With just 5 minutes of prep work and a simple citrus marinade, this easy carne asada transforms flank steak or skirt steak into juicy, charred, flavor-packed meat that’s perfect for tacos, burritos, salads, and more. Fire up the grill or slide it under the broiler. Either way, dinner is on the table fast.
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Photography by BEA MORENO.
Before You Get Started
A few tips that make a real difference with this recipe:
- Marinate for at least 4 hours. The minimum is 1 hour, but 4-8 hours is the sweet spot for maximum flavor and tenderness. Overnight works too.
- Slice against the grain. Cut perpendicular to the long muscle fibers running through the steak. This is the most important step for tender (not chewy) carne asada.
- Rest before slicing. Let the cooked steak rest for 5 minutes so the juices redistribute back into the meat instead of running off onto the cutting board.
The Best Meat for Carne Asada
Carne asada translates to “grilled meat,” so there’s some flexibility in the cut, but a few options work notably better than others.
Skirt steak is the most traditional choice and what you’ll find at most authentic taquerias. It has more fat marbled through the meat, which means big flavor and a slightly more forgiving cook. If you prefer your steak on the well-done side, skirt steak is the better pick since it stays tender even at higher internal temps.
Flank steak (shown here) is leaner and a bit easier to find at most grocery stores. It’s slightly chewier than skirt steak if overcooked, so aim for medium-rare to medium (130-135°F). Slice it thin and against the grain and it’s just as satisfying.
Both cuts work beautifully with this marinade. Whichever you choose, look for a piece with good color and even thickness so it cooks evenly on the grill.
How to Make Carne Asada
The marinade comes together in minutes, and the rest is mostly hands-off time in the fridge. Here’s how it all comes together:
Step 1: Make the Marinade
Whisk together orange juice, lime juice, olive oil, salt, garlic powder, cumin, and oregano in a small bowl or measuring cup.
The citrus does double duty here: it adds bright, zesty flavor and helps tenderize the meat at the same time.
⇢ Want more heat? Add a pinch of crushed red pepper flakes or a finely diced jalapeño to the marinade. You can also keep the marinade mild and serve the heat on the side. Jalapeños and hot sauce at the table let everyone customize their plate.
Step 2: Marinate the Steak
Place the flank steak in a large baking dish (9×13 works well) and pour the marinade over the top. Cover tightly and refrigerate for at least 1 hour, turning once or twice. 4-8 hours is ideal.
When you’re ready to cook, remove the steak from the marinade and discard the liquid.
Step 3: Grill or Broil
On the grill (or in a grill pan): Set up a two-zone fire by piling charcoal on one side (for gas grills, light only one side). Place the steak over the hot side and grill covered over medium-high heat (350–400°F) for about 20 minutes total, flipping halfway. A 1 lb. steak may only need 15 minutes. You’re looking for charred, crispy edges and good searing on top.
Under the broiler: Heat the broiler to HIGH and position an oven rack a few inches below the element. Line a broiler pan with foil, set the rack on top, and spray with nonstick spray. Broil the marinated steak for 4-6 minutes per side (8-12 minutes total), until the edges are charred and the top has good color.
Check doneness with an instant-read thermometer at the thickest part: 120-125°F for medium-rare, 130-135°F for medium, 140-145°F for medium-well.
Step 4: Rest and Slice
Let the cooked steak rest on a cutting board for at least 5 minutes.
Then slice thin, on a diagonal, cutting against the grain. The thin slices are what make this work so well in tacos.
How to Serve Carne Asada
Carne asada is most at home in tacos, piled into warm corn or flour tortillas with simple, fresh toppings. Keep it classic with diced white onion, fresh cilantro, a squeeze of lime, and a spoonful of homemade guacamole or fresh salsa. That’s really all you need.
For a full taco spread, here are some toppings and sides that round things out:
Toppings:
- Diced white onion and fresh cilantro (the classic combo)
- Sliced avocado or guacamole
- Pico de gallo or homemade salsa
- Crumbled cotija or shredded Monterey Jack cheese
- Sour cream, jalapeño slices, hot sauce
Sides:
- Ranch-style beans
- Mexican cornbread
- Taco quesadillas for the kids
Beyond tacos, the sliced steak works great over a steak salad, in burritos, or in burrito bowls with rice, beans, and all the toppings. Leftovers reheat well and are great the next day.
Storage
Refrigerator: Store leftover carne asada in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat or in the microwave.
Freezer: Cooked, sliced carne asada freezes well. Store in a zip-top freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: You can marinate the raw steak up to 8 hours in advance. Just keep it covered in the fridge until you’re ready to cook. This makes it a great option for weeknight prep: mix the marinade in the morning and the steak is ready to grill by dinnertime.
