Carne asada is one of the best grilled dinners: affordable, family-friendly, full of flavor, and reliably easy to make. I’ve been using this carne asada method for years. I like to marinate the steak the night before so dinner is as simple as firing up the grill and cooking the meat and vegetables.
When steak goes on sale at places like Costco, I buy extra, mix up a big batch of this marinade, and freeze portions for quick dinners later. It’s an easy recipe that often becomes a household favorite.
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At Sweet C’s I include practical tips in my recipes. I’m a home cook without formal training, and I find understanding why techniques and ingredients work builds confidence in the kitchen. My aim is to help even beginner cooks feel comfortable and successful preparing dishes like this carne asada.
Table of contents
- What is carne asada?
- Easy Carne Asada Recipe Ingredients
- How much carne asada per person?
- The Best Carne Asada Recipe Step by Step
- Best Carne Asada Recipe Tips
- What to Serve With Carne Asada
- Storing and Reheating Leftovers
- More like this Grilled Carne Asada:
- Grilled Carne Asada Meat FAQs
What is carne asada?
Carne asada is thinly sliced, marinated beef—commonly flank or skirt steak—grilled over high heat until the exterior is nicely charred and the interior stays juicy. A bright, savory marinade with citrus, garlic, cilantro, and spices both flavors and tenderizes the meat.
After grilling, slice the meat thinly against the grain to keep it tender. Carne asada is versatile: use it for tacos, burritos, salads, or served with rice and beans for a satisfying family meal.
Easy Carne Asada Recipe Ingredients
Gather the following:
- Flank steak (2 lbs)
- Orange or lime juice (1/2 cup)
- Worcestershire sauce (1/4 cup)
- White wine vinegar (2 tbsp)
- Cilantro (1/4 cup)
- Cayenne pepper (1/2 tsp)
- Garlic (6 cloves)
- Onion (2)
- Black pepper (2 tsp)
- Salt (1 tsp)
- Cumin (1 tsp)
- Olive oil (2 tbsp)
- Sweet mini peppers (6–8)
- Jalapeno peppers (2–3)
How much carne asada per person?
Plan about 1/2 pound of meat per person for a meal. If you want leftovers, plan closer to 1 pound per person.
The Best Carne Asada Recipe Step by Step
Use this method:
Season / Marinate
Trim any silver skin or excess fat from the flank steak. In a blender, combine the marinade ingredients until smooth. Place the steak in a zip-top bag or covered bowl, pour in the marinade, and refrigerate for at least 5 hours, preferably 12–24 hours for best flavor and tenderness.
Grill
Preheat the grill to medium-high. Grill the steaks and vegetables, flipping every 3 minutes, until the desired doneness is reached. For medium-rare, expect about 10–12 minutes total, depending on thickness and grill temperature.
Rest
Transfer the steak to a cookie sheet or cooling rack and tent with foil. Rest at least 10 minutes so the juices redistribute. Slice thinly against the grain and serve.
Best Carne Asada Recipe Tips
Choose the right cut: Flank and skirt steaks are classic for carne asada. They’re flavorful and grill well—always slice against the grain.
Marinate: A bright citrus-based marinade with garlic, cilantro, and spices deepens flavor and tenderizes. Marinate at least 1 hour, ideally overnight.
Room temperature: Remove meat from the fridge about 30 minutes before grilling so it cooks evenly.
Preheat the grill: A hot grill gives a good sear and locks in juices.
Don’t overcrowd: Give pieces plenty of space so they sear instead of steam.
Flip once: Let the sear form before turning; frequent flipping prevents proper browning.
Use a thermometer: For medium-rare aim for an internal temperature of about 130–135°F (54–57°C).
Rest: Resting for 5–10 minutes keeps the meat juicy.
Slice against the grain: This shortens muscle fibers and makes every bite tender.
Fresh toppings: Serve with cilantro, diced onion, lime, or a fresh salsa for brightness.
Keep it simple: Let quality meat and a balanced marinade shine—no need to overcomplicate the flavors.
What to Serve With Carne Asada
Mexican street corn (elote): Charred corn with creamy sauce and cheese adds great texture and flavor.
Queso fresco: A mild, crumbly cheese that pairs well with grilled meat.
Serve carne asada with rice and beans, warm tortillas for tacos or burritos, grilled vegetables, or a simple salad. Fresh cilantro-lime rice and pinto beans are classic, versatile side options.
Storing and Reheating Leftovers
Store leftover carne asada in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or use a low-power setting in the microwave to avoid drying the meat.
More like this Grilled Carne Asada:
Korean Flanken Ribs (Galbi / Kalbi)
Charro Beans
One Pot Italian Chicken Vegetable Skillet
Smoked BBQ Pork Belly Burnt Ends
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Easy Carne Asada Recipe
Equipment
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Measuring cups and spoons
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Cutting board
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Sharp knife
Ingredients
- 2 Pounds flank steak
For the Marinade:
- ½ cup orange or lime juice
- ¼ cup Worcestershire sauce
- 2 tbsp white wine vinegar
- ¼ cup cilantro
- ½ tsp cayenne pepper
- 6 garlic cloves
- ¼ small onion
- 2 tsp black pepper
- 1 tsp salt
- 1 tsp cumin
For the Fajita Vegetables:
- 2 tbsp olive oil
- 6-8 sweet mini peppers
- 2-3 jalapeno peppers
- 1-2 onions, sliced into 1/2″ rounds
Instructions
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Trim any silver skin or excess fat from the flank steak.
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Blend all marinade ingredients until smooth.
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Place steak and marinade in a zip-top bag or covered bowl and refrigerate at least 5 hours, preferably 12–24 hours.
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Preheat grill to medium-high.
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Grill steaks and vegetables, flipping every 3 minutes, until desired doneness (about 10–12 minutes for medium-rare).
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Remove from grill, tent with foil, and rest at least 10 minutes.
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Slice against the grain into thin strips and serve.
Nutrition
Nutrition information is an approximation.
Additional Info
Grilled Carne Asada Meat FAQs
Skirt or flank steak are popular choices because they’re flavorful and respond well to marination. Slice against the grain after cooking for tenderness.
Marinate at least 1 hour, though overnight provides the best flavor and tenderness.
Grill quickly over high heat and use a meat thermometer to reach your preferred temperature. Aim for medium-rare to medium (130–145°F / 54–63°C) and then rest before slicing.
Yes. Use a heavy skillet or grill pan on high heat, or broil in the oven. The char and smoky flavor will differ slightly from outdoor grilling.
Use fresh lime juice, cilantro, garlic, jalapenos, and spices like cumin and chili powder. Adjust amounts to taste and marinate longer for deeper flavor.
Yes. Rest 5–10 minutes so juices redistribute, keeping the meat juicy when sliced.
Yes. Sirloin flap, ribeye, or other steaks can be used, though cooking times and texture will vary.
