Bold, zesty, and positively irresistible—this Carne Asada Recipe is my personal ticket straight to flavor paradise! With a citrusy, herb-packed marinade and that perfect char on the grill, each tangy, smoky bite will transport you to a sun-drenched Mexican street corner, taco in hand and a big smile on your face.
Why You’ll Love This Recipe
- Ultimate Marinade Magic: The trio of fresh citrus and fragrant herbs transforms every bite of steak into bold, juicy perfection.
- Weeknight-Ready: Just 15 minutes of hands-on prep and the grill does the rest—making this Carne Asada Recipe super easy for any night of the week.
- Big Crowd Pleaser: Whether it’s taco night or a backyard fiesta, everyone raves about the irresistible flavors and melt-in-your-mouth texture.
- Versatile for Any Occasion: Enjoy the steak on its own, tucked into tortillas, or over salads—the possibilities are endless and always delicious!
Ingredients You’ll Need
Let’s talk about those superstar ingredients! This Carne Asada Recipe leans into simple, fresh components that each play a vital role—whether it’s that zesty citrus burst, the aromatic hit from garlic, or the unmistakable kick of jalapeño. Every ingredient here pulls its weight, coming together for a flavor-packed dish that’s so much more than the sum of its parts.
- 2 pounds skirt steak: The classic choice for carne asada—tender, juicy, with great beefy flavor; be sure to ask for “outside skirt” if you can!
- 1 jalapeño (seeded and minced): Adds gentle heat; if you want more fire, leave the seeds in or add another pepper.
- 4 cloves garlic (minced): Delivers tons of aroma and sharpness to the marinade, balancing rich beef with zesty freshness.
- 1/2 cup fresh cilantro (chopped): The fresh, herbal brightness takes this dish to another level—don’t skip it!
- Juice of 1 orange: Adds subtle sweetness and acidity, a crucial base note for the marinade.
- Juice of 1 lime: Classic, punchy citrus tang that defines authentic carne asada flavor.
- Juice of 1 lemon: A bright pop of acidity that lifts everything and ties the citrus flavors together.
- 2 tablespoons apple cider vinegar: Invigorates the marinade with even more brightness and helps tenderize the steak.
- 1/3 cup olive oil: Locks in moisture and helps the marinade stick, without being heavy.
- 1 teaspoon ground cumin: Earthy and aromatic, giving the meat those unmistakable, savory undertones.
- 1 teaspoon kosher salt: Draws out the flavor from every single ingredient; don’t be shy!
- 1/4 teaspoon freshly ground black pepper: A subtle kick that rounds everything out perfectly.
Variations
There’s so much room to get creative with this Carne Asada Recipe—swap out flavors, adjust the heat, or switch the cut of steak. Adapting this dish for your taste buds (or pantry) is half the fun, so don’t be afraid to try something new!
- Citrus Swap: Try adding grapefruit juice for a tangy twist, or use only lime if you love sharp acidity.
- Different Cuts: Flank steak or even sirloin work beautifully if skirt steak isn’t available—just adjust the marinade time as needed.
- Make It Spicy: Ramp up the heat by tossing in a serrano pepper or a dash of chipotle powder to the marinade.
- Herb Boost: Mix in a handful of chopped fresh oregano or parsley for another layer of garden-fresh flavor.
How to Make Carne Asada Recipe
Step 1: Whip Up the Marinade
Grab a large glass baking dish or bowl and whisk together all those bright, beautiful marinade ingredients—jalapeño, garlic, cilantro, citrus juices, apple cider vinegar, olive oil, cumin, salt, and black pepper. You want everything well combined and full of aroma—the kind that makes you instantly hungry!
Step 2: Marinate the Steak
Lay your trimmed skirt steak in a single layer in the marinade, turning to make sure every inch gets coated. Cover the dish and let the magic happen in the fridge for at least 1 hour (for a quick weeknight fix) and up to 8 hours (for next-level tenderness and flavor), but no longer—otherwise the acids will turn your steak mushy.
Step 3: Fire Up the Grill
When the steak’s ready, preheat your outdoor grill to medium-high heat. Give the grates a quick oil if needed, then slap those steaks over the fire. Grill for about 7 to 10 minutes per side—turning once—until you reach that juicy, pink medium-rare perfection with gorgeous grill marks.
Step 4: Rest, Slice, and Serve
As tempting as it is to dive right in, let your steak rest for about 5 minutes to keep it extra juicy. Then, slice thinly across the grain—this step is key for that tender, melt-in-your-mouth bite. Now you’re ready to serve with all your favorite fixings!
