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Melt-in-your-mouth steak that bursts with tangy citrus flavor–the BEST Carne Asada you can make. It just happens to be super easy, too!
BBQ Season + Taco Tuesday = a match made in heaven! We’ve been grilling almost every day recently, so I’ve been getting more adventurous with what I’m trying.
Living in SoCal, we have soooo many great Mexican food joints. One of Jeff’s favorite foods is carne asada. It’s his go-to burrito choice.
He has a few Mexican food places that he loves, and lots that he thinks aren’t so good. According to him, the carne asada is the best way to test out a restaurant. It can be dry and tasteless, or the best damn thing you’ve every put in your mouth.
So I was a little intimidated to test this one out on him. My version is a little unconventional, with some non-authentic ingredients.
But Jeff said it was the BEST carne asada he’s ever had! And I was able to keep it healthy, making sure that it wasn’t packed with grease. A new staple in our house!
It’s all about the marinade
I love how simple it is to throw this marinade together. The citrus and spice combo is complex and tenderizing, but it only take about 5 minutes to throw together.
For best results, you need to marinate this overnight. It will be fine after about 4 hours, but the longer marinating time puts it over the top.
Freshly squeezed lime juice is the center of the flavor bomb. Don’t buy the jarred stuff! It’s worth it to juice by hand.
Fresh cilantro and garlic are also a must. If you like a little bit of heat, a jalapeno is great, too. all of the other ingredients you probably already have on hand.
I know soy sauce seems a bit odd here, but the salty/umami flavor raises the beef to another level.
Some recipes call for tons of olive oil, but I don’t think that’s necessary. Two tablespoons is plenty to round everything out and not nearly enough to affect the points/cals significantly.
Important Tips
Flank steak is an absolute must. Skirt steak is too fatty, and sirloin or round will turn out too tough.
Flank steak is great for quick grilling because it’s long and thin, so you can sear it on high to get a nice char without burning. How long you cook it depends on how well done you like your steak.
We prefer on the rarer side of medium-rare, so it only needs a few minutes.
You definitely don’t need a grill to make this, though. A skillet on high heat will work nicely. Just make sure you’re getting some deep color on it.
Looking for some side dishes? My Easy Refried Beans and Simple Rice Pilaf are fantastic with this. Add some grilled veggies and you’re good to go!
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Print Recipe
The Best Carne Asada
Melt-in-your-mouth steak that bursts with tangy citrus flavor–the BEST Carne Asada you can make! It just happens to be super easy, too!
Prep Time5 minutes mins
Cook Time5 minutes mins
Marinade1 day d
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 196kcal
Author: Geri
Ingredients
- 2 pounds flank steak, trimmed of visible fat
- 1/2 cup freshly squeezed lime juice (about 5 juicy limes)
- 1/3 cup freshly squeezed orange juice (about 2 navel oranges)
- 2 tbsp soy sauce (or tamari for gluten free)
- 2 tbsp olive oil
- 1/2 cup chopped cilantro leaves
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 jalapeno, chopped (optional)
Instructions
Use a fork to poke small holes throughout the meat. Place meat in a medium-sized bowl or large Ziploc bag.
Whisk remaining ingredients together. Pour over meat and cover. Refrigerate for at least 4 hours, but 24 hours is best.
Remove meat from marinade and shake off excess. Grill or sear over medium-high heat.
Cooking time will depend on the thickness of the meat. For medium-rare, cook for about 4 minutes per side., or until internal temperature reaches 135F.
Let meat rest for 10 minutes before slicing. Slice thinly, against the grain of the meat.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 3 ounces of cooked meat.
WW Green, Blue, and Purple SmartPoints: 3 for 3 ounces of cooked meat
Nutrition
Calories: 196kcal | Carbohydrates: 4g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Sugar: 1g
FAQs
The BEST cuts for the Mexican version of the dish we all know and love are either skirt steak or flank steak. Personally, I prefer skirt steak (pictured). It's more tender and flavourful than flank and can be cooked well done (for those who prefer well) without getting tough and chewy.
