Grilled and sliced Carne Asada stuffed in a tortilla and topped with avocado
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5 from 8 votes

The Best Carne Asada Recipe

Marinated flank steak is quickly grilled over high heat until a bit charred on the outside, perfectly pink in the middle, super tender, juicy and amazingly delicious. Serve Carne Asada on its own or add it to tacos, burritos or salads.
Course dinner, lunch, Main Course
Cuisine Mexican
Keyword Carne Asada, Carne Asada Recipe, Grilled Flank Steak, Mexican Carne Asada
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 15 minutes
Servings 4
Calories 417kcal
Author Kathy McDaniel

Ingredients

  • 1 1/2 lbs flank steak
  • Salt and pepper to taste

Carne Asada Marinade

  • 1/3 cup olive oil
  • 1/3 cup orange juice, freshly squeezed
  • 1/4 cup lime juice, freshly squuezed
  • 2 tablespoons soy sauce
  • 1/4 cup cilantro, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 jalapeno, seeded and minced

Instructions

  • Trim the flank steak and season with salt and pepper to taste.
  • In a medium-size bowl, whisk together the marinade ingredients.
  • Add the flank steak to a baking dish or large resealable plastic bag and pour the marinade over. Cover and refrigerate for 2 hours to overnight. Press out any excess air if using a zip top bag.
  • Preheat a grill to high heat. When the grill is hot, remove the steak from the marinade and discard the marinade.
  • Grill the steak over high heat uncovered until your desired level of doneness, approximately 7 to 10 minutes for medium rare (135°F ) and 10 to 12 minutes for medium (150°F - 155°F). Flip the steak half way through the grilling process.
  • Transfer the steak to a cutting board, tent with foil and let the meat rest for 10 minutes before slicing. Slice against the grain.

Nutrition

Calories: 417kcal | Carbohydrates: 5g | Protein: 38g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 606mg | Potassium: 678mg | Sugar: 2g | Vitamin A: 6.8% | Vitamin C: 21.7% | Calcium: 5.2% | Iron: 19.1%