Classic Carne Asada
This is the ultimate classic carne asada recipe you've been searching for—boldly marinated skirt or flank steak, kissed by high heat on a hot grill until charred on the outside and tender and juicy within. The citrus-forward marinade does double duty, tenderizing the beef while building layers of smoky, tangy flavor with ingredients you likely already have on hand.
Equipment
- Outdoor gas or charcoal grill - or cast iron grill pan for indoor cooking
- Gallon zip-lock bags - or a large shallow dish for marinating
- Instant-read meat thermometer - for checking doneness
- Sharp chef's knife - for slicing against the grain
- Large cutting board - large enough for the full steak
- Tongs - for turning the steak on the grill
- Citrus juicer or reamer
- Mixing bowl - for the marinade
- Aluminum foil - for resting the steak
Ingredients
- 2 lbs skirt steak - 900g, or flank steak
For the Marinade
- 1/3 cup fresh orange juice - 80ml, about 1 large orange
- 3 tablespoons fresh lime juice - 45ml, about 2 limes
- 3 tablespoons olive oil - 45ml
- 4 cloves garlic - minced
- 1 teaspoon ground cumin - 3g
- 1 teaspoon chili powder - 2g
- 1/2 teaspoon smoked paprika - 1g
- 1/2 teaspoon dried oregano - 1.5g, Mexican oregano preferred
- 1/2 teaspoon salt - 3g
- 1/4 teaspoon black pepper - 0.5g
- 1/4 teaspoon red pepper flakes - 0.5g, optional for heat
- 1/4 cup fresh cilantro - 10g, roughly chopped
- 1 jalapeño - seeded and minced, optional
For Serving
- corn tortillas - for tacos
- fresh lime wedges
- white onion - chopped
- fresh cilantro - chopped, for garnish
- sliced radishes - optional
Instructions
- Combine all marinade ingredients in a bowl and whisk until fully combined.
- Pat the steak completely dry with paper towels and trim any silverskin or thick portions for even thickness.
- Place steak in a zip-lock bag or shallow dish, pour marinade over, and massage to coat evenly. Refrigerate for 2-8 hours (overnight is best, do not exceed 24 hours).
- Remove steak from fridge 30-45 minutes before cooking to come to room temperature.
- Preheat grill to 450-500°F (230-260°C) over high heat. Clean and oil the grates.
- Remove steak from marinade, letting excess drip off. Discard remaining marinade.
- Place steak on the hottest part of the grill. Cook 3-4 minutes per side for medium-rare (130-135°F / 54-57°C internal).
- Transfer steak to a cutting board, tent with foil, and rest for 5-10 minutes.
- Slice the steak against the grain at a 45-degree angle into 1/4-inch (6mm) strips. Squeeze fresh lime juice over the top and serve immediately.
Notes
- Don't skip the resting period: Resting the steak after grilling is not optional—it is what separates a juicy, restaurant-quality result from a dry, disappointing one.
- Always slice against the grain: With skirt and flank steak especially, slicing direction is everything. Cutting with the grain results in tough, chewy meat; cutting against it makes it tender.
- Use fresh citrus, not bottled: Bottled lime and orange juice lack the brightness and volatile aromatics of fresh-squeezed juice, and the marinade will taste flat in comparison.
- Get the grill genuinely hot: A moderately hot grill will steam and braise the steak; a very hot grill will sear and char it the way carne asada is meant to be cooked.
- Pat the steak dry before grilling: Even after marinating, blotting off excess surface moisture helps the steak sear rather than steam on the grill.
- Don't over-marinate: More than 24 hours in an acidic marinade will break down the surface proteins and leave you with a mushy exterior texture.
- Bring steak to room temperature before grilling: Cold steak straight from the fridge takes longer to cook through and can end up overcooked on the outside before the center reaches temperature.
- Storage: Store leftover carne asada in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in a skillet to preserve texture.