I can’t wait to share my latest creation featuring tender skirt steak enhanced with fresh lime and orange juice, olive oil, garlic, and cilantro. This Mexican Asada recipe brings balance, spice, and zest together in a marinade that truly works wonders with jalapeño and cumin to heighten every bite.

Jump to Recipe

Ever since I first tried making Carne Asada my own way, I knew this recipe was something special. I use 2 lbs of flank steak, marinated in fresh lime juice and orange juice along with olive oil.

I mix in some minced garlic, a handful of chopped cilantro and a finely chopped jalapeño to give it that extra kick. Add in ground cumin, chili powder, salt and black pepper and you got yourself a marinade for steak tacos that’s both easy and delicious.

I absolutely love how this marinade transports you right to the heart of Mexican Asada traditions. The combination of citrus and spice gives it a unique twist perfect for Carne Asada BBQ nights.

I know it might sound simple but trust me, once you try this Authentic Carne Asada, your friends and family will be begging for seconds. Enjoy cooking and experimenting with this flavor-packed recipe!

Why I Like this Recipe

I like this recipe because the marinade is loaded with fresh lime and orange juice which not only infuses the steak with awesome flavor but also makes it super tender after marinating.
I also love how the mix of garlic, cilantro, and jalapeño gives the dish a really vibrant and slightly spicy kick that makes every bite exciting.
The grilling process is easy to follow and gives the steak a nice char on the outside while keeping it juicy on the inside which is something I really appreciate.
Finally, its a great recipe to share with friends and family since its not only tasty but also a fun meal to make together.

Ingredients

Print Recipe (No Advertisments)

Flank or skirt steak: Rich in protein and iron, adds hearty flavor and intense texture.
Fresh lime juice: Bright tanginess, vitamin C boost, helps tenderize meat with a zesty kick.
Fresh orange juice: Natural sweetness with citrus flair, balances acidity and adds a refreshing twist.
Olive oil: Healthy fats that enrich marinade and create a smooth, rich mouthfeel.
Garlic: Aromatic and bold, garlic enhances flavor and supports immune health.
Cilantro: Fresh herb rich in antioxidants, adding a light, citrusy, green note.
Jalapeño: Adds a subtle, fiery heat perfect for balancing savory, sweet marinated meat.
Ground cumin: Warm, earthy spice enhancing depth and complementary smoky marinade profiles.
Chili powder: A hint of spice to subtly amplify the dish’s savory notes.

Ingredient Quantities

2 lbs flank or skirt steak

1/2 cup fresh lime juice (juice of about 4 limes)

1/2 cup fresh orange juice (juice of 2 oranges)

1/3 cup olive oil

4 garlic cloves, minced

1 small bunch cilantro, chopped (about 1/4 cup loosely packed)

1 jalapeño, seeded and finely chopped

1 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1/2 tsp black pepper

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl, mix together the lime juice, orange juice, olive oil, minced garlic, chopped cilantro, chopped jalapeño, ground cumin, chili powder, salt, and black pepper.

2. Place your flank or skirt steak in a large resealable bag or shallow dish and pour the marinade over it, making sure to coat the steak evenly.

3. Seal the bag or cover the dish and let the steak marinate in the fridge for at least 30 minutes to 2 hours if you can, though longer is fine if you want even more flavor.

4. Preheat your grill to a medium-high heat while the steak is marinating.

5. Remove the steak from the marinade letting any excess drip off and then put it on the hot grill.

6. Grill each side for about 4-6 minutes depending on how thick your steak is and how well done you like it.

7. Once grilled to your liking, take the steak off and let it rest on a cutting board for around 5-10 minutes so the juices can redistribute.

8. Using a sharp knife, slice the steak thinly against the grain to keep it tender.

9. Serve your authentic carne asada with your favorite sides like tacos or just some grilled veggies.

10. Enjoy your delicious meal filled with amazing flavor and share with friends if you want!

Equipment Needed

1. Large mixing bowl for the marinade
2. Resealable plastic bag or shallow dish to hold the steak while marinating
3. Measuring cups for the citrus juices and olive oil
4. Measuring spoons for the spices
5. Knife for mincing garlic and slicing the steak
6. Cutting board for resting the steak and slicing it
7. Grill preheated to medium-high heat
8. Tongs for handling the steak on the grill

FAQ

Q: Can I use skirt steak instead of flank steak?

