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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Comments
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If you like a little more heat, could you add cayenne pepper? If so, how much?
Sure, Rachel – I’d add 1/4 to 1/2 teaspoon.
We made this yesterday and it was so tasty! I marinated the steak in a baggy for easy clean-up, and we also grilled green peppers and onions and had a salad as sides. My husband said it would make great fajitas. Thank you for another delicious recipe!
We made this Father’s Day and it was a huge hit. So much flavor and tender too – a keeper!
I followed the recipe exactly but cooked it 3.5 minutes a side. Yum. So delicious! I will definitely make again. I served it with Mexican Street Corn and a spinach salad. Thanks for the great recipe!
I don’t have an outdoor/indoor grill. Will a grill pan work? Thanks.
Sure, Paula – hope you enjoy it!
truth is there are two different skirt steaks , inside skirt and outside skirt, outside is far more tender than inside, but, supermarkets and butchers dont sell it because there is only one per animal and commercial restaurants buy them up.
Thank you for this information; when I was reading Jen’s post I was really confused, because I buy my skirt steaks at Wegman’s and they are wonderful, not tough at all.
Is a flat iron steak the same as a flank steak?
Hi Sharon, They are not the same but are often sold side by side in the market.
I’m in Canada and have not ( although trying numerous times ) found a meat dept. employee or small independent meat shop owner who knows what a skirt steak or flat iron steak is.
The answer I’m usually given is, they ( the recipe contributors ) probably meant flank steak, which even I not being in the meat business at all, know is not. Frustrating to say the least.
Jocelyn, I’m in the same boat. I’m just going to use a flank steak. I’m sure it will be great!
What is a flat iron steak?? I am English I know most cuts but this has me beat. I always use skirt for a casserole.
Kind wishes and love your site
Jeanette
Hi Jeanette, I believe it is called butler’s steak in the UK. Hope that helps!
Question: by “cutting it crosswise” are we talking horizontally to make 2 thin cutlets, or vertically to make 2 chunks of steak? Adding flat-iron steak to my shopping list! Thanks, love your recipes and your Caesar Salad Dressing is a staple in our refrigerator.
Hi Linda, I mean vertically to make two chunks of steak. Sorry for the confusion and so glad you’re enjoying the recipes!
I agree Linda😄
My whole family loves her Cesar Dressing recipe!! I have it memorized and it’s far better than any Cesar Dressing I’ve had.
Just put my steaks in the marinade for tomorrow.
Love all your recipes Jen and can’t wait to try this one too!!!