Few dishes can compete with the bold, smoky flavors of Carne Asada. This iconic Mexican dish has become a favorite around the world for its simplicity, versatility, and ability to transform a simple cut of beef into a feast. In this article, I’ll share with you the perfect Carne Asada recipe and some tips for best this steak at home.
1. What is Carne Asada?
Carne Asada, which translates to “grilled meat,” is a classic Mexican dish made using skirt steak or flank steak. The meat is marinated in a mixture of citrus juices, garlic, and spices, then cooked over high heat for a smoky, flavorful result. What makes Carne Asada so special is the balance of flavors – the tangy citrus, aromatic garlic, earthy cumin, and the charred edges from cooking at high heat.
While traditionally grilled over an open flame, Carne Asada can also be prepared on a stovetop or in the oven, making it accessible for anyone. The dish is a celebration of simple ingredients and bold flavors, and it’s one I’ve come to enjoy experimenting with in my own kitchen.
2. Carne Asada Recipe
Ingredients
- 2 lbs skirt steak or flank steak
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup orange juice (about 1 orange)
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
Combine all marinade ingredients in a large bowl or zip-top bag.
Next, add the steak, making sure it’s fully coated in the marinade. Then cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.
Stovetop Method
Heat a large cast-iron skillet over high heat until it’s smoking hot.
Add 1 tbsp vegetable oil to the skillet. Once the oil is shimmering, place the steak in the pan.
Sear the steak for 4-5 minutes on each side for medium-rare, adjusting the time based on the thickness of the steak and your preferred doneness.
Remove the steak from the skillet and let it rest for 5 minutes. Then slice the steak thinly against the grain for tender, flavorful pieces.
Oven-Baked Method
Preheat your oven to 400°F (200°C).
Line a baking sheet with aluminum foil or use a baking dish. Lay the marinated steak flat on the sheet.
Bake the steak for 15-20 minutes, flipping halfway through. If a charred finish is desired, broil the steak on high for 2-3 minutes per side.
Let the steak rest for 5 minutes before slicing thinly against the grain.
I use this method when preparing Carne Asada for a crowd. It’s easy, fuss-free, and ensures the steak stays tender and juicy.
Grilled Method
Preheat your grill to high heat (450-500°F). Lightly oil the grates to prevent sticking.
Place the steak on the grill and cook for 3-5 minutes per side, depending on your preferred level of doneness.
Remove the steak from the grill and allow it to rest for 5-10 minutes.
Slice the steak thinly against the grain and serve.
Grilling Carne Asada is my personal favorite method. The smoky aroma and charred crust transport me to outdoor family gatherings filled with laughter, music, and good food.
3. Tips for Perfect Carne Asada
Choose the Right Cut: Skirt steak and flank steak are traditional choices because they cook quickly and absorb the marinade beautifully.
Marinate Long Enough: Allow the steak to marinate for at least 2 hours, but overnight is best for maximum flavor.
Cook at High Heat: High heat is essential to achieve a good char on the outside while keeping the interior juicy.
Let the Steak Rest: Resting the steak after cooking helps redistribute the juices, ensuring a tender bite every time.
Slice Against the Grain: Cutting against the grain results in tender, easy-to-chew pieces.
4. Serving Suggestions
Carne Asada pairs well with a variety of sides and toppings. Here are some serving ideas:
Tacos: Serve the sliced steak in warm corn or flour tortillas with fresh pico de gallo, guacamole, and a squeeze of lime.
Burritos: Wrap the steak in a large tortilla with rice, beans, and your favorite toppings.
Bowls: Create a Carne Asada bowl with rice, black beans, grilled veggies, and salsa.
Standalone Dish: Serve the steak with Mexican-style street corn, a side salad, and fresh tortillas.
My personal favorite is a Carne Asada taco with a drizzle of salsa verde and a sprinkle of queso fresco. It’s simple yet packed with flavor.
5. How to Store Leftovers Properly
Carne Asada leftovers rarely last long in my house, but when they do, storing them properly can help preserve the flavor and texture.
Refrigerate: Place leftover steak in an airtight container and refrigerate for up to 3-4 days.
Reheat: Use a skillet over medium heat to warm the steak gently. Avoid the microwave, as it can dry out the meat.
Leftover Carne Asada is fantastic for making breakfast burritos, quesadillas, or even a hearty steak salad. I often use it to make Carne Asada nachos, which are always a hit with my family.
By following these steps, you can enjoy authentic carne asada in your own kitchen, no matter your cooking setup. From the stovetop to the oven to the grill, each method delivers a unique take on Carne Asada. So grab some fresh tortillas, fire up your kitchen, and get ready to enjoy a meal that’s as fun to make as it is to eat!
