With a garlic lime marinade, this carne asada recipe is both tasty and tender! Serve it as tacos, burritos, or over rice with your favorite toppings.
- Flavor: Beef is marinated in a vibrant lime and citrus juice marinade. Grilling adds a smoky flavor to this juicy steak.
- Prep Note: Marinate flank or skirt for at least 4 hours or overnight to tenderize and flavor the meat. If using more tender cuts of meat, reduce the marinating time.
- Recommended tools: I recommend a meat thermometer to check the steak.
Ingredient Tips For Carne Asada
- Steak: I use skirt or flank steak for this recipe. Other steaks can be used; however, the marinating time should be reduced.
- Citrus: The acidity of orange and lime juice tenderizes the steak.
- Soy sauce: Adds both salt and a savory flavor.
- Jalapeño: Adds a mild heat; remove seeds for less spice or replace it with a serrano pepper for more heat.
How to Make Carne Asada
- Blend the marinade ingredients and marinate the steak (full recipe below).
- Remove the steak from the marinade and grill.
- Let the steak rest, then cut against the grain.
Be sure to slice your beef against the grain. You will see long fibers in the meat, cut across the fibers for tender beef. If you cut with the fibers, you will get tough, chewy meat.
Favorite Toppings
Carne Asada is so flavorful that I add only a few basic toppings. We most often serve it as grilled steak tacos.
- Sauces: Serve with a homemade pico de Gallo or guacamole
- Veggies: Add diced yellow onions, sliced radishes, green chiles, or jalapenos.
- Serve with a side of zesty cilantro jicama slaw.
Leftovers?
Keep leftover carne asada separate from the tortillas and toppings in a covered container in the refrigerator for up to 4 days. Freeze leftovers in a zippered bag for up to two months and thaw them in the refrigerator.
More Mexican-Inspired Favorites
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Carne Asada Recipe
This carne asada recipe is loaded with tender marinated steak & all your favorite toppings!
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In a blender, combine orange juice, fresh lime juice, vegetable oil, soy sauce, halved and seeded jalapeno, 3 cloves of garlic, and cumin. Pulse until blended.
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Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Ensure the steak is well-coated and marinate for at least 4 hours or overnight in the refrigerator.
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Preheat the grill to medium-high heat. Remove the marinated steak from the refrigerator and let it come to room temperature while the grill heats up.
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Grill the steak for 7-9 minutes on one side. Flip the steak and cook for an additional 5-7 minutes, or until it reaches your desired level of doneness.
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Transfer the cooked steak to a cutting board and allow it to rest for 10 minutes.
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While the steak is resting, grill the corn tortillas just until they are softened and lightly browned on the edges. Wrap the warmed tortillas in aluminum foil to keep them warm.
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After the steak has rested, slice it against the grain and then cut it into small pieces.
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Assemble the tacos by filling the warmed tortillas with steak, pico de gallo, and guacamole.
Leftover steak can be stored in a covered container in the fridge for up to 4 days. Reheat on the stovetop or on the grill and add to wraps, salads, or quesadillas.
Calories: 351 | Carbohydrates: 28g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 337mg | Potassium: 570mg | Fiber: 3g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Lunch, Main Course
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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