Authentic Carne Asada

This authentic Carne Asada recipe starts with skirt steak or flank steak seasoned with the best carne asada marinade made with fresh lime juice and orange juice. Cooked on an outdoor grill or grill pan until juicy and tender, this carne asada recipe is better than any Mexican restaurant

Our easy Pico de Gallo recipe is the perfect topping for this authentic Mexican recipe!

Authentic Carne Asada Recipe

When it comes to Mexican recipes, there is nothing quite as easy to make as delicious carne asada. This homemade carne asada recipe is seasoned with the best carne asada marinade made with citrus juice, which adds tons of flavor and also tenderizes the meat.

The cooking process is very simple as well. After the meat marinates, it’s cooked on a hot grill (gas grill, pellet or charcoal grill can be used) or on the stove top on a grill pan. The juicy, melt-in-your-mouth tender steak is then served, usually cut into thin strips, with warm corn tortillas (or flour tortillas) and some pico de gallo!

Why You Will Love This Recipe?

• One Dinner, Many Options: After many years living in Southern California, I’ve learn to make this one recipe into many wonderful meals! Carne asada fries anyone? Carne asada burritos, burrito bowls, salads, tacos al carbon, carne asada nachos, authentic street tacos… the possibilities are endless!
• Use Your Favorite Type of Meat: Good carne asada can be made with any thin cut such as skirt steak, flank steak, flap steak, etc. Choose the kind of meat you love most or what’s on sale.
• Flavor: Great carne asada has a ton of flavor and this recipe is the absolute best! No room for humbleness here!

What is Carne Asada?

Carne Asada literally means “grilled meat” or ” grilled beef” in Spanish. This traditional Mexican street food consists of thin steak cuts like flank steak, seasoned with a flavorful marinade with citrus juice and spices.

The meat is grilled over high heat and lightly charred on the edges which gives the steak a light smoky flavor.

This dish is served in many different ways throughout Mexico. Carne asada street tacos is probably one of the most popular dishes served in California, from San Diego and beyond.

Is This An Authentic Carne Asada Recipe?

Carne Asada is a very popular Mexican recipe and even in Mexico the recipe for traditional carne asada varies from region to region and sometimes even from one home to another.

This recipe for asada style grilled steak is one I developed based on things I have eaten at restaurants, food trucks and at friend’s gatherings.  It took me a while to get it exactly how I envisioned it, but I think it’s simply the best carne asada recipe and as close to authentic as it can be.

What Is Carne Asada Made Of?

Carne Asada can be made with flank steak, skirt steak or flap meat or sirloin. Our favorite is flank steak, which is a leaner cut of beef followed by skirt steak which has more marbling and a meatier, richer flavor. Both cuts must be grilled quickly over high heat and sliced against the grain to guarantee tenderness and juiciness.

Carne Asada Ingredients

Be sure to check the printable recipe card below for the ingredient’s list and their exact quantities.

• Flank Steak: Besides flank steak, skirt steak, flap meat and sirloin beef can also be used to make this authentic recipe.
• Olive Oil: This is my preferred oil but other mild oils such as vegetable oil can also be used.
• Orange Juice: I prefer using freshly squeezed orange juice. Bottled orange juice is very sweet and loaded with sugar. In a pinch, it works.
• Lime Juice: Fresh is best. Lime juice from a bottle doesn’t taste like real limes. Lemon juice can be used in a pinch
• Soy Sauce: Use gluten-free soy sauce or tamari if you are following a gluten free diet.
• Cilantro: Fresh cilantro. I use both the leaves and the stems.
• Garlic: I use fresh garlic.
• Jalapeño: Jalapeños add flavor without lots of heat. You can always remove the veins and the seeds to make sure the jalapeño is mild. Serrano peppers can also be used.
• Carne Asada Seasoning and Spices: Cumin, chili powder, salt and ground black pepper.

Carne Asada Marinade

This easy Carne Asada recipe is really all about the marinade. Simple ingredients add the best flavor while enhancing the “beefiness” of the meat and boosting its tenderness. For best results, marinate the beef for 2-4 hours or overnight.

How to Make Carne Asada

This is just a quick review of how to make this recipe on a gas grill. In the printable recipe card below you can find specific instructions for cooking carne asada on a gas grill or pallet grill and on a charcoal grill.

1. Trim the beef and season with salt and pepper.
2. Mix the marinade ingredients and marinate the steak.
3. Clean and grease the grill grates. Preheat the grill to medium-high heat.
4. Remove the steak from the marinade and wipe off any excess marinade with paper towels. Discard the marinade.
5. Place steak on the hot grill and cook covered flipping occasionally until the steak is nicely charred on both sides, about 7 – 10 minutes or until the internal temperature checked with an instant read thermometer registers 125ºF – 130°F for medium rare.
6. Remove from the grill and transfer steak to a cutting board. Let the meat rest for a 10minutes. Slice against the grain and enjoy!

How Long Should I Leave Carne Asada on the Grill?

Cooking times will vary depending on the type and cut of meat you choose (flank vs skirt steak, organic vs grass fed, etc) and most important the thickness of the steak.

To give you a general idea, it should take about 7 – 10 minutes total for flank steak to reach medium-rare when grilled over medium-high heat. The best way to make sure your steak is cooked to your personal preference for doneness is by checking the internal temperature with an instant read thermometer.

FAQ About Carne Asada

At What Temperature is Carne Asada Done?

Carne Asada like most steaks, should be cooked to medium-rare for best results. Take the meat off the grill at 125°F – 130ºƒ and allow it to rest for 10 minutes. The temperature will rise 5 to 8 degrees while resting. At medium rare and medium, the steak is tender and juicy.

Why Is My Carne Asada Chewy?

Chewy steak is the result of loss of moisture. This happens when you overcook the beef (155°F + or well-done)or because you don’t allow the beef to rest before slicing it. When the beef comes off the heat, the meat juices need time to redistribute. Cutting into the meat immediately means the juices will run onto your plate instead, leaving the meat dry and chewy.

Is It Possible to Marinate Carne Asada Too Long?

There are many factors that should be taken in consideration when determining how long to marinate beef, chicken or pork however, generally speaking, you should not marinate meat for any longer than 24 hours. The ingredients in the marinade break down muscle fibers to some degree, this is great for tenderizing the meat but after a while, it changes the texture of the beef turning it mushy and unpleasant.

Making Ahead, Storing and Reheating

Making Ahead: You can marinade carne asada overnight. The steak and marinade should be kept in the refrigerator. When ready to cook, remove it from the fridge 15 to 30 minutes before grilling so it’s not cold.

Storing Leftovers: Store leftovers in an airtight container in the refrigerator for 2-3 days.

Reheating: You can reheat carne asada in a preheated 300ºF oven. Place the meat in an oven safe container and add a few tablespoons of broth (I use chicken broth), cover with aluminum foil and reheat until the meat is warm through (about 10 minutes). The steak can also be warmed up in the microwave at 60% power in small 30-seconds intervals until warm through. Carne asada can be served cold and is delicious over salads.

What to Serve with Carne Asada?

This delicious recipe goes well with so many side dishes. Here are some of our favorites:

• Rice
• Creamy Cilantro Lime Coleslaw
• Mexican Street Corn Pasta Salad
• Mexican Green Chile Rice Casserole
• Charro Beans
• Easy Homemade Guacamole

This post has been updated to provide better information to the reader. The recipe remains the same.