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Carne Asada Recipe

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This tender Carne Asada recipe is made with skirt or flank steak that is marinated in citrus and Mexican seasonings then grilled to perfection. Perfect for tacos and nachos, or on its own. Serve with Instant Pot Spanish rice, guacamole and restaurant-style blender salsa for a restaurant quality meal at home.

Grilled skirt steak on a decorative platter with lime wedges and cilantro leaves.

What is carne asada?

Carne Asada is a dish of grilled and sliced beef, usually skirt steak, flank steak, sirloin steak, or tenderloin steak that has been marinated for a few hours or overnight.

Carne Asada translates to “grilled meat” in English. It can be chopped so it can be more easily put into tacos, quesadillas, and burritos, or on top of nachos.

Carne Asada ingredients:

Thinly sliced skirt steak marinated in a combination of orange juice, lime juice, beer, minced garlic, diced jalapeno, and sliced red onion. Salt and pepper was sprinkled on before grilling.

Carne Asada ingredients.

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How to make Carne Asada

Mix the orange juice, lime juice, beer, jalapeno, and garlic in a bowl.

Carne Asada Marinade in a glass bowl.

Place a layer of onion slices in a large zipper top bag and top with the skirt steak. Add a second layer of onion slices and pour the marinade into the bag.

Looking into a zipper top storage bag filled with skirt steak red onion slices and marinade.

Seal the bag and place in the refrigerator for two hours or overnight, flipping the bag over every 30 minutes for even flavor distribution.

Alternate method – place the steak and marinade in a large baking dish and flip over with a fork every 30 minutes.

Remove the steak from the refrigerator and place on the counter at least 30 minutes before you are ready to grill.

Carne Asada marinade and red onion slices in a zipper topped storage bag.

Fire up a charcoal grill, or preheat a gas grill on HIGH.

Remove the meat from the marinade and pat dry.

skirt steak on a paper towel.

Brush both sides with olive oil and sprinkle with sea salt and black pepper. Place on the grill and cook for 5 minutes on each side*.

Skirt steak on the grill.

Remove from grill and allow to rest for 10 minutes before slicing.

Marinated Carne Asada on a platter.

Slice the meat against the grain (not as shown above) and serve with heated corn tortillas and your favorite toppings.

Corn tortillas filled with steak, diced tomatoes and onions sprinkled with queso crumbles and cilantro on a skillet.

Recipe Notes & Tips

  • Actual cooking time* will vary depending on the thickness of the meat and your desired level of doneness. I like medium-rare so I pulled it off the grill at 130 degrees.
  • For a traditional Mexican restaurant-style presentation, place the grilled meat on a pre-heated cast iron pan with 3 to 4 drops of soy sauce before serving.
  • If not using beer in your marinade, substitute olive oil. You can also substitute tequila if your prefer.

Tools used to create this Carne Asada:

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More delicious Mexican recipes:

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Enjoy!!

Grilled skirt steak on a platter with lime wedges and cilantro leaves.

Carne Asada Recipe

This tender Carne Asada recipe is made with flank or skirt steak that is marinated in citrus and Mexican seasonings then grilled to perfection. Perfect for tacos and nachos, or on its own.
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Course: Main Course
Cuisine: Mexican
Keyword: grilled steaks, steaks on the grill, how to grill steaks, herb butter, dry rub, gas grill
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 Servings
Calories: 235kcal
Author: Lisa Johnson

Equipment

  • Barbecue Grill

Ingredients

Carne Asada Marinade

  • .25 cup orange juice seeds and pulp removed
  • .25 cup lime juice seeds and pulp removed – 2 to 3 limes
  • .25 cup light beer I used Modelo
  • 3 cloves garlic minced
  • 1 jalapeno diced
  • 1.5 pound skirt steak or flank steak
  • 2 tablespoons olive oil
  • sea salt and black pepper
  • 1 large red onion

Instructions

  • Mix the orange juice, lime juice, beer, jalapeno, and garlic in a bowl.
  • Place a layer of onion slices in a large zipper top bag and top with the skirt steak. Add a second layer of onion slices and pour the marinade into the bag.
  • Seal the bag and place in the refrigerator for two hours or overnight, flipping the bag over every 30 minutes for even flavor distribution.
  • Alternate method – place the steak and marinade in a large baking dish and flip over with a fork every 30 minutes.
  • Remove the steak from the refrigerator and place on the counter at least 30 minutes before you are ready to grill. Fire up a charcoal grill, or preheat a gas grill on HIGH.
  • Remove the meat from the marinade and pat dry. Brush both sides with olive oil and sprinkle with sea salt and black pepper. Place on the grill and cook for 5 minutes on each side*.
  • Remove from grill and allow to rest for 10 minutes before slicing. Slice the meat against the grain and serve with heated corn tortillas and your favorite toppings.

Notes

  • Actual cooking time* will vary depending on the thickness of the meat and your desired level of doneness. I like medium-rare so I pulled it off the grill at 130 degrees.
  • For a traditional Mexican restaurant-style presentation, place the grilled meat on a pre-heated cast iron pan with 3 to 4 drops of soy sauce before serving.
  • If not using beer in your marinade, substitute olive oil. You can also substitute tequila if your prefer.

Nutrition

Calories: 235kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 77mg | Potassium: 404mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 13mg | Calcium: 17mg | Iron: 2mg

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