Carne Asada is a delicious, grilled beef dish that is marinated in a mixture of citrus, garlic, and spices. It’s perfect for tacos, burritos, or just on its own with some fresh salsa.
Carne asada is a Mexican grilled beef dish, typically made with flank or skirt steak that’s marinated, grilled, and sliced thinly—perfect for tacos, burritos, or on its own.
Skirt steak or flank steak are most traditional. They’re flavorful, grill beautifully, and soak up marinades well.
Common ingredients include lime juice, orange juice, garlic, cilantro, jalapeño, soy sauce, olive oil, and spices like cumin or chili powder.
Marinate for at least 2 hours, but ideally overnight for maximum flavor.
Always slice against the grain to ensure tenderness.
Serve with warm tortillas, guacamole, salsa, grilled onions, rice, or beans—it’s super versatile!
It can be mildly spicy depending on the marinade, but you can easily adjust the heat by skipping the chili or jalapeño.

Ingredients
- 2 lbs flank steak or skirt steak
- 2 cloves garlic minced
- 1/2 cup orange juice
- 1/4 cup lime juice freshly squeezed
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cilantro chopped
Instructions
- In a large bowl, combine orange juice, lime juice, minced garlic, olive oil, ground cumin, chili powder, salt, and black pepper. Mix well.
- Place the flank steak in a plastic bag or shallow dish and pour the marinade over the meat. Make sure it is well coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- Preheat a grill or grill pan to high heat. Remove the steak from the marinade and shake off excess marinade.
- Grill the steak for 7-10 minutes per side, or until it reaches your desired level of doneness. Allow the steak to rest for 5 minutes before slicing.
- Slice the steak against the grain into thin strips. Garnish with chopped cilantro and serve!
Notes
Let the beef marinate for at least 2 hours, or ideally overnight, to really soak up the flavors. 🔹 Use Skirt or Flank Steak:
These cuts are perfect for carne asada because they cook quickly and stay juicy when sliced thin. 🔹 High Heat Is Key:
Grill over high heat to get a good char on the outside while keeping the inside tender. 🔹 Don’t Overcook:
Aim for medium-rare to medium; overcooking can make the meat tough. 🔹 Rest Before Slicing:
Let the steak rest for 5–10 minutes after grilling to keep the juices inside. 🔹 Slice Against the Grain:
Cutting against the grain ensures every bite is tender and easy to chew.
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I followed the recipe but found it a bit bland. I might add more spices next time.
The cilantro really adds a nice touch. Didn’t know it would make such a difference!
This looks complicated, can’t I just buy carne asada at the store?
This carne asada recipe was delicious! The marinade was flavorful and made the meat so tender. Definitely a hit at my BBQ!
I cooked this for my family and they loved it! Thanks for sharing! 😄
Yum! I made some tacos with this carne asada and it was fire! 🔥🔥🔥
Who puts orange juice in carne asada? That’s too sweet for a savory dish!
Grilled it for the first time and my husband said I should become a chef! Hehe.
Easy to follow! Turned out perfect, and I’m not even a pro chef, lol.
Marinating for 8 hours is too long, I did it for 1 hour and it was still good… Just sayin’!
What’s flank steak? Can I use round steak instead? 🤷♂️