Learn how to make restaurant-style Carne Asada at home! This version stays true to the traditional flavors you’ll find in Mexico, while keeping it simple and approachable for the home cook. It’s perfect for tacos, burritos, or simply sliced hot off the grill, one of my all-time favorite dishes.
Looking for the Best Carne Asada? I’ve made countless versions of carne asada over the years, and this is the one I always come back to for juicy, tender steak that captures that perfect mix of bright, smoky, and bold. It’s the same flavor you crave from your favorite taqueria, straight off your own grill.
While every cook has their own twist, this version captures that perfect mix of tenderness and big, bold flavor.
You’ve probably enjoyed carne asada at your favorite Mexican restaurant, and if you’re like me, you can’t get enough of that grilled-beef flavor. It’s a classic dish, often piled into tacos but just as incredible served sliced on a platter with fresh lime and warm tortillas.
Carne asada literally translates to “grilled meat,” but the name barely hints at what makes it special - the charred edges, juicy center, and marinade that makes every bite amazing.
Let’s fire up the grill and make some incredible carne asada together.
What is Carne Asada?
Carne asada means “grilled meat” in Spanish, and it’s a classic Mexican dish of marinated beef cooked hot and fast over an open flame, then thinly sliced and served.
Traditionally made with skirt or flank steak, it’s all about that flame-kissed char, tender juicy center, and zesty citrus punch that keeps you coming back for more.
What began as a simple way to season and grill meat has become a beloved staple across Mexico and beyond, found everywhere from backyard cookouts to street taco stands. Every region and cook adds their own twist, which is part of what makes carne asada so special.
Carne Asada Marinade (Your Secret Ingredient)
A great carne asada marinade is what turns good steak into something outstanding and unforgettable. There’s no single “official” version - every cook and region has their own take - but it always comes down to a balance of acid, spice, and heat.
Some traditional versions keep it simple with lime juice, salt, and a few spices, while others build in layers with vinegar, orange juice, or chili powders.
You’ll even find modern twists that use soy sauce for depth - not typical in classic Mexican recipes, but still a tasty addition if you like that umami twist.
My version is a blend of citrus, garlic, chilies, and a touch of spice for the perfect mix of tangy and smoky. The marinade not only infuses bold flavor but also tenderizes the meat for steak that’s juicy, melt-in-your-mouth tender, and bursting with awesomeness.
I’ve used this recipe for years on different cuts of beef, and it never fails. For me, it’s the best carne asada marinade I’ve ever had, just like my favorite Mexican restaurants.
All that’s left now is to fire up the grill, my friends! It’s time to rock and roll.
Carne Asada Ingredients
- CARNE ASADA MARINADE INGREDIENTS
- Olive Oil.
- Lime Juice.
- Orange Juice.
- White Wine Vinegar. Apple cider vinegar is good, too.
- Chili Peppers. Use serrano peppers for a spicier version, jalapenos for a milder version.
- Garlic and Onion.
- Fresh Chopped Cilantro.
- Spices. Cumin, oregano, sea salt, black pepper, ancho powder (optional, my personal addition).
- FOR THE CARNE ASADA
- Skirt or Flank Steak. You can use other cuts of steak. See below.
Best Steak for Carne Asada
Skirt steak or flank steak are the most popular choices for making carne asada, but you can use other cuts of beef. You can make carne asada with ribeye, tenderloin, sirloin, and other cuts - the choice is yours.
Why these cuts work. Skirt and flank steaks have the perfect balance of flavor and chew. They’re thin, quick-cooking cuts with enough connective tissue to absorb the marinade deeply, giving you that signature juicy, charred edge. Ribeye and tenderloin work too, but they’re richer and don’t need as much marinating time.
If you can’t find skirt steak, flank or flap meat is the next best option. Just add a few minutes to the cook time.
What if I only have sirloin or ribeye? You can still use it. Just shorten the marinating time to 30-60 minutes since these are more tender cuts.
