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Sliced grilled steak with limes, avocado, and red onion, served on a wooden board.
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Best Carne Asada Recipe

Tender, juicy steak marinated in a zesty blend of citrus, spices, and herbs, then grilled to perfection for an irresistible burst of flavor in every bite.
Prep Time10 minutes
Cook Time10 minutes
1 day
Total Time1 day 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: carne asada
Servings: 12 servings
Calories: 261kcal
Author: Sara

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.

Nutrition

Calories: 261kcal | Carbohydrates: 5g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 613mg | Potassium: 505mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 3mg