This carne asada recipe brings juicy beef marinated in a zesty mix of lime juice, garlic, and spices. Just grill it up, and you have a tasty dish perfect for tacos or burritos!
The charred, smoky flavor is seriously mouthwatering! I love serving it with fresh salsa and guacamole—it’s the ultimate fiesta on a plate! 🎉
Key Ingredients & Substitutions
Flank Steak or Skirt Steak: Both cuts work great for carne asada, but if they’re unavailable, you can try sirloin or even chicken for a different take! I prefer flank steak for its richness and tenderness when marinated.
Garlic: Fresh garlic is a must! If you’re in a pinch, garlic powder can be used, but it won’t provide the same depth of flavor. I love the aroma fresh garlic brings to the marinade!
Citrus Juices: Lime and orange juice add brightness. If you can’t find oranges, just use more lime juice, or even try lemon juice for a unique twist. Fresh-squeezed juice is always best!
Soy Sauce: This ingredient provides saltiness and depth. If you need a gluten-free option, tamari works well, and coconut aminos can be a great alternative for a lighter flavor.
Cilantro: This herb is not just for garnish; it adds freshness. If you’re not a fan, you can skip it or use parsley instead. Just know, I love how cilantro complements the meat’s flavors!
How Do I Get the Best Flavor from the Marinade?
Marinating the steak is crucial for flavor. It infuses the meat with the marinade’s wonderful tastes. Prepare the marinade ahead of time, and let your steak soak for at least two hours, but overnight is ideal!
- Mix all the marinade ingredients in a bowl until well combined.
- Use a resealable bag or dish to cover the steak fully with the marinade, pushing out as much air as possible.
- Refrigerate to allow the steak to absorb all those delicious flavors.
- Remember to discard the marinade afterwards; it won’t be safe to use for basting.
The Best Carne Asada
Ingredients You’ll Need:
For the Marinade:
- 2 pounds flank steak or skirt steak
- 3 cloves garlic, minced
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Serving:
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup red onion, diced (for garnish)
- Lime wedges (for serving)
- Corn tortillas (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus at least 2 hours for marinating (or preferably overnight!). Cooking on the grill takes around 12-14 minutes. So, be sure to plan a little ahead for the best flavor!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, combine the minced garlic, lime juice, orange juice, soy sauce, olive oil, cumin, chili powder, black pepper, and salt. Mix everything well until it’s nicely blended. This marinade is going to add so much flavor to the steak!
2. Marinate the Steak:
Place your flank or skirt steak in a large resealable plastic bag, or in a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish and pop it in the refrigerator for at least 2 hours, though leaving it overnight is even better!
3. Preheat and Grill:
When you’re ready to cook, preheat your grill or grill pan to high heat. Remove the steak from the marinade (don’t forget to throw the marinade away—it’s not safe to reuse!). Grill the steak for about 6-7 minutes on each side for medium-rare, adjusting the time if you prefer it more or less done. Remember, don’t overcook to keep that tender, juicy goodness!
4. Rest and Slice:
Once cooked to your liking, transfer the steak to a cutting board and let it rest for about 5-10 minutes. This rest is important as it lets the juices settle. Then, slice the steak against the grain into thin strips. This helps keep the meat tender when you take a bite.
5. Serve and Enjoy:
Arrange your sliced carne asada on a platter, garnished with fresh cilantro and diced red onion. Serve it up with lime wedges and warm corn tortillas, perfect for making delightful tacos. Enjoy every flavorful bite!
Can I Use a Different Cut of Meat for Carne Asada?
Absolutely! While flank steak and skirt steak are traditional choices, you can also use sirloin or ribeye for a different flavor and tenderness. Just keep in mind that cooking times may vary slightly, so adjust accordingly to achieve your desired doneness.
How Long Can I Marinate the Steak?
For the best flavor, marinate the steak for at least 2 hours, but you can marinate it up to 24 hours. Just be careful not to go overboard, as marinating too long, especially with acidic ingredients like lime juice, can begin to break down the meat too much, making it mushy.
What Should I Do If I Don’t Have Soy Sauce?
If you’re looking for a soy sauce substitute, you can use tamari for a gluten-free option or coconut aminos for a similar flavor with less sodium. You can also create a quick replacement by mixing equal parts of water, vinegar, and a bit of molasses to mimic the sweetness of soy sauce.
How to Store Leftover Carne Asada?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over low heat to prevent it from drying out or use the microwave in short intervals, ensuring you cover it.
