Carne Asada
Tender, juicy flank steak soaked in a bright, zesty marinade of citrus, garlic, and cilantro, then grilled to smoky perfection. This Tex-Mex classic is perfect for tacos, burritos, or a standalone main course.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Marinade
- b.In a large non-reactive bowl or a large zip-top bag, combine the orange juice, lime juice, soy sauce, olive oil, minced garlic, minced jalapeño, chopped cilantro, ground cumin, Mexican oregano, black pepper, and salt.
- c.Whisk the ingredients thoroughly until everything is well combined. This should take about 2 minutes.
- 2
Step 2
- a.Marinate the Steak
- b.Place the flank steak into the marinade, ensuring it is completely submerged and coated on all sides.
- c.Cover the bowl or seal the bag, removing as much air as possible. Refrigerate and let it marinate for at least 2 hours, but no more than 8 hours. Any longer and the citrus juices can negatively affect the meat's texture.
- 3
Step 3
- a.Prepare the Grill
- b.About 30 minutes before grilling, remove the steak from the refrigerator to allow it to come to room temperature for more even cooking.
- c.Preheat your grill to high heat, aiming for a temperature of 450-500°F (230-260°C).
- d.Once hot, clean the grill grates thoroughly and lightly oil them with a high-smoke-point oil to prevent sticking.
- 4
Step 4
- a.Grill the Carne Asada
- b.Remove the steak from the marinade, letting any excess drip off. Pat the steak dry with paper towels; this is key for achieving a great sear. Discard the leftover marinade.
- c.Place the steak on the preheated grill. Cook for 4-6 minutes per side for medium-rare, depending on the thickness of the steak.
- d.Use a meat thermometer for accuracy: 130-135°F (54-57°C) for medium-rare, or 140-145°F (60-63°C) for medium.
- 5
Step 5
- a.Rest, Slice, and Serve
- b.Transfer the grilled steak to a clean cutting board. Tent it loosely with aluminum foil and let it rest for 10 minutes. This crucial step allows the juices to redistribute throughout the meat.
- c.After resting, use a sharp knife to slice the steak thinly against the grain. To find the grain, look for the parallel lines of muscle fiber, and cut perpendicular to them.
- d.Serve immediately with warm tortillas, salsa, and guacamole for the perfect tacos.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Slicing against the grain is non-negotiable for tender flank or skirt steak. It shortens the muscle fibers, making each bite much easier to chew.
- 2Do not over-marinate. The acidity from the citrus will break down the proteins too much, resulting in a mushy texture if left for more than 8 hours.
- 3A screaming hot grill is essential. It creates a beautiful char and crust on the outside while keeping the inside juicy and tender.
- 4Let the steak come to room temperature for 20-30 minutes before grilling. A cold steak won't cook as evenly.
- 5Always let your steak rest after grilling. This allows the juices to settle back into the meat, ensuring every slice is flavorful and moist.
Adapt it for your goals.
Spicier Version
For extra heat, leave the seeds in the jalapeño or add one minced serrano chili to the marinade.
Smoky FlavorSmoky Flavor
Add 1 teaspoon of chipotle powder or smoked paprika to the marinade for a deep, smoky undertone.
Different Cut of MeatDifferent Cut of Meat
Skirt steak is a classic choice and grills up beautifully. Sirloin flap (bavette) is another excellent, flavorful option.
Beer Infused MarinadeBeer-Infused Marinade
Replace half of the orange juice with a light Mexican lager like Modelo or Corona for an extra layer of flavor.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle building, tissue repair, and overall bodily function.
Rich in Heme Iron
This recipe provides heme iron from the beef, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and maintaining energy levels.
Provides B Vitamins
Flank steak is a good source of B vitamins, particularly B12 and B6, which are vital for brain function, energy metabolism, and the formation of red blood cells.
Frequently asked questions
Flank steak and skirt steak are the two most popular and best choices. Both are flavorful cuts that take well to marinades and high-heat grilling. Skirt steak is a bit more tender and fatty, while flank steak is leaner.