Carne Asada

Perfectly tender and juicy this Carne Asada is flank steak marinated and grilled to perfection to use as you please in tacos, bowls, fries or anything.

Carne Asada is one our favorite things on the planet. We make is so often because its one recipe that is super simple and the whole family loves.

Not only does the eat itself have various uses, it comes out so tender and moist that you might not even want to use it in any traditional form and eat it straight off the grill.

We like to cut our carne asada in thicker slices, but you can absolutely slice this thin. We have done that before in our Carne Asada Fries recipe and it literally is to die for.

WHAT CUT OF MEAT TO USE?

Traditionally carne asada is made from either flank or skirt steak. We use skirt steak in this recipe, but both skirt and flank are similar cuts, one just typically has more fat, which is easily able to be trimmed off.

So funny story, I decided to share my recipe with you because originally we went to buy a brisket, so I grabbed the weight of brisket that I needed, and low and behold when I got home it turned out to be skirt steak.

Now I mean why would you put a skirt steak in with your brisket, and why in the heck did I not notice before I got home?!? Those questions will never be understood.

But we decided we would whip up some of our carne asada as well as some of our beef satay with the cut since we got a 4lb skirt steak.

Usually for our carne asada recipes we use a 2lb cut, so we needed to make a little something extra, so that night we had a mixture of some asian and Mexican cuisine, trust me no one was complaining.

So enough about the cut of meat you need, the real determining factor of carne asada is in the marinade. We created a marinade years ago and it is the one recipe we go to every single time.

MARINADE INGREDIENTS:

• Worcestershire Sauce
• White vinegar
• Soy sauce
• Olive oil
• Cumin
• Garlic powder
• Paprika
• Oregano
• Chili powder
• Cilantro
• Salt and pepper
• Lime juice
• Garlic

We absolutely love this marinade, it is the perfect mixture of flavors that helps make the meat nice and juicy and just soaks into it and you can taste it with each and every bite.

Now we like to marinade our meat a minimal of 8 hours. Now you can do it in less time such as 1-4 hour but for the best flavor we recommend the full 8 hour or over night.

HOW TO MAKE CARNE ASADA:

• Add your steak to a 1 gallon ziploc bag.
• In bowl whisk together your marinade ingredients and refrigerate 8 hours, turning bag every so often to redistribute the marinade.
• Once marinaded preheat your grill to high heat.
• Place your steak on grill and cook for 5-7 minutes on each side or until desired doneness is reached.
• Remove from grill and let rest 5 minutes before cutting, cut against the grain.
• Serve as is or on tacos, etc.

This is one of those recipe that you would always assume to be hard, but is actually super simple. Its the waiting the long time for the meat to marinade that gets you. 

Trust me, in the end waiting for that long is totally worth it. Carne Asada is ALWAYS WORTH IT!

TIPS AND TRICKS:

• Use flank or skirt steak.
• You can cut your steak in half to fit into bag to marinate and grill each section separately, you may need to reduce cooking time.
• Slice into thin strips for tacos.
• For a rarer cut of steak cook for less time, using a meat thermometer will help in desired doneness, we like ours well done and flank steak can be cooked well done without losing its moisture.

If you want the best meat base then this Carne Asada recipe needs to be whipped up. Super simple, super delicious and you’ll be so happy you made it!

If you like this recipe you might also like:

• Slow Cooker Beef Barbacoa
• Slow Cooker Street Tacos
• Beef Satay

Carne Asada

Perfectly tender and juicy this Carne Asada is flank steak marinated and grilled to perfection to use as you please in tacos, bowls, fries or anything.

5 from 10 votes

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Course: Main Course

Cuisine: Mexican

Prep Time: 8 hours hours 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 8 hours hours 30 minutes minutes

Servings: 6 people

Calories: 399kcal

Author: Tornadough Alli

Ingredients

• ▢ 2 lb flank or skirt steak

Marinade:

• ▢ 1/4 cup worcestershire Sauce
• ▢ 1/3 cup white vinegar
• ▢ 1/2 cup soy sauce
• ▢ 1/2 cup olive oil
• ▢ 1 tsp cumin
• ▢ 1 tsp garlic powder
• ▢ 1 tsp paprika
• ▢ 1 tsp oregano
• ▢ 1 tsp chili powder
• ▢ 2 Tbs cilantro chopped
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 2 Tbs fresh lime juice
• ▢ 4 minced garlic cloves

Instructions

• Add your steak to a 1 gallon ziploc bag.
• In bowl whisk together your marinade ingredients and refrigerate 8 hours, turning bag every so often to redistribute the marinade.
• Once marinaded preheat your grill to high heat.
• Place your steak on grill and cook for 5-7 minutes on each side or until desired doneness is reached.
• Remove from grill and let rest 5 minutes before cutting, cut against the grain.
• Serve as is or on tacos, etc.

Nutrition

Calories: 399kcal | Carbohydrates: 5g | Protein: 34g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 1475mg | Potassium: 685mg | Fiber: 0g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 3.6mg | Calcium: 57mg | Iron: 4mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

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Nutrition Disclaimer

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