I have a quick and delicious recipe to share because this is prime grilling season. Carne Asada — grilled beef perfect for salads, tacos, and burritos — is a classic favorite in Mexican street food. It’s flavorful, slightly charred on the outside, and tender inside when cooked to your preferred doneness.
Thankfully, the citrusy, garlicky, smoky perfection of carne asada is surprisingly easy to make at home. Combine a few everyday ingredients in a zipper-top bag with flank steak, refrigerate to let the flavors infuse, then grill briefly over high heat on a gas or charcoal grill. That’s really all there is to it — simple, fast, and full of flavor.
Carne asada is also extremely versatile. Slice it thin and serve it on salads, pile it into tacos, wrap it in burritos, or use it as a protein for bowls. It’s a true grilling superstar that elevates any summer meal.
Fire up your grill for the holiday weekend and treat your taste buds to carne asada. Below the recipe you’ll find ideas for side dishes that pair beautifully with it.
Carne Asada
Fresh orange juice is an important element in this marinade for bright citrus flavor. If you can’t get fresh oranges, substitute about 2/3 cup of a quality, not-from-concentrate orange juice.
Fresh garlic yields the best result here. If fresh isn’t available, use the equivalent of 4 cloves of jarred minced garlic or about 2 teaspoons of granulated garlic.
The marinade amounts below will season up to 4 pounds of flank steak; if using that quantity, cut each flank steak in half so the pieces fit in the bag and marinate evenly.
Marinate the steak in the refrigerator for at least 4 hours and no longer than 8 hours. Beyond 8 hours the citrus acids can begin to break down the meat fibers too much, producing a mushy texture. For best results, flip the bag a couple of times while it marinates so the flavors distribute evenly.
When the steak comes off the grill, let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute and keeps the finished carne asada juicy rather than dry.
To store leftovers, let the meat cool uncovered in the refrigerator until it’s slightly cooler than body temperature, then transfer to a zipper-top bag along with any juices from the plate. Press out as much air as possible and refrigerate up to 3 days, or freeze for up to 3 months.
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Tools to Make Carne Asada
- Chef’s knife
- Cutting board
- Gallon-sized zipper-top bags
Carne Asada {Grilled Beef for Salads, Tacos, and Burritos}
Rebecca Lindamood
Pin Recipe
Ingredients
For the Marinade:
- the juice of 2 oranges
- 2 teaspoons cayenne pepper
- 2 teaspoons ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon cumin
- 4 cloves garlic, peeled and minced
- 1 cup extra virgin olive oil
For the Carne Asada:
- 1 full batch marinade
- 2 flank steaks, cut lengthwise into halves (about 2 pounds each). You can substitute sirloin round steaks for a less expensive alternative.
Instructions
To Make the Marinade and Marinate the Beef:
- Combine orange juice, cayenne, black pepper, salt, cumin, and minced garlic in a gallon-sized zipper bag. Press the bag to mix, then add the olive oil. Seal and shake to combine. Add the steak, remove as much air as possible, and refrigerate for at least 4 hours and up to 8 hours, flipping the bag occasionally to redistribute the marinade.
To Grill the Carne Asada:
- Preheat the grill until very hot (use hot coals for charcoal grills). Grill the steak over very high heat about 3–5 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for about 4 minutes per side. Transfer the steak with tongs to a rimmed plate and let rest at least 10 minutes before slicing thinly across the grain.
Do you like Carne Asada? You’ll love these sides.
This post was originally published July 2, 2015. Republished with improved notes and links July 2017.