A: Yep, you can. Both cuts work well, though skirt steak might cook a bit faster due to its size.

Q: How long should I marinate the meat?

A: Marinate for at least 2 hours to let the flavors sink in, but overnight is really best if you got the time.

Q: Can I use bottled lime and orange juice instead of fresh?

A: Fresh juices is really best for the lively flavor. But if you're in a pinch, bottled will work, just expect a slight difference in taste.

Q: Is olive oil necessary?

A: It helps the meat stay juicy and adds flavor. If you're out, you could use another light vegetable oil but it might change the flavor a bit.

Q: What's the best way to grill the carne asada?

A: Preheat your grill to high heat and cook the steak for about 4-5 minutes each side for medium-rare. Let it rest a few minutes then slice thin against the grain.

Authentic Carne Asada ( Easy & Delicious) Recipe Substitutions and Variations

If you can’t find fresh lime juice, you can use an equal amount of lemon juice for a similar tangy flavor.
Instead of fresh orange juice, try substituting with a mix of tangerine or even pineapple juice if you like a slightly sweeter twist.
If you’re out of olive oil, you can swap it out with canola oil or even vegetable oil, which work just fine for the marinade.
Don’t have a fresh jalapeño? Serrano peppers are a good substitute or you could add just a dusting of cayenne pepper to get some of that heat.

Pro Tips

1. One thing to keep in mind is that if you marinate the meat too long the acidic juices can start to break down the texture so try to keep it to around a few hours max if you want it to stay firm.
2. Make sure you let the steak sit at room temp for about 20 minutes before you throw it on the grill. This helps it cook more evenly and prevents a raw center.
3. When you put the meat on the grill, avoid overcrowding so the heat can evenly sear the steak, and don’t be afraid to adjust the grill if you see that it’s getting too charred.
4. After grilling, let the steak rest for a few minutes before slicing against the grain – trust me, this lets all the juices settle, making the meat way more tender.

Authentic Carne Asada ( Easy & Delicious) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can't wait to share my latest creation featuring tender skirt steak enhanced with fresh lime and orange juice, olive oil, garlic, and cilantro. This Mexican Asada recipe brings balance, spice, and zest together in a marinade that truly works wonders with jalapeño and cumin to heighten every bite.

Servings

servings

Calories

443

kcal

Equipment: 1. Large mixing bowl for the marinade
2. Resealable plastic bag or shallow dish to hold the steak while marinating
3. Measuring cups for the citrus juices and olive oil
4. Measuring spoons for the spices
5. Knife for mincing garlic and slicing the steak
6. Cutting board for resting the steak and slicing it
7. Grill preheated to medium-high heat
8. Tongs for handling the steak on the grill

Ingredients

2 lbs flank or skirt steak
1/2 cup fresh lime juice (juice of about 4 limes)
1/2 cup fresh orange juice (juice of 2 oranges)
1/3 cup olive oil
4 garlic cloves, minced
1 small bunch cilantro, chopped (about 1/4 cup loosely packed)
1 jalapeño, seeded and finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp black pepper

Directions

In a large bowl, mix together the lime juice, orange juice, olive oil, minced garlic, chopped cilantro, chopped jalapeño, ground cumin, chili powder, salt, and black pepper.
Place your flank or skirt steak in a large resealable bag or shallow dish and pour the marinade over it, making sure to coat the steak evenly.
Seal the bag or cover the dish and let the steak marinate in the fridge for at least 30 minutes to 2 hours if you can, though longer is fine if you want even more flavor.
Preheat your grill to a medium-high heat while the steak is marinating.
Remove the steak from the marinade letting any excess drip off and then put it on the hot grill.
Grill each side for about 4-6 minutes depending on how thick your steak is and how well done you like it.
Once grilled to your liking, take the steak off and let it rest on a cutting board for around 5-10 minutes so the juices can redistribute.
Using a sharp knife, slice the steak thinly against the grain to keep it tender.
Serve your authentic carne asada with your favorite sides like tacos or just some grilled veggies.
Enjoy your delicious meal filled with amazing flavor and share with friends if you want!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.