Carne Asada
This post may contain affiliate links. Read my full disclosure policy.
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.
Table of Contents
“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!
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Just made the marinade for this for the third time this month! Both my husband and I love it so much! At the moment our Sprout’s store has been carrying Flat Iron steaks. Stocking up on them little by little. Thank you Jenn for this great recipe. The steak is very flavorful and tender!
Jenn, you ruined my date nights…
Mexican used to be our date night out. Now my husband prefers this carne asada! Exceptional as always!
I used your chicken fajita recipe for the veggies and it was a smashing hit. Thank you!
Hi Jenn-
Forgive me if someone else has already asked… I don’t have an outdoor grill. If you have any suggestions for using an indoor grill pan or cast iron skillet that would be great. Thanks!
Hi Mindy, You can broil this in the oven. I’d set the oven rack about 5 inches from the heat source and broil 5 to 6 min per side for medium rare. If you’d prefer to cook it on the stove, I’d sear it on medium-high for 4 to 5 minutes per side or until nicely browned. If you want it cooked more than that, I’d finish it off in a 350° oven. Enjoy!
Thank you so much, Jenn! I meant to send this earlier, as I’ve made this AMAZING recipe several times… with your great advice (no oven, as we prefer it med-rare also). My son seems to love cast iron on the stovetop best, but both methods work great. Thank you for your thoughtful response/ help!
My pleasure — so glad to hear it’s come out well!
Hi,
Instead of Wesson vegetable cooking oil to marinate the meat, what other vegetable oils do you recommend? I don’t use Wesson oils in any of my cooking. And I avoid Canola oil too.
This would be a general question for all your recipes calling for commercial (Wesson) cooking oil. Isn’t Wesson oil a canola oil? What are good pure oil substitutes? e.g. peanut? or ?
Hi Barbara, You can use any neutral-tasting oil for marinades that call for vegetable oil – peanut, sunflower, grapeseed, avocado, etc.
Hi Jen,
Where do you buy your flat iron? I’ve been able to find it in the past (Giant) but they no longer carry it.
Thanks
Actually, I’ve typically gotten it at Giant too, so I’m disappointed they’re no longer carrying it! I believe I’ve also gotten it at Wegmans.
Excellent recipe. Rave reviews for family! I’ve never had better!
Thanks again!!
This was absolutely outstanding! Used flank steak as I never see skirt steak here in Calgary. Made it for a large family group to unanimous rave reviews. Bought authentic Mexican corn tortillas and charred them over the hot BBQ while the meat rested. Prepped toppings earlier and was a super simple meal that everyone loved. Thanks Jenn. You always make me look good : )
Hi Jenn,
I’ve made several of your recipes and they’ve all been easy and delicious. Tonight I made Carne Asada with a flat iron steak and it was terrific even though I was only able to marinate it for 4 hours! This one is a keeper.
Thank you,
Bob
Outstanding. I used flank steak. Just perfect. Thank you.
I made this for dinner last night and it was delicious! I will definitely be making this regularly, thanks for the recipe.