Authentic Carne Asada
This authentic carne asada features a citrus-forward marinade loaded with garlic, fresh herbs, and warm spices that transforms flank or skirt steak into something deeply savory and beautifully charred. The combination of orange and lime juice creates the perfect balance, while a screaming-hot grill develops that signature crust while keeping the inside juicy and pink.
Equipment
- Cast iron grill pan or outdoor charcoal/gas grill
- Large zip-lock bag or shallow dish - For marinating
- Instant-read meat thermometer - Essential for perfect doneness
- Sharp chef's knife - For slicing against the grain
- Cutting board
- Tongs
- Small whisk or fork - For mixing marinade
- Measuring cups and spoons
- Paper towels - For patting steak dry
Ingredients
- 2 lbs flank steak or skirt steak - 900g
- 1/3 cup fresh orange juice - 80ml, about 1 large orange
- 1/4 cup fresh lime juice - 60ml, about 2 limes
- 3 tablespoons olive oil
- 4 cloves garlic - minced
- 1 jalapeño - seeded and finely chopped, leave seeds in for extra heat
- 1/4 cup fresh cilantro - chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano - Mexican oregano preferred
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce - adds umami and helps with browning
- 1 tablespoon white wine vinegar or apple cider vinegar
For Serving (Optional)
- corn tortillas - warm, for serving
- white onion - diced, for serving
- fresh cilantro - additional, for serving
- lime wedges - for serving
Instructions
- Whisk together orange juice, lime juice, olive oil, garlic, jalapeño, cilantro, cumin, chili powder, smoked paprika, oregano, salt, pepper, soy sauce, and vinegar until combined.
- Pat the steak dry with paper towels, place in a large zip-lock bag or shallow dish, and pour the marinade over it. Seal and marinate in the refrigerator for at least 2 hours, ideally 4-8 hours, but no more than 12.
- Remove steak from the refrigerator 30 minutes before cooking. Take it out of the marinade, pat dry with paper towels, and discard the used marinade. Let it sit at room temperature.
- Preheat a charcoal or gas grill to 450-500°F, or heat a cast iron grill pan over high heat until smoking hot.
- Place steak on the hottest part of the grill. For flank steak (1 inch thick), cook 4-5 minutes per side. For skirt steak (1/2 inch thick), cook 2-3 minutes per side. Cook until internal temperature reaches 125-130°F for medium-rare or 130-135°F for medium.
- Transfer cooked steak to a cutting board, tent with foil, and let rest for 5-7 minutes. Slice thinly against the grain at a slight angle and serve with optional lime wedges.
Notes
- Use freshly squeezed citrus only. Bottled juice contains preservatives that negatively affect the flavor of the marinade.
- Pat the steak dry both before marinating and before grilling. Surface moisture prevents proper browning and char formation.
- High heat is non-negotiable. A lukewarm grill will steam the steak rather than sear it. Wait until your cooking surface is truly hot.
- Skirt steak cooks faster than flank steak. Keep a close eye on it as it can go from perfect to overdone in under a minute at high heat.
- Always use a meat thermometer for consistent results. Visual cues alone are not reliable enough for perfect doneness.
- Rest the meat for 5-7 minutes before slicing. This allows juices to redistribute throughout the steak rather than running out onto the cutting board.
- Slice thin and always against the grain. Cutting perpendicular to the muscle fibers is the single biggest factor in achieving tender carne asada.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- To reheat, warm sliced beef in a skillet over medium-high heat for 1-2 minutes per side with a splash of beef broth or water to prevent drying out.
- For a chipotle variation, add 1-2 chipotle peppers in adobo sauce to the marinade for a smoky, complex heat.