Carne Asada Recipe

This Carne Asada Recipe marinates skirt steak in olive oil, soy sauce, fresh lime juice, cilantro, orange juice, white vinegar, sugar, cumin, onion, garlic, and jalapeño before grilling it over high heat and slicing it thinly against the grain.

The marinade brings together citrus, savory seasoning, aromatics, and a little sweetness, while the high-heat grill creates a charred exterior. For the best flavor, the steak should marinate for at least 8 hours, with an overnight rest preferred.

If you like meals built around seasoned meat, peppers, and tortillas, these Sheet Pan Chicken Fajitas offer a simpler oven-based option for another night.

Why the Carne Asada Marinade Works

The marinade combines several strong flavors without relying on just one ingredient. Olive oil forms the liquid base, soy sauce adds salt and savory flavor, and lime juice, orange juice, and vinegar provide acidity.

Cilantro adds freshness, while cumin, onion, garlic, black pepper, and jalapeño provide the aromatic and spicy elements. Granulated sugar adds sweetness and helps the surface brown during high-heat cooking.

The steak needs time in the marinade. Allow at least 8 hours, although an overnight marinade gives the ingredients more time to flavor the meat.

Carne Asada Recipe Ingredients

• ⅓ cup extra virgin olive oil
• ⅓ cup soy sauce
• ⅓ cup fresh lime juice
• ¼ cup finely chopped cilantro
• 3 tablespoons fresh orange juice
• 3 tablespoons white vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• ½ medium onion, diced
• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1–1½ pounds skirt steak
• Salt and pepper, to taste
• For serving: cilantro, tortillas, limes, salsa verde, avocado, cotija, or other preferred garnishes

For a completely different quick dinner built around bright flavors, this Easy Shrimp Scampi Pasta uses shrimp, butter, and pasta instead of grilled beef.

How to Make Carne Asada

1. Make the Marinade

In a large zip-top bag, whisk together the olive oil, soy sauce, lime juice, cilantro, orange juice, white vinegar, sugar, black pepper, cumin, onion, garlic, and jalapeño.

2. Marinate the Skirt Steak

Add the skirt steak to the bag and coat it with the marinade.

Refrigerate overnight or for at least 8 hours.

3. Prepare the Steak for Grilling

Remove the steak from the marinade and discard the used marinade.

Season the steak generously with salt and pepper before placing it on the grill.

4. Grill Over High Heat

Grill the steak over direct high heat, covered, until the exterior is browned and charred and the steak reaches the desired doneness. The source recipe specifies an internal temperature of 145°F.

5. Rest and Slice

Let the steak rest for a few minutes before cutting it.

Slice it thinly against the grain to shorten the long muscle fibers and create a more tender bite.

Grilling and Slicing Tips

• Give the marinade enough time. Marinate for at least 8 hours, preferably overnight.
• Use high direct heat. This helps develop the charred exterior described in the source recipe.
• Check the temperature. Insert an instant-read thermometer horizontally into the thickest part of the steak.
• Rest before slicing. Give the steak a few minutes off the heat before cutting.
• Cut against the grain. This is important for a more tender texture.

For another main dish suited to a casual gathering, Slow Cooker BBQ Chicken takes the opposite approach, using low, hands-off cooking instead of a fast high-heat grill.

Ingredient Substitutions

The source recipe provides several substitutions when the original ingredients are not available:

• Olive oil: Use avocado oil or a neutral vegetable oil.
• Cilantro: Replace it with parsley.
• Skirt steak: Flank steak can be used instead.
• Granulated sugar: Brown sugar or honey can substitute.
• Lime juice: Lemon juice can replace it.
• White vinegar: Apple cider vinegar or red wine vinegar can be used.

How to Serve Carne Asada

Thin slices of carne asada work naturally in warm corn or flour tortillas with salsa verde, avocado or guacamole, cilantro, lime, cotija cheese, tomatoes, and onion.

The meat can also be served over rice with black or pinto beans, shredded cheese, and avocado for a burrito-style bowl.

For a larger Mexican-inspired dinner, Sheet Pan Chicken Fajitas can give guests a second tortilla filling without repeating the same beef preparation.

A lighter side can balance the grilled meat. Thanksgiving Salad combines greens and fresh textures, while Really Good Pasta Salad works well when the meal is being served outdoors or for a gathering.

For a warmer side with a crisp exterior and softer center, Grit Cakes offer a different texture beside sliced grilled steak.

If you want another fried side for a casual spread, Southern Hush Puppies can provide a crunchy contrast to the tender beef.

Storage and Reheating

Wrap leftover carne asada tightly in plastic wrap or aluminum foil and refrigerate it for up to 3 days.

For longer storage, the source allows the cooked steak to be frozen for up to 3 months.

If frozen, thaw it overnight in the refrigerator before reheating.

Reheat the steak in a skillet or grill pan over medium-high heat for a couple of minutes per side, or warm it in a 350°F oven for about 10–15 minutes.

For general handling of cooked leftovers, follow the USDA leftovers and food-safety guidance.

Frequently Asked Questions

Can I use a different cut of meat for this Carne Asada Recipe?

Yes. The source recommends flank steak as an alternative to skirt steak, using the same marinade and grilling method.

How long should the steak marinate for the best results?

Marinate the steak for at least 8 hours. An overnight marinade is preferred for stronger flavor.

Is it possible to cook this dish indoors without a grill?

Yes. Use a heavy cast-iron skillet or ridged grill pan preheated over high heat to create a strong sear indoors.

How do I accurately determine when the steak is fully cooked?

Insert an instant-read thermometer horizontally into the thickest part of the steak. The source recipe specifies a target internal temperature of 145°F.

Carne Asada Recipe

Print Recipe

This grilled Carne Asada recipe starts with skirt steak soaked in a flavorful citrus and Mexican spiced marinade then grilled to perfection!

• Author: Maya Collins
• Prep Time: 480 mins
• Cook Time: 15 mins
• Total Time: 495 mins
• Yield: 6, 6 servings 1x
• Method: Main Course
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• ⅓ cup extra virgin olive oil
• ⅓ cup soy sauce
• ⅓ cup fresh lime juice
• ¼ cup finely chopped cilantro
• 3 tablespoons fresh orange juice
• 3 tablespoons white vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• ½ medium onion (diced)
• 4 garlic cloves (minced)
• 1 jalapeño chile pepper (seeded and minced)
• 1 – 1 ½ pound skirt steak
• Salt and pepper to taste
• For serving: cilantro (tortillas, limes, salsa verde, avocado, cotija, etc.)

Instructions

1. In a large ziploc bag, whisk together the olive oil, soy sauce, lime juice, cilantro, orange juice, vinegar, sugar, pepper, cumin, onion, garlic, and jalapeño pepper.
2. Add the skirt steak to the bag and marinate overnight or for at least 8 hours.
3. When ready to grill, liberally season the steak with salt and pepper.
4. Grill the steak covered until it is golden brown, perfectly charred, and tender (cooked to medium rare, or 145°F).
5. To check for doneness, insert an instant-read thermometer horizontally into the side of the steak, being careful not to touch bone, fat, or the grill.
6. Allow the steak to rest before slicing on a cutting board against the grain.
7. Serve with tortillas and garnishes of your choice and enjoy!

Nutrition

• Calories: 155 kcal
• Sugar: 7 g
• Fat: 12 g
• Carbohydrates: 10 g
• Protein: 1 g