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This easy Carne Asada recipe is a must-try! 🍊🥩 Bold, zesty marinade, tender grilled steak, and tons of ways to serve it. Taco night just got better! 🌮💃
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If you’re craving bold, smoky flavor with a citrusy kick, this authentic carne asada is exactly what you need. This easy recipe delivers juicy, flavorful steak that’s perfect for tacos, bowls, or just served on its own with your favorite sides.
Living in Phoenix has given me a deep appreciation for the vibrant Mexican culture that surrounds me, and let’s be honest, one of the best parts is the food! From street tacos to homemade tamales, I’ve fallen in love with the bold flavors and rich traditions that define this cuisine. But if there’s one dish I crave over and over, it’s authentic carne asada.
There’s something so special about the smell of grilled steak marinated in citrus and spices wafting through the warm desert air. Whether it’s served in tacos, with rice and beans, or straight off the grill, carne asada has become a go-to favorite when ordering from my favorite food truck or taqueria, or when I make it in my own kitchen. This recipe is inspired by the incredible flavors I’ve experienced right here in Arizona – and it’s my way of bringing a little bit of that Southwest magic to your table.
Whether you’re new to grilling or a seasoned pro, this recipe for carne asada meat is simple to follow and delivers reliable results. We’ll cover what is carne asada, the best marinade for carne asada, and what meat for carne asada works best, so you can get restaurant-quality flavor at home.
⭐ Why You’ll Love This Recipe
- Bursting with citrus, garlic, and fresh herb flavor
- Ready in under 30 minutes of cook time
- Perfect for tacos, burritos, or bowls
- Customizable based on heat preference
- Uses easy-to-find ingredients
🛒 Ingredients & Substitutions
marinade for carne asada
- olive oil
- orange juice – use store-bought or freshly squeezed
- lime juice
- jalapeño – use serrano for more heat or omit
- garlic
- ground cumin
- Ancho chili powder
- salt
- black pepper
- fresh cilantro
meat
- flank steak – or substitute with skirt steak or flap steak
✨ Variations
- Swap jalapeño with serrano for more spice
- Add a splash of soy sauce to the marinade for umami
- Grill over charcoal for even more smoky flavor
- Finish with a squeeze of lime and sprinkle of cotija cheese
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🔥 Tips
- Don’t marinate longer than 3 hours to avoid a mushy texture
- Let the meat rest before slicing
- Slice against the grain for the most tender results
- Use fresh citrus if possible for the best flavor
❓ FAQs
It is grilled beef, usually marinated in citrus and spices, then seared over high heat and sliced thin.
It originated in northern Mexico and is a staple in Mexican cuisine. It’s especially popular in states like Sonora and Baja California, where grilling meat is a long-standing tradition.
“Carne asada” translates to “grilled meat” in Spanish. Traditionally, it’s thin cuts of beef that are marinated and grilled over high heat.
Flank steak or skirt steak is a traditional choice for its tenderness and flavor.
2 hours is ideal. Do not exceed 3 hours, or the citrus will start breaking down the meat too much.
Yes, you can marinate the steak ahead of time and cook it just before serving. Leftovers are great in tacos or burrito bowls.
Aim for medium rare to medium. An internal temperature of 130-135°F is perfect. Let it rest before slicing.
Always slice the steak thinly against the grain. This shortens the muscle fibers, resulting in tender bites.
Try it with warm tortillas, guacamole, salsa, Mexican rice, refried beans, or a simple side salad.
🍽️ Other Recipes You May Enjoy
Carne Asada
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Equipment
- citrus juicer (optional)
- cast iron skillet or grill pan
Ingredients
- ½ cup olive oil
- ½ cup fresh orange juice, (juice from 2 oranges)
- ¼ cup fresh lime juice, (juice from 4 limes)
- 1 jalapeño, seeded and finely chopped
- 5 cloves garlic, finely minced
- 2 teaspoons ground cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup fresh cilantro, chopped
- 2 pounds flank steak , or skirt steak
Instructions
- In a medium bowl, whisk together the olive oil, orange juice, lime juice, jalapeño, garlic, cumin, chili powder, salt, pepper, and cilantro.
- Place the steak in a baking dish and pour the marinade over it. Cover with plastic wrap and refrigerate for 2 hours, flipping the steak after 1 hour.
- Remove the steak from the marinade and let it sit at room temperature for 20-30 minutes.
- Heat a cast iron grill or skillet over high heat until very hot and smoking.
- Sear the steak for 4-5 minutes per side, or until it reaches an internal temperature of 130-135°F.
- Remove from the heat and rest for 10 minutes before slicing.
- Slice thinly across the grain and serve.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
♨️ REHEATING
- Skillet: Reheat with a splash of broth or oil over medium heat
- Microwave: Warm in 30-second bursts
- Oven: Wrap in foil and heat at 300°F for 10-12 minutes
- Air fryer: Not recommended, as the meat may dry out
❄️ FREEZING
- Freeze cooked, sliced carne asada in a freezer-safe container for up to 2 months
- Thaw overnight before reheating
💡 TIPS FOR BEST RESULTS
- Let the meat come to room temperature before cooking
- Do not overcook – medium rare to medium is best
- Always slice across the grain
🍳 ALTERNATE COOKING METHODS
- Grill: Cook over high heat for 4-5 minutes per side
- Broiler: Broil 4-6 inches from the heat for 4-6 minutes per side
- Stovetop: Use a cast-iron skillet for a good sear
♻️ LEFTOVERS
- Use in tacos, nachos, burritos, or breakfast hash
- Add to salads or quesadillas for a quick meal
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
