Easy Carne Asada Recipe (Bold & Juicy Flavor Every Time)

If you’ve ever taken a bite of smoky, juicy carne asada tucked into a warm tortilla with some fresh salsa on top, then you already know—there’s nothing quite like it. I still remember the first time I made carne asada at home. I was nervous about getting it just right, but after a few tries (and lots of taste-testing), I landed on a marinade that brings out the absolute best in the meat. Trust me—you’re going to love it.

In this post, I’ll walk you through how to make an authentic carne asada recipe using real ingredients and simple steps. We’ll cover the perfect marinade, how long to grill it, slicing tips, and tasty add-ons. Whether you’re firing up the backyard grill or using a stovetop grill pan, I’ve got you covered. Let’s get into it!

Why You’ll Love This Recipe

• Super flavorful: The citrus-garlic marinade penetrates deep for bold, authentic taste.
• Quick to cook: Just a few minutes per side on high heat gives you tender, medium rare grilled meat.
• Great for meal prep: Marinate ahead, then grill when ready.
• Perfect for tacos, bowls, nachos—you name it.
• Uses pantry staples: Things like soy sauce, lime juice, and chili powder are probably already in your kitchen.

This is my go-to when I want something special but don’t want to spend hours in the kitchen. And if you’re looking for an authentic carne asada recipe for your next taco night—this is it.

Ingredients You’ll Need

Here’s what you’ll need to make this carne asada recipe sing:

For the Marinade:

• 1/2 cup orange juice
• 1/4 cup lime juice (about 2–3 limes)
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tbsp brown sugar (optional, balances acidity)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp oregano
• Pinch of red pepper flakes (optional for heat)
• 1/4 cup fresh cilantro, chopped

For the Steak:

• 2 lbs flank steak or skirt steak
• Extra lime wedges for serving

Tip: Flank steak is leaner and more widely available, while skirt steak has a richer beefy flavor. Either works great.

Ingredient Substitutions

Need to tweak it? No problem:

• No orange juice? Sub pineapple juice or a splash of lemon juice with water.
• Low-sodium diet? Use low-sodium soy sauce or coconut aminos.
• No flank steak? Try sirloin, hanger steak, or even thin-cut chuck steaks.
• No fresh garlic? Use 1 tsp garlic powder per clove.
• Oil-free? Skip the olive oil, but your steak may be slightly drier.

Each swap changes the flavor slightly but keeps that same bold, citrusy, garlicky vibe.

How to Make Carne Asada

Here’s a step-by-step guide to grilling this delicious carne asada to perfection:

1. Marinate the Steak (10 minutes prep + 4 to 24 hours rest)

• In a large bowl or zip-top bag, whisk together all marinade ingredients.
• Add the steak and coat evenly.
• Seal and refrigerate for at least 4 hours, ideally overnight.

Tip: Don’t marinate longer than 24 hours—acidic juices can make the meat mushy.

2. Bring to Room Temp (20–30 minutes)

• Remove steak from fridge and let it sit at room temperature while you preheat your grill. This helps it cook evenly.

3. Preheat Grill or Grill Pan (5–10 minutes)

• Set your gas or charcoal grill to high heat.
• Or heat a grill pan over medium-high until hot.

4. Grill the Meat (6–10 minutes)

• Remove steak from marinade and pat dry lightly with paper towels.
• Place steak on grill and cook 3–5 minutes per side, depending on thickness and preferred doneness.
• For medium rare: Aim for an internal temp of 130–135°F.

5. Rest & Slice (10 minutes)

• Let the steak rest for 5–10 minutes under foil.
• Slice thinly against the grain to keep it tender.

A literal translation of “carne asada” is “grilled meat,” and that’s the goal—smoky, juicy, and sliced thin.

Expert Tips and Common Mistakes to Avoid

• Don’t skip the marinade: It’s what gives carne asada its depth and bold flavor.
• Always slice against the grain: Otherwise, the meat will be chewy.
• Don’t overcook it: High heat + short cooking time = juicy steak.
• Let it rest: Cutting too soon releases all those flavorful juices.
• Pat dry before grilling: This gives you a better sear and reduces flare-ups.

Pro tip: Want charred edges? Leave it on the grill an extra 30 seconds per side to caramelize the marinade.

