This Carne Asada is a simple, flavor-packed Mexican steak made with skirt or flank steak marinated in lime juice, garlic, olive oil, and warm spices, then grilled quickly over high heat. The result is tender, juicy steak with bold citrus-forward flavor that's perfect for tacos, bowls, salads, or weeknight dinners.
A Quick Look at the Recipe
✅ Recipe Name: Carne Asada (Mexican Steak)
🕒 Ready In: ~30 minutes (plus marinating time)
👪 Serves: 6 servings
🍽 Calories: ~390 per serving
🥣 Main Ingredients: Skirt or flank steak, lime juice, olive oil, garlic, spices
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - simple marinade and quick high-heat grilling
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Unlike overly complicated marinades, this version keeps the focus on balance and technique, short marinating time, high-heat cooking, and slicing against the grain for the best texture. It's an easy, reliable carne asada recipe that works just as well for casual grilling as it does for entertaining.
If you enjoy bold, grill-friendly meals like this, you may also like our Mushroom Swiss Burger, Lemon Butter Shrimp Skewers, or Chimichurri Steak that come together fast and deliver big flavor.
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Why You'll Love this Carne Asada:
Bold citrus flavor: Lime juice and garlic infuse the steak with bright, savory flavor.
Quick cooking: Skirt or flank steak cooks fast over high heat, making this ideal for weeknight grilling.
Versatile protein: Perfect for tacos, burrito bowls, salads, or serving on its own.
Simple marinade: Uses pantry spices and fresh ingredients without overcomplicating the process.
Great texture: Proper marinating and slicing against the grain keep the steak tender and juicy.
Key Ingredients:
- skirt or flank steak. I recommend using skirt or flank steak for this recipe. However, hanger or flat iron steak also work great.
- lime juice. Fresh lime juice adds a bright, tangy kick and helps tenderize the meat. I always use freshly squeezed juice, but if you're in a pinch, a splash of lemon juice can do the trick.
- garlic cloves. Adds to the flavor of the marinade. I prefer using freshly minced garlic over pre-minced options for the best taste.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different cut of steak: Flank steak and skirt steak work best, but flat iron or sirloin can be used if sliced thinly against the grain.
- Make it spicier: Add crushed red pepper flakes, chipotle powder, or a splash of hot sauce to the marinade for more heat.
- Adjust the citrus: Lemon juice can be used in place of lime juice, or use a mix of both for a slightly different flavor profile.
- Add fresh herbs: Chopped cilantro can be added to the marinade or sprinkled over the sliced steak before serving.
- Grill or pan-sear: If grilling isn't an option, cook the steak in a hot cast-iron skillet for similar char and flavor.
How to Make Carne Asada:
- Whisk together the lime juice, olive oil, minced garlic, chili powder, salt, cumin, paprika, oregano, and pepper in a medium bowl until well combined.
- Place the steak in a large resealable bag or shallow dish and pour the marinade over it, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
- Preheat a grill or grill pan over high heat. Remove the steak from the marinade and let any excess drip off. Grill for 3-5 minutes per side, depending on thickness and desired doneness, until nicely charred on the outside.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice thinly against the grain and serve warm with tortillas, rice bowls, or your favorite toppings.
Recipe Notes & Tips:
- Choose the right cut: Skirt or flank steak works best for carne asada because they absorb marinade well and cook quickly.
- Don't over-marinate: Marinating longer than 24 hours can make the steak overly soft due to the acid in the lime juice.
- Use high heat: Cooking over high heat creates the signature char while keeping the inside juicy.
- Let the steak rest: Resting for 5-10 minutes allows the juices to redistribute before slicing.
- Slice against the grain: This shortens the muscle fibers and ensures tender bites.
- Avoid overcrowding: Grill one or two steaks at a time so they sear properly.
- Serving suggestions: Serve with Pico de Gallo or pair with Southwest Quinoa Salad for a complete meal.
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How to Store:
Refrigeration: Wrap leftovers tightly in plastic wrap or place them in an airtight container. They'll keep in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freeze the steak in a freezer-safe container or bag. It will maintain best quality for 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a skillet over low-medium heat with a splash of water or broth to maintain moisture; heat gently until just warmed. You can also reheat in the oven, preheat to 250°F, cover the steak with foil, and warm in the oven for about 10-15 minutes, keeping an eye on it to avoid overcooking.
Carne Asada FAQs:
Skirt steak and flank steak are the best cuts for carne asada because they absorb marinade well, cook quickly over high heat, and become tender when sliced against the grain.
To keep carne asada tender, cook it quickly over high heat, let it rest after grilling, and slice it thinly against the grain before serving.
Yes. Carne asada can be cooked in a hot cast-iron skillet or grill pan on the stove. Use high heat and cook for the same short time to achieve good browning.
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Carne Asada (Mexican Steak)
Equipment
Ingredients
Instructions
- Whisk together the lime juice, olive oil, minced garlic, chili powder, salt, cumin, paprika, oregano, and pepper in a medium bowl until well combined.
- Place the steak in a large resealable bag or shallow dish and pour the marinade over it, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
- Preheat a grill or grill pan over high heat. Remove the steak from the marinade and let any excess drip off. Grill for 3-5 minutes per side, depending on thickness and desired doneness, until nicely charred on the outside.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice thinly against the grain and serve warm with tortillas, rice bowls, or your favorite toppings.
Nutrition
Notes
- Choose the right cut: Skirt or flank steak works best for carne asada because they absorb marinade well and cook quickly.
- Don't over-marinate: Marinating longer than 24 hours can make the steak overly soft due to the acid in the lime juice.
- Use high heat: Cooking over high heat creates the signature char while keeping the inside juicy.
- Let the steak rest: Resting for 5-10 minutes allows the juices to redistribute before slicing.
- Slice against the grain: This shortens the muscle fibers and ensures tender bites.
- Avoid overcrowding: Grill one or two steaks at a time so they sear properly.
- Serving suggestions: Serve with Pico de Gallo or pair with Southwest Quinoa Salad for a complete meal.
Yvonne says
So simple, but very delicious! My family enjoyed the fresh spin on a steak dinner!