Authentic Carne Asada Recipe

Ingredients

• 907 g (2 lb)flank steak or skirt steak
• 1 lime (about 30 ml / 2 tbsp juice)lime juice
• 30 ml (2 tbsp)white wine vinegar (or white vinegar or cider vinegar)
• 80 ml (⅓ cup; about 2 oranges)freshly squeezed orange juice
• 15 g (¼ cup)fresh coriander, chopped
• 4 clovesgarlic, minced
• 1jalapeño, deseeded and minced (optional)
• 60 ml (¼ cup)olive oil
• ½ tspground cumin
• 1 tspsmoked paprika
• ½ tspancho chilli powder
• 1 tspdried oregano
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Mix the marinade

   In a medium bowl, whisk together the lime and orange juices, vinegar, chopped coriander, garlic, jalapeño, olive oil, cumin, smoked paprika, chilli powder, oregano, salt and freshly ground black pepper until combined.

2. 2

   Marinate the steak

   Put the steak in a large resealable bag or shallow dish and pour over the marinade, coating the meat all over. Seal or cover and refrigerate for at least 2 hours and up to 12 hours, turning the steak occasionally.

3. 3

   Heat the grill

   Preheat the grill to high, about 230°C. For a charcoal grill, wait until the coals are covered with white ash, then clean and oil the grates to help prevent sticking.

4. 4

   Grill the steak

   Let excess marinade drip from the steak, then place it on the hot grill. Cook for 3–4 minutes per side for medium-rare, or until it reaches your preferred doneness. Check with a meat thermometer: 54°C for medium-rare, 60°C for medium or 71–74°C for well done.

5. 5

   Rest and slice

   Transfer the steak to a chopping board and leave it to rest for about 5 minutes. Slice it thinly against the grain.

6. 6

   Serve with toppings

   If desired, serve the sliced steak in warmed corn or flour tortillas with chopped onion, coriander, a squeeze of lime and a drizzle of salsa or hot sauce.

What is carne asada?

Carne asada means grilled meat in Spanish and is a familiar dish in Mexican cooking, often served sliced or tucked into tortillas. Its appeal comes from the contrast between a deeply browned exterior and tender, savoury beef.

This version uses citrus, vinegar, garlic and spices in its marinade. A hot grill gives the steak a quick char while keeping the cooking time short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 304 calories, 33g protein, 4g carbs, 17g fat.

The beef provides most of the protein, while the olive oil contributes much of the fat and the citrus juices supply most of the carbohydrate. For a more balanced plate, serve a moderate portion with vegetables or salad alongside the tortillas.

Choosing the steak

Cut: Flank and skirt steak are both suitable for quick grilling and have a pronounced beef flavour. Whichever you choose, look for an even thickness so it cooks at a similar rate.

Grain: Notice the direction of the muscle fibres before cooking. Slicing across them after resting makes each strip easier to chew.

Why the marinade works

Citrus and vinegar: Lime, orange and vinegar bring acidity and a bright flavour to the meat. The olive oil helps carry the herbs and spices across the surface.

Seasoning: Garlic, coriander, cumin, smoked paprika, ancho chilli and oregano build a savoury, gently smoky profile. Leave out the jalapeño for less heat.

Marinating and timing

Marinating time: Refrigerate the steak for at least 2 hours, or up to 12 hours, turning it occasionally for more even contact with the marinade. Although the listed total time is 20 minutes, this recipe also requires the separate marinating period.

Before grilling: Let excess marinade drip off so it does not fall heavily onto the grill. The method calls for a hot grill at about 230°C and clean, oiled grates.

Getting the doneness right

Fast cooking: Grill for 3–4 minutes per side for medium-rare, adjusting as needed for the thickness of the steak and your preferred doneness. A thermometer gives a more dependable check than timing alone.

Resting: Leave the steak on the board for about 5 minutes before slicing. Cut thinly across the grain to serve.

Serving ideas

Tacos: Warm corn or flour tortillas make an easy way to serve the sliced steak. Add chopped onion, coriander, lime and salsa or hot sauce as suggested in the method.

On a plate: Serve the steak with avocado or a fresh side, or pair it with churros for a sweet finish, as the recipe description suggests.

Recipe notes & tips

• Use a resealable bag or a snug shallow dish so the marinade can coat the steak.
• Turn the steak occasionally while it marinates for more even coverage.
• Preheat the grill fully and oil the clean grates before adding the steak.
• Keep the thermometer away from bone or the grill surface when checking the meat.
• Rest the steak for about 5 minutes before slicing.
• Slice across the grain into thin strips for a more tender bite.

Variations

• Skip the heat: Leave out the jalapeño for a milder marinade.
• Change the vinegar: Use white vinegar or cider vinegar instead of white wine vinegar.
• Serve as tacos: Add the sliced steak to warmed corn or flour tortillas with the suggested toppings.
• Add avocado: Serve avocado alongside the steak for a creamy contrast.
• Make it smoky: Keep the smoked paprika and add salsa or hot sauce at the table.

Common mistakes to avoid

• Skipping the marinade time: Refrigerate the steak for at least 2 hours as directed.
• Crowding or dirtying the grates: Clean and oil the grill grates before cooking.
• Grilling with excess marinade: Let extra liquid drip off before placing the steak on the grill.
• Relying only on the clock: Check doneness with a meat thermometer as well as the stated cooking time.
• Slicing with the grain: Cut across the visible muscle fibres for thinner, easier-to-chew strips.
• Cutting too soon: Rest the cooked steak for about 5 minutes before slicing.

How to store

Refrigerate leftover steak in a covered container and use within 3–4 days. Reheat gently in a pan or microwave until hot, taking care not to overcook the slices.

Frequently asked questions