Best Carne Asada
This authentic carne asada recipe features a bold citrus and garlic marinade that tenderizes skirt or flank steak to perfection before it's grilled over high heat for a smoky char. The result is incredibly flavorful, juicy beef that's perfect for tacos, burrito bowls, or any Mexican feast.
Equipment
- Outdoor grill or cast iron grill pan - Gas or charcoal grill recommended; a stovetop grill pan works indoors
- Large zip-lock bag or glass food storage container with lid - For marinating the steak
- Meat thermometer - Instant-read thermometer for checking internal temperature accurately
- Chef's knife - For slicing the steak thinly against the grain
- Cutting board - A large one, at least 12x18 inches
- Mixing bowl - For whisking together the marinade
- Tongs - For flipping the meat on the grill
- Aluminum foil - For resting the steak after grilling
- Citrus juicer or reamer - To extract fresh juice from oranges and limes
- Paper towels - For patting the steak dry before grilling
Ingredients
- 2 lbs skirt steak or flank 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
- 1/4 cup fresh cilantro - finely chopped
- 1 jalapeño - seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano - Mexican oregano preferred
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon soy sauce - adds umami depth
- 1 teaspoon white vinegar
For Serving (optional)
- warm corn or flour tortillas
- sliced white onion
- fresh cilantro leaves
- lime wedges
- Pico de Gallo
- Guacamole
Instructions
- In a medium mixing bowl, combine fresh orange juice, fresh lime juice, minced garlic, minced jalapeño (if using), olive oil, chopped cilantro, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper, soy sauce, and white vinegar. Whisk thoroughly until the oil is incorporated.
- Trim any excess silver skin or thick fat from the skirt or flank steak. Pat the steak completely dry on both sides with paper towels. If using a very long skirt steak, cut it into two or three manageable pieces.
- Place the steak in a large zip-lock bag or glass container and pour the marinade over it, ensuring all surfaces are coated. Seal and refrigerate for a minimum of 2 hours and up to 12 hours. Remove from the refrigerator 30-45 minutes before grilling.
- Preheat your outdoor grill or cast iron grill pan to high heat (450-500°F / 230-260°C). Lightly oil the grill grates with a neutral oil. Ensure the grill is screaming hot before adding the steak.
- Remove the steak from the marinade, shaking off excess. Place it directly on the hottest part of the grill. Grill skirt steak for 3-4 minutes per side, or flank steak for 4-6 minutes per side, for medium-rare (130-135°F internal). Do not press down on the meat. Flip only once during cooking.
- Insert an instant-read thermometer into the thickest part of the steak to check doneness. 125-130°F is rare, 130-135°F is medium-rare (recommended), and 135-145°F is medium. Continue grilling in 1-minute increments if needed.
- Transfer the steak to a clean cutting board and tent loosely with aluminum foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute.
- Identify the direction of the grain and slice the steak thinly, at a 45-degree angle, directly against the grain into about 1/4 inch (6mm) thick slices. Arrange on a serving platter and squeeze fresh lime over the top before serving.
Notes
- Fresh citrus is key: Always use fresh orange and lime juice for the brightest, most authentic flavor. Bottled juice will taste flat and overly acidic.
- Don't skip the soy sauce: It may seem unusual, but soy sauce adds a deep umami richness that rounds out the marinade beautifully.
- Marinating time: For the deepest flavor, marinate for at least 4 hours, but overnight (8-12 hours) is ideal. Do not exceed 24 hours or the meat's texture will become mushy from the acid.
- Get the grill screaming hot: High heat is essential for that signature char. A cool grill will steam the meat instead of searing it, preventing a good crust.
- Don't overcrowd: If you have a lot of steak, cook it in batches to ensure the grill stays hot and the meat sears properly.
- Resting is essential: Letting the steak rest for 5-10 minutes after grilling is non-negotiable. This allows the juices to redistribute, keeping the meat tender and flavorful.
- Slice against the grain: This is the single most important slicing tip for flank or skirt steak. Cutting against the grain shortens the muscle fibers, making the meat much more tender and less chewy.
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth or water to prevent drying out.
- Make it a meal: This carne asada is incredibly versatile. Serve it in tacos, burrito bowls, over nachos, or alongside Mexican street corn for a complete feast.
- Substitution tip: If you can't find skirt or flank steak, you can use hanger steak or flat iron steak as a good alternative, adjusting cooking times as needed.