How to Make Carne Asada - Step by Step
Make the Carne Asada Marinade. Whisk together the marinade ingredients in a medium bowl, or pulse them in a blender for a smoother texture. The citrus juice and vinegar tenderize the meat while the spices and garlic build layers of flavor.
Marinate the Steak. Place the steak in a large resealable bag or shallow dish and pour the marinade over the top. Massage it in well. Cover and refrigerate for at least 2 hours, though overnight (8-12 hours) will give you the deepest flavor.
(Tip: If using a tender cut like ribeye or sirloin, reduce marinating time to 1 hour.)
Grill the Steak. Heat your grill to medium-high (450-500°F / 232-260°C). Remove the steak from the marinade and let any excess drip off.
- Grill: Cook 6-8 minutes per side for skirt steak or 8-10 minutes for flank, until beautifully charred and the internal temperature reads 130–135°F (54–57°C) for medium-rare.
- No grill? Sear in a hot cast-iron skillet or grill pan for the same times, or use your oven’s broiler about 4 inches from the heat source.
- Use a reliable instant-read thermometer to avoid overcooking. Once you hit 135°F, you’re golden. I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate).
Rest the Steak, then Slice. Transfer the steak to a cutting board, tent loosely with foil, and rest 5 minutes to let the juices redistribute. Slice thinly against the grain at a slight angle for the most tender bite.
Serve and Enjoy. Serve carne asada warm with lime wedges and your favorite sides, or pile it into tacos, burritos, or bowls. This is carne asada done right, juicy, smoky, and bursting with flavor.
Mike's Recipe Notes & Tips
- Get That Perfect Char. Pat the steak dry before grilling so it sears instead of steams. A light brush of oil helps it caramelize beautifully.
- Flip Only Once. Let each side develop a crust before turning. Moving it too often steals the sear.
- Slicing & Marinating. For best texture, use steaks about ½-¾ inch thick. Slice thinly against the grain after resting. Making tacos? Slice before marinating to speed things up and let the flavor soak in.
- Juicy Every Time. Don’t skip the rest! Those few minutes after grilling let the juices settle back into the meat.
- Bonus Flavor Tip. Toss the sliced steak back into its resting juices before serving for an extra punch of smoky, citrusy goodness.
Serving Carne Asada
Carne asada is incredibly versatile. Serve it any way you love grilled steak!
- Main Course. Plate it simply with refried beans, Mexican rice, or arroz con pollo, and a spoonful of fresh pico de gallo or salsa verde.
- Taco Time. Slice the steak thin, pile it into warm tortillas, and top with onion, cilantro, and a squeeze of lime. Carne Asada Tacos are awesome!
- Mix it Up. Roll it into burritos, layer it in tortas or quesadillas, or toss it over salads and rice bowls for easy meal prep.
- Fan Favorite. Don’t miss my Carne Asada Fries recipe, crispy fries loaded with juicy steak, cheese, and spicy sauce.
However you serve it, carne asada is smoky, tender, and huge on flavor, the ultimate Mexican grilled steak experience.
Storage Information
Carne asada keeps beautifully, so don’t let a single slice go to waste.
- Refrigerate. Store leftover carne asada in an airtight container for up to 5 days. Let it cool slightly before sealing to keep the texture tender.
- Freeze. Freeze in a freezer-safe bag or vacuum-sealed bag for up to 3 months. Label with the date and thaw overnight in the fridge before reheating.
- Reheat. Warm gently in a skillet over medium heat or on the grill for 1-2 minutes per side, just until heated through. Avoid microwaving too long, which can toughen the meat.
Leftovers make amazing tacos, burritos, quesadillas, or steak and eggs the next morning.
Want More Mexican Grilled Meats Recipes?
