Grilled Carne Asada
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This Grilled Carne Asada is juicy, smoky, and packed with bold citrusy flavor thanks to a simple marinade made with orange juice, lime juice, garlic, cilantro, and a flavorful blend of spices. The steak grills up tender and charred on the outside while staying perfectly flavorful and juicy inside.
This carne asada is one of my go-to summer grilling recipes and is perfect for tacos, burritos, rice bowls, salads, or served with rice and grilled veggies for an easy dinner everyone will love. Whether you’re cooking for a weeknight meal or backyard cookout, I guarantee this carne asada will disappear fast!
For more delicious Mexican-inspired meal prep recipes, check out my Slow Cooker Beef Barbacoa, Slow Cooker Pork Carnitas, Slow Cooker Birria, or Slow Cooker Honey Chipotle Chicken.
Table Talk with Tawnie
Something that makes me feel like a total pro in the kitchen is having this really delicious carne asada recipe dialed in. It’s one of those recipes that’s all about that marinade, and THIS marinade, friends, is a game changer. It’s bold and bright and uses soy sauce for that umami punch. The meat soaks in the marinade for a few hours, but the cooking time is really quick, so once the meat is ready for the grill, it’s basically GO TIME! 😋 The only bad comment you’ll hear about this recipe is that it disappeared too fast and there are no leftovers!
- Flank steak: We typically opt for flank steak for this recipe, but skirt steak can also be used. Both cuts are flavorful, tender when sliced thinly against the grain, and cook quickly on the grill with a delicious charred exterior.
- Orange and lime juice: Fresh citrus juice adds brightness, acidity, and classic carne asada flavor while helping tenderize the steak. The orange juice adds a subtle sweetness that balances the smoky spices and lime juice perfectly. Be sure to use FRESH juice for the best flavor!
- Soy sauce: Adds savory umami flavor and saltiness to the marinade while helping create a rich, caramelized crust on the grilled steak. Use regular or low-sodium, whichever you prefer.
- Chipotle pepper: You can also use jalapeño for a fresher, milder spice level, or leave it out completely for a less spicy carne asada.
- Seasonings: Ground cumin, chili powder, Mexican oregano (or regular oregano), smoked paprika, kosher salt, and fresh ground black pepper add warm, smoky, earthy flavor and give the steak its bold, classic carne asada taste.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the marinade
In a large bowl, whisk together all marinade ingredients.
Marinate the steak
Add the steak to the marinade, let it marinate for 4 hours or up to 8 hours.
Prep & grill
Remove steak from marinade and pat dry. Let the steak sit at room temperature while the grill preheats. Grill the steak for 4-5 minutes on each side.
Slice & serve!
Transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice thinly against the grain and serve in burritos, tacos, rice bowls, nachos, etc. ENJOY!!
Expert Tips
- Reserve a bit of marinade: I highly recommend reserving a little bit of the marinade to serve with the steak when it’s done cooking. So yummy!
- Marinate for maximum flavor: Let the steak marinate for at least 4 hours if possible, for the best flavor and tenderness. You can let it marinate longer (up to 8 hours), but avoid going much longer since the citrus can start breaking down the meat too much.
- Pat dry: Patting the steak dry with paper towels before searing helps it to sear and get a nice caramelized crust.
- Use high heat: Carne asada is best cooked over high heat so you get a flavorful char on the outside while keeping the inside juicy and tender.
- Don’t overcook the steak: Flank and skirt steak cook quickly. Pull the steak off the grill around medium-rare to medium for the best texture.
- Let the steak rest before slicing: Resting for about 5–10 minutes helps keep all the juices inside the meat instead of running out onto the cutting board.
- Slice against the grain: This is the key to tender carne asada. Look for the direction of the muscle fibers and slice thinly across them after grilling.
- Double the recipe for meal prep: Carne asada leftovers are perfect for tacos, burrito bowls, quesadillas, nachos, salads, and easy lunches throughout the week.
Know Your Steak Temperature
Rare: 120°F
Rare steak has cool-to-warm red center, and soft, tender texture.
Medium Rare: 130°F
Medium rare steak will have warm red center – perfect steak texture with a nice brown crust. Cooking to medium rare allows the fat (marbling in the steak) to render and add buttery, rich flavors to your steak. This is the ideal doneness for a juicy, flavorful steak.
Medium: 140°F
Steak cooked to a medium steak temperature will have a hot pink center and slightly firmer texture. The longer cooker time will make your steak slightly drier and the bite less tender.
Medium Well: 150°F
Medium well steak will have a mostly brown center and firm texture. The meat will be drier as water evaporates during the cooking process.
Well Done: 160°+F
A well done steak will have no color left, will be very firm and much drier. The meat loses fat and moisture as it cooks, resulting in a dry, tougher texture. We don’t recommend cooking to this doneness.
Serving Suggestions
There are so many yummy ways to enjoy this carne asada! A few of my favorites include:
- 🌮Tacos with cilantro, onion, and lime or any of your other favorite taco toppings!
- 🌯Burritos
- 🍚Burrito bowls or rice bowls
- 🧀Quesadillas or nachos
- 🥗Meal prep protein for the week to serve with any of your favorite sides or salads!
Taco Series
Check out my new series featuring easy and fun weeknight taco recipes! You’ll find everything from classic favorites to creative twists to take your Taco Tuesday to the next level!🌮
Storage / Freezing
- To Store: Store leftover grilled carne asada in an airtight container in the refrigerator for up to 4 days. For the best texture, let the steak cool completely before storing. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
- To Freeze: Let the sliced steak cool completely, then store it in a freezer-safe bag or airtight container for up to 3 months. For easy reheating, freeze in smaller portions.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Grilled Carne Asada
Ingredients
For the Carne Asada
- 1½ – 2 lb flank steak or skirt steak
Marinade
- 2/3 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 4-6 cloves garlic (minced)
- 1 canned chipotle pepper (or 1 jalapeno seeded, finely chopped (optional for spice))
- 1/2 cup fresh cilantro (chopped)
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. Mexican oregano
- 1/2 tsp. smoked paprika
- 1 tsp. kosher salt (adjust to taste, I usually add more)
- 1/2 tsp. ground black pepper
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the marinade: In a large bowl or zip-top bag, whisk together all marinade ingredients. (Pro tip: reserve a little bit of the marinade in a container and place in the fridge to serve when the steak is done).1½ – 2 lb flank steak or skirt steak, 2/3 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup olive oil, 1/4 cup soy sauce, 4-6 cloves garlic, 1 canned chipotle pepper, 1/2 cup fresh cilantro, 1 tsp. ground cumin, 1 tsp. chili powder, 1 tsp. Mexican oregano, 1/2 tsp. smoked paprika, 1 tsp. kosher salt, 1/2 tsp. ground black pepper
- Marinate the steak: Add the steak to the marinade and toss to coat well, massaging the marinade into the steak. Cover and/or seal the baggie, and refrigerate for at least 4 hours or up to 8 hours. Start Timer
- Prep for grilling: Remove steak from marinade and pat dry with paper towels (this is key for a good sear). Let the steak sit at room temperature for about 20-30 minutes while the grill heats, and discard the marinade. Start Timer
- Grill: Preheat the grill to high heat. Grill the steak for about 4-5 minutes per side Start Timer, depending on thickness, until nicely charred and cooked to desired doneness (I prefer medium-rare!)
- Rest: Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain juices. Start Timer
- Slice: Slice thinly against the grain for the most tender texture and pour reserved unused marinade over the top. Serve in burritos, tacos, rice bowls, nachos, etc.
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
