Mexican Carne Asada
This is the real deal, the kind of grilled beef that makes your backyard smell absolutely incredible and has everyone hovering around the grill before it's even done. The magic is all in the marinade, which combines citrus juice, garlic, cilantro, and warm spices to tenderize the meat and layer on bold, complex flavors.
Equipment
- Cast iron grill pan or outdoor gas/charcoal grill - For achieving restaurant-quality sear
- Large zip-top bag or glass marinating dish - For marinating the steak
- Sharp chef's knife
- Cutting board
- Instant-read meat thermometer - For checking internal temperature
- Tongs
- Small mixing bowl or measuring cup - For making marinade
- Aluminum foil - For resting the meat
- Citrus juicer or reamer - Fresh citrus is essential
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 2-3 limes
- 3 tablespoons olive oil
- 4 cloves garlic - minced
- 1/3 cup fresh cilantro - 15g, roughly chopped
- 1 jalapeño - finely minced, remove seeds for less heat
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano - Mexican oregano preferred
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt - plus more to taste
- 1/2 teaspoon onion powder
- 1 tablespoon soy sauce - optional, adds deep umami
- additional lime wedges - for serving
- additional fresh cilantro - for garnish
Instructions
- Remove the steak from the refrigerator 30 minutes before marinating. Pat completely dry with paper towels.
- Score flank steak in a crosshatch pattern (1/4 inch deep) or pound skirt steak to an even 1/2 inch thickness.
- Combine orange juice, lime juice, olive oil, garlic, cilantro, jalapeño, cumin, chili powder, smoked paprika, oregano, pepper, salt, onion powder, and soy sauce in a bowl. Whisk until emulsified.
- Place steak in a zip-top bag or glass dish and pour marinade over it. Massage to coat thoroughly.
- Refrigerate for at least 30 minutes (2-8 hours is ideal). Flip the bag halfway through.
- Preheat grill or cast iron pan to high heat (450-500°F). Brush grates with high-smoke-point oil.
- Remove steak from marinade, let excess drip off. Season both sides with additional salt.
- Place steak on hot grill and cook undisturbed for 2-3 minutes to form a crust. Flip once and cook second side.
- Cook to 130-135°F internal for medium-rare (3-4 minutes per side for flank steak, 2-3 minutes for skirt steak).
- Remove steak to a cutting board and tent loosely with foil. Rest for 5-10 minutes.
- Slice the steak thinly at a 45-degree angle against the grain (perpendicular to the muscle fibers).
- Arrange on a platter and garnish with fresh lime wedges and cilantro. Serve immediately.
Notes
- Marinating time: Minimum 30 minutes for flavor, but 2-8 hours is ideal. Do not exceed 12 hours, or the citrus will break down the meat fibers and create a mushy texture.
- Pat the steak dry before grilling to ensure a great sear. Surface moisture creates steam that inhibits browning.
- High heat is non-negotiable for authentic carne asada. A screaming hot grill or cast iron pan is the single most important factor for achieving that signature charred crust.
- Only flip the steak once to allow the crust to develop. Constant flipping prevents proper browning.
- Cut against the grain every single time. Flank and skirt steak have prominent muscle fibers. Slicing against them dramatically improves tenderness.
- Resting is essential for juicy results. Let the steak rest for 5-10 minutes under foil so the juices redistribute throughout the meat.
- Use fresh citrus juice, not bottled. The bright, volatile aromatics in fresh oranges and limes make a noticeable difference in flavor.
- Spice variations: Add 1-2 canned chipotle peppers in adobo for smoky heat, or double the jalapeño and add 1/2 teaspoon cayenne for extra spice.
- Storage: Store sliced leftover carne asada in an airtight container in the refrigerator for up to 3-4 days. Reheat in a hot skillet for best results.
- Freezing raw marinated steak: This is a great meal prep strategy. Freeze in the marinade for up to 2 months, then thaw overnight in the refrigerator.