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Sliced grilled carne asada on a plate with gold serving fork on the right side.
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Grilled Carne Asada

This Grilled Carne Asada is tender, juicy, and packed with bold citrusy flavor. Perfect for tacos, burritos, rice bowls, nachos, and more!
Course Main Course
Cuisine Mexican
Keyword grilled carne asada
Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 4 hours
Total Time 4 hours 25 minutes
Servings 4 -6 servings
Calories 325kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Three images side-by-side showing whisking all the ingredients together for the carne asada marinade.
  • 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
    Flank steak in a glass mixing bowl with marinade poured over it.
  • 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.
    Side-by-side image of slicing the grilled carne asada on a wood cutting board then serving on a white oval serving plate.

Notes

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.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 10g | Protein: 27g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 1373mg | Potassium: 609mg | Fiber: 2g | Sugar: 4g | Vitamin A: 913IU | Vitamin C: 27mg | Calcium: 60mg | Iron: 4mg