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A large platter of grilled carne asada served with sliced avocado, radishes, lime wedges, cilantro, and a small bowl of salsa, surrounded by tortillas and additional garnishes.
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Carne Asada Recipe

Juicy, charred carne asada made with a citrus-garlic marinade and grilled hot and fast for tender, flavorful steak every time. Perfect for tacos, bowls, or serving straight off the cutting board.
Prep Time9 minutes
Cook Time10 minutes
Marinating Time6 hours
Total Time6 hours 19 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings, Plan on about ½ pound of raw steak per person.
Calories: 232kcal
Author: Kita Roberts

Equipment

Ingredients

Steak

  • 2-3 lbs skirt steak flank steak, or bavette steak

Marinade

Instructions

Marinate

  • Place the steak in a bowl or zip-top bag with the marinade. Refrigerate for 6–8 hours, but no longer than 12.
    A white dish covered with plastic wrap contains meat marinating in carne asada marinade.

Preheat Grill

  • Preheat grill to high heat (450–500°F). Clean and oil the grates.
    • High heat is everything here—if your grill isn’t hot enough, you won’t get the char that makes carne asada taste likeke it came from a taquería.

Prep Steak

  • Remove steak from marinade and pat lightly dry with paper towels to prevent flare-ups and improve searing.

Grill

  • Grill steak 3–5 minutes per side over direct heat until deeply charred and the internal temperature reaches 135–140°F for medium.
    The steak should have a dark, well-developed char on the outside while still feeling slightly springy when pressed. It’s normal for thinner sections to cook closer to medium, focus on getting a good sear rather than perfectly even doneness.
    flank steak with grill marks cooks on a charcoal grill, with visible flames and smoke in the background.

Rest, Slice & Serve

  • Remove from grill and rest for 5 minutes.
  • Slice thinly against the grain, then chop into smaller pieces if desired.
    Sliced grilled carne asada arranged on a black platter with avocado, radish, cilantro, and lime; a hand is cutting the meat.

Notes

  • Choose the right cut: Skirt steak is the most traditional, with a deep beefy flavor and great char. Flank steak is leaner and slightly thicker, but it works well when sliced thin. Bavette is the most tender option with a looser grain - great if you can find it.
  • Don’t over-marinate: 6–8 hours is ideal. More than 12 hours, and the citrus can break down the meat too much, leading to a soft texture.
  • Pat the steak dry before grilling: Excess marinade causes steaming and flare-ups. A quick pat-down helps build a proper crust.
  • High heat is non-negotiable: Carne asada should cook fast over high heat (450–500°F) to develop char without overcooking the interior.
  • Aim for medium, not medium-rare: These cuts cook unevenly, so trying to hold a perfect medium-rare edge-to-edge can leave parts underdone. Letting the steak go closer to medium gives you better char and more consistent bites; this isn’t a ribeye, it’s all about flavor and texture.
  • Slice against the grain: This is what makes the meat tender. Slice thin, then chop for classic taquería-style texture.

Grilling & Cooking Options

  • Gas Grill: Preheat on high for 10–15 minutes. Grill steak over direct heat 3–5 minutes per side until charred and 130–135°F internal.
  • Charcoal Grill: Use a two-zone fire. Sear over hot coals, moving to the cooler side if flare-ups occur. Cook 3–5 minutes per side.
  • Griddle or Cast Iron: Preheat until very hot and lightly oil. Sear steak 3–4 minutes per side, pressing slightly for even contact and browning.

Nutrition

Serving: 1g | Calories: 232kcal | Carbohydrates: 0.1g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 103mg | Potassium: 442mg | Sugar: 0.05g | Vitamin A: 12IU | Calcium: 9mg | Iron: 3mg