Best Carne Asada Recipe

5 from 36 reviews

My authentic Carne Asada recipe features skirt steak or flank steak marinated with a combination of fresh citrus juice and spices that makes the absolute best Carne Asada marinade. Cook it on an outdoor grill or indoors on a grill pan. Make tacos, carne asada fries, quesadillas, etc.

Course Dinner, Lunch, Main Course

Cuisine Mexican

Keyword Carne Asada, Carne Asada Recipe, Grilled Flank Steak, Mexican Carne Asada

Prep Time 5

Cook Time 10

Marinating Time 2

Total Time 15

Servings

Calories 417kcal

Author Chef 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 steak and season with salt and pepper.
In a medium 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 (or seal the bag pressing out any excess air) and refrigerate for 2 hours to overnight. Remove the steak from the fridge 30 minutes before you are ready to cook it.

For Gas Grill

Clean and oil the grill grates. You can brush the grates with oil or use cooking spray. Preheat an outdoor gas grill to medium-high heat (between 400 – 425ºƒ)
Remove the steak from the marinade and wipe off any excess marinade with paper towels. Discard the marinade.
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.
Transfer the steak to a cutting board, tent with foil and let the meat rest for 10 minutes before slicing. Slice against the grain.

For Charcoal Grill

Clean and oil the grill grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes.
Remove the steak from the marinade and wipe off any excess marinade with paper towels. Discard the marinade.
Place steak on the hot half of the grill and cook uncovered, 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.
Transfer the steak to a cutting board, tent with foil and let the meat rest for 10 minutes before slicing. Slice against the grain.

Notes

Cooking times are an estimate and will vary depending on the cut of steak you use and the thickness of the meat.
You can use an indoor grill pan when the weather outside is not great for grilling.
Make the best ever Carne Asada Tacos al Carbon! Simply chop the steak and add it to warmed corn tortillas. Top with diced onions and cilantro. Serve with lime wedges and salsa.
To make Mexican street tacos, top warm soft corn tortillas with sliced grilled asada steak and your favorite toppings. Sliced avocados, jalapenos, radishes, chopped onions, salsa and sour cream are great toppings!

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