What is carne asada and how is it traditionally prepared?

Carne asada is a Spanish term meaning "grilled meat," typically referring to beef that is seared over high heat for a smoky, charred flavor. It is often marinated to add tenderness and flavor, then cooked quickly on a grill or grill pan. The goal is to achieve a juicy, flavorful steak with a slightly crispy exterior.

Which cuts of beef are best for making carne asada?

The best cuts for carne asada are flank steak and skirt steak, with outside skirt steak being especially popular for its rich flavor and texture. Sirloin and tenderloin can also be used, but skirt and flank steaks are preferred because they soak up marinades well and slice tenderly across the grain.

How long should I grill carne asada for perfect doneness?

Grill carne asada over medium-high heat for about 7 to 10 minutes for medium-rare (135°F internal temperature) and 10 to 12 minutes for medium (140°F). After grilling, rest the meat for 5 minutes to allow juices to redistribute before slicing thinly against the grain.

What ingredients are commonly used in a carne asada marinade?

A typical carne asada marinade includes citrus juices like lime and orange, garlic, cilantro, jalapeño, ground cumin, apple cider vinegar, olive oil, salt, and pepper. The acidic citrus helps tenderize the beef, while the herbs and spices infuse it with bold, fresh flavors. Marinate the meat for at least 1 hour, ideally up to 8 hours.

How should leftover carne asada be stored and reheated safely?

Store leftover carne asada in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the meat in freezer-safe bags for up to 2 months. Reheat gently on a skillet or in the oven to avoid overcooking; adding a splash of water or broth can help keep the meat moist.

Carne Asada Recipe With Authentic Marinade And Grilling Tips

Ingredients

Scale

2 pounds skirt steak, trimmed of excess fat (outside skirt steak preferred, flank steak also works)

1 jalapeño, seeded and minced (adjust seeds for heat preference)

4 cloves garlic, minced

1/2 cup fresh cilantro leaves, chopped (including tender stems)

Juice of 1 orange

Juice of 1 lime

Juice of 1 lemon

2 tablespoons apple cider vinegar (white vinegar can be used as a substitute)

1/3 cup olive oil (extra-virgin recommended)

1 teaspoon ground cumin (fresh preferred)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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Instructions

1-First, prepare the marinade by combining the jalapeño, garlic, cilantro, orange juice, lime juice, lemon juice, apple cider vinegar, olive oil, cumin, salt, and black pepper in a large glass baking dish. Whisk everything together until it’s well blended.

2-Next, add the skirt steak to the dish in a single layer, turning it to coat thoroughly with the marinade. Cover and refrigerate for 1 to 8 hours don’t go longer to keep the texture just right.

3-Then, preheat your outdoor grill to medium-high heat. Once it’s hot, remove the steak from the marinade and pat it dry for a better sear.

4-Grill the steak for 7 to 10 minutes per side for medium-rare, or 10 to 12 minutes for medium, checking that it reaches an internal temperature of 130°F to 140°F.

5-Finally, take the steak off the grill and let it rest for 5 minutes before slicing it thinly across the grain. For dietary swaps, marinate portobello mushrooms or tofu the same way and grill for 3 to 4 minutes per side.

Last Step:

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Notes

🌶️ Use outside skirt steak for best flavor and tenderness; flank steak works as a substitute.
⏰ Marinate between 1 and 8 hours to balance tenderness and flavor; avoid longer to prevent texture breakdown.
🔥 Grill on medium-high heat for clear marks and juicy interior; rest steak before slicing.

Author: Brandi Oshea
Prep Time: 15 minutes
Marinating Time: 1 to 8 hours
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 344
Sugar: 1g
Sodium: 489mg
Fat: 23g
Saturated Fat: 5g
Carbohydrates: 1g
Protein: 32g
Cholesterol: 95mg