Grilled Carne Asada
This Grilled Carne Asada features tender, marinated steak cooked over high heat for a perfectly charred, flavorful finish. It’s juicy, bold, and perfect for tacos, bowls, or an easy weeknight meal.
Tender Carne Asada
Steak has always felt like a bit of a luxury in our home, since we didn’t have it often growing up. We were more of a pork-and-chicken family – and plenty of casseroles. Lots and lots of casseroles.
Over time, I’ve shared more beef recipes here with you using a variety of cuts – mostly flank steak, filet mignon, chuck roast, and ground beef – and honestly, I truly love them all!
When you want to impress guests, this is the recipe I highly recommend. Ok, well I’d also take a look at our Red Wine Braised Chuck Roast or SueBee’s Beef Bourguignon Recipe. They’re pretty fantastic too!
Why This Recipe Works:
- Flavor-packed marinade – Citrus, garlic, and spices tenderize the meat while infusing it with bold, balanced flavor.
- High-heat grilling – A hot grill creates that signature char and locks in juices for a perfectly cooked steak.
- Quick cooking time – Thin cuts like flank or skirt steak cook fast, making this recipe both efficient and reliable.
- Sliced against the grain – Cutting the steak properly ensures every bite is tender and easy to chew.
What You’ll Need:
- flank steak (or skirt steak works too)
- chopped cilantro
- olive oil
- soy sauce
- citrus juice – from oranges and limes
- ground cumin
- chili powder
- garlic powder
- red pepper flakes
- kosher salt
- black pepper
How to make Grilled Carne Asada:
Step 1
Make marinade. In a mixing bowl, combine the marinade ingredients—olive oil, soy sauce, fresh orange juice, lime juice, and optional chopped cilantro—along with cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk everything together until well blended and fragrant.
Step 2
Refrigerate. Place the meat in a plastic freezer bag and pour the marinade over the top. Seal the bag and use your hands to massage the marinade into the meat, then refrigerate for a couple of hours—or longer—for maximum flavor.
Step 3
Set the meat out and let it sit briefly before grilling. Taking the chill off helps it cook more evenly—if it goes straight from the fridge to the grill, the outside can overcook before the center is ready, so this step promotes a more consistent, perfectly cooked result.
Step 4
Grill steak. Preheat your outdoor grill to high heat (around 450°F) so it’s fully hot before the steak goes on. Grill the marinated carne asada for about 5–6 minutes per side, depending on thickness, until it’s beautifully charred on the outside and cooked to your preferred doneness.
We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.
- 130–135°F = medium-rare (most traditional and tender for carne asada)
- 140–145°F = medium
- 150°F+ = more well done (can start to get tougher)
Step 5
Rest and slice. Let the steak rest for 7–8 minutes before slicing it thinly against the grain for the most tender, flavorful bite.
Step 6
Add sauce if desired. Carne asada pairs really well with sauces that are bright, creamy, or a little spicy to balance the smoky grilled flavor. Here are some great options:
- Cilantro lime crema – Creamy, tangy, and fresh; one of the most popular pairings.
- Pico de gallo or fresh salsa – Adds acidity, crunch, and brightness.
- Salsa verde – A zesty tomatillo-based sauce with a little heat and lots of flavor.
- Avocado crema – This fresh crema is one of our favorites and goes well with any protein.
- Guacamole – Rich and creamy, it balances the char from the grilled steak.
- Chimichurri – A recipe shared by one of my fellow food blogger friends!
Step 7
Add to bowls, tacos, quesadillas, or salads. We love adding carne asada to so many of our recipes including the following.
Store leftover carne asada in an airtight container in the refrigerator for up to four days.
Recipe FAQs:
Skirt steak and flank steak are the most common – they’re thin, flavorful, and perfect for quick, high-heat grilling.
Usually a mix of citrus juice (lime and/or orange), garlic, olive oil, and spices like cumin, chili powder, and salt. Our recipes includes cilantro but could easily be skipped.
At least 30 minutes, but 2–8 hours is ideal. Avoid marinating longer than 24 hours, as the acid can affect the texture.
Letting it sit out for about 20–30 minutes helps it cook more evenly.
High heat—around 450–500°F—so you get a good sear and quick cook.
It shortens the muscle fibers, making the meat much more tender.
Yes – let it rest for 5–10 minutes so the juices redistribute.
Yes, of course! A hot cast-iron skillet or grill pan works well for getting a nice sear.
Other Delicious Beef Recipes:
Looking for more beef recipes? I’ve gotcha covered.
Kitchen Tools Used: (affiliate links)
- Global 7-inch Knife – Favorite kitchen knife.
- Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.
xoxo ~Sue
Grilled Carne Asada
Ingredients
- 1 ½ pounds flank steak
- 1/2 cup chopped cilantro
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup freshly squeezed orange juice
- 2 Tablespoons freshly squeezed lime juice
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Make marinade. In a mixing bowl, combine the marinade ingredients—olive oil, soy sauce, fresh orange juice, lime juice, and optional chopped cilantro—along with cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk everything together until well blended and fragrant.1/4 cup olive oil, 1/4 cup soy sauce, 1/4 cup freshly squeezed orange juice, 2 Tablespoons freshly squeezed lime juice, 1/2 cup chopped cilantro, 1 teaspoon ground cumin, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Refrigerate. Place the meat in a plastic freezer bag and pour the marinade over the top. Seal the bag and use your hands to massage the marinade into the meat, then refrigerate for a couple of hours—or longer—for maximum flavor.1 ½ pounds flank steak
- Set the meat out and let it sit briefly before grilling. Taking the chill off helps it cook more evenly—if it goes straight from the fridge to the grill, the outside can overcook before the center is ready, so this step promotes a more consistent, perfectly cooked result.
- Grill steak. Preheat your outdoor grill to high heat (around 450°F) so it’s fully hot before the steak goes on. Grill the marinated carne asada for about 5–6 minutes per side, depending on thickness, until it’s beautifully charred on the outside and cooked to your preferred doneness.We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.130–135°F = medium-rare (most traditional and tender for carne asada)140–145°F = medium150°F+ = more well done (can start to get tougher)
- Rest and slice. Let the steak rest for 7–8 minutes before slicing it thinly against the grain for the most tender, flavorful bite.
- Add sauce if desired. Carne asada pairs really well with sauces that are bright, creamy, or a little spicy to balance the smoky grilled flavor. Here are some great options:
- Add to bowls, tacos, quesadillas, or salads. We love adding carne asada to so many of our recipes including the following – Carne Asada Quesadillas, Carne Asada Bowls, Fajita Taco Salad, Crispy Black Bean Tacos
Notes
You may want to serve this with a sauce, including one of the following:
- Cilantro lime crema – Creamy, tangy, and fresh; one of the most popular pairings.
- Pico de gallo or fresh salsa – Adds acidity, crunch, and brightness.
- Salsa verde – A zesty tomatillo-based sauce with a little heat and lots of flavor.
- Avocado crema – This fresh crema is one of our favorites and goes well with any protein.
- Guacamole – Rich and creamy, it balances the char from the grilled steak.
- Chimichurri – A recipe shared by one of my fellow food blogger friends!
Unbelievable taste! All the flavors come together so well!