Easy Carne Asada
This easy carne asada recipe delivers bold, smoky, citrusy flavor without hours of prep. Marinate flank or skirt steak in fresh lime juice, garlic, cilantro, and spices, then grill hot and fast for tender, charred beef perfect for tacos, burritos, or bowls.
Equipment
- Outdoor grill or cast iron skillet - Heat to 450-500°F (230-260°C)
- Large zip-lock bag or shallow dish - For marinating
- Mixing bowl
- Whisk
- Meat thermometer - Instant-read recommended
- Sharp chef's knife - For slicing against the grain
- Cutting board
- Tongs - For handling the steak on the grill
- Aluminum foil - For resting the meat
Ingredients
- 2 lbs flank steak or skirt steak - 900g
- 1/3 cup fresh orange juice - 80ml, from about 1 large orange
- 1/4 cup fresh lime juice - 60ml, from about 2 large limes
- 3 tablespoons olive oil - 45ml
- 4 cloves garlic - minced
- 1/4 cup fresh cilantro - 15g, finely chopped
- 1 teaspoon ground cumin - 5g
- 1 teaspoon chili powder - 5g
- 1/2 teaspoon smoked paprika - 2g
- 1/2 teaspoon dried oregano - 2g
- 1/2 teaspoon salt - 2g
- 1/4 teaspoon black pepper - 1g
- 1/4 teaspoon cayenne pepper - 1g, optional for heat
- 1 jalapeño - seeded and minced, optional
- 2 tablespoons soy sauce - 30ml, adds umami depth
- 1 tablespoon white wine vinegar or apple cider vinegar - 15ml
For Serving
- warm corn or flour tortillas - for tacos or burritos
- diced white onion
- fresh cilantro - additional for garnish
- lime wedges
- salsa - your favorite variety
- guacamole
- sour cream or crema
Instructions
- Combine orange juice, lime juice, olive oil, soy sauce, vinegar, garlic, cilantro, cumin, chili powder, smoked paprika, oregano, salt, pepper, cayenne, and jalapeño in a bowl. Whisk until well combined.
- Pat steak dry, score if thick, then place in a zip-lock bag or dish with marinade. Refrigerate 2-8 hours (4 hours ideal). Remove from fridge 30 minutes before cooking.
- Preheat grill or cast iron skillet to 450-500°F (230-260°C). Oil grates or pan lightly right before cooking.
- Remove steak from marinade, shake off excess. Place on hot grill or skillet. Cook flank steak 4-5 minutes per side for medium-rare; skirt steak 3-4 minutes per side. Flip only once.
- Transfer to cutting board, tent with foil, and rest for 5-10 minutes before slicing.
- Slice thinly at a 45° angle against the grain. Serve immediately with tortillas, onions, cilantro, lime, salsa, guacamole, and sour cream if desired.
Notes
- For the best flavor, marinate for 4-6 hours. Don't exceed 8 hours or the citrus will over-tenderize the meat and make it mushy.
- Always slice against the grain. Cutting perpendicular to the muscle fibers is the most important step for tender results.
- Use only fresh lime and orange juice. Bottled juice lacks the enzymes and bright flavor that make this marinade work.
- Get your cooking surface ripping hot for a proper char. Medium heat will result in gray, steamed-looking steak.
- For medium-rare, remove at 130°F (54°C). For medium (more traditional for carne asada), aim for 140-145°F (60-63°C).
- Store leftover sliced carne asada in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- To reheat, warm in a skillet over medium heat with a splash of water or broth, cover, and steam for 2-3 minutes.
- Try variations like adding beer, achiote powder, or extra chipotle chili for a different flavor profile.