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Authentic Carne Asada Recipe

Authentic Carne Asada

iamwinfred
This authentic carne asada recipe delivers bold, smoky, citrus-marinated grilled beef that tastes like it came straight from a Mexican street taco stand. A marinade of fresh orange juice, lime, garlic, cumin, smoked paprika, and cilantro soaks deep into flank or skirt steak, resulting in beautifully charred, juicy beef that slices up perfectly for tacos, burritos, rice bowls, and more. With just 20 minutes of active prep and 10 minutes on the grill, this is the kind of recipe that becomes a permanent fixture in your weeknight and weekend rotation.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 290 kcal

Equipment

  • Outdoor gas or charcoal grill Or cast iron grill pan for indoor cooking
  • Cast iron grill pan Best indoor alternative to an outdoor grill
  • Large zip-lock bag Or shallow baking dish for marinating
  • Instant-read meat thermometer Essential for checking internal temperature
  • Sharp chef's knife For trimming the steak and slicing against the grain
  • Cutting board
  • Small mixing bowl or measuring cup For mixing the marinade
  • Tongs For flipping the steak on the grill
  • Aluminum foil For tenting and resting the steak after grilling
  • Citrus juicer or reamer For juicing oranges and limes
  • Whisk or fork For combining the marinade ingredients

Ingredients
  

For the Steak

  • 2 lbs flank steak or skirt steak approximately 900g; skirt steak is thinner and more intensely flavored, flank steak is slightly leaner and thicker

For the Marinade

  • 1/3 cup fresh orange juice about 80ml, juice of approximately 2 oranges; freshly squeezed only
  • 3 tablespoons fresh lime juice about 45ml, juice of approximately 2 limes; freshly squeezed only
  • 3 tablespoons olive oil 45ml; extra virgin preferred
  • 4 garlic cloves minced; about 1.5 teaspoons minced garlic
  • 1/3 cup fresh cilantro finely chopped; about 15g; flat-leaf parsley can be substituted if cilantro is not preferred
  • 1 tablespoon ground cumin 9g
  • 1 teaspoon smoked paprika 2.5g; Spanish-style smoked paprika recommended for best flavor
  • 1 teaspoon chili powder 2.5g
  • 1 teaspoon dried oregano 1g; Mexican oregano preferred if available
  • 1/2 teaspoon black pepper 1g; freshly ground preferred
  • 1 teaspoon kosher salt 6g; or 1/2 teaspoon fine table salt
  • 2 tablespoons soy sauce 30ml; use low-sodium soy sauce to reduce sodium content
  • lime zest zest of 1 lime
  • 1/2 teaspoon red pepper flakes optional; omit for mild heat level
  • 1 jalapeño optional; seeded and finely minced; adds moderate heat

For Serving

  • fresh lime wedges for squeezing over sliced beef before serving
  • warm corn or flour tortillas for tacos; optional
  • fresh cilantro chopped, for garnish; optional
  • white onion finely diced, for serving; optional

Instructions
 

  • In a small bowl or large measuring cup, whisk together the orange juice, lime juice, soy sauce, and olive oil. Add the minced garlic, cilantro, cumin, smoked paprika, chili powder, dried oregano, black pepper, kosher salt, lime zest, and optional red pepper flakes and jalapeño, then whisk until fully combined.
  • Trim any silver skin or tough membrane from the steak using a sharp knife, then pat the surface dry with paper towels. Optionally, use a fork to poke small holes across both sides of the steak to help the marinade penetrate more deeply.
  • Place the steak in a large zip-lock bag or shallow baking dish, pour the marinade over it, and turn to coat all sides evenly. Seal or cover and refrigerate for 2 to 4 hours (do not exceed 8 hours), then remove and let the steak sit at room temperature for 20 to 30 minutes before grilling.
  • Preheat an outdoor grill or cast iron grill pan to high heat (450 to 500°F / 230 to 260°C) for at least 10 to 15 minutes. Lightly oil the grill grates or pan using a paper towel dipped in oil held with tongs.
  • Remove the steak from the marinade, letting excess drip off, then place it on the hot grill. Cook flank steak for 4 to 5 minutes per side, or skirt steak for 3 to 4 minutes per side, until an instant-read thermometer reads 130 to 135°F (54 to 57°C) for medium-rare.
  • Transfer the grilled steak to a clean cutting board and tent it loosely with aluminum foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute throughout the meat.
  • Identify the grain of the meat, then slice the steak thinly at a 45-degree angle, cutting against the grain into approximately 1/4-inch slices. Arrange on a serving platter and squeeze fresh lime juice over the top before serving.

Notes

  • Best cut choice: Skirt steak has a more intense beefy flavor and cooks faster; flank steak is slightly leaner and milder. Both are traditional choices for carne asada.
  • Marinating time: A minimum of 2 hours is required for proper flavor penetration. Never exceed 8 hours, as the citrus acids will break down the proteins and cause a mushy texture.
  • Always slice against the grain: This is the single most important slicing tip. Cutting perpendicular to the muscle fibers shortens them, making each bite significantly more tender.
  • Get the grill screaming hot: High, consistent heat is essential for developing the charred crust that gives carne asada its signature flavor. A medium flame will steam rather than sear the meat.
  • Indoor cooking option: A cast iron grill pan over high heat on the stovetop is the best indoor substitute. You can also broil the steak on the top oven rack for 4 to 5 minutes per side.
  • Storage: Store leftover sliced carne asada in an airtight container in the refrigerator for up to 4 days. Add a splash of beef broth or lime juice to keep it moist.
  • Freezing: Cool completely, then freeze in a flat zip-lock bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm in a hot skillet with a drizzle of oil for 1 to 2 minutes, or microwave covered with a damp paper towel in 30-second intervals to prevent drying out.
  • Beer marinade variation: Replace the orange juice with a dark Mexican beer (such as Negra Modelo) for a deeper, malty flavor profile.
  • Citrus is non-negotiable: Always use freshly squeezed orange and lime juice. Bottled juice lacks the brightness and fresh acidity needed for a proper marinade.

Nutrition

Serving: 1ServingCalories: 290kcalCarbohydrates: 4gProtein: 38gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 530mgPotassium: 580mgSugar: 2gVitamin A: 8IUVitamin C: 12mgCalcium: 4mgIron: 20mg
Keyword authentic carne asada recipe, carne asada marinade, grilled flank steak, Mexican street tacos, skirt steak recipe
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