Why You’ll Love Easy Carne Asada Recipe
This carne asada delivers plenty of flavor without requiring complicated preparation. Fresh orange and lime juices give the marinade a vibrant citrus flavor, while soy sauce, garlic, onion, cilantro, cumin, paprika, oregano, and chili powder create a savory and aromatic balance.
The recipe is also wonderfully versatile. Serve the sliced steak inside warm tortillas, pile it onto nachos, add it to burrito bowls, or pair it with rice and your favorite vegetables. Because most of the preparation happens during marinating, the actual cooking process is quick and straightforward.
Another advantage is that you can use either flank steak or skirt steak. Both cuts absorb the marinade beautifully and become tender and satisfying when cooked quickly and sliced correctly across the grain.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2/3 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 1/2 cup finely chopped white onion
- 1/4 cup finely chopped cilantro leaves
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 (2-pound) flank steak or skirt steak
- Vegetable oil, for cooking
Directions
- In a large bowl or sealable plastic bag, combine the orange juice, lime juice, soy sauce, olive oil, apple cider vinegar, minced garlic, chopped white onion, cilantro, cumin, paprika, oregano, chili powder, and kosher salt. Whisk everything together until thoroughly combined.
- Place the flank steak or skirt steak into the marinade, making sure the meat is well coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour and up to 6 hours.
- When you are ready to cook the steak, preheat a grill pan over medium-high heat. Once the pan is hot, generously grease it with vegetable oil to help prevent sticking.
- Remove the steak from the marinade and scrape away excess pieces of onion. Discard the remaining marinade.
- Place the steak onto the hot grill pan. Allow it to cook undisturbed until it develops a good sear and naturally releases from the surface. Cooking time will vary depending on the thickness of the steak.
- Flip the steak and continue cooking until it reaches your preferred level of doneness. For medium-rare steak, you can remove it at approximately 120°F to 125°F, depending on your preferred final temperature, as the internal temperature will continue to rise slightly while the meat rests.
- Transfer the cooked steak to a cutting board and allow it to rest for 5 to 10 minutes. Resting helps keep the juices inside the meat rather than losing them when the steak is sliced.
- Identify the direction of the muscle fibers and slice the steak thinly across the grain. Serve immediately with tortillas, rice, beans, salsa, or your favorite carne asada accompaniments.
Servings and timing
Servings: 4 servings
Total time: 1 hour 35 minutes
Marinating time: At least 1 hour and up to 6 hours
Cooking and resting time: Approximately 20 to 30 minutes, depending on the thickness of the steak and desired doneness
Variations
Make It Spicier
Increase the chili powder or add finely chopped jalapeño or serrano pepper to the marinade. A small amount of cayenne pepper can also provide additional heat without changing the overall character of the marinade.
Grill It Outdoors
Instead of using a grill pan, cook the steak on a preheated outdoor grill. High heat helps develop the charred exterior traditionally associated with carne asada while keeping the center juicy.
Use Skirt Steak
Skirt steak is an excellent choice when you want an especially rich beef flavor. Because it is relatively thin, keep a close eye on it while cooking to avoid overcooking.
Use Flank Steak
Flank steak is lean and works particularly well with this citrus-based marinade. Slice it thinly against the grain after resting for the most tender texture.
Add More Garlic
For a stronger garlic flavor, increase the garlic from three cloves to four or five cloves.
Add Smoky Flavor
A little smoked paprika can replace some or all of the regular paprika for a deeper, smokier flavor.
Storage/Reheating
Allow leftover carne asada to cool before transferring it to an airtight container. Refrigerate it promptly and use within 3 to 4 days.
For longer storage, place the cooked and cooled steak in a freezer-safe container or freezer bag. Freeze it for up to 2 to 3 months. Slicing the steak before freezing can make it easier to portion and reheat later.
To reheat carne asada on the stovetop, place the sliced meat in a lightly oiled skillet over medium-low to medium heat. Heat just until warmed through. Avoid cooking it for too long, as lean steak can become dry when repeatedly heated.
You can also microwave individual portions. Cover the meat and heat it in short intervals until warm. Adding a small splash of water or broth can help prevent the sliced steak from drying out.
If frozen, thaw the carne asada overnight in the refrigerator before reheating.
FAQs
What is carne asada?
