This carne asada is packed with flavor and super easy to make! You’ll love the tender beef marinated in zesty lime and spices, making every bite a tasty treat.
Let’s be real—this dish is perfect for tacos, burritos, or just enjoying on its own. I like to serve it with fresh salsa and guacamole. Trust me, it makes everything better! 🌮💚
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are ideal for carne asada due to their rich flavor and tenderness when grilled. If you can’t find them, you can use sirloin or ribeye, but adjust the cooking time for the thicker cuts.
Orange Juice: This adds a natural sweetness and acidity to the marinade. If you prefer a less sweet option, substitute with grapefruit juice for a tangy twist, or even use a mix of lemon juice and sugar.
Lime Juice: Fresh lime juice really brightens the flavors. If you’re in a pinch, bottled lime juice works too, though it’s best to use fresh when possible for the best flavor.
Soy Sauce: This adds umami and depth to the marinade. Tamari is a great gluten-free substitute, and if you want a lower sodium option, look for reduced-sodium soy sauce.
Cilantro: This fresh herb adds brightness to the presentation and flavor. If cilantro isn’t your favorite, try using parsley instead for a similar look without the strong taste.
How Do You Ensure Perfectly Grilled Steak?
Grilling steak can be simple if you follow a few tips. First, make sure your grill is preheated to high heat. This helps create a nice sear, sealing in the juices and flavor.
- Remove the steak from the marinade and let any excess liquid drip off; this prevents flare-ups on the grill.
- Grill the steak for about 4-6 minutes per side for medium-rare. This timing can vary based on the thickness of the meat, so using a meat thermometer is a smart move.
- Look for an internal temperature of 130-135°F (54-57°C). Letting the steak rest for 5-10 minutes after grilling allows the juices to redistribute for a more tender bite.
- Always slice against the grain to maximize tenderness, presenting the steak beautifully on your serving platter.
The Best Carne Asada
Ingredients You’ll Need:
For the Marinade:
- 2 pounds flank steak or skirt steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
For Garnish:
- 1 tablespoon fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- Lime wedges (for serving)
- Corn or flour tortillas (for serving)
How Much Time Will You Need?
This delicious carne asada takes approximately 15 minutes for preparation and at least 2 hours for marinating. If you can let it marinate overnight, the flavor gets even better! Cooking on the grill will take about 10-12 minutes, plus some resting time. Overall, you’ll want to set aside about 2 hours and 30 minutes to fully enjoy this dish.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl or a resealable plastic bag, mix together the orange juice, lime juice, soy sauce, olive oil, minced garlic, ground cumin, chili powder, and black pepper. Stir or seal the bag and shake until well combined. This flavorful marinade is what makes your carne asada so special!
2. Marinate the Steak:
Now, add the flank steak or skirt steak into the marinade. Make sure the meat is fully coated in the marinade. Seal the bag or cover the bowl and pop it in the fridge for at least 2 hours. If you have time, letting it marinate overnight gives it amazing flavor!
3. Preheat & Grill:
When you’re ready to grill, preheat your grill or grill pan to high heat. Take the steak out of the marinade and let any excess liquid drip off. Grill the steak for about 4-6 minutes on each side for a perfect medium-rare. If you have a meat thermometer, look for an internal temperature of 130-135°F (54-57°C).
4. Rest & Slice:
Once the steak is cooked, take it off the grill and let it rest for about 5-10 minutes. This helps keep it juicy! After it’s rested, slice the steak against the grain into thin strips and place it on a serving platter.
5. Garnish & Serve:
Sprinkle the sliced steak with fresh cilantro and red onion for a pop of color and flavor. Serve it up with lime wedges and warm corn or flour tortillas on the side. Now you’re ready to enjoy your tasty carne asada!
Can I Use Other Cuts of Beef Instead of Flank or Skirt Steak?
Absolutely! While flank and skirt steak are traditional choices for carne asada, you can also use cuts like sirloin or ribeye. Just remember that cooking times may vary slightly based on the thickness and fat content of the meat, so it’s best to use a meat thermometer to get the desired doneness.
How Long Should I Marinate the Steak?
For the best flavor, marinate the steak for at least 2 hours, but overnight is ideal! If you’re short on time, even 30 minutes can add some flavor, but longer marination will deepen the taste significantly.
What Should I Do with Leftover Carne Asada?
Leftover carne asada can be stored in an airtight container in the fridge for up to 3 days. To reheat, slice it thinly and warm it in a skillet over medium heat until heated through, or you can chop it up and add it to tacos, salads, or burritos!
Can I Freeze the Marinated Steak?
Yes, you can freeze the marinated steak! Just place it in a freezer-safe bag with the marinade, remove any excess air, and store it in the freezer for up to 3 months. When you’re ready to cook, simply thaw it in the fridge overnight before grilling for the best results.
