Carne Asada Recipe
Citrus-marinated flank steak grilled over high heat, sliced thinly, and finished with fresh cilantro and lime for a bright, savory carne asada.
Contains: Soy · Wheat
Standard soy sauce contains soy and usually wheat. Check the label of the soy sauce you use if either allergen is a concern.
WHY IT WORKS
Why This Recipe Works
01
Bright Citrus Marinade
Fresh orange and lime juice bring acidity and brightness, while olive oil, garlic, cilantro and warm spices season the steak throughout.
02
High Heat Builds Char
A very hot grill browns the outside quickly, giving the steak deeply savory charred edges without a long cooking time.
03
Slice Against the Grain
Resting the steak and cutting it thinly across the grain shortens the muscle fibers so each slice is easier to bite and stays juicy.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Whisk the orange juice, lime juice, olive oil, soy sauce, garlic, about two-thirds of the cilantro, cumin, oregano, salt and black pepper in a shallow nonreactive dish or large resealable bag.
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Add the flank steak and turn it until well coated. Cover or seal and refrigerate for at least 1 hour and up to 4 hours. If using a dish, turn the steak once during marinating.
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Heat an outdoor grill to high, about 450 to 500°F. Clean and lightly oil the grates. Remove the steak from the marinade, discard the used marinade, let the excess drip off and pat the surface lightly dry with paper towels.
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Grill the steak for about 4 to 5 minutes on the first side. Flip and grill for another 4 to 5 minutes, or until well charred and the thickest part reaches 145°F on a food thermometer. Adjust the time for the thickness of the steak.
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Transfer the steak to a clean cutting board and rest for 10 minutes.
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Slice the steak thinly against the grain. Sprinkle with the reserved cilantro and serve with the lime wedges.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
145°F / 63°C
Cook the thickest part of the whole-cut beef to 145°F, then rest it before slicing. This recipe uses a 10-minute rest, which also helps the juices redistribute.
Make Ahead
Mix the marinade up to 2 days ahead and refrigerate it in a covered container. Add the steak 1 to 4 hours before cooking; avoid marinating it overnight because prolonged contact with citrus can soften the surface too much.
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Recipe Notes
Ingredient Notes
Flank steak has a pronounced grain and works well with a short citrus marinade. Keep the marinating time to about 1 to 4 hours; leaving the beef in acidic citrus juice overnight can make the surface texture soft or mealy.
Useful Substitutions
Skirt steak can replace flank steak in the same weight, but it is often thinner and may cook more quickly. If using fresh oregano instead of dried, use about 1 tablespoon (tbsp) finely chopped fresh oregano.
INGREDIENT QUALITY
Quality Note
Use a fairly even-thickness flank steak and pat the surface lightly dry after marinating so it sears instead of steaming. Check the thickest part with a food thermometer because flank steak can overcook quickly.
SPEND LESS
Cost-Saving Tip
Compare the price of flank steak, skirt steak and flap meat at the meat counter. Any can make good carne asada when trimmed, grilled quickly and sliced against the grain, although thinner cuts will cook faster.
COOKING TIPS
Tips
Do Not Over-Marinate
One to four hours is enough for the citrus marinade to season the steak. Much longer can soften the outside of the meat too much.
Dry the Surface
Let excess marinade drip away and pat the steak lightly dry before grilling. A drier surface browns faster and helps the grill marks develop.
Use a Thermometer
Flank steak can move from juicy to firm quickly. Check the thickest part with a food thermometer rather than relying on color or grill marks.
Cut Across the Grain
Look for the long muscle fibers running through the steak, then slice thinly across them rather than in the same direction.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the cooked, sliced steak within 2 hours in a covered, shallow container and use it within 3 to 4 days.
Freezing
Once fully cooled, portion the sliced carne asada into airtight freezer containers or bags. For best texture, use within about 3 months and thaw overnight in the refrigerator.
Reheat on the Stovetop
Warm the slices briefly in a lightly oiled skillet over medium heat, turning once, until hot throughout and reheated to 165°F. Avoid prolonged cooking, which can dry the steak.
Reheat in the Microwave
Cover a portion and heat in short intervals until hot throughout and reheated to 165°F. Short bursts help prevent the thin slices from becoming tough or dry.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Carne Asada FAQs
What cut of beef is best for carne asada?
Flank steak and skirt steak are both good choices because they cook quickly and have a pronounced grain that becomes tender when sliced thinly across it. This recipe uses flank steak for a slightly thicker, easier-to-handle cut.
How long should I marinate carne asada?
Marinate the steak for at least 1 hour and up to about 4 hours. The citrus juice is acidic, so an overnight marinade can make the outside of the steak overly soft.
What temperature should carne asada reach?
For a conservative whole-cut beef doneness target, cook the thickest part to 145°F and let the steak rest before slicing. Cooking time varies with steak thickness and grill heat, so use a thermometer rather than the clock alone.
Why do I need to slice carne asada against the grain?
Flank steak has long, visible muscle fibers. Cutting across those fibers shortens them, making each bite more tender and easier to chew.
Can I make the marinade ahead of time?
Yes. Mix the marinade, cover it and refrigerate it for up to 2 days. Add the raw steak only 1 to 4 hours before grilling so the citrus does not sit on the meat for too long.
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