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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Can you use a flank steak?
Sure (it just won’t be quite as tender). Enjoy!
Does it matter if I use canola oil instead of vegetable oil in this recipe? I’m not sure what the difference is. Can’t wait to try this. Love your site!
Hi Tricia, Canola oil is perfectly fine. Hope you enjoy it!
We enjoyed a double recipe of your Carne Asada last night with kids and grandkids and it got a BIG thumbs up from everyone. So tender and flavorful! I’ve already purchased more flat-iron steak for a repeat in the near future. Thank you for another winning recipe – my grandkids think I’m a great cook.
☺️
What toppings do you recommend to serve on the Carne Asada ? I see cilantro in the picture. Anything else?
Hi Anne, I think this would be great topped with guacamole, shredded Cheddar or Monterey Jack cheese and pickled or grilled onions (see this recipe for some simple pickled onions). Also, see the “What to Serve with Carne Asada” immediately above the recipe box for some more inspiration. Hope that helps!
Jenn, as I mentioned at the Ebell book signing in LA, I made your carne asada for a 5-family BBQ last weekend. I was so worried about running out of food (a family curse!) that I made 4X the recipe. It was a HUGE hit! Everyone was so happy to get a good take-home portion too. The marinade was really easy to put together and the flat iron steak was the perfect choice to feed a crowd without sacrificing tender, juicy meat or breaking the bank! This will now be one of my go-to BBQ staples – thank you! (and great meeting you too!)
Mary – so great to hear from you! I loved meeting you in LA…hope our paths cross again soon! 💕
This looks amazing! I can’t wait to try, however I do not own a grill, I will be cooking it in a cast iron on a gas stove, can you give me directions/timing with this method? Thanks!
Hi Claire, I think it’d work beautifully in a cast iron pan — just sear over high heat on the first the side til nice and charred (be sure to turn your fan on!), then flip and reduce heat to medium and cook until desired doneness. Cook time should be about the same. Please LMK how it turns out!
Jen, Jen, Jen! Another great dinner thanks to you! For the two of us I only used 1 pound of flat iron steak. Make the full recipe of marinade and put about 1/4 cup in a zip lock bag with sliced onion, yellow, red and green pepper. Cooked them on the grill in a cast iron pan. Warmed up some black beans with added seasoning, mashed slightly completed our burrito. Husband said to add this to our dinner line up!
Love that idea, Nancy – will try next time. Glad you enjoyed it!
This has become one of my family’s regular weeknight dinners this summer because it’s so easy and quick. We love the marinade that has a bit of kick to it. I’d never cooked flat-iron steaks so this recipe opened me up to a new entree choice. Love it!
Hi Jenn!
I can’t wait to try this, but I do not own a grill. Can I do this in the oven broiler with the steak on a rack on top of a sheet pan? Can you give me directions/timing with this method? Thanks!
Sure GiGi, I’d set the oven rack about 5 inches from the heat source and broil 5 to 6 min per side for medium rare. Hope you enjoy it!
Yay for another winner at our dinner table! Your “Best Carne Asada” was a big hit. Such a great, quick recipe for summer.
Okay Jenn, I didn’t find a flat iron steak at the store but, I did see a flap steak? What is that? I can’t wait to try this recipe.
Hi Kerrie, this article will give you a thorough description of flap steak. And although I’ve never cooked a flap steak, based on the description, I think it should work. Please LMK how it turns out!
I made this yeaesterday for Father’s Day! My meat market was out of Hanger Steak so I bought Skirt Steak. Marinated for 8 hours. Hands down, THE BEST CARNE ASADA EVER! Super moist and tender. EVERYONE loved and sad to say, no leftovers! Served with Vivian Howard’s Cilantro Lime Corn…..another fabulous recipe!!!!