Carne Asada
This carne asada is marinated in citrus, garlic, cilantro, and warm spices, then cooked hot and fast until smoky at the edges. Slice it thin for tacos, burrito bowls, nachos, or a simple dinner with beans and rice.
Total
30 min
Servings
4 to 6
Level
Easy
Carne asada means “grilled meat,” and it is all about thin steak, a bright marinade, and high heat. The goal is tender beef with a deep sear on the outside and juicy slices inside.
Skirt steak is traditional and cooks quickly, but flank steak works well too. A short rest after cooking helps the juices settle, and slicing against the grain makes the meat easier to chew.
Use the steak in tacos with onion, cilantro, and salsa, or serve it as a main dish with tortillas, lime wedges, grilled peppers, beans, or rice.
01What you'll need
Ingredients
16 items · 4 to 6
- 1 1/2 to 2 pounds skirt steak or flank steak
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice, from about 2 limes
- 3 tablespoons olive oil or neutral oil, plus more for the grill or pan
- 3 garlic cloves, finely grated or minced
- 1/2 cup chopped fresh cilantro, tender stems included
- 1 small jalapeño, finely chopped, seeds removed for less heat
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano, preferably Mexican oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika, optional
- Warm corn or flour tortillas, for serving
- Chopped white onion, extra cilantro, lime wedges, and salsa, for serving
02How to make it
Step-by-step
1. Trim the steak
Pat the steak dry with paper towels. Trim away any large pieces of silver skin or thick surface fat. If using a long skirt steak, cut it into 2 or 3 pieces so it fits easily in a bowl, bag, grill, or skillet.
2. Mix the marinade
In a large bowl or zip-top bag, combine the orange juice, lime juice, oil, garlic, cilantro, jalapeño, soy sauce, cumin, chili powder, oregano, salt, pepper, and smoked paprika if using. Stir well. The acid in the citrus helps flavor the meat, but too much time in the marinade can make the surface soft, so do not marinate overnight.
3. Marinate the beef
Add the steak and turn it to coat all sides. Cover the bowl or seal the bag, then refrigerate for at least 1 hour and up to 8 hours. For skirt steak, 2 to 4 hours is a good target. For thicker flank steak, 4 to 8 hours works well.
4. Bring it closer to room temperature
Take the steak out of the refrigerator 20 to 30 minutes before cooking. This helps it cook more evenly. Remove it from the marinade and let the excess drip off. Pat lightly with paper towels so the surface can sear instead of steam. Discard the used marinade.
5. Heat the grill or pan
Heat a grill, grill pan, or heavy cast-iron skillet over high heat until very hot. Lightly oil the grates or pan. High heat gives carne asada its browned, smoky-tasting edges.
6. Cook the steak
Cook skirt steak for 3 to 5 minutes per side, depending on thickness. Cook flank steak for 4 to 6 minutes per side. Aim for 130°F to 135°F for medium-rare or 140°F to 145°F for medium. Use an instant-read thermometer if you have one. Thin pieces may cook faster than expected.
7. Rest the meat
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Resting means leaving the meat alone after cooking so the juices have time to settle. If you cut it right away, more juice will run out onto the board.
8. Slice and serve
Slice the steak thinly against the grain. The grain is the direction the muscle fibers run; cutting across those lines makes the meat more tender. Serve in warm tortillas with onion, cilantro, salsa, and lime, or use the sliced steak in bowls, salads, nachos, or burritos.
03From our kitchen
Cook's tips
- Make-ahead: Mix the marinade up to 2 days ahead and keep it covered in the refrigerator. Add the steak the day you plan to cook it, since citrus can change the texture if the meat sits too long.
- Storage: Refrigerate cooked carne asada in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat, or enjoy it cold in salads and wraps.
- Freezing: You can freeze cooked sliced steak for up to 2 months. Thaw overnight in the refrigerator. For the best texture, freeze it with any resting juices from the cutting board.
- Steak swaps: Skirt steak has rich flavor and cooks fast. Flank steak is leaner and slightly thicker. Sirloin flap meat is another good option. Avoid very thick steaks unless you plan to adjust the cooking time.
- No grill: Use a cast-iron skillet or grill pan. Open a window or turn on the vent, because high-heat searing can smoke.
- Heat level: Remove the jalapeño seeds for mild carne asada, or use serrano chile for more heat. You can also skip the fresh chile and add a pinch of cayenne instead.
Cook's note
If your skirt steak is in one long piece, look closely at the grain before cooking. On skirt steak, the grain often runs across the short width of the meat. After cooking, cut the steak into manageable sections, then slice each section across the grain for the most tender bite.
04Frequently asked
Questions & answers
How long should I marinate carne asada?
Marinate it for at least 1 hour and up to 8 hours. Skirt steak is usually ready after 2 to 4 hours. Because this marinade contains lime and orange juice, do not leave the steak in it overnight or the surface can turn mushy.
What cut of meat is best for carne asada?
Skirt steak is a classic choice because it has strong beef flavor and cooks quickly. Flank steak is easy to find and works well too. Sirloin flap meat is also a good option if your butcher carries it.
Can I cook carne asada in a skillet?
Yes. Use a heavy skillet, preferably cast iron, and heat it until very hot. Pat the steak dry before cooking and avoid crowding the pan. Cook in batches if needed so the meat sears instead of steaming.
How do I know when carne asada is done?
The most reliable way is to use an instant-read thermometer. Aim for 130°F to 135°F for medium-rare or 140°F to 145°F for medium. Thin skirt steak cooks quickly, so check early.
Why is my carne asada chewy?
It may be overcooked, sliced with the grain, or not rested before slicing. Let the meat rest for 5 to 10 minutes, then cut thin slices across the grain. This shortens the muscle fibers and makes each bite easier to chew.
05Keep cooking
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