This carne asada recipe features tender steak seasoned with a zesty mix of spices and fresh citrus. Grilled to perfection, it’s packed with flavor in every bite!
Honestly, the smell of grilling carne asada is enough to make my mouth water! I love serving it with warm tortillas and some guacamole—pure happiness on a plate! 🌮
Key Ingredients & Substitutions
Steak: Flank or skirt steak are the best choices for carne asada due to their great flavor and tenderness when marinated and grilled. If you’re looking for a leaner option, you can try sirloin or even chicken if you’re not in the mood for red meat.
Olive Oil: Extra virgin olive oil adds richness to the marinade, but any light vegetable oil works too. I’ve used avocado oil as a substitute—it has a nice light flavor and is high in healthy fats.
Lime Juice: Fresh lime juice brightens up the dish! If you can’t find limes, bottled lime juice is a reasonable substitute, but fresh always has the best flavor. You could also use lemon juice if limes are unavailable.
Spices: Cumin, chili powder, and smoked paprika give the dish its distinctive flavor. If spice is a concern, adjust the cayenne or skip it entirely. I love adding some fresh chili or hot sauce for an extra kick!
Cilantro: Fresh cilantro is a favorite for garnishing. If you’re not a fan of cilantro, parsley can be a good substitute for a fresh touch, although it changes the flavor slightly.
How Can I Get the Perfect Grill Marks and Juiciness on My Steak?
Achieving the perfect grill marks and keeping your steak juicy is all about prep and technique. Here’s how to do it right:
- Start with room temperature steak. Bring it out of the fridge 15-20 minutes before grilling; this allows it to cook evenly.
- Preheat your grill or grill pan to high heat. A hot grill sears the meat quickly, locking in juices.
- Grill the steak for just 4-5 minutes on each side. Avoid flipping it too often; let it sear! You can use tongs to gently press down on the steak for even cooking.
- Check the internal temperature with a meat thermometer. Aim for 130°F for medium-rare to ensure it remains juicy.
- Don’t forget to let your steak rest for about 5-10 minutes after cooking. This makes a huge difference by allowing the juices to redistribute before slicing.
The Best Carne Asada Recipe
Ingredients You’ll Need:
For the Carne Asada:
- 2 pounds flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice (about 2-3 limes)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
For the Garnish and Serving:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- Lime wedges
- Corn or flour tortillas
How Much Time Will You Need?
Total time for this recipe is about 2 hours and 45 minutes, including 2 hours for marinating. This allows the flavors to soak into the steak beautifully. The grilling itself takes about 10-15 minutes, plus a little resting time.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together olive oil, fresh lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper (if you like a little heat). This mixture will add tons of flavor to your steak!
2. Marinate the Steak:
Take your flank or skirt steak and place it in a large resealable plastic bag or a dish. Pour the marinade over the steak, making sure it gets fully coated. Seal the bag or cover the dish tightly and pop it in the refrigerator. Allow the steak to marinate for at least 2 hours, but if you have time, letting it sit overnight will really boost the flavor!
3. Prepare to Grill:
When you’re ready to cook, preheat your grill or grill pan over high heat. While it’s heating, take the steak out of the marinade and discard any remaining marinade. Let the steak sit at room temperature for about 15-20 minutes so it cooks evenly.
4. Grill the Steak:
Grill the steak for about 4-5 minutes on each side for medium-rare. If you like it more cooked, just leave it on a bit longer. If you have a meat thermometer, aim for about 130°F for medium-rare or 140°F for medium.
5. Rest and Slice:
Once your steak is cooked to your liking, take it off the grill and let it rest for about 5-10 minutes. This helps the juices redistribute and makes for a juicier bite. After resting, slice the steak against the grain into thin strips.
6. Serve It Up:
Arrange your beautifully sliced carne asada on a platter. Garnish with fresh chopped cilantro and red onion for a pop of color and flavor. Serve with lime wedges and warm tortillas on the side to make delicious tacos. Enjoy every bite!
Can I Use Other Cuts of Meat for Carne Asada?
Absolutely! While flank steak and skirt steak are traditional, you can also use cuts like sirloin or ribeye. Just keep in mind that cooking times may vary depending on the thickness and fat content of the cut you choose.
What If I Don’t Have Fresh Limes?
No worries! If fresh limes aren’t available, you can use bottled lime juice as a substitute. Use about 2 tablespoons of bottled lime juice for every lime needed. However, the flavor might be slightly less vibrant, so fresh is always best if you can get it!
How Should I Store Leftover Carne Asada?
Store any leftover carne asada in an airtight container in the fridge for up to 3 days. If you want to keep it longer, wrap it tightly and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop or in the microwave.
Can I Make the Marinade Ahead of Time?
Definitely! You can make the marinade up to 3 days in advance. Store it in the fridge until you’re ready to marinate the steak. This is a great way to save time and let those flavors develop even more!
