This carne asada is all about juicy, grilled steak loaded with tasty spices! It’s perfect for tacos, burritos, or just enjoying on its own—who doesn’t love a good feast?
I always make extra to enjoy leftovers, because let’s be real—cold carne asada is a delicious midnight snack! 🥳 Just slice it thin and serve with your favorite toppings.
Key Ingredients & Substitutions
Flank Steak or Skirt Steak: Both cuts are great; flank steak has a bit more texture, while skirt steak is more flavorful and fatty. If you’re on a budget or can’t find these, use sirloin or even chicken for a different twist.
Olive Oil: This adds richness and helps the marinade stick. If you’re looking for a lighter option, avocado oil works well. For a flavor boost, try using infused olive oil!
Fresh Lime Juice: This gives tartness and brightness. If limes aren’t available, lemon juice is a fine substitute. Keep in mind the flavor will be a bit different but still tasty!
Spices: Ground cumin, chili powder, and smoked paprika create a warm flavor profile. If you’re missing one, try using taco seasoning, which often contains similar spices. Adjust depending on your spice tolerance.
Cilantro & Red Onion: Essential for garnish, they add freshness. If you’re not a cilantro fan, parsley is a nice alternative. Green onions can replace red onion for a milder taste.
How Do I Get My Carne Asada Juicy and Flavorful?
The secret is in the marinade and the cooking technique. First, marinate the steak for at least 1 hour, but 4 to 8 hours is preferred for more flavor. Don’t rush this part!
- Mix all marinade ingredients thoroughly so the steak absorbs great flavors.
- When grilling, make sure your grill is hot enough. A sizzling sound means you’re doing it right!
- Use a meat thermometer to avoid overcooking. For medium-rare, aim for 130°F, but you can pull it off the grill at around 125°F since it continues cooking during the resting phase.
- Let the steak rest for 5 minutes after grilling; this keeps it juicy. Then slice it against the grain to maintain tenderness.
How to Make the Best Carne Asada
Ingredients You’ll Need:
For the Marinade:
- 2 pounds flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice (about 2-3 limes)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For Garnish and Serving:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, diced
- Lime wedges
- Corn or flour tortillas
- Jalapeños or other peppers (optional)
How Much Time Will You Need?
This delicious carne asada recipe requires about 15 minutes of prep time, plus at least 1 hour to marinate (but 4–8 hours for the best flavor!). Cooking on the grill will take around 10–15 minutes. In total, you might want to set aside about 1 to 2 hours to allow for marinating and grilling.
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, and salt. Use a whisk to mix everything together until it’s well blended. This marinade will give your steak amazing flavor!
2. Marinate the Steak:
Place the flank steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, making sure it’s coated evenly. Seal the bag or cover the dish with plastic wrap and pop it in the fridge. Let it marinate for at least 1 hour, but if you have time, leaving it for 4 to 8 hours will really enhance the flavors.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill or grill pan to high heat. While it’s heating up, take the steak out of the fridge and remove it from the marinade, allowing any excess to drip off. Throw away the leftover marinade as we don’t want it to contaminate the cooked meat.
4. Grill the Steak:
Put the steak on the hot grill and cook for about 5–7 minutes on each side for medium-rare. If you like it more done, you can grill it a bit longer. To be sure it’s cooked just right, use a meat thermometer; be on the lookout for about 130°F for medium-rare.
5. Let It Rest:
Once the steak is done, take it off the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, so it stays moist and tasty when you cut it.
6. Slice and Serve:
After resting, slice the carne asada against the grain into thin strips. This will make the meat super tender! Serve the carne asada warm, garnished with chopped cilantro and diced red onion. Don’t forget the lime wedges on the side! Enjoy with corn or flour tortillas and jalapeños if you like some heat. Dive in and enjoy your delicious carne asada!
Can I Use a Different Cut of Meat for Carne Asada?
Absolutely! While flank steak and skirt steak are traditional choices for carne asada, you can also use other cuts like sirloin or ribeye. Just keep in mind that cooking times may vary depending on the thickness of the meat, so use a meat thermometer to ensure you reach your desired doneness.
How Long Can I Marinate the Steak?
For the best flavor, marinate the steak for 4 to 8 hours. However, you can safely marinate for up to 24 hours. Just be cautious, as marinating for too long can start to break down the meat’s texture, making it mushy. If you’re in a hurry, even 1 hour will still add nice flavor!
What’s the Best Way to Store Leftovers?
Store any leftover carne asada in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the grill, in a pan, or in the microwave until heated through.
Can I Make This Recipe Spicier?
Yes! If you like some heat, consider adding extra chili powder, a pinch of cayenne pepper, or incorporating sliced jalapeños into the marinade. You can also serve it with a spicy salsa or hot sauce for that extra kick!