Variations & Add-Ons

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Low Carb: Serve with lettuce wraps, cauliflower rice, or grilled veggies.
• Spicy: Add chipotle powder or fresh jalapeños to the marinade.
• Citrusy twist: Add grapefruit juice for a unique brightness.
• Tex-Mex version: Sprinkle cheese, avocado, and sour cream for a fusion vibe.

Pairs wonderfully with chimichurri sauce, salsa verde, or even a creamy avocado lime sauce.

Serving Suggestions

Here are a few tasty ways to serve carne asada:

• Classic Tacos: Load into corn tortillas with onion, cilantro, and lime.
• Burrito Bowls: Over rice with black beans, pico de gallo, and guacamole.
• Quesadillas or Nachos: Chop finely and layer with cheese.
• Salad: On top of romaine with corn, tomatoes, and chipotle ranch.
• Street Style: Serve with grilled green onions, jalapeños, and a side of beans.

Presentation tip: Serve on a warm platter with lime wedges and sprinkle of fresh cilantro on top. Total showstopper.

Storage & Reheating

Refrigerating:

• Store leftover carne asada in an airtight container for up to 4 days.

Freezing:

• Freeze sliced meat in a zip bag with marinade juices for up to 2 months.

Reheating:

• Reheat in a skillet over medium heat with a splash of beef broth or water for moisture.
• Avoid microwaving too long—it can dry it out.

Nutrition Information (Per Serving – Approx. based on 6 servings)

• Calories: 280
• Protein: 27g
• Carbohydrates: 4g
• Fat: 17g
• Sugar: 2g
• Sodium: 580mg
• Fiber: 0.5g

Note: Values may vary depending on cut of meat and marinade quantities absorbed.

Prep, Cook, and Total Time

Conclusion

This carne asada recipe brings bold, smoky, and juicy flavor straight to your plate with simple ingredients and foolproof steps. Whether you’re serving tacos on taco Tuesday or meal prepping for the week, this grilled meat will absolutely elevate your dinner game.

Don’t worry if it’s your first time grilling steak—I’ll walk you through it every time. Give it a try, and let me know how you served it up in the comments. I’d love to hear your twists!

Happy grilling!

Carne Asada Recipe

This carne asada recipe features tender flank or skirt steak marinated in a bold blend of citrus, garlic, and spices, then grilled to smoky perfection. It’s quick to cook, easy to prepare, and perfect for tacos, bowls, and more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Main Course

Cuisine Latin American, Mexican

Servings 6 Servings

Calories 280 kcal

Ingredients

  

• For the Marinade:
• 1/2 cup orange juice
• 1/4 cup lime juice about 2–3 limes
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 4 cloves garlic minced
• 1 tbsp brown sugar optional, balances acidity
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp oregano
• Pinch of red pepper flakes optional for heat
• 1/4 cup fresh cilantro chopped
• For the Steak:
• 2 lbs flank steak or skirt steak
• Extra lime wedges for serving

Instructions

 

• Marinate the Steak (10 minutes prep + 4 to 24 hours rest)
• In a large bowl or zip-top bag, whisk together all marinade ingredients.
• Add the steak and coat evenly.
• Seal and refrigerate for at least 4 hours, ideally overnight.
• Tip: Don’t marinate longer than 24 hours—acidic juices can make the meat mushy.
• Bring to Room Temp (20–30 minutes)
• Remove steak from fridge and let it sit at room temperature while you preheat your grill. This helps it cook evenly.
• Preheat Grill or Grill Pan (5–10 minutes)
• Set your gas or charcoal grill to high heat.
• Or heat a grill pan over medium-high until hot.
• Grill the Meat (6–10 minutes)
• Remove steak from marinade and pat dry lightly with paper towels.
• Place steak on grill and cook 3–5 minutes per side, depending on thickness and preferred doneness.
• For medium rare: Aim for an internal temp of 130–135°F.
• Rest & Slice (10 minutes)
• Let the steak rest for 5–10 minutes under foil.
• Slice thinly against the grain to keep it tender.

Notes

• Don’t skip the marinade: It’s what gives carne asada its depth and bold flavor.
• Always slice against the grain: Otherwise, the meat will be chewy.
• Don’t overcook it: High heat + short cooking time = juicy steak.
• Let it rest: Cutting too soon releases all those flavorful juices.
• Pat dry before grilling: This gives you a better sear and reduces flare-ups.

Keyword carne asada recipe, authentic carne asada recipe, flank steak, skirt steak, grilled meat, soy sauce, lime juice garlic, chili powder, carne asada marinade