This Easy Carne Asada recipe is the one I rely on all summer long. It’s zesty, garlicky, and perfect for loading into tortillas with all the toppings.
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Why This Recipe Works
This Easy Carne Asada recipe is a total crowd-pleaser and one I keep coming back to! Here’s why this recipe works:
- Bold, Citrusy Marinade: Fresh orange and lime juices combined with garlic, soy sauce, and spices give the steak deep, irresistible flavor. Another steak with bold flavors is my Grilled Flank Steak with Corn and Peach Salsa.
- Super Tender Steak: That quick salt rub and long marinate time work so great. The meat turns out juicy, flavorful, and easy to slice, a lot like my Marinated Skirt Steak.
- Grill-Ready and Fast: After marinating, it only takes about 10 minutes on the grill—perfect for weeknights or weekend cookouts.
- Perfect for Tacos and More: I love slicing it thin and piling it into warm tortillas with fresh toppings. It’s a taco night upgrade everyone loves.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Flank Steak – The star of our carne asada, the flank steak is a lean and flavorful cut of meat. It’s perfect for grilling and absorbs the marinade beautifully.
- Citrus Juices and Zest – We use freshly squeezed orange and lime juices, along with their zests, to tenderize the meat and infuse it with a bright, zesty flavor.
- Spices – A blend of oregano, smoked paprika, and cumin, along with minced garlic, adds a warm, aromatic, and slightly smoky flavor to the steak.
- Light Soy Sauce – It adds a savory, umami kick to the marinade and also helps to tenderize the meat.
- Fresh Cilantro – Chopped cilantro adds a fresh, herby note to the marinade, complement the citrus and spices beautifully.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make the Marinade: Whisk together orange zest + juice, lime zest + juice, olive oil, soy sauce, garlic, cilantro, oregano, smoked paprika, cumin, and 1½ tsp kosher salt.
- Prep the Meat: Pat the steak dry and season both sides with the remaining 2 tsp kosher salt.
- Marinate the Meat: Add steak to a ziplock bag or dish, pour in marinade, toss to coat, and refrigerate 2–24 hours.
- Grill the Steak: Preheat grill to high (400–450°F). Grill, flipping every couple of minutes, to desired doneness. Rest 10 minutes, slice against the grain, and serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Cuts of Beef: I love using flank steak, but skirt steak is just as flavorful and slightly more tender. You can also try flap steak or sirloin for a budget-friendly alternative.
- Citrus Swap: Fresh orange and lime juice are key, but if you’re out, feel free to use lemon juice or even grapefruit for a slightly different citrus profile.
- Herbs: Cilantro is classic, but if it’s not your thing, you can use parsley for a more mellow flavor or add a few sprigs of fresh oregano in place of dried.
What to Serve with Easy Carne Asada
Main Dishes
- This easy carne asada is bold, juicy, and perfect for taco night. We love piling it into warm tortillas with a side of Simple Guacamole and Pico de Gallo.
- It’s also amazing served over Instant Pot Cilantro Lime Rice, next to black beans, or layered into burrito bowls with grilled veggies.
Other Sides
- Carne asada goes great with a variety of sides. We love it with Mexican Street Corn Salad, creamy refried beans, or a quick Tomato and Onion Salad.
- It also pairs well with Spanish rice, grilled peppers and onions, or crispy tortilla chips with salsa or queso on the side.
- When we’re hosting, we add a pitcher of margaritas like my Cilantro Pineapple Margarita, a bowl of Avocado Mango Salsa, and maybe even some churros for dessert to round out the meal.
FAQs
For this easy carne asada recipe, I recommend using flank steak or skirt steak. These cuts are flavorful, tender, and perfect for grilling. Plus, they absorb the marinade really well.
We recommend marinating the steak for at least 2-4 hours, but if you have the time, you can marinate it for up to 24 hours. The longer it marinates, the more flavorful and tender it will be.
Preheat the grill to high heat, which is usually around 400-450°F. This high heat will give the steak a nice sear on the outside while keeping the inside juicy.
Carne asada can be kept in the refrigerator for up to 3 days. Just make sure to store it in an airtight container to maintain its freshness and flavor.
Yes, you can in freezer safe containers for up to 2 months. When you’re ready to have it, allow it to thaw overnight before reheating the steak in a hot skillet over medium heat or in the microwave in short intervals.
More Steak Recipes You’ll Enjoy
- Steak Bites and Potatoes – These steak bites and potatoes are the perfect family meal! Tender, juicy steak bites with garlic and herb-flavored potatoes will have you absolutely hooked.
- Oven Cooked New York Strip Steak – Oven Cooked NY Strip Steak is a show-stopping entrée that’s guaranteed to impress your dinner guests!
- Grilled Skirt Steak – This Grilled Skirt Steak is juicy, tender, and delicious. Topped with grilled cherry tomatoes and fresh burrata, it’s a gorgeous centerpiece at family barbecues.
- Garlic Butter Ribeye Steak And Shrimp – This juicy and savory surf and turf recipe is the perfect choice for date night. Succulent Ribeye Steak and pan-seared shrimp are drizzled in creamy garlic butter to make each bite burst with flavor.
If you try this Carne Asada recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Carne Asada Recipe
Ingredients
- 1 orange, zested
- ¾ cup orange juice, freshly squeezed
- 1 lime, zested
- ¼ cup lime juice, freshly squeezed
- ¼ cup olive oil
- ¼ cup light soy sauce
- 5 cloves garlic, minced
- 1 bunch cilantro, chopped
- 1 tablespoon oregano
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 3 ½ teaspoons kosher salt, divided
- 2 pounds flank steak, or use skirt steak
Instructions
Make the Marinade:
- Add the orange zest and juice, lime zest and juice, olive oil, soy sauce, minced garlic, chopped cilantro, oregano, smoked paprika, cumin, 1 ½ teaspoons of kosher salt into a bowl and mix well to combine.
Prepare the Meat:
- Layout the meat on a cutting board or platter. Season both sides with 2 teaspoons of kosher salt and pat in the salt.
- Add the steak into a large ziplock bag or deep casserole dish.
- Pour the marinade on top of the steaks and stir and flip around to coat. Seal the bag or cover with plastic wrap, and refrigerate for at least 2-4 hours or up to 24 hours.
Cook the Meat
- Preheat the grill to high heat (400-450F). Add the steak to the grill. Let it sit there for a couple minutes and then flip. Repeat the flip every couple of minutes. This will achieve a more even cook with less graying.
- Cook and flip every couple of minutes until you reach about 5° under your desired doneness. Your meat will continue to cook with some carryover heat and raise about 5° as it rests. Remove and let rest for 10 minutes. Slice AGAINST the grain.
- Serve in warm tortillas with your favorite toppings!
Notes
- Let the steak marinate for at least 2-4 hours to allow the flavors to fully penetrate the meat. You can marinate for up to 24 hours in advance for maximum flavor.
- Cut the steak against the grain in thin slices for the most tender results.
- For best results, use freshly squeezed lime and orange juice in your carne asada marinade.
- Cooking temperatures:
- Rare: 125°
- Medium rare: 135°
- Medium: 145°
- Medium well: 150°
- Well: 160°
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