Best Carne Asada Recipe - Carlsbad Cravings

Name: Carne Asada Steak
Prep time: 10 min
Cook time: 25 min
Total time: 755 min
Ingredients: 1 1/2 - 2 pounds flank steak, (pounded to an even thickness); 1/4 cup reduced sodium soy sauce; 1/4 cup orange juice; 2 tablespoons olive oil; 2 tablespoons lime juice; 1 tablespoon brown sugar; 1 teaspoon liquid smoke; 1 Tbs EACH ground cumin, garlic powder, chili powder; 2 teaspoons smoked paprika; 1 tsp EACH salt, onion powder; 1/2 tsp EACH pepper, cayenne pepper; Your favorite cheese (I like cheddar/cotija combo); Recipe 5 Minute Blender Tomatiillo Avocado Ranch; Recipe 5 Minute Fire Roasted Restaurant Blender Salsa; Pico de gallo; Sour cream; Guacamole; Tomatoes; Recipe Grilled Pineapple Salsa; Recipe Mexican Street Fries

As a San Diegan who’s eaten more carne asada tacos than I can count, I know exactly what makes the best carne asada—bold flavor, next-level juiciness, and that irresistible char. I was determined to recreate that perfection at home, and after numerous tests and fine-tuning, I’ve nailed it, with readers raving, “This was better than our favorite Mexican restaurant.” This post walks you through all the tips, tricks, and serving ideas to help you make the juiciest, most flavorful carne asada that’s guaranteed to impress. (Photos updated 7/22/25)

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top view of carne asada on a cutting board with slices showing how juicy it is

This is the “best” Carne Asada Recipe

THE CLAIM: I always hesitate to label something the “best” because “best” can be a subjective term. But this is the “Best” Carne Asada recipe I have ever made or tried, and TONS of readers agree!

THE EXPERT PALATE: My husband, Patrick, is a Mexican food connoisseur. He devours carne asada burritos, California burritos (carne asado burritos with French fries, etc.), carne asada fries, carne asada nachos, or carne asada street tacos at least once a week, either after surfing or on our Friday night dates. Living in Carlsbad/San Diego, we have a plethora of Mexican restaurants, and he is always on the hunt for the “best” carne asada.

The hunt stops here.

THE TESTING: To please my Mexican food critic, I perfected this recipe with four different attempts. We didn’t mind the attempts as they were all tender, charred, and delicious. Still, they lacked a certain “oomph.” Finally, I not only marinated the steak but also rubbed it with spices right before grilling.

THE PERFECTING: Not only does the steak marinate in orange juice, lime juice, soy sauce, and a splash of liquid smoke, but it is also marinated with and then rubbed with cumin, chili powder, smoked paprika, garlic, and onion. And that is when “good” became Patrick’s approved “best” carne asada.

showing how to serve carne asada by chopping and adding to tortillas with guacamole, pico de gallo, and sour cream to make tacos

this recipe has readers Raving:

“The the BEST carne asada we have ever cooked up. My old recipes are going in the trash. Your husband was right, this deserves the “BEST” in the title.” -Stephanie

“Thanks for an AMAZING dinner!.. it was a HUGE HIT!” -Barb

“…Everyone LOVED it and was asking how I did it. Super good flavor – loved the marinade and the rub together! AMAZING!! Thank you!” -Becca Rose

“…I can’t believe how good it was….the best carne asada I have ever had. My husband darn near licked the plate.” -Aurora

“I knew when you said you were from Carlsbad, this recipe would be legit. I was right on…Everyone loved it. This is my new go to from now on.“- Steve

“This recipe is spot on. My husband said this was better then he gets at our favorite Mexican restaurant…This will become a staple in our household.” -Stephanie

“I very rarely comment on anything, but I had to say this is the best meat I’ve ever made, maybe ever even tasted! It is truly perfect.” -Amanda W

What is Carne Asada?

Carne asada means “grilled meat” in Spanish, and it’s everything you want in a bold, flavor-packed Mexican dish! Made with marinated flank, skirt, or flap steak, it’s grilled to perfection for a smoky, charred exterior and juicy, tender slices. It tastes tangy, savory, and a little citrusy, with hints of spice and earthiness from cumin and chili powder. This crowd-pleasing favorite is perfect for tacos, burritos, nachos, bowls, or can be served simply with rice, beans, and warm tortillas.

