Carne Asada Recipe

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 Mexican salsas, and homemade 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 carne asada is skirt steak or flank steak. Skirt steak is usually thinner and a bit more fatty, whereas flank steak is often a thicker and leaner cut. As long as they’re both sliced thinly after grilling, they both make great options for carne asada.

Carne asada marinade Ingredients

In addition to the cut of beef, one important component is the 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 long 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 of the following:

• chopped cilantro
• olive oil
• orange juice
• lime juice
• white wine vinegar
• chili powder
• ground cumin
• dried oregano
• garlic
• a finely chopped jalapeno
• salt and black pepper

Once the marinade is mixed together, simply pour it over the steak in a large baking dish, bowl, or large zip-top 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 kosher 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.

No grill? No problem!

If you don’t have an outdoor grill or the weather isn’t suitable for grilling outside, you can cook carne asada indoors!

Simply heat a large skillet over high heat. A cast iron skillet or grill pan are great options. Then cook the meat for 6-8 per side until your desired level of doneness is reached.

Make sure to turn on your stove top’s vent hood to get rid of any excess smoke that can happen when cooking at high heat.

At what temperature is it done?

To get the most tender and juicy carne asada, the meat should be cooked to medium-rare. To do so, take the beef off the grill once it has reached 130°F and let it rest for 5 minutes. If you prefer your meat at a medium temperature, remove it from the heat when it reaches 140°F.

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 a great instant-read thermometer that’s easy to use. It’s a kitchen tool that I use almost every single day!

What to serve with carne asada

Two of my favorite dishes to make with carne asada are carne asada fries and carne asada tacos! But just in case you’re looking for more ideas, here are some dishes that pair perfectly with this recipe:

• flour tortillas
• salsa verde
• chimichurri sauce
• guacamole salsa
• refried beans
• elotes (mexican street corn)

Storing and Reheating

Leftover carne asada can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, heat it in a hot skillet on the stove or in the microwave for 2 to 3 minutes, flipping it over halfway through so that it heats evenly.