Pro Tips for Making Carne Asada Recipe
- Choose Outside Skirt Steak: If you can find it, “outside skirt” steak delivers the most succulent results with unbeatable flavor and texture.
- Don’t Over-Marinate: Stick to a marinating window of 1 to 8 hours—more than that, and the citrus will break down the meat too much.
- Slice Against the Grain: Always cut the steak perpendicular to those long grain lines for tender, bite-sized strips every time.
- Let It Rest Before Slicing: A quick 5-minute rest locks in the juices—don’t skip it or you’ll lose all that glorious moisture on the cutting board!
How to Serve Carne Asada Recipe
Garnishes
Top your carne asada with a handful of chopped cilantro, diced white onions, and a squeeze of fresh lime for that authentic street taco vibe. For extra punch, try a dollop of creamy guacamole or a scattering of crumbly cotija cheese—it’s all about layering flavors and texture!
Side Dishes
This Carne Asada Recipe pairs beautifully with classic Mexican rice, charred corn on the cob, or a refreshing side of pico de gallo. Don’t forget warm corn tortillas for building tacos, plus a batch of simple black beans to round everything out.
Creative Ways to Present
Stretch your creativity! Serve carne asada tacos on a wooden board for a vibrant taco bar, fan out steak slices over a fresh salad for a crowd-pleasing entrée, or pile them onto nachos for the ultimate party snack. You can even tuck leftovers into quesadillas or breakfast burritos—so fun and delicious!
Make Ahead and Storage
Storing Leftovers
Any leftover carne asada can be stored in an airtight container in the fridge for up to 4 days. Keep it sliced and ready to reheat for effortless lunches, tacos, or protein-packed salads during the week.
Freezing
This Carne Asada Recipe is freezer-friendly! Arrange cooled, sliced steak in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
To keep your carne asada tender, gently reheat slices in a skillet over medium heat or wrap them in foil and warm in a 300°F oven until hot. If using frozen steak, make sure it’s fully thawed for the best texture and flavor.
FAQs
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What’s the best steak for Carne Asada Recipe?
Skirt steak is the classic choice thanks to its amazing flavor and tender texture—just be sure to slice against the grain. Flank steak or sirloin also work in a pinch but may need a few extra minutes on the grill.
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Can I cook Carne Asada Recipe on a stovetop or grill pan?
Absolutely! Use a large, heavy skillet or grill pan over high heat. Make sure it’s well-oiled and hot before adding the steak, and cook for about the same time as grilling for those beautiful sear marks.
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How spicy is this Carne Asada Recipe?
The heat is mellow and mild since the jalapeño is seeded. For more kick, simply add extra jalapeño, leave in the seeds, or try a spicier pepper like serrano if you’re brave!
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Can I marinate the steak overnight?
It’s best to keep the marinate time at 8 hours or less. Any longer and the acids in the citrus can break down the steak too much, risking a mushy texture instead of that perfect, juicy chew.
Final Thoughts
This Carne Asada Recipe is honestly one of my all-time favorites for sharing good food and good times. If you’ve never made homemade carne asada, now’s the perfect moment to fire up the grill and taste what you’ve been missing—your friends and family are in for a real treat!
Print
Carne Asada Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Carne Asada Recipe is a flavorful and juicy dish that’s perfect for grilling. The marinade infuses the skirt steak with a delicious blend of citrus, garlic, and spices, creating a mouthwatering meal that’s sure to impress.
Ingredients
Skirt Steak:
- 2 pounds skirt steak, trimmed of excess fat
Carne Asada Marinade:
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro leaves, chopped
- juice of 1 orange
- juice of 1 lime
- juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Carne Asada Marinade: In a large glass baking dish, whisk together all marinade ingredients until combined.
- Marinate the Skirt Steak: Add skirt steak to the marinade, turning to coat. Cover and refrigerate for at least 1 hour, but no longer than 8 hours.
- Grill the Steak: Preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side for medium-rare.
- Rest and Serve: Remove steaks from the grill and let them rest for 5 minutes. Slice thinly across the grain and serve.
Notes
- To make this version, we started with a recipe from Tyler Florence and made our own modifications.
- Ask for ‘outside skirt steak’ for best results.
- The longer you marinate the skirt steak, the more tender and flavorful it will be.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 1g
- Sodium: 489mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: NA
- Trans Fat: NA
- Carbohydrates: 1g
- Fiber: NA
- Protein: 32g
- Cholesterol: 95mg