Carne asada originated in northern Mexico, where grilling meat over an open flame has long been a cultural tradition, particularly in states such as Sonora and Nuevo León. It’s deeply rooted in ranching culture and often served at festive gatherings or family cookouts called carne asadas—which refers to both the dish and the event. Over time, this flavorful grilled steak spread throughout Mexico and the American Southwest, becoming a beloved staple in Mexican cuisine and at every taco shop in the States!

carne asada recipe on a cutting board cut into slices showing how thin to cut it

What you’ll need for the best Carne Asada Marinade

Because flank steak is a leaner, less expensive cut of steak, we need a dynamite marinade to transform it into a juicy, flavor bomb. Marinades need to accomplish three things:

1. Tenderize the meat
2. Infuse it with flavor
3. Chemically alter the structure so that it retains juices and becomes juicier.

I’ve outlined how the ingredients below adeptly accomplish this (measurements in the printable recipe card at the bottom of the post):

Citrus: Orange and lime juice tenderize the meat by breaking down the tough connective tissue. They also infuse the meat with bright, floral tones characteristic of carne asada, which complement the earthy seasonings.
Soy sauce: Enzymatically breaks down the proteins to further tenderize while also adding a rich depth of grounding flavor.
Spices: Chili powder, ground cumin, garlic powder, smoked paprika, salt, onion powder, pepper, and cayenne. The Spice Mix is divided between the marinade and a Spice rub. This allows the seasonings to penetrate both the inside and outside of the meat, and is the key to the best carne asada ever.
Oil: This is crucial as it spreads the oil-soluble flavors more evenly across the meat and also promotes even browning when cooking.

Best cut of meat for Carne Asada

Carne asada is traditionally made using skirt or flank steak. I prefer flank steak with its wide, flat shape, rich buttery flavor, and melt-in-your-mouth texture. Flank steak is slightly leaner than skirt steak, but with the help of a marinade, it emerges wonderfully juicy and flavorful.

SKIRT STEAK VS. FLANK STEAK

What is the difference between flank steak and skirt steak? Flank steak is a thicker, wider cut of meat than skirt steak. Flank steak and skirt steak come from two different parts of the cow, which affects their tenderness. Skirt steak comes from the diaphragm muscle of the cow, which contains more tough muscle fibers than flank steak and is therefore tougher; these fibers, however, also boast a more intense flavor.
Can I substitute skirt steak for flank steak? Yes! If you substitute skirt steak for flank steak, it should only be cooked to rare or medium-rare; otherwise, it will be too tough and chewy to eat.

HOW TO PURCHASE AND STORE STEAK FOR CARNE ASADA

Here is everything you need to now about purchasing flank steak to make the best carne asada:

Is flank steak expensive? It is generally one of the least expensive cuts of beef. It is traditionally slightly more costly than skirt steak and flap meat.
How much flank steak do I need per person? The general rule of thumb is to allow 4-8 oz. of steak per person, so that an average flank steak will serve 3-5 people. You will need to consider the appetite of your diners (adults/children) and what else you are serving with the steak.
Where to buy flank steak? This cut is widely available and can be easily found at most grocery stores. It is located in the beef section or at the butcher counter. Flank steak is sometimes packaged in marinade, but for this recipe, we want just the steak.
What to look for when buying flank steak? Look for steak that has an even, deep red color with a fair amount of fine fat running along the length of the muscle. Look for a smooth steak, rather than one that has been poorly butchered and suffers from nicks or gouges where the membrane was aggressively removed. Finally, look for the steak that’s the most uniform in thickness to avoid overcooking thin ends.

up close of carne asada meat sliced on a cutting board showing what medium-rare looks like

CARNE ASADA MARINADE 101

When it comes to marinating steak for carne asada or any protein, there are some safety rules to follow to avoid cross contamination. Follow these simple rules to maintain sanitary conditions and food safety:

Use food-safe containers. I prefer food-safe sealable plastic bags such as freezer Ziploc bags. They allow the marinade to envelop the meat, as opposed to a dish in which the marinade might not fully cover the steak.
When using a plastic bag, ensure that you squeeze out excess air before sealing, then roll up the bag so the steak is snug. Sealable bags are also great for easy cleanup – toss them!
You may also use food-grade plastic, stainless steel, or glass containers and cover with plastic wrap if they don’t have a lid.
Flip steak occasionally. If you marinate the flank steak in a shallow dish, make sure to flip the steak over occasionally so it marinates evenly.
Marinate in the refrigerator. Always marinate steak for a prolonged period of time, covered in the fridge, and not at room temperature, to avoid foodborne illness.
Don’t reuse marinade. Never reuse a marinade even for basting. If you want to use the marinade for basting, drizzling, or dipping, it’s best to reserve a portion before adding the steak.
PRO TIP: You can also reserve a couple of tablespoons of marinade (not contaminated) to drizzle on veggies before grilling or cooking like I do in my chicken fajita recipe and many kabob recipes to make them uber flavorful without any extra work!

