A delicious Carne Asada recipe made from marinated flank steak or skirt steak and grilled until tender and juicy. A great addition to any Mexican meal!
Juicy, melt in your mouth Carne Asada was always such a treat when I was growing up!
I remember my brother or dad would pick up some carne preparada (already marinated steak) at our local Mexican meat market on Sunday and they’d grill it in the backyard while my Mom and sisters finished making the side dishes.
When it was time to eat, they’d serve the meat on big platters family-style alongside things like Mexican rice, some homemade salsa and corn tortillas. It’s always been one of my favorite Sunday lunches with the family because the meat is just so good!
What is carne asada?
Carne asada is beef that has been marinated and grilled. When translated from Spanish, carne asada literally means “grilled meat”. Pretty simple, right?
The most common type of meat used to make this Mexican dish is skirt steak or flank steak. Skirt steak is usually thinner and a little more fatty, whereas flank steak is often a thicker and leaner cut. As long as they’re both sliced thinly after grilling, they both work and taste amazing.
In addition to the cut of beef, one important component to carne asada is the marinade.
Carne asada marinade
The marinade for carne asada varies greatly from region to region in Latin America and there is no real one authentic marinade. Some marinades are as simple as oil, salt, pepper, garlic and lime juice, and others are a longer list of ingredients and spices.
For this carne asada marinade, I leaned towards the latter and tried to get in as much flavor as possible by using some chopped cilantro, olive oil, orange juice, lime juice, white wine vinegar, chili powder, cumin, oregano, garlic, a finely chopped jalapeno and salt and pepper.
Once the marinade is mixed together, simply pour it over the steak in a large baking dish or gallon size ziplock bag and refrigerate for 2 to 4 hours.
How to make carne asada
Once the meat has been marinated, remove it from the marinade and pat it dry. Then drizzle both sides with a little bit of olive oil so it doesn’t stick on the grill and season it lightly with coarse salt and black pepper.
Place it on the grill over medium-high heat for about 8 to 10 minutes per side, depending on the thickness of the meat and then let it rest for 5 minutes before slicing it thinly against the grain.
For medium-rare, take the steak off the grill once it has reached 130°F and let it rest for 5 minutes, or 140°F for medium.
My husband likes to use the finger test to check for doneness, but I’m not very good at it so I always use a meat thermometer. Here’s the thermometer that I have and I love it! The best part is that it’s oven safe, so you can just leave the thermometer in the meat, set it to a temperature and it beeps when it’s done. It’s a kitchen tool that I use almost every single day.
My favorite thing besides the actual carne asada are all the sides you can serve with it! Here are a few ideas to help you get a full meal on the table.
What to serve with carne asada
- sauces and salsas: chimichurri sauce, pico de gallo, red chile salsa
- salads: avocado salad, chickpea salad, quinoa salad
- sides: refried beans, mexican street corn
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced (about 2 teaspoons)
- 1/2 cup chopped cilantro
- 1/3 cup olive oil
- juice of 1 orange (about 1/4 cup of juice)
- juice of 1 lime (about 2 tablespoons of juice)
- 2 tablespoons white wine vinegar
- 2 teaspoons chili powder
- 1 teaspoon coarse salt, plus more for grilling
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ancho chili powder
- 1/4 teaspoon freshly ground black pepper, plus more for grilling
- 2 pounds flank steak or skirt steak, excess fat removed
- In a medium bowl, whisk together all of the ingredients except for the steak.
- Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
- Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.
- Preheat grill for direct heat grilling at medium-high heat (400-450°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.