What is Carne Asada?
If you’ve visited Mexico, spent time in the Western US, or have been to a good authentic Mexican restaurant, I hope you’ve tried the most amazing and classic Mexican dish called Carne Asada. The term literally translates to “grilled meat” in Spanish. While carne asada can be used to describe other types of meat, it most often describes tender marinated and grilled flank steak or skirt steak. To make the meat even more tender, carne asada is sliced into thin strips that are ready to wrap in warm tortillas with fresh toppings like cilantro, onions, and lime juice. Once you’ve tried this easy carne asada recipe, you should also try my Steak Fajitas recipe, and Smoked Flank Steak with Chimichurri sauce.
Why You’ll Love This Recipe
You don’t need to find a Mexican Restaurant to enjoy traditional carne asada at home! This recipe will teach you how to make a fresh carne asada marinade full of bright, spicy, and savory notes, and use it to infuse steak with all of that goodness. Once that magic marinade has done its job, all you need to do is toss the whole steak on the grill and cook it to perfection!
Key Ingredients for Carne Asada
Here’s what you need to make this delicious marinated flank steak:
Flank Steak: Flank steak (aka London broil) is often used with tenderizing marinades since the cut of beef can be tough if it isn’t treated properly. Similar cuts such as skirt steak or flat iron steak can also be used in this recipe. These types of steaks are generally inexpensive which is a bonus! Orange and Lime Juices: The acidity from these citrus fruits adds sweet and bright notes to the marinade, but that acid also works to soften the muscle fibers and tenderize the meat. Soy Sauce: Salty and umami notes come from soy sauce. Brown Sugar: For a bit of sweetness, brown sugar is perfect. Having sugar in the marinade also lets the meat get extra browned on the grill. Garlic: Freshly minced garlic is a must, as it gives the meat an extra savory flavor. Jalapeno: Sliced jalapenos in the marinade infuse the meat with spicy flavor. Spices: Classic Mexican spices for carne asada include cumin, smoked paprika, chili powder, and fresh cilantro.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Carne Asada
How to Slice Flank Steak
It is extremely important to slice carne asada made with flank steak in the correct direction. In this case, the correct direction is AGAINST the grain. You can see in the image that the long muscle fibers run all in the same direction. You should cut across them, making those fibers short and easy to chew. If you slice along with the grain of the meat, it will be tough and chewy, and quite difficult to eat.
Recipe Tips
Don’t Marinate for Too Long. Anything more than 12 hours is too long to marinate flank steak. The meat will start to break down and become soft and mushy. Something between 2 and 12 hours is ideal. Drying the steak is important. Too much moisture still in and on the steak will cause a steamy situation in your grill or oven that isn’t ideal. Use paper towels to soak up the liquid and remove bits of jalapeno and garlic that might burn. Cook it in the Oven or Over the Stovetop. Instead of using your outdoor grill, broil carne asada in the oven instead or cook it in a skillet over the stovetop. Full instructions for both methods are in the recipe card below. You can also cook marinated flank steak on the stovetop. I suggest using a cast iron pan that you’ve preheated. Cook the steak for 3-5 minutes per side until you’re happy with the doneness. Resting is an important step that will allow the juices inside the cooked steak to redistribute. If you slice into it too soon, all of those juices will flow right out!
Storing Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. Leftover carne asada can be enjoyed cold, or gently reheated to make sandwiches, salads, or tacos.
What To Serve With Carne Asada
Carne Asada makes the most wonderful steak tacos or burrito bowls. For tacos, warm corn or flour tortillas, and top with sliced carne asada, fresh cilantro, diced onion, and a squeeze of fresh lime juice. Add some fresh jalapeno if you like a bit of heat! If you like burrito bowls (Just like Chipotle!), make up a batch of Cilantro Lime Rice to go with this delicious steak, and top it with all of your favorite Mexican toppings, including pinto beans, cheese, and sour cream. Cowboy Caviar, Pico De Gallo, Salsa Ranchera, Guacamole, and Lime Crema are all amazing and easy to make sauces that go wonderfully with carne asada.
How Do you Know When Flank Steak Is Done?
Cooking beef often comes down to a matter of preference. I generally like to cook a flank steak to medium-rare or medium. Use a meat thermometer to test your steak and cook it to your preferred temperature.
Rare: 125°F/52°C Medium rare: 135°F/57°C Medium: 145°F/63°C Medium well: 155°F/68°C
Learn how to make traditional Carne Asada with this easy recipe! It’s one of the most delicious Mexican meals, and your whole family will love it. © Little Sunny Kitchen