HOW LONG TO MARINATE CARNE ASADA STEAK?

4-12 hours is the optimal time to marinate carne asada. After 4 hours, the flank steak has absorbed a lot of the flavor, but after 12 hours, it will become even more tender. You don’t want to marinate it longer than 12 hours, though, because the acid in the marinade will begin to change the structure of the meat to the point of mushiness – no Bueno!

HOW TO MAKE CARNE ASADA

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

STEP 1: Pound Steak

Using a meat mallet or the side of a can, pound the steak to an even thickness.

showing how to make carne asada by pounding steak to an even thickness

STEP 2: Make Spice Mix

Measure the spices and whisk to combine.

showing how to make carne asada recipe by gathering seasonings: chili powder, garlic powder, onion powder, coriander, cayenne pepper, salt

STEP 3: Marinate Steak

Add the Marinade and three tablespoons of Spice Mix to a large freezer bag and whisk to combine.
Add the steak, squeeze out excess air, seal, and turn to evenly coat—Marinate in the refrigerator.

showing how to make carne asada recipe by massaging marinade into steak

STEP 4: Wet Rub

When ready to grill, mix the remaining Spice Mix with two tablespoons of olive oil to create a Wet Spice Rub.

showing how to make carne asada tacos by adding olive oil to spices to create a wet rub

Rub the steak evenly all over with Wet Rub and let it rest at room temperature for 30 minutes. I use this time to make guacamole.

showing how to make carne asada by massaging a rub all over steak

STEP 5: grill care asada

I want you to be able to make this carne asada recipe year-round, so I’ve included instructions for grilling, oven-baking, and stove-top cooking below.
My preferred, and most authentic method, is definitely the grill as it delivers the smoky flavor characteristic of carne asada, but you can use the other methods if you don’t have a grill or when it’s not grilling season.
Take care to grease your clean grill grates well with oil. Next, close the lid and heat to the highest setting, then wait to add your steak until the grill reaches this temperature. This process may take up to 15 minutes, so please be patient. Add your steak and reduce heat to medium-high. This temperature ensures a smoky, charred exterior and a pink, juicy interior. Grill the steak for 4 to 6 minutes per side, turning once.

showing how to grill carne asada until charred on the outside

STEP 6: Let Steak Rest

Remove the steak and let it rest for 10 minutes before slicing or chopping it into small pieces.

showing how to make carne asada by letting the flank steak rest before chopping

How Do I Know When the CARNE ASADA IS Done?

Flank steak is a lean cut of beef, so it is best not to cook it above medium, as it can become tough and chewy instead of juicy (See Chart Below).

I do NOT recommend grilling steaks according to time—grill according to temperature. Always use a meat thermometer to check doneness and let the steak rest for 10 minutes after cooking to allow it to rise an additional 5 degrees and for the juices to redistribute.

You can use an instant-read meat thermometer, or I HIGHLY recommend this digital meat probe thermometer, which allows the probes to stay in the steak as it cooks, so you know the EXACT temperature at all times.

Steak Doneness Chart

Final Doneness	Cook to This Temp & Rest 10 Minutes
Rare 120°F Cool red center; very tender texture.	115°F
Medium-Rare (130°F) – RECOMMENDED Warm red center; ideal balance of tenderness and flavor. (Pictured)	125°F
Medium (135-140°F) Warm pink center; slightly firmer texture.	130-135°F
Medium-Well (145°F): Light pink center; firmer and less juicy.	140°F

showing how to serve carne asada on a platter with avocados, tomatoes, cilantro, limes, and radishes

Carne Asada Recipe tips

Pound the steak to an even thickness. Even if your steak looks uniform, you’ll still want to pound it to tenderize it (it works wonders!).
Bring to room temperature before cooking: This ensures even cooking, preventing the exterior from overcooking while the interior reaches your desired doneness.
Flip carne asada once using tongs. Only flip/touch your steak once for the perfect caramelized crust. Only use tongs to flip the meat because a fork will pierce the meat, and you will continuously lose juices and tenderness.
Don’t Overcook! Overcooking will dry it out—pull the steak off the grill when it reaches 130–135°F. Check the temperature as needed using a meat thermometer to prevent overcooking.
When to use high heat. If you prefer rare or medium-rare steak, then grill it on high heat so it’s hot enough to develop some color on the outside in a short amount of time.
Always rest before slicing: Letting the steak rest for 5–10 minutes locks in juices so they don’t run out when sliced. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak.

