The Juiciest Homemade Carne Asada Recipe for Family Feasts

Carne asada enhances ordinary meat into a culinary celebration of bold flavors and vibrant textures.

Mexican grilling techniques elevate this beloved dish beyond simple protein preparation.

Marinated slices sizzle with intense seasonings that awaken every taste bud.

Tender beef absorbs complex spices, creating a sensory experience that transcends traditional cooking methods.

Cultural traditions blend seamlessly with modern grilling approaches to produce something truly extraordinary.

Passionate home cooks can easily recreate restaurant-quality results with minimal ingredients and maximum technique.

The magic happens when carefully selected spices meet high-heat searing.

Carne Asada Taste Appeal

• Burst with Zesty Citrus Flavor: The combination of orange and lime juice creates a bright, tangy marinade that transforms ordinary steak into a mouthwatering Mexican-inspired dish.
• Master Flexible Cooking Techniques: Whether you prefer grilling, broiling, or using a skillet, this recipe offers multiple methods to achieve perfectly cooked, juicy carne asada that suits any kitchen setup.
• Elevate Weeknight Dinner with Bold Spices: The marinade's blend of cumin, garlic, jalapeño, and cilantro delivers an explosive flavor profile that turns a simple protein into a restaurant-quality meal in under 30 minutes.
• Quick and Impressive Crowd-Pleaser: Easily scale up for gatherings, prep ahead of time, and impress friends and family with minimal effort and maximum deliciousness.

Ingredients You Need for Carne Asada

• Flank Steak, Skirt Steak: Tender cuts with rich beef flavor, best when sliced against the grain for maximum tenderness.

• Vegetable Oil: Neutral oil for creating smooth marinade and preventing meat from sticking during cooking.

• Orange, Lime: Fresh citrus juices add bright acidity and help tenderize the meat, enhancing overall flavor profile.

• Garlic, Jalapeño: Provides sharp, spicy undertones and depth to the marinade, with jalapeño offering customizable heat levels.

• Cilantro: Fresh herb bringing vibrant, zesty flavor and classic Mexican cuisine authenticity.

• Kosher Salt, Black Pepper, Ground Cumin: Essential spices for creating balanced, robust seasoning that complements the beef's natural taste.

• Paper Towels: Used for patting meat dry to ensure proper searing and browning.
• Vegetable Oil: Helps prevent sticking and promotes even cooking on grill or pan.

Steps for Making Carne Asada

Step 1: Create Zesty Marinade Magic

• Squeeze oranges and limes into a mixing container
• Finely chop garlic, jalapeño, and cilantro
• Whisk all marinade ingredients together
• Mix thoroughly until ingredients are well combined

Step 2: Prepare the Beef

• Select flank or skirt steak
• Cut steak into 3-4 inch pieces
• Place steak in marinade
• Massage marinade into meat
• Ensure complete coverage
• Seal container or bag
• Refrigerate for 2-8 hours

Step 3: Choose Your Cooking Method

Select one cooking technique:

• Heat grill to 500°F
• Remove steak from marinade
• Pat meat dry with paper towels
• Oil grill grates
• Grill 3-4 minutes per side
• Check internal temperature

• Position oven rack 5-6 inches from broiler
• Heat broiler to high
• Line baking sheet with foil
• Place steak on sheet
• Broil 8-10 minutes
• Check internal temperature

• Heat skillet to medium-high
• Lightly coat pan with oil
• Cook steak in batches
• Sear 3-5 minutes per side
• Ensure proper internal temperature

Step 4: Rest and Slice

• Transfer cooked steak to cutting board
• Let rest 5 minutes
• Slice thinly across the grain
• Serve and enjoy your delicious carne asada

Tips to Get Carne Asada Just Right

• Marinate Masterfully: Let the steak soak in the marinade for at least 2 hours, but no more than 8 hours to prevent the meat from becoming too mushy or tough.
• Temperature Precision: Use an instant-read thermometer to nail the perfect doneness, aiming for 125°F for medium-rare or 135°F for medium.
• Slice Like a Pro: Always cut the carne asada thinly and against the grain to ensure maximum tenderness and optimal texture.
• Heat Control: Whether grilling, broiling, or using a skillet, ensure high heat for those perfect dark grill marks and delicious caramelization.
• Rest and Relax: Allow the steak to rest for 5 minutes after cooking, which helps redistribute the juices and keeps the meat incredibly juicy.

How to Store and Reheat Carne Asada

• Refrigeration: Store leftover carne asada in an airtight container for up to 3-4 days. Seal tightly to prevent moisture loss and prevent other refrigerator odors from seeping in.
• Reheating Skillet: Warm slices in a skillet over medium-low heat with a splash of broth or water. Cook for 2-3 minutes, turning occasionally to prevent drying out and maintain tenderness.
• Microwave Option: Reheat in short 30-second intervals, draping a damp paper towel over the meat to retain moisture. Stop heating once the meat is warm to avoid toughening the texture.

