Easy Carne Asada

5 from 1 vote

Juicy, charred carne asada made with a simple citrus-and-cumin marinade and your choice of flank or skirt steak. Ready to grill or broil with just 5 minutes of prep. Perfect for tacos, burritos, salads, and more.

Course Dinner

Cuisine Mexican

Keyword authentic carne asada recipe, carne asada tacos, easy carne asada recipe, quick carne asada recipe

Prep Time 5

Cook Time 20

Total Time 1 25

Servings servings

Calories 218.2kcal

Author Blair Lonergan

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 (9x13 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.

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