This authentic Carne Asada recipe is marinated to perfection with a flavorful blend of spices, citrus, and herbs. Grilled to juicy, tender perfection, it’s the best Carne Asada you’ll ever make! With a zesty marinade that doubles as a finishing sauce, this dish is perfect for tacos, burritos, or as a main course with your favorite sides.
Preparation Time:
- Prep time: 15 minutes
- Marinate time: 4 hours to overnight
- Cook time: 15-20 minutes
- Total time: 4 hours 35 minutes
Ingredients:
For the Marinade:
- ¼ cup olive oil
- ½ cup orange juice (OJ)
- ¼ cup lime juice (juice of about 2-3 limes)
- 2 tablespoons red wine vinegar
- 6 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 handful fresh cilantro, chopped
- 2 tablespoons dark brown sugar
- 2 teaspoons kosher salt (or to taste)
For the Spice Mix:
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Steak:
- 2-3 pounds flank steak (or skirt steak)
Directions:
1. Make the Marinade:
- In a bowl, whisk together the olive oil, orange juice, lime juice, red wine vinegar, minced garlic, jalapeño, cilantro, brown sugar, and salt.
- Reserve about ¼ cup of the marinade to use as a finishing sauce later.
2. Marinate the Steak:
- Place the flank steak in a large resealable plastic bag and pour in the marinade.
- Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours or overnight for maximum flavor.
3. Prepare the Spice Mix:
- In a small bowl, combine the chili powder, cumin, granulated garlic, granulated onion, salt, and black pepper.
4. Grill the Steak:
- Remove the steak from the marinade, allowing excess marinade to drip off.
- Sprinkle both sides of the steak with the prepared spice mix.
- Preheat your grill to high heat. Grill the steak for 7-10 minutes per side, depending on your preferred level of doneness.
5. Rest and Slice:
- Remove the steak from the grill and let it rest for at least 10 minutes to allow the juices to redistribute.
- Slice the steak thinly against the grain for the most tender results.
6. Serve:
- Arrange the steak slices on a platter and drizzle the reserved marinade sauce over the top.
- Garnish with freshly chopped cilantro if desired.
Tips for Perfect Carne Asada
- Use Fresh Citrus: Freshly squeezed orange and lime juice give a vibrant acidity that tenderizes and flavors the meat.
- Marinate in Advance: For deeper flavor, marinate overnight if possible.
- High Heat: High grilling heat gives the steak a nice char and locks in juices.
Serving Suggestions:
- Serve the carne asada with warm tortillas for tacos, along with your favorite toppings like guacamole, salsa, and lime wedges.
- Pair with Mexican rice and refried beans for a complete meal.
- Add slices to a salad or burrito bowl with fresh veggies, avocado, and pico de gallo.
- Serve alongside grilled vegetables like peppers and onions.
Serve Carne Asada with tortillas, grilled onions, and sides like refried beans or Mexican rice. You can also top it with salsas, chopped onions, cilantro, and a squeeze of lime.
Cooking Tips:
- Marinating Time: The longer the steak marinates, the more flavorful it will be. For the best flavor, marinate overnight.
- Grilling: Cook on high heat to achieve a beautiful sear on the outside while keeping the inside tender and juicy.
- Resting: Let the steak rest for at least 10 minutes before slicing to ensure the juices stay in the meat.
Nutritional Benefits:
- Flank Steak: A lean cut of beef, high in protein and iron, great for muscle repair and energy.
- Citrus Juice: Adds a boost of vitamin C and tenderizes the meat.
- Garlic and Jalapeño: Provide antioxidants and a flavorful kick.
Dietary Information:
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free: No dairy is used in this recipe.
- Nut-Free: Safe for those with nut allergies.
Nutritional Facts (per serving, based on 6 servings):
- Calories: 350 kcal
- Protein: 32g
- Carbohydrates: 6g
- Fat: 20g
- Fiber: 1g
- Sugar: 4g
Storage:
- Fridge: Store any leftover steak in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked carne asada for up to 2 months. Thaw in the fridge overnight before reheating.
Authentic Pairings and Side Dishes
These sides complement the robust flavors of Carne Asada:
- Mexican Rice: Fluffy, seasoned rice made with tomatoes, garlic, and onions enhances the meal.
- Refried Beans or Black Beans: Creamy beans add protein and fiber, with a mild flavor that balances the boldness of the steak.
- Grilled Vegetables: Bell peppers, onions, and zucchini are commonly grilled alongside Carne Asada.
