The Best Carne Asada Recipe

Carne Asada made with moist and delicious flank steak marinated in a delicious citrus based marinade and grilled to perfection. Cut the steak into small slices for a delicious main dish, or chop into small pieces for an Authentic Street Taco experience.

When it comes to favorite Mexican dishes, it is hard to beat tacos. That is especially true if they are full of tender and juicy pieces of perfectly seasoned steak.

Then add your choice of toppings and you have a delicious meal that just might be even better than what you order at your local restaurant. Luckily, they are easy to make. And they are sure to become a family favorite meal that is perfect for not only Taco Tuesday or Cinco de Mayo, but any day of the week.

What is Carne Asada?

By definition Carne means the flesh off a bone, which in culinary terms refers to animal meat. And Asada translates to mean grilled. Therefore, Carne Asada is technically any meat that is grilled.

However, when it comes to the popular menu item, it is a dish that consists of beef steak, which has been marinated in a mixture of citrus juices (such as lime or orange juice), garlic, spices (such as cumin, chili powder, and oregano), and sometimes beer.

After marinating, the beef is grilled or cooked over an open flame until it’s tender and charred on the outside, yet tender and juicy on the inside. The meat is then cut into thin slices and is commonly served as the main protein in tacos, burritos, or as a main dish alongside rice and beans.

The Cut of Beef Used In Carne Asada

While there isn’t a specific cut of beef designated as the only one that can be used, this dish is most often made with a flank steak or skirt steak. Although either one is fine to use, there is a bit of difference between the two.

Flank steak is a lean cut of beef that is cooked and most often served medium-rare. It slices beautifully and holds the flavor of the marinade extremely well.

On the other hand, skirt steak has more fat and is naturally more flavorful and tender on it’s own. Although you can use either cut of beef, I prefer to use flank steak for this recipe.

That is because you never have to worry about getting a small piece of fat in the middle of a delicious bite. And the flank steak literally melts in your mouth!

However, depending on regional preferences and availability, other cuts such as sirloin or ribeye may also be used. Regardless of the cut of meat that you use, the key to carne asada is the marinade and grilling technique rather than a specific cut of beef.

The Marinade of Carne Asada

So now it comes down to how to marinate the beef. Although I have a fantastic steak marinade recipe that I use for sirloin or ribeye steaks, that same combination just doesn’t work well for Carne Asada.

The marinade here is instead filled with citrus flavors that are balanced with fresh herbs and spices. The mixture penetrates the meat perfectly and provides a fantastic balance of sweetness and heat.

However, the key here is to let the meat sit in the marinade for a specific time. In fact, the meat should be marinated for no more than 4 hours.

If the meat soaks too long the fibers will begin to break down and become mushy. So now is not the time to marinate the beef overnight.

Instead, pull the meat out of the mixture before it hits the 4 hour mark. This will allow enough time for the meat to absorb the flavors of the marinade, yet still hold up so that it grills to perfection.

How To Cook Carne Asada

The preferred method of cooking this dish is over a hot grill. This will allow the meat to sear on the outside and lock the juices inside of the meat.

However, it is the actually grilling technique that is important. Once the steak has been placed on the steaming hot grill, let it sear for 5-7 minutes.

Then flip the steak over and and sear the flank steak on the other side. That is the only time that you need to flip your steak.

That is right, Just One Flip. One of the biggest grilling mistakes is disturbing the meat too much.

The steak needs time to sit on the hot grates of the grill in order to cook properly. Every time that it is flipped, it loses that direct heat source causing a loss in temperature. Therefore be sure to flip it only once.

If you don’t have a gas or charcoal grill, you can also cook the steak in a hot cast iron skillet. However, be sure to vent your hood oven as the high heat will cause the pan to smoke as it cooks.

Slicing the Steak

After your steak comes off the grill and has had at least 5 minutes to rest, it is time to slice and serve. Although this seems like a simple process, how you cut the meat is crucial.

When cut in the wrong direction the meat will become tough and chewy. Therefore, it is vital that you slice the steak across the grain and in thin strips.

Slice it in large, thin pieces if serving as the main dish. And if you are using the meat for tacos, slice each thin piece into smaller sections for the ease of eating.

The Best Carne Asada Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 1/2 lbs. flank or skirt steak

Marinade ingredients:

• 1/3 cup olive oil
• 1/3 cup orange juice
• 3 limes, juiced
• 2 lemons, juiced
• 1/2 cup fresh cilantro, chopped
• 4 garlic cloves, minced
• 1 tsp cumin powder
• 1/2 tsp chili powder
• salt and pepper, to taste

INSTRUCTIONS

In a large ziplock bag, add the marinade ingredients and combine by grabbing the end of the bag and squeezing it several times. Add the steak to the bag and coat both sides and be sure that the steak is submerged in the marinade. Refrigerate for 1-4 hours (but not longer).

Heat a grill to medium-high heat. Place the carne asada on the grill and cook for approximately 5-7 minutes on each side (flipping only once), or until the thickest part of the center reaches 140°F.

Remove the steak, cover and let it rest for 5 minutes.

Then before serving, slice the carne asada using a sharp knife at an angle against the grain. If using for tacos, chop the slices in smaller pieces.

Enjoy! Mary

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