I keep coming back to this carne asada because it delivers juicy, charred steak with bold citrus, garlic, and chile in every bite. One platter in, and it’s clear why this is the recipe everyone asks me for.

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I’m obsessed with this carne asada because it tastes bold, messy, smoky, and straight-up satisfying. The steak gets that charred edge I crave, while fresh lime juice keeps every bite punchy instead of heavy.

I love how it hits with citrus, garlic, spice, and grilled beef all at once, without tasting fussy or overdone. And when I pile it into tacos, slice it over rice, or pick at it straight from the cutting board, I’m fully happy.

No bland bites. No boring dinner energy.

Just juicy, beefy flavor that makes me go back for one more slice every single time.

Ingredients

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Flank or skirt steak is the juicy, beefy base that makes this meal worth it.
Lime juice keeps things bright and helps the steak taste extra fresh.
Orange juice adds a little sweetness, so the marinade doesn’t feel too sharp.
Olive oil helps everything cling to the steak and keeps it from tasting dry.
Soy sauce brings salty depth, basically like a shortcut to bigger flavor.
Cilantro makes it taste fresh, herby, and super carne asada-ish.
Garlic is the bold little troublemaker you’d miss if it wasn’t there.
Jalapeño adds a gentle kick, not a full mouth-on-fire situation.
Red onion gives bite, color, and a little crunch on the side.
Cumin, chili powder, oregano, and paprika bring warm, smoky taco-night energy.
Salt and pepper keep everything balanced, because bland steak is just sad.
Plus, lime wedges at the end make each bite pop a little more.

Ingredient Quantities

2 pounds flank or skirt steak, trimmed

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

1/4 cup fresh orange juice (about 1 orange)

1/4 cup olive oil

2 tablespoons soy sauce

1 cup fresh cilantro, packed and chopped

4 garlic cloves, minced

1 jalapeño, seeded and minced

1 small red onion, thinly sliced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

Optional: lime wedges for serving

How to Make this

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1. In a blender or food processor combine lime juice, orange juice, olive oil, soy sauce, cilantro, minced garlic, minced jalapeño, one half of the thinly sliced red onion, ground cumin, chili powder, dried oregano, smoked paprika, kosher salt, and black pepper; puree until mostly smooth.

2. Place the trimmed flank or skirt steak in a large zip top bag or shallow dish and pour the marinade over the steak, pressing out extra air and sealing the bag or covering the dish.

3. Refrigerate and marinate for at least 1 hour and up to 8 hours, turning the bag or flipping the steak occasionally so the marinade coats evenly.

4. Remove the steak from the refrigerator 30 minutes before cooking to come close to room temperature; discard any used marinade that has been in contact with raw meat.

5. Preheat a grill or cast iron skillet over high heat until very hot; lightly oil the grill grates or the pan to prevent sticking.

6. Pat the steak dry with paper towels to promote a good sear, then place it on the hot grill or skillet.

7. Cook the steak 3 to 6 minutes per side depending on thickness and desired doneness, aiming for medium-rare to medium for best texture.

8. Transfer the steak to a cutting board and let it rest 5 to 10 minutes to allow juices to redistribute.

9. Slice the steak thinly against the grain, garnish with the remaining thinly sliced red onion and extra chopped cilantro if desired.

10. Serve immediately with lime wedges for squeezing over the meat and any preferred sides or tortillas.

Equipment Needed

1. Blender or food processor
2. Measuring cups and spoons
3. Large zip top bag or shallow dish for marinating
4. Chef’s knife
5. Cutting board
6. Grill or heavy cast iron skillet
7. Tongs or sturdy spatula
8. Paper towels
9. Citrus juicer or reamer
10. Serving platter or cutting board for resting and slicing

FAQ

How long should I marinate the steak?

Marinate 1 to 6 hours for good flavor; up to 12 hours is fine but avoid much longer or the acids can change the meat texture.

What is the best way to cook flank or skirt steak?

Grill or broil over high heat for 3 to 5 minutes per side for medium rare, depending on thickness. Let rest 5 to 10 minutes before slicing.

Can I use a different cut of beef?

Yes. Flank and skirt are ideal for flavor and thinness, but hanger or flat iron work well. Thicker cuts may need lower heat and longer cooking.