variations

Citrus twist: Swap lime for orange juice or add pineapple juice to the marinade for a sweet, tangy balance.
Spicy kick: Add chipotle in adobo, jalapeños, or a splash of hot sauce to bring the heat.
Herb-forward: Mix in fresh cilantro, oregano, or even a little rosemary for an herby punch.
Smoky flavor: Add additional smoked paprika or a liquid smoke to the marinade for an extra layer of bold, smoky depth.
Chicken Asada: Use the same marinade on boneless, skinless chicken thighs or breasts for a leaner, equally flavorful alternative.

HOW TO COOK CARNE ASADA IN THE OVEN

Broiling the carne asada mimics the high-heat directionality of the grill, but won’t deliver the same characteristic smoky flavor. Place steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side, or until the desired temperature is reached.

HOW TO COOK CARNE ASADA ON THE STOVE

You may pan-sear carne asada, but unless you have a large grill pan, your steak will not fit and will need to be cut in half, then cooked in two batches.

Heat one tablespoon of vegetable oil in a large cast-iron skillet over medium-high heat. Cook for 6-8 minutes per side, or until the internal temperature reaches the desired level.

carne asada recipe on a platter with garnishes and rice

How to serve Carne Asada Meat

Carne asada can be sliced and served simply with rice and beans, or it will immediately elevate the following:

Street taco style: Serve chopped carne asada in mini corn tortillas topped with pico de gallo and guacamole or with diced onions, cilantro, and salsa verde.
Carne asada fries or nachos: Layer over fries or chips with cheese or queso, guac, and sour cream for the ultimate party food.
Burrito bowl: Skip the tortilla and load up a bowl with Mexican Rice or Cilantro Lime Rice, black beans, grilled veggies, tortilla chips, and your favorite toppings.
Burritos: Wrap in a large tortilla with rice, beans, cheese, guacamole, and sour cream.
Salads: Layer over greens with avocado, black beans, corn, cheese, and avocado ranch, avocado crema, chipotle sauce, or cilantro lime dressing—and don’t forget the tortilla chips!
Quesadillas: Add chopped meat and plenty of cheese to a tortilla, grill until golden and melty. Serve with guacamole and pico de gallo.
Tortas: Stuff into toasted bolillo rolls with refried beans, avocado, and pickled jalapeños.

How to cut Carne Asada

To cut carne asada properly, let the steak rest for 10 minutes, then slice it against the grain. The “grain” refers to the direction of the muscle fibers running through the meat—cutting perpendicular to those fibers shortens them, making the steak tender and easy to chew. Even the juiciest steak can turn tough if sliced with the grain, so take the extra moment to identify the grain and slice across it for melt-in-your-mouth results!

Best Carne Asada Recipe Serving Suggestions

Here are some tasty side ideas to round out your meal:

Chips and salsa. Every Mexican recipe needs chips and salsa! Up your salsa game with homemade salsa, grilled corn salsa, pineapple salsa, mango salsa, or avocado corn salsa.
Rice: We love serving this recipe with cilantro lime rice, Mexican rice, or avocado rice. You can also serve with quinoa or low-carb cauliflower rice.
Salads: This is always a win and a great way to stretch your recipe if you’re serving a crowd. This meat pairs well with: Mexican salad, Southwest salad, corn salad, or Southwest orzo salad.
Veggies: I HIGHLY encourage authentic elote (Mexican Grilled Street Corn) -you will not regret it! Other alternatives include grilled corn on the cob, grilled zucchini, or grilled asparagus.
Fruit: Keep it simple with watermelon or grapes or we love pina colada fruit salad, fruit salad , grape salad, summer fruit salad or grilled pineapple.

How to store Carne Asada

•Refrigerate leftovers: Store cooked meat in an airtight container in the refrigerator for up to 4 days.
•Reheat gently: Warm in a skillet over medium-low heat with a splash of oil or butter, or microwave with a damp paper towel over top in short intervals to avoid overcooking and drying out.
•Slice before storing (optional): You can slice the meat before storing for easier reheating and portioning later.

how to FREEZE CARNE ASADA

•Uncooked carne asada: Combine the marinade and steak in a freezer bag, squeeze out excess air, seal, and freeze for up to 3 months. Thaw in the refrigerator before cooking. It will marinate as it thaws. You will still want to use the spice rub on the steak before cooking.
•Cooked carne asada: Transfer chopped carne asada to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

Carne Asada FAQs

IS CARNE ASADA HEALTHY?