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Carne Asada Recipe
Ingredients
FOR THE MARINADE
- ¼ cup olive oil
- Juice from 2 large oranges about a ¾ cup
- Juice from 2 limes
- 3 tablespoons white wine vinegar apple cider vinegar is good, too
- 1 small onion chopped
- 1-2 serrano peppers minced (or use jalapeno peppers for a milder version)
- 4 cloves garlic minced
- ¼ - ½ cup chopped cilantro
- 1 tablespoon ancho powder optional, but I LOVE it
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
FOR THE CARNE ASADA
- 3 pound skirt or flank steak for marinating
Instructions
- Whisk all of the marinade ingredients in a medium sized bowl until well combined.
- Alternatively, you can process the ingredients in a food processor or blender until smooth.
- To use the marinade, add it to a large sealable bag with the steak and rub it thoroughly into the meat. Seal and refrigerate for at least 2 hours, or overnight for more flavor penetration.
- Discard the marinade, then grill the marinated steak on the grill for 8-10 minutes per side, or until cooked to your liking. 135 degrees F is medium-rare. Let the steak rest for 10 minutes, then slice it against the grain and serve it up.
Video
Nutrition Information
FAQ: Carne Asada Recipe
How long should I marinate carne asada?
At least 2 hours to start tenderizing - but if you’ve got the time, overnight gives deeper flavor and a perfect char when grilled.
What’s the best cut of meat for carne asada?
Skirt and flank steak are classic. They soak up marinade beautifully and stay juicy over high heat.
Can I make carne asada indoors?
Yes! A cast-iron pan or oven broiler gives you great results. The key is high heat and a quick sear for that smoky flavor.
How do I keep carne asada tender?
Don’t overcook it, rest before slicing, and always cut against the grain - that’s where the magic happens.
What goes well with carne asada?
Think warm tortillas, Mexican rice, beans, or Carne Asada Fries for the ultimate comfort combo.
NOTE: This recipe was updated on 10/15/25 to include new information, photos, and video. It was originally published on 7/17/19.
Gary Aminoff says
If you don't have a grill, can you pan fry the steak and get the same result?
Mike Hultquist says
Yes, that will work just fine, Gary. Enjoy!
Paul says
Thankyou Gary, you asked the question before me. I don’t have a grill or outside space, more pertinently rarely the weather to cook outdoors.
This recipe is “on the list”.
Gillian says
Hey Mike, in Toronto Canada its not always easy to get habanero or serano peppers that you suggest so I need your hot pepper input for the recipe which by the way ticks all the boxes for the marinade that I love tks.
Mike Hultquist says
Thanks, Gillian. You can definitely use other peppers that you have available to you, or even use milder peppers but then add some hot powder for some heat, if desired.
Dixie says
how long to cook for medium
Mike Hultquist says
Dixie, 1-2 minutes more per side, maybe a bit more depending on the thickness of the flank steak. Enjoy!
Mary jo says
Hey mike, I love your recipes! I think I met you once years ago @ a fiery foods festival in Albuerque!
I have now retired back to arkansas, am big into cooking Mexican food and therefore growing peppers in the garden. I have a question.What is/are the difference between mulatto and poblano pepper?
I see recipes calling for both. In all my reading, I'm
Still confused. I have no problem growing poblanos
But mulattos are Heinz 57. I tried Isleno mulatto, a
Heirloom, but got nothing that resembled the
Dried mulatto in grocery store looks.
Can they be used interchangeably in recipies?
Mike Hultquist says
Hi, Mary Jo. I don't believe that was me at the Albuquerque show, but wish I was there! Regarding the peppers - both ancho and mulato are dried poblanos, but mulatos are ripened to brown, then dried. Just different ripening times between them. Both can be used. I have info on the mulato pepper here: https://chilipeppermadnesscom.bigscoots-staging.com/chili-pepper-types/sweet-mild-chili-peppers/mulato-chili-peppers/
Dan says
Another great marinade. My favorite Carne Asada as well!
Thanks!!