Carne asada is a dish featuring seasoned or marinated beef that is cooked over high heat and typically sliced thinly. It is commonly served in tacos, burritos, quesadillas, bowls, or alongside rice, beans, salsa, and other accompaniments.
What is the best cut of meat for carne asada?
Flank steak and skirt steak are both excellent choices. Skirt steak tends to have a richer beef flavor and looser texture, while flank steak is leaner and slightly thicker. Both benefit from marinating and should be sliced against the grain.
How long should I marinate carne asada?
For this recipe, marinate the steak for at least 1 hour and up to 6 hours. Because the marinade contains a significant amount of citrus juice and vinegar, excessively long marinating can eventually affect the steak’s texture.
Can I make carne asada without an outdoor grill?
Yes. A grill pan or heavy skillet works very well. Heat the pan thoroughly before adding the steak so that the outside develops a flavorful sear.
How do I know when carne asada is done?
An instant-read meat thermometer provides the most reliable indication. Keep in mind that the internal temperature of the steak can continue rising several degrees while it rests, so remove it shortly before it reaches your preferred final temperature.
Why should carne asada rest before slicing?
Resting allows the juices inside the steak to redistribute. Cutting into the meat immediately after cooking can cause more of those juices to escape onto the cutting board, resulting in drier steak.
Why do I need to slice the steak against the grain?
Cutting against the grain shortens the long muscle fibers in flank or skirt steak. This makes each bite easier to chew and gives the meat a noticeably more tender texture.
Can I prepare the marinade ahead of time?
Yes. You can combine the marinade ingredients ahead of time and keep the mixture covered in the refrigerator. Add the raw steak when you are ready to begin the marinating process.
What can I serve with carne asada?
Carne asada pairs well with warm tortillas, Mexican-style rice, beans, guacamole, salsa, pico de gallo, grilled vegetables, chopped onions, cilantro, and fresh lime wedges. It can also be used as the protein for burrito bowls, salads, nachos, and quesadillas.
Can I freeze leftover carne asada?
Yes. Let the cooked steak cool completely before transferring it to a freezer-safe container. Freeze it for up to 2 to 3 months for the best quality. Thaw overnight in the refrigerator and gently reheat it to avoid drying out the meat.
Conclusion
Easy Carne Asada is a simple way to turn flank or skirt steak into a juicy, flavor-packed meal. The combination of fresh orange and lime juices, garlic, cilantro, onion, soy sauce, and warm spices creates a marinade that gives the beef plenty of savory, citrusy flavor.
With minimal hands-on preparation and quick cooking, this recipe works just as well for an easy family dinner as it does for taco night or casual entertaining. Give the steak enough time to marinate, cook it over high heat, let it rest, and remember to slice it thinly against the grain for tender, flavorful carne asada every time.
Easy Carne Asada
Tender, juicy carne asada marinated in fresh citrus, garlic, herbs and warm spices, then seared until perfectly cooked. Slice it across the grain for an easy, flavorful main course.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grill Pan
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
- 2/3 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 3 Tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 1/2 cup finely chopped white onion
- 1/4 cup finely chopped cilantro leaves
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 (2-pound) flank steak or skirt steak
- Vegetable oil, for cooking
Instructions
- In a large sealable plastic bag or bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, apple cider vinegar, garlic, white onion, cilantro, cumin, paprika, dried oregano, chili powder and kosher salt.
- Add the steak to the marinade, seal the bag or cover the bowl, and refrigerate for at least 1 hour and up to 6 hours.
- When ready to cook, preheat a grill pan over medium-high heat and grease it generously with vegetable oil.
- Remove the steak from the marinade, scrape off any onions and discard the remaining marinade. Place the steak on the hot pan and cook until it naturally releases from the pan. Flip once and continue cooking until it reaches your desired doneness. For medium-rare, remove it at about 120°F so carryover cooking brings it to approximately 130°F while resting.
- Remove the steak from the pan and let it rest for 5 to 10 minutes. Slice thinly across the grain and serve.
Notes
- Flank steak or skirt steak both work well for carne asada.
- Marinate the steak for at least 1 hour and up to 6 hours for maximum flavor.
- Cooking time varies depending on the thickness of the steak and desired doneness.
- Allow the steak to rest for 5 to 10 minutes before slicing to help retain its juices.
- Always slice the steak across the grain for the most tender texture.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 590 kcal
- Sugar: 8 g
- Sodium: 1950 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 54 g
- Cholesterol: 145 mg