What Goes Well with Carne Asada

• Craft Zesty Citrus Margaritas: Blend the bright orange and lime marinade flavors into a refreshing cocktail with tequila, triple sec, and a spicy jalapeño salt rim to complement the carne asada's bold taste.
• Pair with Smoky Black Bean Salad: Create a side dish featuring charred black beans, grilled corn, and fresh cilantro to echo the steak's smoky grilled notes and marinade ingredients.
• Serve with Crisp Mexican Lager: Choose a light, cold Mexican beer like Modelo or Pacifico to cut through the meat's richness and enhance the citrusy, spicy marinade flavors.
• Add Grilled Corn Elote: Top Mexican street corn with cotija cheese, chili powder, and extra cilantro to match the carne asada's vibrant southwestern profile and provide a complementary side dish.

New Spins on Carne Asada

• Citrus Fusion Carne Asada: Replace orange juice with grapefruit or blood orange for a tangier, more complex flavor profile that adds unexpected brightness to the marinade.
• Spicy Southwest Carne Asada: Add chipotle powder or smoked paprika to the marinade for an intense, smoky heat that elevates the traditional recipe with robust southwestern flavors.
• Herb-Infused Carne Asada: Incorporate fresh rosemary and thyme alongside the cilantro to create a more aromatic marinade that brings Mediterranean-inspired notes to the classic Mexican dish.
• Asian-Inspired Carne Asada: Swap lime juice for rice vinegar and add grated ginger, soy sauce, and a touch of sesame oil to transform the marinade into a cross-cultural grilling experience.

Carne Asada Recipe

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4.8 from 18 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Carne asada brings Mexican grilling mastery to your plate with tender, marinated beef charred to perfection. Zesty lime, smoky spices, and sizzling meat create an irresistible culinary experience that will transport you straight to street-side taquerias.

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Ingredients

Scale 1x2x3x

Meat:

• 1.5 to 2 pounds skirt or flank steak

Marinade Liquids:

• ⅓ cup vegetable oil
• ⅓ cup orange juice
• 3 tablespoons lime juice

Seasonings and Herbs:

• 1.75 teaspoons kosher salt
• 1 teaspoon ground cumin
• 0.5 teaspoon freshly ground black pepper
• 4 cloves garlic, finely chopped
• 0.25 cup fresh cilantro, finely chopped
• 0.5 medium jalapeño, finely chopped

Cooking Oil:

• Vegetable oil, for grilling or stovetop cooking

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Instructions

1. Craft a zesty marinade by combining vegetable oil, kosher salt, ground cumin, and black pepper in a large zip-top bag or baking dish.
2. Squeeze fresh orange and lime juices directly into the marinade mixture, creating a bright, citrusy base.
3. Mince garlic cloves and jalapeño, carefully removing seeds if desiring less heat, then finely chop fresh cilantro leaves and tender stems.
4. Whisk all marinade ingredients until thoroughly incorporated and fragrant.
5. Prepare the steak by cutting flank or skirt steak into manageable 3-4 inch pieces, ensuring even sizing for consistent cooking.
6. Submerge steak pieces in the marinade, gently massaging to ensure complete coverage, then refrigerate for 2-8 hours to allow flavors to penetrate.
7. Remove marinated steak from refrigerator and let rest at room temperature while preparing cooking method.
8. For grilling, heat outdoor grill to high direct heat around 500ºF, cleaning and lightly oiling grates.
9. Pat steak dry, removing excess marinade, and place on hot grill grates, cooking 3-4 minutes per side until desired internal temperature is reached.
10. Alternatively, use broiler method by positioning rack close to element and cooking 8-10 minutes, watching for charred edges.
11. For stovetop preparation, use a heavy skillet or grill pan on medium-high heat, cooking in batches to prevent overcrowding.
12. After cooking, allow steak to rest 5 minutes before slicing thinly across the grain to maximize tenderness.
13. Serve immediately, garnishing with additional fresh cilantro if desired.

Notes

• Elevate the flavor by using fresh citrus juice directly squeezed from oranges and limes for a vibrant, zesty marinade.
• Choose flank or skirt steak for optimal tenderness, cutting against the grain to ensure maximum juiciness and easy chewing.
• Customize spice levels by adjusting jalapeño quantities or removing seeds and membranes for a milder heat profile.
• Allow sufficient marinating time between 2-8 hours to help tenderize the meat and deeply infuse citrusy, herbal flavors.
• Pat the steak dry before cooking to achieve perfect sear and caramelization, preventing steaming and promoting beautiful grill marks.
• Rest the meat for 5 minutes after cooking to redistribute juices, guaranteeing a succulent and flavorful eating experience.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Snacks
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 35 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 100 mg