I love bringing bold flavors to my grill each summer. My Mexican Carne Asada Recipe combines juicy skirt steak with tangy orange and lime juices, garlic, cilantro, cumin, chili powder and even a hint of jalapeño. Every bite bursts with lively flavor that leaves me smiling and craving more purely.

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I’m excited to share my take on an Authentic Carne Asada that’s packed with flavor and super easy to whip up. This recipe is one of my favorites because it brings the bold taste of Mexican Carne Asada right to your grill.

I start off with 2 lbs of skirt or flank steak, then marinate it in a mix of 1/2 cup freshly squeezed orange juice, 1/4 cup fresh lime juice, and 1/3 cup olive oil. I add in minced garlic, chopped fresh cilantro, a bit of ground cumin and chili powder, along with salt and black pepper to taste.

Sometimes I toss in an optional jalapeño for an extra kick. I first discovered this Asada Tacos Marinade when trying out different steaks and it completely changed my BBQ game.

Trust me, this stripped-down, flavor-packed marinade is one you’ll keep coming back for. Enjoy crafting a meal that’s both simple and incredible!

Why I Like this Recipe

I like this recipe because it gives me a burst of flavor in every bite and the mix of orange and lime juice with garlic and spices really makes my taste buds dance. I also love how simple it is to prep the steak. I don’t have to be a gourmet chef to follow the steps and still end up with a mouthwatering meal. Another thing is that the marinade makes the steak super tender after grilling so every bite is juicy and full of flavor. And finally, it’s really fun to experiment with the spices and even add a little jalapeño if I’m feeling adventurous, which makes it perfect for chill weekends with friends.

Ingredients

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Skirt steak: provides protein and a robust taste that makes the dish hearty.
Orange juice: adds natural sweetness and vitamin C for a fresh, zesty feel.
Lime juice: gives a tangy, sour kick that really brightens up the marinade.
Olive oil: offers healthy fats and a smooth texture, making flavors blend well.
Garlic: delivers a savory punch and extra nutrients while aroma fills the kitchen.
Cilantro: brings a light, herbal freshness with vitamins to balance the meat.
Jalapeño: if you use it, provides a spicy kick to wake up the flavors.

Ingredient Quantities

2 lbs skirt steak or flank steak

1/2 cup freshly squeezed orange juice

1/4 cup fresh lime juice

1/3 cup olive oil

4 garlic cloves, minced up

1/4 cup chopped fresh cilantro

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt (or to taste)

1/4 tsp black pepper

Optional: 1 jalapeño pepper, seeded and minced

How to Make this

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1. In a large bowl, mix together the orange juice, lime juice, olive oil, minced garlic, cilantro, cumin, chili powder, salt, and black pepper. If you’re using jalapeño, add that in too.

2. Place the 2 lbs of skirt or flank steak into the bowl and make sure it gets fully coated with the marinade.

3. Cover the bowl with plastic wrap and refrigerate the steak for at least 2 hours. Overnight works great if you have time.

4. When you’re ready to grill, preheat your grill to high heat.

5. Remove the steak from the marinade and let any excess drip off before placing it on the grill.

6. Grill the steak for about 3 to 5 minutes on each side, depending on how thick your steak is and how done you like it.

7. Once it’s grilled to your liking, take the steak off the grill and let it rest for about 5 minutes.

8. After resting, slice the steak thinly against the grain to keep it tender.

9. Serve your carne asada with your favorite sides like tacos, fries, or a fresh salad.

10. Enjoy your delicious carne asada and get ready for everyone to ask for seconds!

Equipment Needed

1. Large bowl – you’ll need this for mixing the citrus juices, olive oil, garlic, and spices together, which gives the steak its flavor kick.
2. Fork or whisk – use one of these to get the marinade mixed really well.
3. Measuring cups and spoons – these are important for getting the right balance of orange juice, lime juice, olive oil, and spices.
4. Plastic wrap – this is must-have to cover the bowl while the steak is marinating in the refrigerator.
5. Refrigerator – you’ll need this to keep the steak chilled while it soaks up all those flavors.
6. Grill – a high heat grill is needed to cook the steak quickly and lock in the juices.
7. Tongs – these make it easier to handle the steak on the grill without any mess.
8. Knife – a sharp knife is needed for slicing the steak thinly against the grain after it’s rested.
9. Cutting board – for safely slicing the steak once it’s off the grill.

