Carne Asada Recipe
on Apr 05, 2023, Updated Jul 07, 2023
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My Carne Asada recipe is not traditional, but it is packed with flavor! In Latin cuisine, the term Carne Asada translates to grilled meat. The word “Carne” translates to meat and “Asada” means grilled. Carne Asada is typically beef that has been long marinated, grilled, and served sliced in thin strips as a main course. It is also used as a filling for dishes like burritos and 🌮 tacos. By all means, this is NOT a traditional recipe but it is inspired by the Latin (Mexican) culture. If, like me, you do not care for cilantro, feel free to use fresh parsley 🌱 instead.
Why You’ll Love This Carne Asada Recipe
Smoky, savory, and juicy, this carne asada recipe is a fiesta for the senses 🥳! Bursting with notes of citrus, garlic, and herbs, the marinade creates a tender melt-in-your-mouth steak 🥩 that is the perfect base for tacos, burritos, and bowls, or equally delicious on its own. Traditional carne asada is one of life’s simple pleasures when paired with soft grilled corn tortillas, crunchy raw onioins, cilantro (or parsley), and a squeeze of tangy lime. Or you can elevate each bite with different toppings to make it your own! Stick to the three cardinal rules of carne asada – long marination time, quick cooking, slice against the grain – and you can’t go wrong 🙌!
How to Prepare
🥣 Add the cilantro, oil, garlic, orange juice, lemon juice, salt, pepper, soy sauce, and white vinegar to a large shallow dish or mixing bowl. You can even use a large Ziplock bag too.
🥩 Give the marinade a mix and add the steak. Cover with plastic wrap or a lid and place the steak in the fridge to marinate overnight. If the marinade doesn’t cover the meat fully, be sure to turn it over half way.
📝 Note: if you want to save some marinade BEFORE you add the meat to use, you absolutely can. However, not after the meat is added.
⏱️ The next day, remove the meat from the fridge and let it come to room temp for at least 30 to 60 minutes. Remove the steak from the marinade and discard the excess marinade (if any).
📝 Note: you can cook the steak on a cast iron pan, a grill pan, or directly on a BBQ.
🍳 Heat your cast iron pan on medium-heat for a few minutes and once the pan is hot, add in enough avocado oil to just cover the bottom of the pan.
🥩 I place my steak in the pan (make sure it sizzles) and cook it for 3 minutes on each side. Or, until a meat thermometer reads 135F.
⏱️ Take the steak off the pan and let it rest on a plate or clean cutting board for 5 to 7 minutes.
🔪 Slice the steak thinly AGAINST the grain for best results.
🧈 Feel free to make a chimichurri sauce or simply add a sliver of herbed, salted butter to melt on top.
Nonna’s Tip 🥩
When cutting the meat, be sure to cut against the grain. It’s very easy to see the grain running through the meat (looks like lines). Do not cut parallel to these lines, always cut perpendicular to them. This will prevent the meat from being chewy. I cut my steak a lot thicker but I RECOMMEND thin strips for best results.
Variations and Substitutions for Carne Asada Recipe
- I used flat iron steak, but flank steak 🥩 and skirt steak work for this recipe as well.
- When life gives you lemons, use them in a marinade! Lemons 🍋 and limes are interchangeable here, and you can use even use one of each for extra flavor.
- Avocado 🥑 oil is my favorite high heat point oil to use, but feel free to substitute any neutral oil that you have on hand.
- Cilantro is traditionally used in carne asada, but feel free to use your favorite 🌱 herbs. Such as parsley or tarragon.
- I cooked this steak in a cast iron pan, but you can use stainless steel or fire up 🔥 the grill!
Similar Recipes
Avoid These Common Mistakes
Wish you could make tender, juicy, and flavorful Carne Asada? With a few simple tips, you can! 🙌 Steer clear of these common pitfalls for perfect results every time.
- Cooking a cold steak 🥶 can cause it to heat unevenly. This leads to an overdone crust and raw center. Pull the steak out of the fridge and let it sit at room temperature for 30-60 minutes before cooking for best results.
- Don’t cut into the steak right away! Rest your steak 😴 for about 10 minutes to redistribute the juices. This also allows the center to continue cooking through residual heat. The internal temperature will rise 5-10 degrees when allowed to rest.
- Cutting along the grain is a no, no! With cuts of meat like flat iron steak, skirt steak, and flank steak, cutting 🔪 against the grain is best for the most tender bite.
- Marinating for less than the recommended time (or not marinating at all) can lead to a tough steak. Make sure to give this recipe the time it deserves and marinate overnight. This helps to break down the fibers and tenderize the meat. Trust me, it’s worth it!
Carne Asada Recipe Is Best Served With
- Make this Carne Asada complete with this 🥑 Guacamole Recipe and Mexican Street Corn.
- Slice this steak and add it to your favorite salad 🥗, like this Wedge Salad or Caesar Salad.
