Authentic Mexican Carne Asada Recipe

I absolutely adore this carne asada recipe because it takes me back to those vibrant summer barbecues with its perfect balance of zesty lime and smoky spices. Plus, the versatility of loading up these tacos with guacamole, salsa, and all the fixings makes every bite a customizable fiesta!

Relish the intense, vibrant flavors of Mexico with this dish of authentic Carne Asada. Marinate flank steak in fresh lime juice, fresh orange juice, and a medley of spices (like cumin and smoked paprika).

Then grill the steak to perfection. The rich, aromatic flavors of this dish exploded forth when served confidently with the tortillas.

A dish made for a fiesta!

Ingredients

Flank or Skirt Steak:
It is rich in protein and contains the main savory element.

Lime Juice:
Imparts a bright, refreshing tartness that helps make the meat fork-tender.

Orange Juice:
Presents sweetness and acidity for balance and flavor.

Olive Oil:
Fats that are good for you and help with grilling and marinating.

Cilantro:
Presents a newly emphasized, fresh, and herbaceous note that sharpens and enhances flavor complexity.

Garlic:
Delivers a sharp, fragrant taste that adds to the depth of flavor.

Smoked Paprika:
Contributes warmth and flavor with a smoky, spicy taste.

Ingredient Quantities

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• 2 pounds flank or skirt steak
• 1/3 cup fresh lime juice
• 1/3 cup fresh orange juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/3 cup chopped fresh cilantro
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, sliced
• 1 jalapeño, sliced
• Corn or flour tortillas, for serving
• Lime wedges, for serving
• Salsa, for serving (optional)
• Guacamole, for serving (optional)
• Pico de gallo, for serving (optional)

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Instructions

1. In a big mixing bowl, mix the lime juice, orange juice, olive oil, minced garlic, chopped cilantro, ground cumin, smoked paprika, chili powder, salt, and black pepper. Whisk to create the marinade.

2. Put the flank or skirt steak in a large resealable plastic bag or a shallow dish, and pour the marinade over the steak. Make sure the steak is well-coated. Seal the bag or cover the dish with plastic wrap.

3. Place the steak in a marinade in the refrigerator for a minimum of 2 hours, or up to 24 hours for a marinade with more pronounced flavor, occasionally turning the steak every so often to enable even penetration of the marinade.

4. Heat the grill to high. Take the steak from the marinade and allow the excess to drip off. Discard the used marinade.

5. Put the steak on the grill and allow it to cook for approximately 4-6 minutes per side to achieve a medium-rare doneness, depending on the thickness of the steak. If you desire a different doneness level, you can adjust the cooking time accordingly.

6. As the steak grills, add the onion and jalapeño, both sliced, to the grill. Cook them until they’re a little charred and soft—about 5 minutes—turning them occasionally.

7. When the steak is cooked to your preference, take it off the grill and place it on a cutting board to rest for about 5 minutes. This allows the juices to redistribute throughout the cut and not run all over the board when you slice into it.

8. Cut the steak into thin strips against the grain and place on a serving dish.

9. Warm corn or flour tortillas, grilled onions, and jalapeños accompany carne asada like hand and glove. Squeeze fresh lime juice over everything before taking a bite.

10. Provide additional ingredients for customization, such as salsa, guacamole, and pico de gallo, so that each taco can be tailored to individual taste preferences.

Equipment Needed

1. Mixing bowl
2. Whisk
3. Resealable plastic bag or shallow dish
4. Plastic wrap (if using a shallow dish)
5. Grill
6. Tongs
7. Cutting board
8. Knife
9. Serving dish

FAQ

• What is the best cut of meat for carne asada?Flank and skirt steak are the prime cuts of meat to use for carne asada. They are both highly marbled and strongly flavored cuts of beef, which makes them perfect for grilling.
• How long should I marinate the steak?To achieve the best taste, allow the steak to sit in the marinade for a minimum of 2-4 hours, yet it will benefit from being in the marinade overnight.
• Can I grill the carne asada indoors?If you don’t have an outdoor grill, you can still use a stovetop grill pan or a broiler.
• Is there a substitute for jalapeños if I want less heat?Using bell peppers provides a milder flavor. Removing the seeds from the jalapeños also cuts the amount of heat.
• What is the proper way to slice the steak?Be sure to cut the steak against the grain if you want it to be tender.
• Can I prepare this ahead of time?Certainly! The steak can be marinated and the sides prepped beforehand, but for optimal flavor, cook the steak right before presenting the dish.
• What sides complement carne asada?Guacamole, salsa, grilled vegetables, and Mexican rice balance the flavor of carne asada expertly.

Substitutions and Variations

For flap or skirt steak: Ribeye steak or sirloin steak
For fresh lime juice: Juice of fresh lemons
To prepare freshly squeezed orange juice: Use pineapple juice.
Substitute for olive oil: Avocado oil or vegetable oil
For smoked paprika: Standard paprika with a splash of liquid smoke

Pro Tips

1. Tenderize the Meat Before marinating, use a meat tenderizer or gently score the surface of the steak with a knife in a crisscross pattern to help the marinade penetrate deeper and tenderize the meat.

2. Marinate with Time For the best flavor, aim to marinate the steak for the full 24 hours. This extended marination time allows the acidic components in the lime and orange juices to break down the meat fibers, resulting in a more flavorful and tender steak.

3. Preheat the Grill Ensure your grill is fully preheated to high heat before adding the steak. This will create a nice sear and lock in the juices while also achieving those coveted grill marks.

4. Resting Period Don’t skip the resting step after grilling. Letting the steak rest for at least 5 minutes before slicing helps the juices redistribute and keeps the meat moist.

5. Slice Against the Grain When cutting the steak, slice against the grain to maximize tenderness. This means cutting perpendicular to the long fibers of the meat, which shortens them and makes for an easier chew.