With grilling season right around the corner, there’s nothing quite like the Best Carne Asada Recipe—authentic, flavorful steak hot off the grill. This rich, buttery cut is marinated in a blend of savory, smoky, and tangy flavors, then grilled to mouthwatering perfection.
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Whether you're craving a hearty dinner, celebrating Cinco de Mayo, or just looking for a reason to grill, this carne asada will become your go-to recipe! Marinated in fresh citrus, smoky chipotle, cilantro, and bold spices, the steak turns out tender, juicy, and packed with flavor. Serve it sliced, in tacos, or over rice for a meal everyone will love!
Round out your meal with a few more easy favorites! Pair this juicy steak with my refreshing Watermelon Feta Salad for a burst of sweetness, whip up some Mexican Street Corn Salsa for a fun, flavorful appetizer, or finish things off with a slice of my creamy No-Bake Pistachio Cheesecake for dessert!
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Why You'll Love This Recipe
- Make-ahead friendly – The steak marinates for 24 hours, giving you time to prep ahead so you can just fire up the grill when you're ready.
- Easy to prep – Minimal hands-on time and simple ingredients make this recipe approachable even if you're not a grilling pro.
- Feeds a crowd – With generous servings and bold flavor, it’s perfect for backyard parties, holidays, or family dinners.
- Restaurant-quality at home – Skip the takeout—this recipe delivers the kind of flavor you'd expect from your favorite Mexican restaurant.
Ingredients
Gather the ingredients below to make this carne asada marinade!
- Orange, lemon, and lime juice add brightness and make the steak perfectly juicy. Use fresh, heavier fruits, as they will be juicier.
- Fresh cilantro brings a fresh, deep flavor to the carne asada.
- Soy sauce adds a salty flavor.
- Garlic packs the carne asada with a deep savory flavor. Use fresh cloves for the best results.
- Chili powder, ground cumin, and ground paprika add a subtle heat and balance out the other seasonings.
- Finely chopped canned chipotle pepper is smoky, flavorful, and adds some spiciness to the steak.
- Dried oregano adds a fresh, herby flavor.
- Olive oil adds great flavor to the steak. A higher quality olive oil can make a big difference.
- Flank steak is a bold, beefy cut that’s tender and full of flavor.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Steak cuts – Swap flank or skirt steak with hanger steak, sirloin, or even thinly sliced ribeye if needed.
- Citrus juices – If you don’t have all three juices (orange, lemon, lime), you can use just orange and lime, or even bottled juice in a pinch.
- Fresh cilantro – If you're out of cilantro or don’t like the flavor, try chopped parsley or a mix of parsley and green onions.
- Chipotle pepper – No canned chipotle? Use chipotle powder, smoked paprika, or a dash of hot sauce for smoky heat.
- Soy sauce – Substitute with tamari or coconut aminos for a gluten-free option.
How to Make the Best Carne Asada
Once you've gathered all your ingredients, grab a mixing bowl and follow the steps below for this flavorful, grilled carne asada.
- Step 1: In a large mixing bowl, whisk together the orange juice, lemon juice, lime juice, and all remaining marinade ingredients until well combined.
- Step 2: Place the steak between two pieces of heavy plastic wrap and pound it with the smooth side of a meat mallet until ¼ inch thick. Immerse the steak fully in the marinade, cover the bowl with plastic wrap, and chill for 24 hours before grilling.
- Step 3: When ready to cook, heat the grill to medium-high heat, lightly oil the grate, and place the steak on the grill.
- Step 4: Grill the steak for about 5 minutes per side for medium-rare or until your desired doneness, then remove from the grill, slice against the grain, and serve immediately.
Helpful Tips
- Be sure to cut against the grain – Double check the angle of the grain before grilling so you know which way to slice once it’s finished cooking. This ensures tender, easy-to-chew pieces.
- Serve carne asada with sides – Pair this hearty meat with pico de gallo and guacamole and fresh lime wedges to add brightness and bold flavor to every bite.