How do you make carne asada not chewy? ›
Pound the steak to an even, thin thickness.
Even if your steak looks even already, you'll still want to give it a good pounding to tenderize it (works wonders!). Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag. Pound it evenly with a meat mallet or side of a can.
What is carne asada marinade made of? ›
Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.
How many pounds of carne asada do I need to feed 10 people? ›
Carne asada is a simple dish that isn't any more difficult to make than other grilled meat. When making carne asada, figure on about 1/2 pound of raw meat person. If necessary, trim the meat of any excess fat.
What's the difference between carne guisada and carne asada? ›
What is the difference between carne guisada and carne asada? Carne guisada is a stewed beef dish, whereas carne asada is a grilled beef dish. Carne asada contains steak, while guisada typically involves a less tender cut of beef. Both dishes are staples in Mexican cuisine!
Do you use white or yellow onions for carne asada? ›
Onion: Diced yellow, white, or red onions will work. Lime: A squeeze of fresh lime juice is a must! Cilantro: You can never go wrong with a sprinkle of fresh cilantro.
What is the secret ingredient to tenderize meat? ›
Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.
What happens if you marinate carne asada too long? ›
Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
What brings out the flavor of steak? ›
What spices go well with steak? There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.
What to eat with carne asada? ›
Guacamole, rice, corn, chips and salsa are all great sides to serve with Carne Asada Tacos. Here are a few of my favorite Mexican side dishes to try! Grilled Stuffed Peppers – toss these on the grill, right alongside the carne asada. They're so easy to make & always a crowd pleaser!
Once your meat is marinated, you're going to want to cook it over quick, high heat. On the grill – Medium-high heat 4 to 8 minutes per side. In the oven – Under the broiler on high 4 to 6 minutes per side. On the stove – Medium-high heat 4 to 8 minutes per side.
What is carne asada seasoning made of? ›
What is carne asada seasoning made of? Most carne asada seasoning contains salt, black pepper, garlic powder, chili powder, and cumin. Sometimes other spices are also added including onion powder and citric acid.
How many tacos does 1 lb of carne asada make? ›
I just know for me, I figure about 7 tacos per pound, and 2 or 3 tacos per person.
What is the best wood for carne asada? ›
Mesquite has a much stronger flavor than that of other common woods like hickory, which is why mesquite-fired food like carne asada is so memorable. That's why we think the best kind of carne asada is cooked with mesquite charcoal or wood, which enhances the natural flavor of the meat.
How many pounds of carne do I need for 20 people? ›
Throwing a Large Party
With a larger group, consider the number of adults and children when planning your meal. This will determine if you need a half or a quarter pound of meat per guest. If you're feeding 20 people and are unsure about age ranges, 10 or more pounds of meat is a great place to start.
What kind of meat is carne asada at Mexican restaurant? ›
What Is Carne Asada? Let's start with the basics—carne asada is a traditional Mexican dish composed of marinated skirt steak or flank steak that has been grilled and thinly sliced. The term carne asada in Spanish translates to roasted or grilled meat in English.
What cut of beef is best for asado? ›
Asado beef cuts
Tira de asado (Argentine short rib): the go-to asado meat cut. It has more bone and fat than other cuts but is very flavourful. Vacío (flank steak): an affordable and juicy cut with a thin layer of fat on the sides.
What cut of meat does Chipotle use for carne asada? ›
Chipotle's carne asada is always made with skirt steak, ensuring that it's consistently juicy and tender. It's then cut into thin slices rather than cubes.
Is carne asada flank or skirt steak better? ›
Beef- if you want the most tender and flavorful cut, my opinion is that skirt steak is the absolute BEST for carne asada. There are two types of skirt steak- outside and inside. Outside skirt is the best cut to choose, however it can be a bit difficult to find. Your best bet is your local butcher shop.
