This super easy carne asada is both flavorful and versatile! Simply marinate the meat overnight, grill it quickly and serve in tacos, salads or rice bowls for a delicious homemade meal.
What is carne asada?
Carne asada is a Spanish term that translates to “cooked beef” or “grilled beef” in English. It usually involves marinating beef steaks in a flavorful mixture, grilling them on high heat, and then chopping them up to use in tacos.
Best steaks for carne asada
The best steak to use for this easy carne asada recipe includes flat steaks like skirt, flank, and hanger steaks. They are more forgiving with longer marinating times, hold their flavor well, and cook quickly. However, you can use any beef steak that is less than 1″ thick. Thinner, chewier flat steaks benefit from the acidity of a good marinade. If you’d prefer not to use alcohol in the marinade, substitute it with additional lime juice.
Tip: Cook the skirt steaks to medium-rare or medium for optimal tenderness. Cooking them rare will produce a chewy, tough steak. Keep a reliable meat thermometer nearby for thicker steaks.
Ingredients
Carne asada marinade
Our marinade contains bright citrus and earthy ingredients including like lime and orange juice, cumin, cilantro, olive oil, and more!
- Combine marinade ingredients in a large bowl.
- Place steaks in a resealable plastic freezer bag.
- Pour the marinade mixture on top. Make sure all of the meat is well coated.
- Seal bag and place into the refrigerator for 8-12 hours.
Marinating times
Marinating times will depend on the cut of beef and the thickness. See below for recommended times.
- Skirt Steaks: 8-12 hours
- Hanger Steaks: 4-6 hours
- Flank Steaks: 8-12 hours
- Flat-Iron Steaks: 6-12 hours
- Sirloin Flap Steak: 4-8 hours
Grilling carne asada
- Preheat the grill to medium-high heat (450 degrees F).
- Place marinated steaks on the grill, close the lid and cook for 2-3 minutes per side. If steaks are thicker, cook for 3-5 minutes per side.
- Transfer steaks onto a cutting board.
- Slice against the grain into thin strips, and serve in tacos, salads, and taco bowls.
- Store leftovers in a sealed container in the refrigerator.
- You can also make this dish on the stovetop using a cast iron skillet
Ways to use Carne Asada
There is so much you can do including, serving it sliced with warmed corn tortillas, rice, beans, sour cream and salsa. Also you have the option to chop the meat, and use it in tacos, burritos, nachos, or salads. Another fantastic dish to try is carne asada fries. The options are limitless. Get creative and enjoy this recipe to its fullest!
More recipes to try!
- 2-3 pounds skirt steak (the thinner the better)
- 2-3 cups Carne Asada Marinade (use 1 cup marinade per 1 pound of meat)
- Combine marinade ingredients in a large bowl. Place skirt steak in a bag and pour the mixture on top. Make sure all of the meat is well coated. Seal bag and place into the refrigerator for 4-8 hours.
Preheat the grill to medium-high heat (450 degrees F).
Remove the skirt steak from the bag and cook for 2-3 minutes per side. If steaks are thicker, cook for 4-5 minutes per side.
Place cooked steaks onto a cutting board and chop them into small bite sized pieces. Serve in tacos, salads, and taco bowls.
Store leftover carne asada in a sealed container in the refrigerator for 3-4 days
- Skirt Steaks: 8-12 hours
- Hanger Steaks: 4-6 hours
- Flank Steaks: 8-12 hours
- Flat-Iron Steaks: 6-12 hours
- Sirloin Flap Steak: 4-8 hours
Calories: 341kcal | Carbohydrates: 8g | Protein: 34g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 600mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 4mg
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