Mexican Carne Asada is a classic grilled steak recipe made with a flavorful citrus marinade, garlic, herbs, and warm spices. The beef is marinated until tender, then grilled over high heat to create beautifully charred edges while keeping the inside juicy and flavorful.

Perfect for backyard barbecues, family dinners, taco nights, and weekend gatherings, this easy Carne Asada can be served sliced with warm tortillas, fresh salsa, guacamole, Mexican rice, or beans. It's a simple Mexican favorite that brings bold grilled flavor to any meal.

Preparation Time: 20 minutes

Marinating Time: 2 hours

Cooking Time: 12 minutes

Rest Time: 10 minutes

Total Time: 2 hours 42 minutes

Servings: 6 people

Difficulty: Easy

Why You'll Love This Recipe

• Juicy and tender grilled steak.
• Bold citrus and garlic flavor.
• Easy homemade Mexican marinade.
• Beautifully charred edges.
• Perfect for tacos, burritos, or rice bowls.
• Great for grilling season.
• Simple ingredients.
• Excellent for family dinners and gatherings.

How to Make

1. Prepare the Marinade

In a large bowl, whisk together lime juice, orange juice, olive oil, garlic, soy sauce, cumin, chili powder, smoked paprika, oregano, salt, black pepper, and fresh cilantro.

2. Marinate the Steak

Place the flank steak or skirt steak into the marinade and coat both sides well. Cover and refrigerate for at least 2 hours or overnight.

3. Preheat the Grill

Preheat an outdoor grill or cast-iron grill pan to 450°F (230°C). Lightly oil the cooking surface.

4. Grill the Carne Asada

Remove the steak from the marinade and gently pat off excess marinade. Grill for 5–6 minutes per side, depending on thickness and preferred doneness.

5. Check the Temperature

For medium-rare, cook to about 135°F (57°C). For medium, cook to 145°F (63°C).

6. Rest the Steak

Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.

7. Slice and Serve

Slice the steak thinly against the grain and serve with warm tortillas, salsa, guacamole, lime, or your favorite Mexican sides.

Tips

• Use flank steak or skirt steak for the best texture.
• Marinate for at least 2 hours for deeper flavor.
• Don't marinate the steak for too long because the citrus can affect the texture.
• Pat the steak lightly dry before grilling for better browning.
• Grill over high heat to develop a flavorful char.
• Always slice against the grain.
• Let the steak rest before cutting.

Variations

Spicy Carne Asada

Add minced jalapeño, serrano peppers, or cayenne pepper to the marinade.

Chipotle Carne Asada

Blend one or two chipotle peppers in adobo sauce into the marinade.

Garlic Carne Asada

Increase the garlic and add a little fresh lime zest for extra citrus flavor.

Taco-Style Carne Asada

Slice the grilled steak into small pieces and serve in warm corn tortillas with onion, cilantro, and lime.

Carne Asada Bowl

Serve sliced steak over Mexican rice with black beans, avocado, corn, salsa, and fresh cilantro.

What to Serve

• Warm corn tortillas
• Mexican rice
• Refried beans
• Black beans
• Guacamole
• Pico de gallo
• Salsa verde
• Grilled vegetables
• Mexican street corn
• Fresh avocado

Storage

Allow the cooked steak to cool completely.

Store leftover Carne Asada in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a skillet over medium-low heat to help retain its moisture.

Freezing

Yes.

Place cooled cooked Carne Asada in a freezer-safe airtight container or freezer bag.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently before serving.