- Get an even char – Flip the steak a few times during grilling to achieve an even, flavorful char without overcooking the inside.
- Use a meat thermometer – Not sure when it’s done? Use a meat thermometer—130–135°F for medium-rare is ideal for carne asada.
- Pound the steak evenly – Flattening the steak to ¼ inch thick helps it cook quickly and soak up all the marinade flavor. Use a meat tenderizer for best results!
- Let it marinate overnight – A full 24-hour marinade results in the most tender, flavorful carne asada—don’t rush it!
- Bring to room temperature before grilling – Letting the meat sit out for about 30 minutes before grilling ensures even cooking and a better sear.
- Let it rest before slicing – Rest the steak for 5–10 minutes off the grill so the juices redistribute, keeping it tender and juicy.
Recipe FAQs
Carne asada is a Mexican-style dish where steak is marinated in a blend of citrus juices, spices, and herbs before being grilled. As opposed to your traditional sirloin steak, carne asada has a bit more of a smoky, zesty flavor and is extra juicy and tender.
Marinating your steak for 24 hours will leave you with the boldest flavor, but if you’re short on time, 8-12 hours is plenty to create a delicious, flavorful steak.
Slicing against the grain will leave you with a more tender steak, making it easier to chew and leaving you with a more satisfying bite.
Use a meat thermometer: 130–135°F for medium-rare, 140°F for medium. The steak should be nicely charred on the outside.
Mexican or easy fried rice, green bean salad, grilled veggies, guacamole, corn salad, or warm tortillas are all delicious with carne asada.
Storage & Freezing Instructions
Storage Instructions
To store leftover carne asada, keep it in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
Freeze in a freezer safe container or bag for up to 2 months.
More Mexican-Inspired Recipes You'll Love
Looking for other Cinco de Mayo recipes like this? Try these:
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Best Carne Asada Recipe
Ingredients
- ¾ cup orange juice
- ½ cup lemon juice
- ⅓ cup lime juice
- 1 bunch fresh cilantro (chopped)
- ½ cup soy sauce
- 4 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon ground black pepper
- 1 teaspoon canned chipotle pepper (finely chopped )
- 1 teaspoon dried oregano
- ½ cup olive oil
- 3 pounds London Broil, Skirt or Flank steak
Instructions
- In a large mixing bowl, whisk orange juice, lemon juice, and lime juice together.
- Add remaining marinade ingredients and mix well.
- Place steak in between two pieces of heavy plastic wrap. Pound with the smooth side of a meat mallet to the thickness of ¼ inch.
- Immerse steak into the marinade, covering it completely.
- Cover bowl with plastic wrap.
- Chill for 24 hours prior to grilling.
- When you are ready to cook, heat grill to medium-high heat.
- Lightly oil the grate and place the steak on the grill.
- Cook steak to your desired doneness. It will take about 5 minutes per side to reach medium-rare.
- Remove steak from the grill and slice it against the grain.
- Serve immediately.
Notes
- Be sure to cut against the grain – Double check the angle of the grain before grilling so you know which way to slice once it’s finished cooking. This ensures tender, easy-to-chew pieces.
- Serve carne asada with sides – Pair this hearty meat with pico de gallo and guacamole and fresh lime wedges to add brightness and bold flavor to every bite.
- Get an even char – Flip the steak a few times during grilling to achieve an even, flavorful char without overcooking the inside.
- Use a meat thermometer – Not sure when it’s done? Use a meat thermometer—130–135°F for medium-rare is ideal for carne asada.
- Pound the steak evenly – Flattening the steak to ¼ inch thick helps it cook quickly and soak up all the marinade flavor. Use a meat tenderizer for best results!
- Let it marinate overnight – A full 24-hour marinade results in the most tender, flavorful carne asada—don’t rush it!
- Bring to room temperature before grilling – Letting the meat sit out for about 30 minutes before grilling ensures even cooking and a better sear.
- Let it rest before slicing – Rest the steak for 5–10 minutes off the grill so the juices redistribute, keeping it tender and juicy.
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