Frequently Asked Questions
What cut of beef is best for carne asada?
Skirt steak is the most traditional cut, with more marbling and a slightly richer flavor. Flank steak (used here) is a great alternative that’s usually easier to find. Both work well with this marinade. Whichever you use, the keys are the same: marinate long enough, don’t overcook, and always slice against the grain.
How long should I marinate carne asada?
At least 1 hour, but 4-8 hours is where the flavor and tenderness really develop. Overnight is fine if you’re prepping ahead. Don’t go much longer than 12 hours with citrus-heavy marinades, as the acid can start to break down the texture of the meat.
Can I make carne asada without a grill?
Absolutely. The broiler method works beautifully and produces similar charring to the grill. Set your broiler to HIGH, position the rack a few inches below the element, and broil for 4-6 minutes per side. You’re looking for the same charred edges and dark searing you’d get outside.
How do you keep carne asada from drying out?
Two things matter most here. First, don’t overcook it. Flank steak is lean, so pulling it at medium (130-135°F) keeps it juicy. Second, let it rest for at least 5 minutes before slicing so the juices redistribute back through the meat. Skipping the rest is the most common reason carne asada ends up dry and disappointing on the plate.
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Easy Carne Asada
Ingredients
- 1-2 lb. flank steak or skirt steak
- ¼ cup orange juice
- ¼ cup lime juice
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- Fresh cilantro and jalapeños, for serving (optional)
Instructions
- Place the flank steak in a large baking dish (9×13 works well). Whisk together orange juice, lime juice, olive oil, salt, garlic powder, cumin, and oregano. Pour over the steak. Cover and refrigerate for at least 1 hour (or up to 8 hours), turning occasionally. Remove steak from marinade and discard the liquid.
Grill Instructions:
- Set up a two-zone fire by piling charcoal on one side of the grill, leaving the other side empty. (For gas grills, light only one side.) Place the food grate on the grill. Place the steak over the hot side and grill covered over medium-high heat (350–400°F) for about 20 minutes, flipping halfway through. A smaller 1 lb. steak may only need about 15 minutes.
- The steak is done when the edges are charred and crispy with good dark searing on top. Check the internal temperature at the thickest part: 120–125°F for medium-rare, 130–135°F for medium, 140–145°F for medium-well.
- Let stand 5 minutes, then slice thin against the grain and serve.
Broiler Instructions:
- Heat the broiler to HIGH. Position an oven rack a few inches below the broiling element. Line a broiler pan with aluminum foil, add the broiling rack, and spray with nonstick cooking spray.
- Place the marinated steak on the prepared pan directly under the broiler. Cook for 4–6 minutes, flip, and broil for another 4–6 minutes (8–12 minutes total). The steak is done when the edges are charred and crispy with good searing on top. Check temperature at the thickest part (see temperatures above).
- Let stand 5 minutes, then slice thin against the grain and serve.
Notes
- Skirt steak vs. flank steak: Skirt steak is more traditional and has more fat marbling. Flank steak is leaner and a bit easier to find. Both work well. Just don’t overcook flank steak or it can get chewy.
- Cast iron grill pan: You can also use a cast iron grill pan over medium-high or high heat (you want the pan really hot to get that nice sear). You might only need 5-7 minutes per side in the grill pan.
- Marinate time: Minimum 1 hour; 4-8 hours is the sweet spot for flavor and tenderness. Overnight is fine, but avoid marinating longer than 12 hours with citrus-heavy marinades.
- Add heat: Stir a pinch of crushed red pepper flakes or a finely diced jalapeño into the marinade before adding the steak.
- Doneness tip: Pull flank steak off the heat at 130-135°F (medium) for the juiciest result. Let it rest at least 5 minutes before slicing.
- Slice against the grain: Cut perpendicular to the long muscle fibers you see running through the steak. This is what makes the difference between tender and chewy carne asada.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze cooked, sliced steak for up to 3 months.
- Serving ideas: Pile into warm corn or flour tortillas with diced white onion, fresh cilantro, avocado, pico de gallo, and a squeeze of lime. Also great in burritos, over rice bowls, or on top of a steak salad.
Nutrition
Originally published in May, 2018, this post was updated in April, 2026.
I feel like this would satisfy both Jesse and I – Jesse will eat anything as long as there’s meat whilst I’m all about the flavours! This marinade sounds perfect!
TOtally! Our whole family loves this one!
Hey girl
I don’t know what you think about the other things that are not working out. The man was not the one that got me to do the work. He was the first woman in a man and he had no children.
Anyways, thank goodness for you and your recipe!