How should I slice the cooked steak?

Slice thinly against the grain to maximize tenderness and ease of chewing.

Any good substitutions for ingredients in the marinade?

Use lemon for lime, blood orange or a splash of pineapple juice for orange, and parsley if you do not have cilantro. Reduce soy sauce if you need lower sodium.

How do I store and reheat leftovers?

Refrigerate in an airtight container up to 3 to 4 days. Reheat gently in a hot skillet with a splash of water or under a broiler for a few minutes to avoid overcooking.

Best Carne Asada Recipe Substitutions and Variations

Flank or skirt steak: use hanger steak, flat iron, or bavette for similar texture and flavor; for a leaner option try sirloin tip.
Fresh orange juice: substitute pineapple juice for brightness, or a mix of orange zest plus a touch of apple juice for sweetness.
Soy sauce: use tamari for gluten free, or coconut aminos for a milder, slightly sweeter umami.
Jalapeño: replace with serrano for more heat, poblano for milder flavor, or a pinch of crushed red pepper flakes if fresh chiles are unavailable.

Pro Tips

1) Don’t over-marinate. Citrus is great for flavor and tenderizing but more than 6 to 8 hours can make the meat mushy. If you need extra time, cut it into large strips first so the marinade penetrates faster.

2) Reserve a little marinade before it touches the raw steak if you want a sauce. Once the meat has been in it, discard the rest. You can simmer the reserved portion briefly to concentrate and kill any surface bacteria, then drizzle it over the sliced steak.

3) Get the surface bone dry and the pan or grill screaming hot. Pat the steak thoroughly with paper towels, oil the grates or pan, and sear to get a deep crust. That contrast between char and juicy interior makes the flavor pop.

4) Let it rest and slice against the grain. Resting 5 to 10 minutes lets juices redistribute so they do not run out when you cut. Slice thin and perpendicular to the muscle fibers for the most tender bites.

5) Add finishing touches, not more cooking. Bright additions like extra chopped cilantro, a squeeze of fresh lime, or quick-pickled red onion bring lift and balance to the rich meat right at the table.

Best Carne Asada Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

418

kcal

Equipment: 1. Blender or food processor
2. Measuring cups and spoons
3. Large zip top bag or shallow dish for marinating
4. Chef’s knife
5. Cutting board
6. Grill or heavy cast iron skillet
7. Tongs or sturdy spatula
8. Paper towels
9. Citrus juicer or reamer
10. Serving platter or cutting board for resting and slicing

Ingredients

2 pounds flank or skirt steak, trimmed
1/4 cup fresh lime juice (about 2 limes)
1/4 cup fresh orange juice (about 1 orange)
1/4 cup olive oil
2 tablespoons soy sauce
1 cup fresh cilantro, packed and chopped
4 garlic cloves, minced
1 jalapeño, seeded and minced
1 small red onion, thinly sliced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Optional: lime wedges for serving

Directions

In a blender or food processor combine lime juice, orange juice, olive oil, soy sauce, cilantro, minced garlic, minced jalapeño, one half of the thinly sliced red onion, ground cumin, chili powder, dried oregano, smoked paprika, kosher salt, and black pepper; puree until mostly smooth.
Place the trimmed flank or skirt steak in a large zip top bag or shallow dish and pour the marinade over the steak, pressing out extra air and sealing the bag or covering the dish.
Refrigerate and marinate for at least 1 hour and up to 8 hours, turning the bag or flipping the steak occasionally so the marinade coats evenly.
Remove the steak from the refrigerator 30 minutes before cooking to come close to room temperature; discard any used marinade that has been in contact with raw meat.
Preheat a grill or cast iron skillet over high heat until very hot; lightly oil the grill grates or the pan to prevent sticking.
Pat the steak dry with paper towels to promote a good sear, then place it on the hot grill or skillet.
Cook the steak 3 to 6 minutes per side depending on thickness and desired doneness, aiming for medium-rare to medium for best texture.
Transfer the steak to a cutting board and let it rest 5 to 10 minutes to allow juices to redistribute.
Slice the steak thinly against the grain, garnish with the remaining thinly sliced red onion and extra chopped cilantro if desired.
Serve immediately with lime wedges for squeezing over the meat and any preferred sides or tortillas.

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.