Carne Asada
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Even though I absolutely adore fall—the cozy sweaters, crisp air, and pumpkin everything—I’m never quite ready to pack up the grill until I absolutely have to. And in Utah, that moment is anyone’s guess. It takes truly frigid temps or the first real snowfall to convince me it’s time to move the cooking indoors. Until then, I’m soaking up every warm day and firing up the grill as often as I can.
Lately, we’ve been blessed with sunshine and temps in the 80s and 90s—perfect weather for grilling. One of my favorite cuts to throw on the grill is flank steak. It’s lean, flavorful, and takes beautifully to marinades. Add a bold, citrusy soak and you’ve got a piece of beef that’s tender, juicy, and packed with flavor.
Today, I’m sharing one of my go-to marinades for Carne Asada—a vibrant blend that transforms flank steak (or skirt steak, which is also a great option) into something truly special. This marinade is all about depth and brightness, and the longer the steak can soak, the better. Whether you serve it sliced on its own, tucked into warm tortillas for fajitas, or layered over a fresh salad, it’s a versatile dish that brings bold flavor to any meal.
Ingredients for Carne Asada
- VINEGAR
- OLIVE OIL OR VEGETABLE OIL
- LIMES
- GARLIC
- SALT
- BLACK PEPPER
- CHILI POWDER
- GARLIC POWDER
- CUMIN
- OREGANO
- SMOKED PAPRIKA
- FLANK OR SKIRT STEAK
Instructions for Carne Asada
Marinate the Steak – In a gallon-sized freezer bag, combine all marinade ingredients except the steak and mix well. Add the flank or skirt steak to the bag, seal tightly, and gently knead to coat the meat evenly. Refrigerate for 6 to 24 hours, turning the bag occasionally to ensure every inch of the steak gets infused with flavor.
Grill to Perfection – Preheat your grill to medium heat and lightly oil the grates. Remove the steak from the marinade and let any excess drip off. Grill for 6–9 minutes per side, depending on thickness and desired doneness. Check with a thermometer.
- Medium-rare: 145°F
- Medium: 160°F
- Well done: 170°F Tip: Pull the steak off the grill when it’s about 5–10 degrees below your target temperature—it will continue to cook as it rests.
Rest & Slice – Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices. Slice thinly across the grain for the most tender bite. Serves 8. Perfect for tacos, rice bowls, or a backyard feast with all the fixings. You can also garnish with some fresh cilantro.
Frequently Asked Questions
What cut of meat is best for carne asada?
Flank steak and skirt steak are the most popular choices. Both are flavorful and absorb marinades well—just be sure to slice thinly against the grain for tenderness.
How long should I marinate the steak?
Anywhere from 6 to 24 hours works beautifully. The longer it marinates, the deeper the flavor. Just be sure to refrigerate and turn the bag occasionally for even coverage.
Can I use a different cut of beef?
Yes! Sirloin, flat iron, or chuck steak can work too. Just adjust grilling time based on thickness and fat content.
Why is slicing against the grain important? It shortens the muscle fibers, making the steak easier to chew. Always look for the lines in the meat and slice perpendicular to them.
Can I cook carne asada indoors?
Absolutely. Use a cast iron grill pan or skillet over medium-high heat. You can also broil it in the oven—just flip halfway through and watch closely.
What sides go well with carne asada?
Try grilled veggies, Mexican rice, beans, guacamole, or warm corn tortillas. It’s also perfect for tacos, burritos, or rice bowls.
Can I freeze the marinated steak?
Yes! Place the steak and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before grilling.
How do I store leftovers?
Let the grilled meat cool, then slice and store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out.
Can I use the carne asada marinade as a sauce?
Not the portion that touched raw meat—but you can reserve some before marinating, or boil the used marinade for at least 5 minutes to make it safe for serving.
FOR MORE RECIPES LIKE THIS, TRY:
Carne Asada
Real Mom Kitchen
Ingredients
- ⅓ cup vinegar
- ⅓ cup olive or canola oil
- 2 limes juiced
- 4 cloves minced garlic minced
- 1 tsp salt
- ½ tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2-3 lbs. flank or skirt steak
Instructions
- In a gallon sized freezer bag, combine all of the ingredients EXCEPT the flank or skirt steak.
- Add steak to the bag and seal. Knead the steak in the bag to coat well with the marinade. Place in the fridge for 6 -24 hours turning occasionally.
- Grilled on an oiled grilled over medium heat for 6-9 minutes per side until desired doneness (for medium rare – 145 degrees, for medium – 160 degrees, and well done 170 degrees) Keep in mind you want to pull it off the grill 5-10 degrees before desired doneness. The meat will cook a little more while it rests.
- Allow steak to rest for 5 minutes. Slice thinly across the grain. Serves 8.
Nutrition
Recipe adapted from Primally Inspired.
