Carne Asada
A citrus and garlic marinade flavors this tender grilled steak.
Serves4 to 6
Prep10 minutes
Cook10 minutes
Carne asada is a versatile Latin American dish of grilled and sliced beef that features a citrusy marinade made with easy-to-find ingredients. It’s a great way to cook steak with more than just salt and pepper. After the beef has had a chance to sit in the carne asada marinade for a few hours, it just needs to cook briefly for a few minutes over high heat. The outside gets wonderfully caramelized, while the meat stays tender on the inside.
Carne asada can stand on its own as a main dish or serve as a component in other dishes. Plus, it makes use of cuts of beef that are more economical than premium cuts of steak.
The Best Cut of Meat for Carne Asada
The best cuts of meat for carne asada are the ones that have lots of beefy flavor and absorb marinade easily. Flank steak and skirt steak are both good options, as they have a looser grain of meat and are thin cuts, which means they absorb the marinade well and are quick to cook (just a few minutes of cooking time on each side).
Flank and skirt steaks are a tougher cut than steaks like ribeyes or New York steaks, but as long as you thinly slice it across the grain to cut through the tougher fibers, it’ll be tender and delicious.
Because skirt steak comes in long pieces, cut it into smaller pieces to make it easier to cook and slice. Flank steak may come in wider pieces; if so, halve it first lengthwise (cut with the grain) before cutting into smaller pieces.
What Is Carne Asada Marinade Made Of?
Carne asada marinade is a bright-tasting mixture of orange juice, lime juice, garlic, cilantro, cumin, jalapeño, and cilantro.
Mix those flavorful ingredients together with vegetable oil, salt, and pepper to make about one cup of marinade, which is enough to marinate up to two pounds of meat.
How Long Can Carne Asada Stay in Marinade?
Because of the amount of citrus juice in the marinade, meats should be marinated for at least two hours but no longer than eight hours.
If the beef stays in the marinade too long, the acid in the citrus juice changes the flavor and texture of the meat into something that tastes a bit pickled.
How to Cook Carne Asada
Due to how thin skirt and flank steaks are, they need to be quickly cooked over high heat to get flavorful browning on the outside without overcooking the inside.
After marinating the steaks, pat them dry but don’t worry too much about wiping off any bits of jalapeño and cilantro clinging to the meat. Then, cook the carne asada in one of the following ways:
- Grill. This is the most traditional way. Carne asada is grilled over high heat, and this takes about three minutes per side.
- Broil. Place the carne asada on a baking sheet and broil it for eight to 10 minutes. No need to flip while it’s cooking.
- Stovetop. Sear the carne asada on the stovetop in a cast iron or grill pan over high heat for three to five minutes per side.
What to Serve with Carne Asada
Carne asada is great stuffed into tortillas for tacos — especially with a punchy salsa on top. You can also serve it on salad to turn it into a main dish. Repurpose leftover steak into steak and eggs for breakfast, use it as a filling for quesadillas, or as a nacho topping.
Carne Asada Recipe
A citrus and garlic marinade flavors this tender grilled steak.
Prep time 10 minutes
Cook time 10 minutes
Serves 4 to 6
Nutritional Info
Ingredients
For the marinade:
- 1/3 cup
vegetable oil
- 1 3/4 teaspoons
kosher salt
- 1 teaspoon
ground cumin
- 1/2 teaspoon
freshly ground black pepper
- 1 to 2
medium oranges
- 2
medium limes
- 4 cloves
garlic
- 1/2
medium jalapeño
- 1/3
medium bunch fresh cilantro
For the steak:
- 1 1/2 to 2 pounds
skirt or flank steak
Vegetable oil, for oiling the grill or stovetop cooking
Instructions
Make the marinade:
If marinating in a zip top bag, make the marinade directly in the bag. Alternatively, make the marinade in a 9x13-inch baking dish. Place 1/3 cup vegetable oil, 1 3/4 teaspoons kosher salt, 1 teaspoon ground cumin, and 1/2 teaspoon black pepper in the bag or baking dish.
Prepare the following, adding each to the oil mixture as you complete it: Juice 1 to 2 medium oranges until you have 1/3 cup. Juice 2 medium limes until you have 3 tablespoons. Finely chop 4 garlic cloves. Trim and finely chop 1/2 medium jalapeño (about 3 tablespoons; remove the ribs and membrane first if you want a less spicy heat). Finely chop the leaves and tender stems of 1/3 medium bunch fresh cilantro sprigs until you have 1/4 cup. Whisk to combine.
Marinate the steak:
If using flank steak, cut 1 1/2 to 2 pounds in half lengthwise (with the grain), then cut crosswise into 3 to 4-inch long pieces. If using skirt steak, cut 1 1/2 to 2 pounds into 3 to 4-inch long pieces.
Add to the bag and massage until the steak is evenly coated. Alternatively, place in a single layer in the baking dish and flip to coat. Cover the baking dish or seal the bag. Marinate in the refrigerator for at least 2 or up to 8 hours.
Option 1: Outdoor Grilling
Let the steak sit at room temperature while the grill heats. Heat an outdoor grill for direct, high heat (about 500ºF).
Remove the steak from the marinade and pat dry with paper towels (don’t worry too much about wiping off any bits of jalapeño or cilantro). Scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil.
Place the steak on the grill grates. Cover and grill until dark grill marks form on the bottom, about 3 minutes. Flip the steak, cover, and grill until an instant-read thermometer inserted into the center of the thickest piece registers 125ºF for medium rare or 135ºF for medium, 2 to 4 minutes more.
Option 2: Broiling
Let the steak sit at room temperature while the grill heats. Arrange a rack 5 to 6 inches from the broiling element and heat the broiler to high. Line a rimmed baking sheet with aluminum foil.
Remove the steak from the marinade and pat dry with paper towels (don’t worry too much about wiping off any bits of jalapeño or cilantro). Place on the baking sheet. Broil until the top is starting to char in spots and an instant-read thermometer inserted into the center of the thickest piece registers 125ºF for medium rare or 135ºF for medium, 8 to 10 minutes.
Option 3: Stovetop
Heat a large skillet or grill pan over medium-high heat. Meanwhile, remove the steak from the marinade and pat dry with paper towels (don’t worry too much about wiping off any bits of jalapeño or cilantro).
Coat the pan lightly with vegetable oil. Add the steak (cook in 2 batches so as not to crowd the pan). Cook until well browned and an instant-read thermometer inserted into the center of the thickest piece registers 125ºF for medium rare or 135ºF for medium, 3 to 5 minutes per side. (It will be smoky - open a window and turn on the stovetop fan!)
Transfer to a clean cutting board. Let rest for 5 minutes before thinly slicing across the grain.
Recipe Notes
Make ahead: The marinade can be made up to 1 day ahead and refrigerated in an airtight container. Alternatively, marinate the beef up to 8 hours ahead.