Why You’ll Love Authentic Carne Asada Recipe

I like this recipe because it’s simple, fast, and incredibly flavorful. I enjoy how the citrus juices tenderize the meat while the spices add depth without overpowering it. This is one of those grilling recipes I rely on when I want something reliable that always delivers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs skirt or flank steak, trimmed of any silver skin
1/4 white onion, very thinly sliced
1/4 cup olive oil
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
4 garlic cloves, finely minced
2 1/2 teaspoons ancho chile powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon onion powder
1/4 cup minced cilantro
1 1/2 teaspoons kosher salt

Directions

I start by making the marinade. In a mixing bowl, I combine the olive oil, orange juice, lime juice, garlic, ancho chile powder, cumin, Mexican oregano, onion powder, cilantro, and kosher salt, mixing everything well.

I place the steak in a glass or ceramic baking dish and scatter the thinly sliced onion over it. I pour the marinade on top and rub it into the meat thoroughly. I cover the dish and refrigerate it for at least 1 hour and no longer than 8 hours.

When I’m ready to cook, I prepare the grill by cleaning the grates and lightly greasing them. I preheat the grill to medium-high heat, around 450°F.

I remove the steak from the marinade and place it directly on the grill, discarding any excess marinade. I grill the steak for about 4 to 5 minutes per side, until it reaches an internal temperature of about 135°F.

I remove the steak from the grill, loosely tent it with foil, and let it rest for 10 minutes. I slice it thinly against the grain and serve it warm.

Servings and Timing

I usually make this recipe for about 6 servings. The prep time takes around 15 minutes, the cook time is about 15 minutes, and the total time comes to roughly 30 minutes, not including marinating time.

Variations

I sometimes add a bit more lime juice when I want extra brightness. When I’m not grilling, I cook the steak in a hot cast iron skillet with great results. I also enjoy adding a pinch of smoked paprika for a subtle smoky note.

Storage/Reheating

I store leftover carne asada in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium-low heat so it stays tender.

FAQs

What cut of steak works best?

I use skirt or flank steak because they absorb marinade well and grill beautifully.

How long should I marinate the steak?

I find 1 to 4 hours ideal, but I never exceed 8 hours.

Why slice against the grain?

I slice against the grain to keep the meat tender and easy to chew.

Can I cook this without a grill?

I cook it in a very hot skillet or grill pan when needed.

Is this recipe spicy?

I find it mildly spiced, not overly hot.

Can I freeze the marinated steak?

I freeze it in the marinade for up to 2 months and thaw before grilling.

What should I serve with carne asada?

I love serving it with tortillas, rice, beans, or grilled vegetables.

How do I keep the steak juicy?

I avoid overcooking and always let it rest before slicing.

Can I double the recipe?

I double it easily for gatherings, grilling in batches if needed.

Does this work for tacos?

I think it’s perfect for tacos, burritos, and nachos.

Conclusion

I love this authentic carne asada recipe because it’s fresh, flavorful, and incredibly versatile. With its citrusy marinade and quick grill time, it’s a go-to recipe I trust whenever I want tender, juicy steak packed with classic flavor.