Easy Grilled Carne Asada Recipe
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This easy Carne Asada recipe brings bold, authentic Mexican flavor to your table with tender marinated flank or skirt steak infused with citrus, herbs, and smoky spices. Quick to prep and even faster to grill—perfect for summer cookouts or casual weeknight dinners.
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What is Carne Asada?
Carne asada, which means “grilled meat” in Spanish, is a beloved Mexican dish made with marinated steak—typically flank or skirt—grilled over high heat and sliced thin. It’s full of bold, smoky flavor (which is why I’ve included smoked paprika) and often served at cookouts and festive gatherings. I love grilling carne asada for casual summer get-togethers or tailgating—it’s always a crowd favorite.
Key Ingredients
- Flank or Skirt Steak: These cuts are traditional for carne asada—thin, flavorful, and perfect for grilling.
- Citrus Juice (Lime + Orange): Adds brightness and helps tenderize the meat.
- Fresh Cilantro: Brings herbal freshness that balances the smoky spice.
- Garlic + Spices: A blend of cumin, chili powder, and oregano builds bold, classic flavor.
Full ingredient amounts and instructions are in the recipe card below
How to Marinate the Steak
Marinating carne asada is crucial for the best authentic flavors and textures. It infuses the beef with bright citrus flavors and spices, giving it a delicious, complex flavor. The citrus also helps tenderize the meat, leaving it melt-in-your-mouth delicious.
You can add the steak to a Ziplock bag, a bowl, or a covered glass baking pan as I’ve done here. After whisking the marinade ingredients together, refrigerate for 2-4 hours for optimum effect.
Grilling Tips
Grilling carne asada is all about bold flavor, high heat, and quick cooking. Here are a few key tips to help you get it just right:
- Use Direct Heat: Carne asada is best grilled hot and fast over direct heat. This sears the outside, locking in flavor while keeping the meat juicy, and gives you beautiful grill marks.
- Preheat the Grill: Let your gas or charcoal grill preheat to high heat (about 450°F to 500°F) for at least 10–15 minutes before adding the marinated steak.
- Grill Time: Flank or skirt steak cooks quickly—just about 4 to 8 minutes per side, depending on thickness and desired doneness.
- Internal Temperature Guide:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 135–145°F
Use an instant-read thermometer for accuracy, especially with thinner cuts.
- Let It Rest: After grilling, tent the steak with foil and let it rest for 5–10 minutes. This allows juices to redistribute for maximum flavor and tenderness.
- Slice Against the Grain: To keep flank or skirt steak tender, always slice against the grain (perpendicular to the muscle fibers).
Frequently Asked Questions
Flank steak and skirt steak are the most popular choices. They’re flavorful, cook quickly, and absorb marinades well. Skirt steak tends to have a beefier flavor, while flank steak is a bit leaner.
Marinate the steak for at least 1 hour, but preferably 2 to 4 hours. Avoid marinating overnight, as the acid in the marinade can break down the meat too much and make it mushy. I don’t marinate my steaks longer than 8 hours.
Yes! A cast iron skillet or grill pan over high heat is a great alternative. Preheat the pan until it’s smoking hot, then sear the steak just as you would on a grill.
Avoid overcooking it. Medium-rare is ideal. Also, let the meat rest before slicing, and be sure to slice it thin against the grain to keep it tender and juicy.
Serving
This grilled Mexican steak is perfect any time you have plans for a BBQ, block party, or cookout with family and friends. I love serving this with warm, charred tortillas, guacamole, and fresh tomato salsa. Here are some more ideas:
Storing Leftovers
Leftover carne asada can be stored in an airtight container in the refrigerator for up to 4 days or frozen in a freezer-safe zip-top bag or container for up to 2 months.
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Easy Grilled Carne Asada Recipe
Ingredients
- ½ cup chopped fresh cilantro leaves
- ⅓ cup olive oil
- ¼ cup reduced sodium soy sauce
- ¼ cup orange juice (about 1 orange)
- 2 tablespoons lime juice (about 1-2 limes)
- 4 cloves garlic minced
- 1 jalapeno seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper to taste
- 1 ½ pounds flank steak
Equipment
Instructions
- In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin, oregano, smoked paprika, and 1 teaspoon pepper; reserve 1/2 cup of the marinade in the refrigerator until ready to serve.
- In a gallon-size Ziploc bag, large bowl, or dish, combine the steak and the remaining mixture; marinate for 2-4 hours but not longer than 8 hours. Drain the steak from the marinade.
- Preheat grill for direct high heat grilling (450-500℉). Grill with the lid closed for 4-8 minutes per side, depending on the thickness. If you're using skirt steak, it will be closer to 4 minutes per side, flank steak will be 6-8 minutes per side. Brush the steak with reserved marinade if desired.
- Remove steak and let rest for 5 minutes. Thinly slice against the grain and serve with reserved marinade.
Notes
- Steak temperature: I prefer my steak at medium to medium well, which is about 140- 145°F using a meat thermometer.
- Preheat the grill: For the best flavor, searing and grill marks, be sure to preheat the grill until it’s very hot before you begin grilling.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
My family loves this recipe. I love how easy it is to make and the delicious combination of flavors! It’s tender, juicy, and perfect for cookouts or just when you’re craving really good steak any day of the week.