Description
Grilled Carne Asada
Juicy, tender, and packed with bold flavors, this Carne Asada is perfect for tacos, burritos, or served straight off the grill with lime and jalapeños!
Ingredients
2 lbs flank or skirt steak
1/3 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup fresh orange juice
4 garlic cloves, minced
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp black pepper
1 tsp salt
1/4 cup chopped fresh cilantro
2 jalapeños, sliced (optional garnish)
Lime wedges for serving
Directions
Marinate the steak: In a large bowl or resealable bag, combine olive oil, lime juice, orange juice, garlic, cumin, chili powder, smoked paprika, black pepper, salt, and cilantro. Add the steak, making sure it’s fully coated. Marinate for at least 1 hour or up to 8 hours in the refrigerator.
Preheat the grill: Heat your grill to medium-high heat (around 400–450°F).
Grill the steak: Remove the steak from the marinade and let any excess drip off. Grill for 4–5 minutes per side, depending on the thickness, until you reach your desired doneness (130°F for medium-rare).
Rest and slice: Let the steak rest for 5–10 minutes. Slice it thinly against the grain to keep it tender.
Serve: Garnish with fresh cilantro, jalapeño slices, and lime wedges. Serve with tortillas, rice, or roasted veggies!
Prep Time: 15 minutes
Marinate Time: 1–8 hours
Cook Time: 10 minutes
Total Time: ~1 hour 25 minutes
Servings: 4–6
Calories: 300 kcal per serving
Perfect for taco night or summer grilling! Pair it with guacamole, pico de gallo, and fresh tortillas.
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Step-by-Step Guide
Follow these detailed instructions for flawless results. First, ensure your steak is at room temperature for 30 minutes before grilling. Pat it dry with paper towels to remove excess marinade; this ensures a better sear. Preheat your grill to medium-high and clean the grates thoroughly to prevent sticking. Oil the grates with a high-smoke-point oil. Place the steak on the grill and avoid moving it for the first 4-5 minutes to develop a proper crust. Use a meat thermometer to check for doneness: 125°F for rare, 130°F for medium-rare, 140°F for medium. After resting, use a sharp knife and slice at a slight angle against the grain for maximum tenderness.
Serving Suggestions
This versatile carne asada is the star of countless meals. For classic street tacos, serve on warm corn tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Create burrito bowls with cilantro-lime rice, black beans, and grilled vegetables. For a hearty salad, slice it over a bed of romaine with avocado, cotija cheese, and a creamy cilantro-lime dressing. It also makes an incredible filling for quesadillas or a topping for nachos. Don’t forget the sides: charred jalapeños, grilled corn elote, and a fresh tomato salsa are perfect companions.
How-to Summary
To make grilled carne asada, marinate flank or skirt steak in a blend of citrus juices, oil, garlic, and spices for 1-8 hours. Grill over medium-high heat for 4-5 minutes per side until it reaches your desired doneness. Let the meat rest before slicing thinly against the grain. Serve immediately with your favorite accompaniments.
Frequently Asked Questions
Can I cook carne asada indoors? Yes. A very hot cast-iron skillet or grill pan works well. Cook for the same time, ensuring your kitchen is well-ventilated.
What’s the best cut if I can’t find flank or skirt steak? Hanger steak or flap meat are excellent alternatives. In a pinch, a thinly sliced sirloin can work.
How long can I store leftover carne asada? Store sliced meat in an airtight container in the refrigerator for up to 3 days. It reheats well in a skillet over medium heat.
Is the marinade suitable for other proteins? Absolutely. This marinade is fantastic for chicken, shrimp, or even portobello mushrooms for a vegetarian option.
Why is slicing against the grain so important? It shortens the long, tough muscle fibers, making each bite much more tender and easier to chew.
Common Mistakes to Avoid
- Marinating for too long (over 8 hours), as the citrus can begin to “cook” and toughen the meat’s surface.
- Skipping the rest period after grilling, which causes the precious juices to run out when sliced.
- Cutting with the grain instead of against it, resulting in a chewy texture.
- Using bottled lime juice instead of fresh, which lacks the bright, authentic flavor.
- Overcrowding the grill, which lowers the temperature and steams the meat instead of searing it.
Conclusion
Mastering grilled carne asada is about more than just a recipe—it’s a gateway to vibrant, shareable meals. The simple yet powerful marinade delivers incredible depth, while proper grilling and slicing techniques guarantee tender, juicy results every time. Whether you’re building tacos for a crowd or enjoying a simple steak dinner, this dish is a guaranteed crowd-pleaser that brings the essence of Mexican grilling to your table. Fire up the grill and get ready for a flavor fiesta.