Carne Asada Recipe
Juicy, grilled carne asada is a classic Mexican dish, perfect for tacos, burritos, or enjoying on its own. This carne asada recipe transforms simple ingredients into deeply flavorful, tender steak.
Marinated in a zesty lime, garlic, and cilantro blend, this dish is easy to prepare and full of bold, fresh flavor. Ideal for summer grilling or meal prepping year-round.
Bold Ingredients for the Best Carne Asada Recipe
Flank steak – The star of the dish, this lean cut absorbs the marinade beautifully and grills to tender perfection.
Olive oil – Helps the marinade penetrate the meat while adding richness and moisture.
Lime juice – Freshly squeezed lime adds bright acidity, tenderizes the steak, and enhances the other bold flavors.
Garlic – Adds an aromatic depth and savory punch to the marinade.
Fresh cilantro – Provides a vibrant, herbal freshness that balances the rich meat.
Cumin powder – Lends a warm, earthy note that’s essential in classic carne asada flavor.
Chili powder – Brings a mild heat and subtle smokiness to the marinade.
Salt and pepper – Enhance and balance all the other flavors in the dish.
Grilling Perfection: Carne Asada Recipe Steps
Start by whisking together olive oil, lime juice, garlic, cilantro, cumin, chili powder, salt, and pepper in a bowl to create a fragrant, citrusy marinade. Coat the steak well and marinate it for at least one hour—up to four for deeper flavor.
Grill the steak over medium-high heat until beautifully charred and cooked to your desired doneness. Let it rest, then slice thinly against the grain to ensure tender bites.
Tips for Juicy, Flavorful Carne Asada Recipe
For maximum tenderness, always slice the carne asada against the grain. Don’t skip resting the meat after grilling—it allows the juices to redistribute. If you prefer more spice, add a pinch of cayenne or a dash of hot sauce to the marinade. This recipe also works beautifully with skirt steak if flank isn’t available.
How to Store Carne Asada Recipe Leftovers
Store leftover carne asada in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve moisture. For longer storage, freeze sliced carne asada in a sealed freezer bag for up to 2 months. Thaw in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, skirt steak is a common alternative and works just as well due to its texture and ability to soak up the marinade.
How long should I marinate carne asada?
At least one hour, but up to four hours is ideal. Avoid marinating overnight as the acidity can start to break down the meat too much.
Can I cook carne asada on the stovetop?
Yes, use a grill pan or cast-iron skillet over medium-high heat for a similar sear and flavor.
What sides go best with carne asada?
Mexican rice, grilled vegetables, guacamole, or fresh corn tortillas all pair wonderfully with this dish.
Would you like a printable recipe card or a visual step-by-step guide?
Carne Asada
Ingredients
- ½ teaspoon chili powder
- ⅓ cup olive oil
- Salt and freshly ground black pepper to taste
- 3 limes juiced (approximately 6 tablespoons)
- 1 teaspoon ground cumin
- ½ cup chopped fresh cilantro
- 1 ½ pounds flank steak
- 4 cloves garlic finely minced
Instructions
- In a mixing bowl, combine the olive oil, lime juice, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper, whisking thoroughly to create a uniform marinade.
- Place the flank steak in a glass or non-reactive dish, and pour the prepared marinade over the meat, ensuring both sides are generously coated. Cover the dish with plastic wrap and refrigerate for a minimum of 1 hour, or up to 4 hours for deeper flavor. Alternatively, the steak may be marinated in a sealed plastic bag.
- Preheat a grill to medium-high heat. Transfer the steak to the grill and sear each side for 5 to 7 minutes, until the exterior is charred and the interior reaches the desired doneness.
- Remove the meat and allow it to rest on a cutting board for 5 minutes to retain its juices.
- Using a sharp knife, carve the carne asada thinly against the grain at a slight angle. If desired, chop the slices into smaller bite-sized pieces for serving.