- Serve with your favorite grilled or roasted veggies, such as Roasted Bell Peppers.
- Make steak tacos 🥩 and garnish with this tangy Pickled Onions Recipe and crumbly Cojita cheese.
Common Questions
A meat thermometer is your secret weapon to cooking steak like a chef! It takes the guesswork out and helps you achieve that perfect doneness every time. Trust me, this underrated little tool will elevate your steak game to a whole new level!
Yes, but a cast iron skillet retains heat better and creates a superior crust. If using a stainless steel pan, ensure it’s preheated properly. Check out How To Make Stainless Steel Non-Stick! And you can always fire up the grill!
Rare: 120-125°F (49-52°C)
Medium-Rare: 125-130°F (52-54°C)
Medium: 135-145°F (57-63°C)
Medium-Well: 145-155°F (63-68°C)
Well Done: 160°F+ (71°C+)
For medium-rare, remove the steak at 125°F (52°C) since it will rise 5-10°F while resting.
Use a high smoke point oil like avocado oil, canola oil, grapeseed oil, or vegetable oil to prevent burning.
For a grill version, sear the steak over high heat on the grill for 2 minutes on each side, then lower the heat and cook to your desired doneness, basting with butter as you go.
The Best Carne Asada Recipe
Equipment
Ingredients
- 16 ounce flat-iron steak, flank or skirt steak also work
- 1 handful chopped fresh cilantro, or parsley
- ¼ cup avocado oil, or any neutral oil
- 5 cloves garlic, minced
- ½ cup orange juice , I use freshly squeezed
- 1 lemon, juiced (or two limes)
- ½ teaspoon salt
- pepper, to taste
- 2 tablespoons soy sauce, or tamari, or coconut aminos
- ½ tablespoon white vinegar
- avocado oil , for frying
Instructions
- Add the cilantro, oil, garlic, orange juice, lemon juice, salt, pepper, soy sauce, and white vinegar to a large shallow dish or bowl. You can even use a large Ziplock bag too.
- Give the marinade a mix and add the steak. Cover with plastic wrap or a lid and place the steak in the fridge to marinate overnight. If the marinade doesn't cover the meat fully, be sure to turn it over half way.
- Note: if you want to save some marinade BEFORE you add the meat to use, you absolutely can but not after the meat is added.
- The next day, remove the meat from the fridge and let it come to room temp for at least 30 to 60 minutes. Remove the steak from the marinade and discard the excess marinade (if any). I usually don't have much left.
- Note: you can cook the steak on a cast iron pan, a grill pan, or directly on a BBQ.
- I like to heat my cast iron pan on medium-heat for a few minutes and once the pan is hot, add in some avocado oil. I add enough oil to just cover the bottom of the pan.
- I place my steak in the pan (make sure it sizzles) and cook it for 3 minutes on each side (or until a meat thermometer reads 135F).
- Take the steak off the pan and let it rest on a plate or clean cutting board for 5 to 7 minutes.
- Slice the steak thinly AGAINST the grain for best results. Enjoy as is with a side of mashed potatoes and veggies or in a salad or on tacos.
- Feel free to make a chimichurri sauce or simply add a sliver of herbed, salted butter to melt on top. I spooned over olive oil mixed with garlic and herbs for presentation.
Video
Notes
- Herbs: Cilantro is traditionally used in carne asada recipes, but feel free to use your favorite herbs, or eliminate altogether.
- Marinating time: Make sure to let this steak marinate for at least 4 hours. I like to let it marinate overnight.
- Cooking time: This cut of meat has to be made medium-rare for maximum tenderness. I like cooking mine for 3 minutes on each side but feel free to adjust depending on your stove/heat distribution.
- Slicing the steak: This type of steak also has to be sliced thinly AGAINST the grain. Look at the steak and if the fibers are going one way, be sure to cut it perpendicular to the grain once cooked and rested.
- Resting time: Rest the meat on a board (or plate) for 5 to 7 minutes. This step is crucial and not to be skipped so that the juices can redistribute.
- Internal temp: You can use a meat thermometer to ensure the proper temperature. 130-135F will be what you’re looking for.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This steak recipe is so delicious. I love the marinade, and I make sure to not mix it all with the raw meat, so I can keep some to drizzle over the cooked steak at the end. Super tender!
Good teste!!!!
could I attempt this with thinly sliced beef strips from Costco? I’m trying to figure out best way to cook this meat! Thanks!
Hi Sandra, I have not tried 🙁
Having not had alot of tenderness success with cuts like flat iron, I hit the jackpot with this marinade. I did add some Avocado oil with the rest of the marinade ingredients, by accident, but that was spot on. I also kept the steak in the marinade for almost 18 hours. My local grocery store is not famous for tender cuts of meat. I plan seared in a hot cast iron for about 3 to 4 minutes each side. YUM!! Thank you modern Nonna
Thank YOU, Beth! I love to hear this!