Carne Asada is all about the marinade. You take a nice piece of steak, marinate it with some delicious flavors, and then head out to the grill for the ultimate flavorful piece of beef. This dish is lovingly adapted from the kitchen of one of the world’s most renowned chefs of Mexican cuisine, Rick Bayless, ensuring that while the techniques are adapted for the home kitchens of our audience, the deep, traditional flavors not only remain but shine. Whether you’re hosting a family dinner or a casual backyard barbecue, Carne Asada is designed to bring people together with every deliciously juicy bite.
Why Our Recipe
- Adapted from one of the world’s most renowned chefs of Mexican cuisine and made accessible to home cooks.
- We may adjust techniques, but we never sacrifice flavor, ensuring you get restaurant-quality results at home.
- Practical substitutes without compromising the dish’s integrity for when you can’t find everything at your local grocery store or want to play with the flavors.
Carne asada means “grilled meats,” but there’s a world of ways to prepare it across Mexico. Our recipe is influenced by the styles popular in regions like Jalisco and Nuevo León, where orange juice is used in the marinade to give the meat a tender texture and a burst of citrusy flavor. This isn’t just about the great taste you get from grilling; our focus is on a marinade that really brings out the rich flavors and tenderizes the meat to perfection. A great carne asada starts with the right cut of steak. Flank or skirt steak is perfect for soaking up the marinade and grilling up beautifully tender.
Ingredient Notes
- Flank Steak or Skirt Steak: Both cuts are ideal for Carne Asada due to their rich flavor and texture that becomes tender when properly marinated and grilled. Flank steak is slightly leaner, while skirt steak offers a more intense beef flavor. You can also beef things up with a sirloin or ribeye if you want to get fancy.
- Limes: Fresh lime juice tenderizes the meat and adds a little zesty zing. Lemon juice can work too.
- Garlic: quintessential and delicious. Measure it with your heart.
- Orange Juice: Adds sweetness and citrus notes that balance the lime’s tartness, also helping to tenderize the steak. If orange juice is not available, try substituting with grapefruit juice or a mix of lemon and pineapple juice for a similar effect.
- Cilantro: If cilantro is not to your taste (we know that for some people it tastes like soap), parsley is a trusty fallback.
- Salt and Pepper: Adjust according to taste. You can always add more after cooking.
- Vegetable Oil: Helps to bind the marinade and ensure that it adheres well to the meat, also aiding in the grilling process. Olive oil or avocado oil are excellent alternatives.
- Jalapeño: Use serrano or habanero for spicier meat, and use less jalapeno or substitute with a poblano pepper for less spicy.
- White Vinegar: Apple cider vinegar or additional lime juice can also be used.
What if I don’t have a grill?
Grilling carne asada on an outdoor grill adds that unbeatable smoky flavor, but not everyone has one handy. Don’t worry—you can still get fantastic results right on your stovetop. Just grab a griddle or a heavy skillet (cast iron is ideal because it holds heat so well). Crank up the heat high, just like you would with a grill, and turn on the fan on your hood. Place your marinated steak on the hot surface and let it cook for about 5 to 7 minutes on each side. This will give you a delicious sear and a well-cooked interior. Flip it just once to get that perfect crust. Cooking on a stovetop mimics the high heat of grilling, ensuring your carne asada is just as satisfying, with all the tender, juicy flavors intact.
Marinating Time
Minimum Time: At least 2 hours. This gives the marinade enough time to start working its magic on the meat, tenderizing it and starting to layer in the flavors.
Ideal Time: Overnight. Letting your steak marinate overnight will deeply enrich it with the marinade’s flavors and make it extra tender. Just pop it in the fridge before you go to bed, and it’ll be perfect for grilling the next day.
Maximum Time: 24 hours. Beyond this, the acids in the marinade can start to break down the fibers in the meat too much, making it mushy rather than tender.
Slice Against the Grain
When cutting your meat, be sure to cut against the grain. It is quite easy to see the grain running through the meat in both of flank and skirt steak cuts. It looks like lines. Do not cut parallel to these lines, always cut perpendicular to them. The grain provides a natural breaking point in the meat. If you cut against them then you end up with tons of breaking points in each piece which keeps is what makes it tender.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze before or after cooking in an airtight container or resealable plastic freezer bag for up to 3 months. Thaw in the refrigerator overnight before cooking or eating.
To reheat, use a skillet over medium heat and cook slices just until warmed through to retain tenderness. We don’t recommend microwaving.
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This burnt to a crisp cooking it that long at high heat! I would say 2-3 minutes each side is more than sufficient. Turned out so awful.
Cooking time always depends on a variety of factors including the thickness of your meat. Flank steak can vary a great deal in thickness. Always use a meat thermometer for 100% accurate results.
The amount of the salt and pepper in the video looks more than the ingredients list. I had no sound. Did I miss something.
The written recipe is the same as what the video shows.
Can I use apple cider vinegar instead of white vinegar?
I did, it’s awesome!
Dumb Question, but do I cook this without covering the grill (keep the lid open) ?
I’m thinking that at high heat and covering it, 7 to 10 minutes per side will scorch it.
Close the grill and trap the heat in 🙂
This looks incredible! If we cannot use Orange Juice (sugar content), what would you recommend as an alternative? My wife has been talking about wanting to try making this at home for a while now!
You need a citrus acid.
I have citric acid powder… but the recipe calls for 1/2 cup orange juice – how would I convert that?
I used the juice of 1 lemon with a teaspoon of sugar.
Use two table spoons of Worcester sauce instead of OJ
I’m sorry you are offended by my recipe and cooking method. I do find that the plastic bag works better than a bowl with lid. Good thing I recycle!
Nicely said.
When you use a bowl and lid you waste water to wash them. No winners. Use what you want. Great recipe though.
I would like to use this marinade for our flank steak but we freeze it in bags to grill later. we travel in a motor home and prepare our meals ahead of time in freezer bags. Would you suggest to do anything different on the marinade?
Should work!
Could you use this on pork also?
You could use this same marinade for pork, but the cooking time would change based on what cut of meat you use.
I’d like to try and marinate a brisket with this stuff and see how it comes out once I smoke it
Did you end up trying it with Brisket? How did it turn out?
My kiddos can’t handle a lot of heat. Does the jalapeno give it a big kick? Will the flavor be drastically different if left out or could I substitute it with something else?
Yes, the jalapeno gives it a kick. You can leave it out for your kids.
Can I use a chile piquin instead of a jalapeño….
Yes,
Looks fantastic, thank you.
what is the ideal inside temperature to aim for / Med to rare?
130-135 degrees.