Carne Asada (Mexican Steak)
This Carne Asada is a simple, flavor-packed Mexican steak made with skirt or flank steak marinated in lime juice, garlic, and warm spices, then grilled quickly over high heat.
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.
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