This carne asada recipe is all about juicy, flavorful grilled beef that’s perfect for tacos or burritos! With simple ingredients like garlic, lime, and cilantro, it’s a crowd-pleaser.
When the meat is sizzling on the grill, the smell is just irresistible! I like to serve it with fresh salsa and warm tortillas—totally delicious and so easy to make anytime!
Key Ingredients & Substitutions
Flank Steak or Skirt Steak: Both cuts are great for carne asada; they’re flavorful and tender when cooked right. If you can’t find them, try sirloin or ribeye steaks. They also work well, though they may be a bit pricier.
Olive Oil: This provides richness to the marinade. You can use other oils like avocado oil or even sesame oil for a different flavor profile. I personally love using avocado oil for its high smoke point and buttery taste.
Soy Sauce: It adds a nice umami kick. For a gluten-free option, use tamari or coconut aminos. These substitutes will still give you that tasty depth without the gluten.
Fresh Lime Juice: Freshly squeezed is best for that bright flavor, but bottled lime juice works in a pinch. I recommend squeezing two limes to get that extra zing!
Cilantro: It’s classic for garnish but can be swapped with parsley if you’re not a fan of cilantro. I’ve met people who can’t stand it, so parsley is a great alternative.
How Do I Marinate the Steak Effectively?
Marinating is key to achieving tender, flavorful carne asada. The longer you marinate, the more the flavors will soak in. Aim for at least 2 hours but overnight is ideal. Here’s how:
- Combine your marinade ingredients in a bowl, as mentioned. Make sure to whisk well to blend all flavors.
- Place the steak in a resealable plastic bag or dish, and pour the marinade over it. Ensure it’s well-coated.
- Seal the bag or cover the dish and refrigerate. If using a bag, try to remove as much air as possible to allow the marinade to penetrate evenly.
A quick tip: flip the bag halfway through if you’re marinating for longer than 4 hours for better flavor absorption. Your patience will pay off with a juicy steak!
The Best Carne Asada Recipe
Ingredients You’ll Need:
For the Marinade:
- 2 pounds flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Garnish and Serving:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, diced
- Lime wedges
- Tortillas
How Much Time Will You Need?
You’ll need about 15 minutes for prep time and then at least 2 hours for marinating (overnight is best!). After marinating, grilling will take around 15 minutes, followed by a quick resting period of 5 minutes. So, plan for a total of about 2 hours and 30 minutes or more if you choose to marinate overnight.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, cumin, chili powder, smoked paprika, black pepper, and salt. This will create a flavorful marinade that will soak into the steak.
2. Marinate the Steak:
Place the flank or skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, but if you can, let it marinate overnight to really enhance the flavor!
3. Grill the Steak:
When you’re ready to grill, preheat your grill to medium-high heat. Take the steak out of the marinade, shaking off any excess. Discard the remaining marinade. Grill the steak for about 5-7 minutes on each side, or until it reaches your preferred doneness (look for 135°F for medium-rare).
4. Rest and Slice:
After grilling, remove the steak from the grill and let it rest for about 5 minutes. This is important because it allows the juices to redistribute throughout the meat. Once rested, thinly slice the steak against the grain to ensure maximum tenderness.
5. Serve and Enjoy:
Finally, serve your delicious carne asada with a sprinkling of chopped cilantro, diced red onion, lime wedges, and warm tortillas on the side. Enjoy every bite!
Can I Use Different Cuts of Meat for Carne Asada?
Absolutely! While flank steak and skirt steak are traditional choices, you can also use cuts like sirloin or ribeye. Just be mindful that different cuts may require slightly different cooking times and methods due to variations in thickness and fat content.
How Can I Make This Recipe Spicier?
If you like heat, add some minced jalapeño or serrano peppers to the marinade. Alternatively, you can include red pepper flakes or a dash of hot sauce. Adjust the amounts according to your heat preference to get it just right!
What’s the Best Way to Store Leftovers?
To store leftovers, place the sliced carne asada in an airtight container and refrigerate for up to 3 days. For longer storage, consider freezing it. Just make sure to wrap it well in plastic wrap and then in foil to prevent freezer burn.
How Do I Reheat Leftover Carne Asada?
To reheat, you can throw the carne asada on a skillet over medium heat for a few minutes until warmed through. If using the microwave, cover it with a damp paper towel and heat in short intervals to avoid drying it out. Add a splash of water for moisture if needed.
