Carne Asada Recipe: Citrus-Marinated, High Heat, Sliced Right
Carne asada is made by marinating thin-cut skirt or flank steak in a citrus-based marinade with garlic, cilantro, and chiles, then grilling over high heat for 3-5 minutes per side. Rest the meat before slicing thin against the grain for maximum tenderness.
My friend Leo hosts a backyard cookout every summer and makes carne asada for however many people show up. I've seen him feed forty people off a single grill with a patience and organization I don't fully understand. The marinade goes in the night before. He mentioned this once and then didn't mention it again because for him it was obvious.
I went home after that cookout and made carne asada the following weekend. Marinated the skirt steak for thirty minutes because I was impatient and had other things going on. Grilled it over high heat, sliced it, served it. It was a fine grilled steak. It tasted like lime and garlic in the way that thirty minutes of exposure tastes like lime and garlic — technically present but not absorbed.
The overnight marinade is doing something that thirty minutes isn't. The citrus acid and the oil penetrate the meat differently when given actual time — not just sitting on the surface but changing the texture of the outer layer, so the steak takes on char at the edges while the inside stays tender. The garlic and chiles bloom into the meat instead of just flavoring the exterior.
The other non-negotiable: slice against the grain. Skirt steak has long muscle fibers that run in a visible direction. Cut with them and you get long, chewy strands. Cut across them and you get tender, short-fibered pieces. The difference is significant enough that you could make the same steak twice and have completely different results based on which direction you slice.
Ingredients
- 2 pounds skirt steak (or flank steak), trimmed
- 1/3 cup fresh orange juice (about 1 large orange)
- 1/4 cup fresh lime juice (about 2-3 limes)
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1/2 cup fresh cilantro, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For serving: warm corn tortillas, diced white onion, fresh cilantro, salsa, lime wedges
Instructions
- 1In a medium bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, minced garlic, jalapeño, cilantro, cumin, chili powder, smoked paprika, oregano, salt, and pepper until combined.
- 2If using skirt steak, cut it into sections about 8-10 inches long so it fits easily on the grill. If using flank steak, leave it whole. Place the steak in a large zip-top bag or a shallow baking dish.
- 3Pour the marinade over the steak, turning to coat every surface. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours and up to 8 hours. Do not marinate longer than 8 hours "? the citrus acid will begin to break down the texture of the meat in an unpleasant way.
- 4Remove the steak from the refrigerator 30 minutes before cooking to take the chill off. This helps the meat cook more evenly.
- 5Heat an outdoor grill or grill pan to high heat "? you want it very hot, around 450-500°F. Lightly oil the grates.
- 6Remove the steak from the marinade and shake off the excess. Pat the surface lightly with a paper towel to remove the biggest drips "? a very wet surface will steam instead of sear, which ruins the char.
- 7Grill skirt steak for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium. Flank steak will need 4-5 minutes per side for medium-rare, 5-6 for medium. Internal temperature should read 130-135°F for medium-rare or 140-145°F for medium.
- 8Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5-7 minutes "? this step is not optional, it is how you keep your juices in the meat and not on the board.
- 9Slice the steak thin, cutting against the grain. This is critical for tenderness. Serve immediately on warm corn tortillas with diced white onion, fresh cilantro, salsa, and a hard squeeze of lime.
Pro Tips
- High heat is non-negotiable. If your grill isn't screaming hot, your steak won't develop the char that makes carne asada taste like itself and not just a grilled steak with ambitions.
- Always cut against the grain. Look at the muscle fibers in the meat before you slice "? you want your knife going perpendicular to those lines, not parallel. Cutting with the grain gives you tough, chewy strips that require more effort to eat than they're worth.
- Skirt steak is the traditional cut and my first choice "? it's thinner, cooks faster, and takes on char more aggressively. Flank steak is thicker and milder, which is fine if that's what you have, but skirt steak will make your eyes go slightly unfocused the first time you get it right, and that's a legitimate cooking milestone.
Substitutions
Storage Instructions
Store leftover sliced carne asada in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a hot skillet with a splash of water or beef broth to keep it from drying out "? about 1-2 minutes over medium-high heat. For longer storage, freeze sliced or unsliced cooked steak in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make Ahead
You can marinate the steak up to 8 hours ahead and keep it refrigerated until ready to grill. The marinade itself can be made 2 days in advance and stored in the refrigerator. Grilled carne asada can be sliced, stored in the refrigerator, and reheated the next day "? it holds up well in tacos, burritos, or on top of rice.
Frequently Asked Questions
What cut of meat is best for carne asada?
Skirt steak is the traditional and best choice "? it's thin, flavorful, develops excellent char on high heat, and absorbs marinade efficiently. Flank steak is a widely available second option and works well but requires a slightly longer cook time and more aggressive slicing against the grain. Hanger steak is also excellent if you can find it. Avoid thick cuts like ribeye or sirloin, which don't respond the same way to this style of high-heat grilling.
How long should I marinate carne asada?
At least 2 hours for the flavors to penetrate, and up to 8 hours for the full effect. Don't go past 8 hours "? the citrus acid in the marinade will begin to break down the muscle fibers in a way that makes the texture mushy rather than tender. If you accidentally over-marinate, the steak will still taste good but the texture will be softer and less satisfying. Set a timer.
Why didn't my carne asada develop a good char?
Almost certainly a heat problem. The grill or pan wasn't hot enough, or the steak surface was too wet when it hit the grates. A wet surface steams instead of sears, killing any chance of char. Pat the steak lightly with paper towels after removing it from the marinade, get your grill screaming hot (450-500°F), and resist the urge to move the meat around once it's down. Let it sit undisturbed for the full cook time on each side.
Can I make carne asada without an outdoor grill?
Yes "? a cast iron skillet or grill pan over high heat on the stovetop works well. Get the pan ripping hot before the steak goes in, and use the exhaust fan because it will smoke significantly. A broiler also works: set it to high, position the rack 4-5 inches from the element, and broil 3-4 minutes per side. You won't get identical char to an outdoor grill, but you'll get close enough that no one will complain.
How do I store and reheat leftover carne asada?
Refrigerate leftover sliced steak in an airtight container for up to 3 days. To reheat without drying it out, use a hot skillet with a small splash of water or beef broth for 1-2 minutes over medium-high heat. Microwaving works in a pinch but tends to make the meat rubbery "? the skillet method is worth the extra two minutes. Cooked steak can also be frozen for up to 2 months in a freezer-safe bag.
Is carne asada gluten-free?
The marinade as written contains soy sauce, which is typically not gluten-free. To make a fully gluten-free carne asada, substitute tamari or coconut aminos in equal amounts "? both deliver similar savory depth. Serve on corn tortillas rather than flour tortillas. Everything else in the recipe is naturally gluten-free. As always, check your spice labels if cross-contamination is a concern.
What temperature should carne asada be cooked to?
For medium-rare, pull the steak at an internal temperature of 130-135°F and let it rest "? carryover cooking will bring it to around 135°F. For medium, pull at 140-145°F. Carne asada is traditionally served on the medium-rare to medium side "? cooking it past medium tends to make skirt or flank steak tough and chewy, which is a sad outcome for a good marinade. Use an instant-read thermometer if you're unsure.
What do I serve with carne asada besides tacos?
Carne asada is genuinely versatile. Serve it over cilantro-lime rice with black beans and pico de gallo for a burrito bowl. Add it to a burrito with guacamole and sour cream. Use it as a topping for loaded fries or nachos. Slice it thin over a salad with avocado and cotija cheese. It also works inside a quesadilla if you've got leftover sliced steak and a hot pan "? which is almost always a good idea.