Grilled Carne Asada

5 from 1 vote

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.

Course Grilling, Main Dish

Cuisine American

Keyword grilled carne asada

Prep Time 30

Cook Time 15

Rest Time 2

Total Time 2 45

Servings servings

Calories 380kcal

Author Sue Ringsdorf

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!

Nutrition