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Dan!!
Kt says
This carne was so tender and good. I used flank steak and subbed in a jalapeño for the serranos. I thought I had chili oil but didn’t so I added in a pinch of red pepper flakes. I did use the ancho powder and glad I did. Served it with pico de gallo and flour tortillas. Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Nice! I agree, SO TENDER. I LOVE this recipe. Thanks, KT!
Kt says
Hi, I’m going to make this next week and wanted to know how spicy it is with the ancho powder? I do have some and want to use it I just want to be careful with others who don’t like spicy.
Michael Hultquist - Chili Pepper Madness says
Kt, ancho powder isn't very HOT spicy compared to others, maybe close to your typical paprika, depending on the brands. It is made from ancho peppers, which aren't very hot. I'm not sure what you personally consider "spicy" though. The steak itself doesn't take on much heat, but I would skip any fresh peppers if you have any concern. You can also use only half the ancho powder and adjust the recipe to taste the next time you make it. Let me know how it turns out for you.
Richard says
I have tried Carne Asada before and was a little disappointed with the flavour i got, so i thought i would give this a go. When making it, i thought about using Skirt instead of flank but decided to stick with the recipe. I made it and put it in the fridge. I left it in there for 3-4 days due to other things that i had on at the time and then cooked as per the instruction. It was fantastic! Admittedly, it was not a strong flavour but it was perfect. But the most amazing thing was the texture of the meat. It literally melted in the mouth.
Michael Hultquist - Chili Pepper Madness says
That's great, Richard. I appreciate the comments. I've tweaked this recipe so much and finally got it just how I like it. Glad you enjoyed it!
Kathy says
Thank you all for the cooking ideas. Can’t wait to try.
Michael Hultquist - Chili Pepper Madness says
Thank YOU, Kathy! I appreciate it. Enjoy.
Garry Phillips says
Hi Mike,
Thanks for another good round of recipes
I have a Waygu Brisket , plan on using the skirt it is a 6 on the marble score, I will marinate it over night. Cook on a BBQ
I have no Ancho powder, bit hard to get in Australia, so as a substitute I used was a mixed smoked paprika (50%) and Jalepeno chilli powder (50%), would that be a suitable substitute?
Michael Hultquist - Chili Pepper Madness says
Drool, Garry! Super jealous! I wish I was there! Yes, the smoked paprika and jalapeno powder will be great for flavoring. Let me know how it turns out! Drool!
Dwight O Lindley says
In the printed recipe, the description at the top says to use a 2 lb steak. But near the bottom is says to use a 3 pound steak. Which is best? I really look forward to trying this recipe. Thanks!
Michael Hultquist - Chili Pepper Madness says
Dwight, thanks for pointing that out. Glitch in my recipe card software. The recipe calls for a 3 pound steak. However, it WILL work with a smaller cut. I hope you enjoy it.
col says
i usually cook with pork or chicken and have been a bit wary of beef for some reason. this'll be getting made though and has also inspired me to get a food thermometer.
keep up the great, and creative, work.
Michael Hultquist - Chili Pepper Madness says
Thanks, Col. I hope you like it. I've been really LOVING flank steak lately. This particular recipe is very satisfying.
col says
wow! added some wholegrain mustard to the marinade (hardly traditional i'm sure) and this recipe rocks.
Michael Hultquist - Chili Pepper Madness says
Perfect! Mustard isn't traditional, but it certainly is welcomed as a flavor builder. Nicely done!
RIA Dobek says
I made this tonight and it was delicious! I did an experiment using petite sirloin steak I had in the freezer. It is normally a tough cut so I marinated it for about 28 hrs. I got the grill really hot & cooked them for about 6 minutes per side till they were medium rare . They ended up tender and juicy and delicious! Thanks so much for sharing your recipe!
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Michael Hultquist - Chili Pepper Madness says
Awesome, Ria! Sounds great with the sirloin!