Go Back

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
Cook Time 10 minutes
Total Time 4 hours 30 minutes
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