Flank steak used in this carne asada recipe is a very lean cut of beef with a high amount of protein, amino acids, iron, and zinc. Here are some health benefits of steak:
•Protein: Steak is a powerful source of protein to fuel your body. It is excellent for helping to build muscle and for maintaining muscle mass. Even fit individuals can suffer muscle atrophy if they do not consume enough protein which contains amino acids (the building blocks of protein). Protein can also help repair muscles from wear and tear and to relieve muscle aches.
•Amino acids: Steak also contains the dietary amino acid called beta-alanine, which helps form a dipeptide called carnosine, which is crucial to support physical activity. Healthy levels of carnosine reduce fatigue and improves muscle performance, endurance and precision during physical activity.
•Iron: Steak contains high levels of iron which is absorbed more quickly than iron found in supplements and even some vegetables. Iron is needed to carry oxygen tofrom the lungs to all parts of the body. Your body also needs iron to make some hormones and keep your hair, skin and nails healthy. If you do not have enough iron, you won’t have healthy oxygen circulation, which will cause fatigue and grogginess.
•Zinc: A (3.5-ounce) serving of beef contains 4.8 mg of zinc, which is 44% of the Daily Value. Zinc is vital for a healthy immune system, correctly synthesizing DNA, and healing wounds.

What’s the difference between carne asada and beef?

Carne asada is a specific style of marinated and grilled beef commonly used in Mexican cuisine, while beef is the general term for meat from cattle that can be prepared in various ways and used in diverse culinary contexts. Here is the breakdown:

•Carne Asada: Carne asada is a specific type of marinated and grilled beef commonly used in Mexican cuisine. The term “carne asada” translates to “grilled meat” in Spanish. It typically involves thinly sliced or pounded beef, marinated with various flavors like lime juice, garlic, and spices before being cooked quickly over high heat. Carne asada is often used as a filling for tacos, burritos, or served as a standalone grilled meat dish.
‌•Beef: Beef is a broad term that refers to the meat from cattle, typically from cows or steers. It encompasses various cuts of meat, including steaks, roasts, ground beef, and more. Beef can be prepared in numerous ways, such as grilling, braising, roasting, or pan-searing. It can be seasoned and cooked according to different cuisines and recipes, offering versatile options for culinary preparations.

Is carne asada and carnitas the same thing?

No, carne asada and carnitas are not the same thing. While both dishes are popular in Mexican cuisine, carne asada specifically refers to grilled or seared marinated beef, while carnitas refers to slow-cooked and tender pork:
•Carne Asada: Carne asada refers to grilled or seared marinated beef. It typically involves thinly sliced or pounded beef, marinated with ingredients like lime juice, garlic, and various spices. The marinated beef is then cooked quickly over high heat, such as grilling or searing, to achieve a flavorful and tender result. Carne asada is often served as a standalone grilled meat dish or used as a filling for tacos, burritos, or other Mexican-inspired dishes.
•Carnitas: Carnitas, on the other hand, is a traditional Mexican dish made from pork. It involves braising or simmering pork in its own fat or other flavorful liquids until it becomes tender and succulent. The pork is typically seasoned with spices such as cumin, oregano, and garlic. Once cooked, carnitas are often shredded and can be used as a filling in tacos, burritos, or other Mexican dishes.

HELPFUL TOOLS FOR THIS CARNE ASADA RECIPE:

•Instant-read thermometer: you need an instant-read thermometer for the juiciest steak, chicken and pork AND for perfectly fried everything! It allows you to cook any protein to the exact temperature every time and allows you to heat oil to the correct temperature for frying.
•Grill brush: is essential for keeping your grill clean! This grill brush with scrapers cleans stubborn stains deeply and efficiently.
•Quality Knives: a chef’s knife will be your most used kitchen tool by far! Quality knives make prep time much quicker, are important for safety and essential for finely slicing flank steak. If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I love my Wusthof but there are hundreds of less expensive knives with great reviews such as this one.

Can carne asada be cooked without a grill?

Yes! If you don’t have a grill, carne asada can be seared in a cast iron skillet or under the broiler for similar results. Just make sure the pan or broiler is very hot to mimic that signature char.

What dishes can I make with carne asada?

