Here’s a classic Carne Asada recipe—juicy, flavorful grilled steak with a perfect marinade. Ideal for tacos, burritos, bowls, or just served with rice and beans.
🥩 Carne Asada
Ingredients (for 1–1.5 lbs steak)
- 1–1.5 lbs flank steak or skirt steak
- Salt & black pepper, to taste
- 2 tbsp olive oil
Marinade
- ¼ cup orange juice (fresh is best)
- ¼ cup lime juice (fresh)
- ¼ cup soy sauce or tamari
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ¼ cup cilantro, chopped
- 1–2 tbsp olive oil
Optional: ½ tsp crushed red pepper flakes for heat
Instructions
- Prepare Marinade
- Mix all marinade ingredients in a bowl.
- Taste and adjust seasonings—should be tangy, garlicky, and slightly sweet.
- Marinate Steak
- Place steak in a zip-top bag or shallow dish.
- Pour marinade over steak, ensuring it’s fully coated.
- Refrigerate at least 1 hour, up to 8 hours (overnight for best flavor).
- Preheat Grill or Pan
- Heat grill to high, or a cast-iron skillet over medium-high heat.
- Lightly oil grates or pan.
- Cook Steak
- Remove steak from marinade; pat dry for a good sear.
- Grill or sear 3–5 minutes per side, depending on thickness and desired doneness (medium-rare recommended).
- Let rest 5–10 minutes before slicing.
- Slice
- Slice against the grain for maximum tenderness.
- Serve
- Serve with tortillas, rice, beans, pico de gallo, guacamole, or your favorite toppings.
Tips & Variations
- Tenderizing: The citrus in the marinade naturally tenderizes the meat.
- Smoky flavor: Charcoal grill or add wood chips for extra smokiness.
- Stovetop version: Use a hot cast-iron skillet for a nice sear if you don’t have a grill.
- Extra zing: Add a splash of tequila or orange liqueur to the marinade.
I can also give a quick weeknight version where the steak marinates only 15–20 minutes and still tastes amazing, perfect if you’re short on time.
Do you want me to do that?