FAQ

Q: How long should I marinate the carne asada?

A: It tastes best if you let it sit for at least 2 hours, though letting it marinate overnight brings out even more flavor.

Q: Can I use a different kind of steak if I cant find skirt or flank?

A: Sure thing, but keep in mind that skirt or flank steak gives that real carne asada texture, so any substitute might change the end result a bit.

Q: What is the best method for cooking to ensure it stays juicy?

A: The grill works best. Make sure your grill is preheated and cook on high (but not too high) to get that nice char without drying it out.

Q: How do I know when my carne asada is done?

A: Aim for a medium-rare to medium finish. A meat thermometer showing around 135°F is a pretty good guide, but you can also use the finger test if you are used to it.

Q: Any tips for adding extra spice?

A: For that extra kick, feel free to toss in a little more chili powder or even extra jalapeño. Experimenting a bit can really tailor the flavor to your taste.

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

If you dont have skirt steak try using a sirloin or even ribeye for a different texture
Out of fresh orange juice try using a store bought one or even a splash of grapefruit juice for an extra tang
If you run out of lime juice its perfectly fine to use lemon juice instead
No olive oil? You can use avocado oil or canola oil as a substitute
Not a fan of cilantro? Fresh parsley can work as an alternative

Pro Tips

1. Marinate the steak for as long as you can, even overnight if possible. The longer its in the marinade the more tender and flavorful it gets so its totally worth the wait.

2. Before grilling, let the meat sit out for like 15 minutes to get closer to room temp. This helps it cook more evenly and cuts down the chance of ending up with a raw center or an overcooked outside.

3. When its off the grill, let it rest for a few minutes. I know it can be hard to wait, but resting helps the juices settle in and keeps your carne asada juicy instead of just dry meat.

4. Make sure while slicing you cut against the grain. Its a small trick that makes the meat way more tender and easier to chew even if its not perfectly sliced every time.

Authentic Carne Asada ( Easy & Delicious) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Large bowl – you’ll need this for mixing the citrus juices, olive oil, garlic, and spices together, which gives the steak its flavor kick.
2. Fork or whisk – use one of these to get the marinade mixed really well.
3. Measuring cups and spoons – these are important for getting the right balance of orange juice, lime juice, olive oil, and spices.
4. Plastic wrap – this is must-have to cover the bowl while the steak is marinating in the refrigerator.
5. Refrigerator – you’ll need this to keep the steak chilled while it soaks up all those flavors.
6. Grill – a high heat grill is needed to cook the steak quickly and lock in the juices.
7. Tongs – these make it easier to handle the steak on the grill without any mess.
8. Knife – a sharp knife is needed for slicing the steak thinly against the grain after it’s rested.
9. Cutting board – for safely slicing the steak once it’s off the grill.

Ingredients

2 lbs skirt steak or flank steak
1/2 cup freshly squeezed orange juice
1/4 cup fresh lime juice
1/3 cup olive oil
4 garlic cloves, minced up
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Optional: 1 jalapeño pepper, seeded and minced

Directions

In a large bowl, mix together the orange juice, lime juice, olive oil, minced garlic, cilantro, cumin, chili powder, salt, and black pepper. If you're using jalapeño, add that in too.
Place the 2 lbs of skirt or flank steak into the bowl and make sure it gets fully coated with the marinade.
Cover the bowl with plastic wrap and refrigerate the steak for at least 2 hours. Overnight works great if you have time.
When you're ready to grill, preheat your grill to high heat.
Remove the steak from the marinade and let any excess drip off before placing it on the grill.
Grill the steak for about 3 to 5 minutes on each side, depending on how thick your steak is and how done you like it.
Once it’s grilled to your liking, take the steak off the grill and let it rest for about 5 minutes.
After resting, slice the steak thinly against the grain to keep it tender.
Serve your carne asada with your favorite sides like tacos, fries, or a fresh salad.
Enjoy your delicious carne asada and get ready for everyone to ask for seconds!

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.