite sides or taco fixings.

Tips to Master Your Carne Asada Game

Flat iron steak is ideal, but skirt or flank steak also work well—just adjust the cooking time accordingly. No grill? A cast-iron pan on high heat does the job indoors.

Don’t skip the marinade time—those 4 hours make all the difference in flavor and tenderness. And remember to slice against the grain for that signature tender chew.

You can spice it up by adding jalapeño to the marinade or sweeten it further with a splash of orange juice. Customize it to suit your taste without compromising the core essence.

Keeping Carne Asada Fresh for Later

Leftover carne asada stores beautifully. Wrap the sliced meat tightly and refrigerate for up to 3 days. To reheat, use a hot skillet or wrap in foil and warm in the oven to maintain moisture.

Want to freeze it? Let it cool fully, then portion into freezer bags and store for up to 2 months. Thaw overnight in the fridge and reheat gently to keep it tender and flavorful.