Valentina Ablaev
Bring life and flavor to your dinner table with this homemade carne asada recipe! Use in carne asada tacos or add to rice to make the perfect carne asada bowl! This tender and juicy steak is cooked to perfection on a grill and makes the perfect protein. Top with a fresh chimichurri and enjoy!
Cooking on the grill might just be one of our favorite methods of cooking. You can make everything from easy grilled teriyaki chicken all the way to homemade salmon on the grill.
The key to perfect carne asada is a marinated steak that’s full of flavor! Grilled to a juicy perfection, the steak can be nestled in a warm tortilla or enjoyed as is! Each bite of this mexican cuisine classic is worth savoring. The best part is that it’s easy to make and so much cheaper than takeout!
Steak is a great protein that is a staple in mexican-american cuisine! We love homemade steak fajitas and our cheesy steak quesadillas are a fan-favorite, so we knew we had to recreate it!
Why Make Carne Asada?
- Restaurant classic. Carne asada steak is a restaurant favorite and is so much easier to make than you would think!
- Simple recipe. All you need are a few simple ingredients to make this stunning meat.
- Impressive dish. If you’re looking to impress a crowd, then this is the dish to make!
Ingredients for Carne Asada
All you need are a few simple ingredients for this delicious recipe:
Steak – the cut of beef is the key to a tender steak! Skirt steak and flank steak make the best carne asada.
Carne asada marinade –
- Soy sauce – gives the steak a depth of flavor.
- Fresh cilantro – finely chopped, gives this steak so much flavor.
- Orange juice – tenderizes the meat and balances the saltiness.
- Lime juice – adds a bright flavor and zest to the meat.
- Garlic – minced, adds so much flavor to the asada steak.
- Seasoning – a combination of salt, black pepper, cumin, and paprika.
See the recipe card below for a full list of ingredients and quantities.
What Makes Carne Asada so Tender?
The key to a tender steak is not only the cut, but the marinade! Using flank or skirt steak ensures that you have a juicy steak. The marinade goes a step further to then tenderize the meat, leaving you with a juicy and flavorful steak.
Toppings for Carne Asada:
The traditional toppings are simple and delicious, but you can always spice it up!
- Salsa – a homemade pico de gallo brings so much flavor to this taco.
- Guac – an avocado guacamole is the perfect creamy addition to take your taco to the next level.
- Cheese – cotija cheese is a traditional addition to mexican tacos.
How to Make Carne Asada on the Grill
- In a bowl, combine all of the ingredients for the marinade.
2. Coat the beef flank in the marinade by adding to a ziplock bag or a bowl. Cover tightly and marinate in the fridge for at least 4 hours.
3. Preheat the grill to medium-high heat.
4. Pat the steak dry. Cook 5-6 minutes per side, flipping halfway through cooking.
5. Thinly slice the steak against the grain.
6. Serve with chimichurri sauce.
Expert Tips:
- Cook the steak properly: The key to a delicious asada is cooking the steak well! A grill is best for getting a smokey charr, but you can also use a cast iron pan.
- Be generous with the toppings: Don’t underestimate the power of lime juice and cilantro!
- Cut the steak properly! Cutting the steak into thin strips against the grain will ensure that you have the most tender bite.
How to Serve Carne Asada
- Tacos are the obvious choice with carne asada! Add juicy steak to a warm corn tortilla and top with cilantro, onions, and lots of fresh lime juice.
- Add steak to homemade loaded fries to make your very own carne asada fries!
- Just like our easy taco bowl, you can make a carne asada bowl! Add carne asada to a bed of cilantro lime rice and finish with your favorite toppings.
- Serve the steak carne asada with a delicious soup! A creamy enchilada soup brings the flavor and makes for a great combination.
- Make a light taco salad with this steak as the protein!
REcipe FAQs
For maximum tenderness, you want to use a cut like flank or skirt steak.
The doneness of your steak is up to personal preference. The marinade ensures that the steak will be as juicy as it can be, but keep in mind that the longer you cook it, the closer to dry it can get.
Use a meat thermometer to cook the steak to your preferred level of doneness.
You can achieve the perfect carne asada on the stovetop using a cast iron skillet!
Store & Reheat
- Storage. If you have leftover meat, we recommend storing it separately from the tortillas.
- Reheat. Warm up the meat in a pan until reheated.
- Freeze. Store the meat for longer by freezing it! Freeze cooked meat by adding it to a freezer-safe container and storing it for up to 3 months. Reheat: Thaw in the fridge overnight and then reheat in a pan.
More Mexican Recipes
If you enjoyed this carne asada recipe, be sure to try our other popular mexican recipes; here are some of our favorites:
If you tried this carne asada recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Carne Asada Recipe
Ingredients
- 1 1/5 lb flank steak
Marinade:
- 3 Tbsp soy sauce
- 3 Tbsp olive oil
- 1/2 cup cilantro finely chopped
- 3 Tbsp orange juice
- 2 Tbsp lime juice
- 3 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground paprika
- 1 tsp ground cumin
Instructions
- In a bowl, combine the ingredients for the marinade.
- Coat the beef flank in the marinade. Cover tightly and marinate at least 4 hours or overnight.
- Preheat the grill to medium-high heat.
- Pat the steak dry. Cook 5-6 minutes per side, flipping halfway through cooking.
- Thinly slice the steak against the grain.
- Serve with chimichurri sauce.
Notes
- Cook the steak properly: The key to a delicious asada is cooking the steak well! A grill is best for getting a smokey charr, but you can also use a cast iron pan.
- Be generous with the toppings: Don’t underestimate the power of lime juice and cilantro!
- Cut the steak properly! Cutting the steak into thin strips against the grain will ensure that you have the most tender bite.
- Storage. If you have leftover meat, we recommend storing it separately from the tortillas.
- Reheat. Warm up the meat in a pan until reheated.
- Freeze. Store the meat for longer by freezing it! Freeze cooked meat by adding it to a freezer-safe container and storing it for up to 3 months. Reheat: Thaw in the fridge overnight and then reheat in a pan.
