Carne Asada
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Grill up carne asada that rivals the flavor and tenderness of your favorite Tex-Mex restaurant—perfect for fajitas, tacos, burritos, nachos, and more.
Photo by Johnny Miller, Clarkson Potter 2021)
Carne asada, which translates from Spanish as “grilled meat,” is a staple in Latin American cuisine and commonly refers to beef that has been marinated and grilled. It is typically served in slices and accompanied by tortillas, rice, beans, salsa, guacamole, pickled onions, and more for a satisfying, hands-on meal. While carne asada is traditionally made with skirt steak, I opt for flat iron steak. This cut is not only flavorful, but it’s also super tender, making it an excellent choice for grilling—and it’s so much more forgiving than skirt steak. (Wondering why your home-cooked skirt steak is never as tender as the restaurant’s? See the FAQs below.)
In another departure from tradition, I use soy sauce in my marinade—an unusual choice, I know, but it works wonders to bring out the meat’s umami flavor. I also incorporate a bit of sugar into the marinade, which helps the meat caramelize beautifully on the grill, creating those irresistible charred edges that my family loves.
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“Jenn, you ruined my date nights…Mexican used to be our date night out. Now my husband prefers this carne asada! Exceptional as always!”
What You’ll Need to Make Carne Asada
- Soy Sauce: Adds saltiness and umami, serving as the base for the marinade and helping to tenderize the steak. Umami is one of the five basic tastes, alongside sweet, sour, bitter, and salty. Think of it as a savory or meaty taste that deepens flavor.
- Lime Juice: Contributes acidity, which helps tenderize the meat and adds a bright, citrusy flavor that complements the savory elements.
- Vegetable Oil: Helps keep the meat moist during cooking and carries the flavors of the spices and aromatics throughout the marinade.
- Sugar: Balances the acidity and saltiness of the marinade. Additionally, sugar aids in the caramelization process when the meat is grilled, contributing to a beautifully browned exterior.
- Cumin: Adds a warm, earthy flavor characteristic of traditional carne asada seasoning.
- Ancho Chile Powder: Provides a mild heat and smoky depth.
- Garlic: Infuses the marinade with a sharp, aromatic flavor that is essential to the carne asada’s rich taste.
- Flat Iron Steak: A tender, flavorful cut of beef that is ideal for absorbing the marinade’s flavors and grilling to perfection. You’ll likely need to buy two flat iron steaks, but even if you’re able to find a large one, it’s best to cut it in half; the steaks will cook faster and you’ll have more surface area to char on the grill.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, using a fork, poke holes about an inch apart all over the steak (one side only). This not only breaks up the fibers of the steak, it also helps the steak soak up the flavor of the umami-packed marinade.
In a dish large enough to hold the steak, combine the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic. Whisk to combine.
Place the steak in the marinade and turn to coat evenly. Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.
Lightly oil the grill grates and preheat the grill to high. Make sure to wait until the grill is fully preheated, as the high heat what will give you a beautifully charred, smoky-flavored exterior. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare.
Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes, and then slice thinly against the grain. If you’re not sure where the grain is, just look closely at the meat; you’ll see lines running in one direction across it. Those are muscle fibers. Cut perpendicular to the lines to break up the muscle fibers and make the much more tender.
Frequently Asked Questions
In restaurants, skirt steak is the preferred cut for carne asada. But at home, you might notice that skirt steak is never as tender as it is in restaurants. That’s because restaurants buy skirt steaks pre-marinated and tenderized using a special process from commercial meat processors. According to BBQ expert Robb Walsh, these processors marinate tough skirt steak with enzymes that tenderize the meat—and they do their marinating in a commercial vacuum tumbler, which breaks up and stretches out the protein fibers. Furthermore, salt and phosphate are added to increase moisture retention, making the meat juicier. This process is impossible to replicate at home—that’s why I recommend the flat iron steak as a much better option. It’s super tender, flavorful, and ideal for grilling.
Yes, if grilling outdoors is not an option, carne asada can be cooked indoors using a grill pan or cast-iron skillet over high heat. This method will still give you a nice sear and some of the charred flavor that is characteristic of carne asada. Be sure your ventilation is good, as this method can produce a lot of smoke!
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Carne Asada
Grill up carne asada that rivals the flavor and tenderness of your favorite Tex-Mex restaurant—perfect for fajitas, tacos, burritos, nachos, and more.