- Salsas: Serve with fresh pico de gallo, salsa verde, or smoky chipotle salsa for added zest.
- Guacamole: Adds creamy richness that contrasts the savory, grilled steak.
- Corn on the Cob (Elote): Mexican street corn, grilled and topped with mayo, cheese, and chili powder, is an ideal side.
Additional Tips
- Choosing the Cut: Skirt steak is thinner and cooks faster, while flank steak is leaner and a bit thicker. Both work well, so choose based on preference or availability.
- Charcoal vs. Gas Grill: While gas grills work great, using a charcoal grill adds an extra layer of smoky flavor, which is traditional for Carne Asada.
- Adjusting Heat: For those who enjoy spiciness, add extra jalapeños or chipotle powder to the marinade. Alternatively, keep it mild by omitting the jalapeño.
Why You’ll Love This Recipe:
- Bursting with Flavor: The combination of citrus, spices, and garlic creates a marinade that infuses the steak with incredible flavor.
- Perfect for Grilling: High heat grilling gives the steak a delicious char while keeping it tender and juicy inside.
- Versatile: Use the carne asada in tacos, burritos, bowls, or salads.
- Easy to Make: The marinade is simple, and the grilling process is quick, making this recipe perfect for any occasion.
- Customizable: Adjust the level of heat and sweetness by altering the amount of jalapeño and brown sugar.
Conclusion:
This Carne Asada recipe brings authentic flavors to your table with a citrusy, garlicky marinade that tenderizes the steak and enhances its natural taste. Grilled to perfection and drizzled with a finishing sauce, it’s the perfect dish for tacos, burritos, or served on its own with your favorite sides. Whether for a weeknight dinner or a weekend BBQ, this recipe is sure to impress!
Frequently Asked Questions:
- Can I use a different cut of beef?
Yes, you can use skirt steak, hanger steak, or ribeye for a similar result. - Can I cook this indoors without a grill?
Absolutely! You can cook the steak in a grill pan or cast-iron skillet on the stovetop, or even under the broiler. - Can I make this ahead of time?
Yes, you can marinate the steak a day in advance. After cooking, store leftovers in the fridge and use them for tacos, salads, or bowls. - What sides pair well with carne asada?
Mexican rice, refried beans, grilled veggies, or a simple salad are great accompaniments. - How do I know when the steak is done?
Use a meat thermometer: for medium-rare, cook to an internal temperature of 130°F (54°C).Print
Best Carne Asada Recipe
- Total Time: 4hrs 15mins
Description
This authentic Carne Asada recipe is marinated to perfection with a flavorful blend of spices, citrus, and herbs. Grilled to juicy, tender perfection, it’s the best Carne Asada you’ll ever make! With a zesty marinade that doubles as a finishing sauce, this dish is perfect for tacos, burritos, or as a main course with your favorite sides.
Ingredients
Units ScaleFor the Marinade:
- 1/4 cup olive oil
- 1/2 cup orange juice (OJ)
- 1/4 cup lime juice (juice of about 2-3 limes)
- 2 tablespoons red wine vinegar
- 6 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 handful fresh cilantro, chopped
- 2 tablespoons dark brown sugar
- 2 teaspoons kosher salt (or to taste)
For the Spice Mix:
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Steak:
- 2–3 pounds flank steak (or skirt steak)
Instructions
1. Make the Marinade:
- In a bowl, whisk together the olive oil, orange juice, lime juice, red wine vinegar, minced garlic, jalapeño, cilantro, brown sugar, and salt.
- Reserve about ¼ cup of the marinade to use as a finishing sauce later.
2. Marinate the Steak:
- Place the flank steak in a large resealable plastic bag and pour in the marinade.
- Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours or overnight for maximum flavor.
3. Prepare the Spice Mix:
- In a small bowl, combine the chili powder, cumin, granulated garlic, granulated onion, salt, and black pepper.
4. Grill the Steak:
- Remove the steak from the marinade, allowing excess marinade to drip off.
- Sprinkle both sides of the steak with the prepared spice mix.
- Preheat your grill to high heat. Grill the steak for 7-10 minutes per side, depending on your preferred level of doneness.
5. Rest and Slice:
- Remove the steak from the grill and let it rest for at least 10 minutes to allow the juices to redistribute.
- Slice the steak thinly against the grain for the most tender results.
6. Serve:
- Arrange the steak slices on a platter and drizzle the reserved marinade sauce over the top.
- Garnish with freshly chopped cilantro if desired.
- Prep Time: 15mins
- Cook Time: 4hrs
