This carne asada is packed with flavor and super easy to make! It features tender beef marinated in zesty lime juice and spices, grilled to juicy perfection.
Trust me, when you take that first bite, you’ll be smiling ear to ear. I love serving it with warm tortillas, fresh salsa, and a squeeze of lime—so good!
Key Ingredients & Substitutions
Steak: Flank or skirt steak are both popular for carne asada. I find flank steak is a bit more tender, but skirt steak has that nice flavor. If you’re looking for substitutes, you can use sirloin or chicken if you prefer a lighter protein.
Olive Oil: Extra virgin olive oil is great for the marinade, but feel free to use vegetable oil or avocado oil if you want a milder flavor. I love how olive oil adds richness without overpowering the other ingredients.
Lime Juice: Fresh lime juice brings acidity and brightness to the dish. In a pinch, bottled lime juice works, but fresh juice really makes a difference! You could also use lemon juice if limes aren’t available.
Spices: The chili powder and smoked paprika give heaps of flavor and warmth. If you want to spice things up, go for chipotle powder instead of chili powder for a smoky kick. You can also skip or reduce the cumin if you’re not a fan.
How Do I Get the Perfect Grill Marks and Juicy Steak?
Grilling carne asada perfectly takes a bit of technique, but don’t worry! Here’s how to achieve those attractive grill marks and juicy goodness:
- Start with a hot grill—medium-high heat is ideal. It gives you those great sear marks.
- Leave the steak alone on the grill for about 5-7 minutes before flipping. This lets it sear and prevents sticking.
- Use a meat thermometer to check the doneness. 135°F gives you that nice medium-rare. Remember, the steak will continue to cook a little while resting.
- Let it rest! This is the most overlooked step. Rest for 5-10 minutes so the juices can redistribute, making every bite tender and juicy.
The Best Carne Asada
Ingredients You’ll Need:
For The Marinade:
- 2 lbs flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice (about 2-3 limes)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Garnishing and Serving:
- 1/4 cup fresh cilantro, chopped
- 1/2 small red onion, finely chopped
- Lime wedges
- Corn tortillas
How Much Time Will You Need?
This recipe requires about 15 minutes to prepare the marinade and get the steak in to marinate. For best results, let it sit in the refrigerator for at least 2 hours or ideally overnight. Cooking the steak takes about 15 minutes, plus a few extra minutes to let it rest. So, if you plan ahead, it’s super simple and delicious!
Step-by-Step Instructions:
1. Create the Marinade:
In a large bowl, combine the olive oil, soy sauce, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, and salt. Mix everything really well to create a flavorful marinade.
2. Marinate the Steak:
Put your flank or skirt steak into a large zip-top bag or a shallow dish. Pour the marinade over the steak, making sure it’s all coated nicely. Seal the bag or cover the dish and place it in the refrigerator. Let it marinade for at least 2 hours, but if you can wait overnight, that’ll give you even more flavor!
3. Grill the Steak:
When you’re ready to cook, preheat your grill or a grill pan over medium-high heat. Take the steak out of the marinade, letting any excess marinade drip off. Place it on the grill. Cook for about 5-7 minutes on each side for medium-rare, or adjust the time based on how you like your steak. Aim for an internal temperature of around 135°F (57°C).
4. Let it Rest and Slice:
Once your steak is cooked, take it off the grill and let it rest for 5-10 minutes. This helps keep it juicy! After resting, slice the carne asada against the grain into thin strips.
5. Garnish and Serve:
Top your sliced steak with chopped cilantro and red onion. Serve everything with lime wedges and warm corn tortillas so everyone can make their own tacos. Enjoy your delicious carne asada!
Can I Use a Different Cut of Meat for Carne Asada?
Absolutely! While flank and skirt steak are traditional choices, you can also use sirloin or round steak if they’re on sale. Just keep in mind that cooking times may vary based on the thickness and tenderness of the cut.
What Should I Do If I Don’t Have Soy Sauce?
No worries! You can substitute soy sauce with coconut aminos for a gluten-free option or even use tamari, which is also gluten-free. If you prefer a homemade version, mix 1 tablespoon of Worcestershire sauce with 1 teaspoon of salt as a quick alternative.
How Can I Store Leftover Carne Asada?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the sliced carne asada in a freezer-safe bag for up to 2 months. To reheat, defrost in the fridge overnight and gently warm in a skillet or microwave to retain its juiciness.
What Is the Best Way to Serve Leftover Carne Asada?
Leftover carne asada is fantastic in tacos, burritos, or even salads! You can also slice it thin and serve it on a sandwich with fresh toppings or use it in a fajita-style dish with peppers and onions. The options are endless!