Ingredients
- ¼ cup soy sauce
- 3 tablespoons lime juice, from 2 limes
- 3 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon ground cumin
- 1½ teaspoons ancho chile powder
- 3 large cloves garlic, finely minced
- 2 pounds flat iron steak (see note)
Instructions
- In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.
- Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.
- Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve.
- Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!).
Pair with
Nutrition Information
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- Per serving (Nutritional data assumes only 1/3 of marinade is absorbed by steak -- 4 servings)
- Calories: 387
- Fat: 22 g
- Saturated fat: 8 g
- Carbohydrates: 1 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 46 g
- Sodium: 524 mg
- Cholesterol: 154 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jenn and fellow chef-fans….I am grilling this tomorrow and one of my guests has celiac. Given that soy sauce has gluten, I am planning on substituting Bragg’s Liquid Aminos to get that same soy-umami flavor profile. Any concerns with this approach? Thanks in advance for any feedback! Fondly, Kristin
Hi Kristin, the Liquid Aminos is fine to use. Hope everyone enjoys!
Look for tamari at the grocery store. It is soy sauce without any wheat. Only buy the tamari if it has gluten free on the label. A common brand is San-J. We buy it instead of regular soy sauce even though neither of us is gluten intolerant. Hope this helps.
Made this for dinner tonight everyone thought it was amazing. My son told me not to lose the recipe!
I put all the ingredients in a blender plus I added chipotle peppers in adobo sauce. I used 3 of the peppers and a little of the sauce. It gave it a bit of a smoky flavor. Will definitely be making it again
Followed the recipe exactly and it turned out perfectly tender and delicious! Thank you!
Jenn, another out of the park home run! You continue to feed my family make me look like an accomplished home chef.
I’ve made this 3 times now and each time it has been outstanding. I’ve used flank steak and flat iron and both are excellent. I’ve served sliced thick with grilled corn and salad, sliced thin and put in to soft tacos and used as cold leftovers on a salad.
This is one of those great dishes that works in all seasons (at least for us in Boston as we have our grill outside our back door for easy winter access). I highly recommend.
Hi Jenn, would it be ok to marinate longer than 8hours? Maybe overnight?
Hi Felicia, I’d stick with a maximum of 8 hours. If marinated overnight, it may be too salty.
Can I sub honey or maple syrup for the sugar? If so, how much?
Hi Martha, that’s fine. Honey tastes sweeter than sugar, so if you go with it, I’d reduce it to 1/2 tablespoon. Hope you enjoy!
All these years I’ve been following you and it’s never a miss! Refried bean recipe please!
Hi Jenn,
I’m a huge fan of yours and your recipes! This recipe is good but I can’t get over the soy sauce flavor (probably because I know it’s there and I love soy sauce just not in this recipe). Is there a way to substitute it with kosher/sea salt? Also we’re trying to reduce our refined sugar consumption so would you recommend using molasses (we love it in your beef chili recipe) or honey? I also make some extra marinade and add onions, mini bell peppers, oregano and black pepper to this recipe so I don’t know if I’m messing up. Sorry loaded questions but your help would really appreciate it as we love our Taco Tuesdays! ☺️
Hi Oleda, So glad you like the recipes! I think you could get away with replacing the soy sauce with 2 teaspoons of kosher salt. Also, it would be fine to replace the sugar with either molasses or honey. I’d love to hear how it turns out with these tweaks!
So I definitely didn’t get medium rare after 5 1/2 minutes per side. More like medium-well. But it was still delicious.
I’m looking forward to making this for Memorial Day. What side dishes should I serve with it and what taco fixings should I also serve. Many thanks for your outstanding recipes!
Hi Fiona, This would be great with Mexican rice and/or black bean and corn salad. In terms of taco fixings, I’d suggest guac, shredded cheese, shredded lettuce, and/or sour cream. Hope you enjoy whatever you make!
Any reommendations for grilling earlier in the day so we’re not grilling while guests are here? Looks like only supposed to grill just prior to eating with 5 minutes resting???
Hi Pam, I don’t recommend it – you’d need to reheat the meat before serving and cooking it more would make it tough – sorry!
Thank you Jenn! It turned out perfectly! I put the birthday boy to work manning the grill! 🙂 And the recipe was a big hit! Thank you for another great go to recipe!