Authentic Grilled Carne Asada Recipe

Grilled Carne Asada is a tender, juicy and flavorful way to prepare beef. This simple Mexican-style steak is perfect for street tacos, burritos, bowls, or served on its own with fresh toppings. A bright, citrusy marinade with garlic, cilantro and a touch of spice transforms a plain cut of beef into a delicious centerpiece for a casual weeknight meal or a weekend barbecue.

If you haven’t tried carne asada before, it’s simply marinated beef that’s grilled or seared and then sliced thin. The marinade adds acidity and flavor while helping to tenderize the meat. This recipe features fresh lime juice, chopped cilantro, jalapeño for gentle heat, garlic, cumin and paprika. It’s versatile: slice it for tacos, fold it into burritos, top a salad, or pile it on fries for an indulgent treat. The grilled exterior and juicy interior make carne asada a crowd-pleaser every time.

Why you’ll love this authentic Carne Asada recipe

• With a few staple ingredients you can turn a simple steak into a vibrant Mexican-style meal that’s juicy and full of flavor.
• The recipe is flexible: you can swap peppers for different heat levels, change the cut of meat, or adjust herbs and spices to taste.
• Carne asada makes an excellent filling for tacos and burritos, and it’s just as enjoyable served over rice, in bowls, or with grilled vegetables.

Ingredients

This straightforward marinade relies on fresh citrus, herbs and a few seasonings to bring the beef to life. For the grilled carne asada you will need:

• Vegetable oil – a neutral oil helps the marinade coat the meat; a light olive oil also works.
• Fresh lime juice – bright acidity to tenderize and flavor the steak.
• Fresh cilantro – chopped for herbaceous freshness.
• Jalapeño – seeded and diced for moderate heat; swap for milder or hotter peppers as desired.
• Garlic – minced garlic adds savory depth.
• Cumin and paprika – these spices bring earthiness and a hint of smokiness.
• Apple cider vinegar – a small amount adds acidity and helps tenderize the meat.
• Flank steak – flank is ideal for carne asada; it marinates well and slices nicely against the grain. Skirt or hanger steak are good alternatives.

See the recipe card below for exact quantities.

How to make Carne Asada on the grill

This recipe is simple to prepare. Most of the time is spent marinating while the grill heats up. Follow these basic steps for perfectly grilled carne asada:

1. Whisk together the oil, lime juice, cilantro, jalapeño, garlic, cumin, paprika and apple cider vinegar in a wide, shallow dish.
2. Use a fork to poke the flank steak across both sides, then place the steak in the dish and turn it to coat. Cover and refrigerate to marinate for at least 3 hours, up to overnight, turning occasionally.
3. Preheat the grill to medium-high. Remove the steak from the marinade and grill 6 minutes per side, or until a thermometer or timing indicates your desired doneness.
4. Remove from the grill and let the steak rest for about 5 minutes. Slice thinly against the grain and serve with warm tortillas, pico de gallo, guacamole, or your preferred toppings.

Substitutions

If you need to substitute ingredients, these swaps keep the flavor profile similar:

• Lime Juice – bottled lime juice can be used if fresh limes aren’t available; each lime yields roughly 1–2 tablespoons depending on size.
• Cilantro – omit if you dislike cilantro; parsley with a little extra citrus can provide a fresh alternative.
• Steak – flank steak is preferred, but skirt or hanger steak work well. Other cuts can be used if needed, though texture will vary.

Variations

Small changes can make a big difference. Try these ideas:

• Adjust the heat: Use Anaheim for milder flavor or serrano for more heat.
• Pollo asado: Substitute boneless chicken for beef and adjust cooking time for a flavorful chicken version.
• Smoky twist: Add a pinch of chipotle powder or smoked paprika for extra smoky depth.

Storage / Freezing

Storage: Leftover cooked carne asada keeps in an airtight container in the refrigerator for 3–4 days. Reheat gently to avoid drying out the meat.

Freezing: You can freeze cooked slices in a freezer-safe container for up to 3–6 months. Thaw in the refrigerator and reheat with a splash of lime juice or broth to help retain moisture.

Top tip

Marinating overnight will deepen the flavors and tenderize the meat further, but three hours is sufficient if you’re short on time.

FAQ

Answers to common questions about carne asada:

Other Mexican Inspired Recipes

If you enjoy carne asada, you may like these other dishes:

Side Dishes

Great sides to serve with carne asada include:

Grilled Carne Asada

By: Jen Lunsford

A simple, zesty grilled steak recipe that makes flavorful tacos, burritos, bowls, or a main course. Marinate, grill, rest, slice against the grain and serve.

Prep: 10 mins

Cook: 12 mins

Marinate Time: 3 hrs

Servings: 6 servings

Ingredients

• 3/4 cup Vegetable Oil
• Juice of 3 Limes
• 1/2 cup Cilantro, chopped
• 1 Jalapeño, seeded and diced
• 1 tbsp Minced garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tbsp Apple cider vinegar
• 2 lb Flank steak

Instructions

1. In a large bowl, combine the vegetable oil, lime juice, cilantro, jalapeño, garlic, cumin, paprika and vinegar. Stir until evenly mixed.
2. Pierce the flank steak on both sides with a fork to help the marinade penetrate.
3. Place the steak in the bowl and turn to coat both sides. Cover and marinate in the refrigerator for at least 3 hours, turning occasionally.
4. Preheat the grill to medium-high heat. Remove the steak from the marinade and cook about 6 minutes per side, or until desired doneness.
5. Let the meat rest for about 5 minutes, then slice thinly against the grain and serve.

Nutrition

Calories: 218 kcal, Carbohydrates: 3 g, Protein: 33 g, Fat: 8 g