Carne asada is a Mexican classic that transforms a simple cut of beef into a flavorful, juicy, and smoky dish. The secret lies in the marinade, which balances citrus, spices, and herbs to tenderize the meat and infuse it with bold flavor. This recipe is perfect for grilling, family gatherings, or adding to tacos, burritos, or salads. With the right marinade, even budget-friendly cuts of steak can taste restaurant-quality.
Ingredients
- 2 pounds flank steak or skirt steak
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- In a medium mixing bowl, whisk together orange juice, lime juice, soy sauce, and olive oil until well combined. Add minced garlic, jalapeño, cilantro, cumin, paprika, chili powder, pepper, and salt. Stir to form a smooth marinade.
- Place the steak in a large resealable bag or shallow dish. Pour the marinade over the meat, making sure it is fully coated. Seal or cover, then refrigerate for at least 2 hours or preferably overnight for deeper flavor.
- Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the liquid. Grill each side for 4–6 minutes depending on thickness and desired doneness. Let the meat rest for 5 minutes before slicing thinly against the grain.
Servings
This recipe serves 4 people.
Nutritional Info (per serving, approx.)
- Calories: 310
- Protein: 28g
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 2g
- Sodium: 680mg
Notes
Marinating overnight gives the steak the best flavor and tenderness. Avoid over-marinating for more than 24 hours as the citrus juices can break down the meat too much and make it mushy.
Tips
Use flank or skirt steak for authentic flavor, but ribeye also works for a more tender result. If grilling outdoors, aim for high heat to get a smoky char. For indoor cooking, a cast-iron skillet or grill pan provides great searing. Always cut against the grain for tender slices.
Health Benefits
Carne asada provides a good amount of protein, which supports muscle repair and growth. The marinade uses fresh citrus juices that are rich in vitamin C, aiding immune health and helping with iron absorption from the beef. Olive oil contributes heart-healthy fats, while garlic and cilantro provide antioxidants and anti-inflammatory compounds. Choosing lean cuts of beef ensures lower saturated fat content, making this dish both delicious and nutritious when enjoyed in moderation.
Q & A
Q: Can I use chicken instead of beef?
A: Yes, the marinade works well with chicken thighs or breasts, though cooking times will vary.
Q: How long should I marinate the meat?
A: A minimum of 2 hours is recommended, but 6–12 hours is ideal for maximum flavor.
Q: Can I cook carne asada without a grill?
A: Absolutely, you can use a cast-iron skillet, grill pan, or even broil it in the oven for similar results.
Q: What can I serve with carne asada?
A: It pairs perfectly with warm tortillas, rice, beans, guacamole, salsa, or a fresh salad.
Q: How do I store leftovers?
A: Keep sliced carne asada in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.