Carne asada is perfect in street tacos, burritos, nachos, rice bowls, quesadillas, or even on salads. It’s incredibly versatile and elevates any dish that needs bold, grilled flavor.

SHOULD YOU POKE HOLES IN FLANK STEAK BEFORE MARINATING?

In contrast to popular belief, you should NOT poke holes in the steak before marinating. This actually drains out the valuable juices and will result in less juicy steak.

showing how to serve carne asada chopped in a taco

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Tools Used in This Recipe

BBQ Grill Brush

Instant Read Meat Thermometer

Citrus Press Juicer

Kitchen Knife Set

Teak Wood Cutting Board

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Servings:

Total Time: 12 35

Prep Time: 10

Cook Time: 25

Marinating 12

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Ingredients

1 ½ – 2 pounds flank steak, pounded to an even thickness

Marinade

1/4 cup reduced sodium soy sauce
1/4 cup orange juice
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon brown sugar
1 teaspoon liquid smoke

Spice Mix

1 Tbs EACH ground cumin, garlic powder, chili powder
2 teaspoons smoked paprika
1 tsp EACH salt, onion powder
½ tsp EACH pepper, cayenne pepper

For Serving (all of your favs below)

Your favorite cheese (I like cheddar/cotija combo)
Recipe 5 Minute Blender Tomatiillo Avocado Ranch
Recipe 5 Minute Fire Roasted Restaurant Blender Salsa
Pico de gallo
Sour cream
Guacamole
Tomatoes
Recipe Grilled Pineapple Salsa
Recipe Mexican Street Fries

Instructions

Add the Spice Mix to a small plastic bag (or sealable container) and whisk to combine. Set aside.
Add the Marinade Ingredients to a large freezer bag along with three tablespoons of the Spice Mix and whisk until well combined. Add the steak and seal the bag, removing as much air as possible. Marinate in the refrigerator for 4 to 12 hours. Store the remaining Spice Mix separately at room temperature.
When ready to grill, mix the remaining Spice Mix with two tablespoons of olive oil to create a Spice Rub.
Discard the marinade and dab the steak of excess moisture (just so it's not wet, not to remove marinade/spices). Rub the steak evenly all over with the Spice Rub and let it rest at room temperature for 30-60 minutes.
Grease and preheat an outdoor grill to high heat. Once hot, reduce the heat to medium-high and grill the steak for 4-6 minutes per side, or until an internal thermometer reads 130-135°F for medium-rare or around 140°F degrees for medium. Grilling time will vary depending on the thickness of your steak and desired level of doneness.. *If you like your steaks rare, use HIGH heat so you can get the charred outside in less time.
Remove the steak and let it rest for 10 minutes before slicing against the grain on a diagonal.

Video

Notes

HOW TO COOK IN THE OVEN

Place the steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side, or until the desired temperature is reached.

HOW TO COOK ON THE STOVE

You may pan-sear carne asada, but unless you have a large grill pan, your steak will not fit and will need to be cut in half, cooked in two batches. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Cook for 6-8 minutes per side, or until the internal temperature reaches the desired level.

TIPS AND TRICKS

Don’t over-marinate. The carne asada marinade is highly acidic, which means you don’t want to marinate the steak as long as you would in a marinade without as much citrus. Don’t marinate much longer than 12 hours, or the muscle fibers can break down and become mushy.
Marinate long enough. I recommend marinating the carne asada for a maximum of 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness.
Flip carne asada once using tongs. Only flip/touch your steak once for the perfect caramelized crust. Only use tongs to flip the meat, as a fork will pierce it, causing you to continuously lose juices and tenderness.
Don’t cook over medium doneness-or it won’t be as juicy!

HOW TO STORE & REHEAT

STORAGE: Let carne asada come to room temperature, then transfer to an airtight container. Store in the refrigerator for up to five days.
MICROWAVE: Cover the sliced carne asada with a damp paper towel to keep it from drying out. Microwave at 30-second intervals until warmed through.
STOVE TOP: Heat one tablespoon oil or butter in a skillet over medium-high heat. The fat will help the carne asada stay tender. Once hot, add the steak and cook undisturbed for a couple of minutes. Then, begin to cook and stir until warmed through. Take care not to overcook, or it can become dry.

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89 Comments

DJ says

at

Just found your site … Soooo many recipes I want to try. This may be the first in line and I was wondering if sirloin would be acceptable (as I already have in my freezer).

- Jen says
  
  at
  
  Hi DJ! Welcome! I’m so glad you found my site! You definitely can use sirloin steak! Lmk how you like my recipes!