This grilled carne asada recipe is perfect for tacos, burritos, or even salads.
A great carne asada starts with selecting the right cuts of beef, then you have to marinate the steak and then grill over high heat, preferably charcoal.
What steak to use for carne asada?
Carne asada loosely translates to “grilled meat“, which isn’t terribly specific. In most situations, carne asana refers to beef that’s been marinated and then grilled.
Carne asada meat is typically thin-cut like flank or skirt steak, these both have a very heavy-grained texture and strong beefy flavor that is nice and bold and perfect for this dish.
You can stick with skirt steak or just flank steak, or use a combination like I did. If you can’t find either you can also use sirloin steak.
How to make grilled carne asada
To make carne asada you need to marinate the steak for at least a few hours, before grilling over high eat.
1. Marinate the steak
For carne asada, the marinade is there to add extra flavor, and moisture and it helps tenderize the meat.
The basics of the carne asada marinade are oil, lime juice, chili powder, salt, black pepper, cumin, fresh garlic, and oregano. I also like to add orange juice and soy sauce to mine.
If you want to be a little more adventurous you can ditch the chili powder and use whole dried chilis instead. Get your hands on any combination of guajillo, pasilla, ancho, or chipotle chiles, toast them and then include in the blender.
Add all the marinade ingredients to a food processor and give it a blitz. You want a slightly chunky texture, not a puree.
Add the meat and marinade (reserve some for serving) to a non-reactive bowl giving it a good mix.
Pop it in the fridge, and marinate for at least a couple of hours, but to get the best out of the marinade, overnight is the way to go.
2. Grill over charcoal (if you can)
If you want the best carne asada you can’t beat the smoky charred taste from grilling over hot charcoal.
When you cook over hot coals, especially with meat that has been marinated, the juices fall down and hit the hot coals creating puffs of smoke that come up and lick the meat, giving it a flavor that cannot be recreated in a frypan.
Charring food is all part of the Maillard reaction, where there is a chemical reaction between amino acids and the reducing sugars that give browned food its very distinctive flavor. Let’s not confuse burning, we are talking about charring up the meat slightly.
Once the grill is hot enough put the meat on and sear on both sides. You will get a lot of smoke and some flare-ups due to the oil in the marinade, so just keep flipping the steaks.
Remember we want some charring but not burnt steaks.
This will take between 6-10 minutes, depending on the thickness of the steaks and how hot your coals are.
Once the internal temperature of the steak has reached 130°F, it’s time to take them off the smoker and rest for 5-10 minutes. Use a good meat thermometer for best results, and be sure to test the temperature at a few points as the steak is so thin it can be hard to get an accurate reading.
This allows the steak fibers to relax and the juices to redistribute throughout the steak.
The end result is so much better and the steak will not go cold, it is effectively still cooking when it comes off the grill.
3. Slice and serve
Once the grilled beef has finished resting, slice it across the grain. Flank and skirt steak has long, lean fibers so you want to check which way these are running and then cut against the grains.
This way the carne asada meat will taste nice and tender.
I like to keep it simple when it comes time to serve carne asada. Throw a few tortillas on the grill to warm up and serve the meat in these with a drizzle of the reserved marinade, sliced jalapeño, a squeeze of lime juice, and a few cilantro leaves.
Carne Asada Recipe
How to Make The Best Grilled Carne Asada
- 2.5 lb skirt and flank steak You can use just skirt steak or flank, or a mixutre of both like I did here.
- ½ cup fresh cilantro
- ½ cup olive oil
- 1 lime juice only
- 4 cloves of garlic
- 2 tsp dried oregano
- 1 tbsp brown sugar
- 2 tsp cumin
- ⅓ cup orange juice
- 2 tbsp soy sauce
- 1 tsp salt flakes
- 1 tsp black pepper finely ground
- Put marinade ingredients into a food processor and blitz till chunky.
- Add steak and marinade (reserve some for serving) to a dish and mix well, making sure to fully cover the steak. Refrigerate for at least a couple of hours or overnight.
- Set up your charcoal smoker to cook using high direct heat with lump charcoal.
- Allow the grill to warm up for 10 minutes before cooking the steak.
- Sear your steak on either side. Flip the steak continually while cooking.
- After 6-10 minutes and the internal temperature of the steak is 130°F remove it from the grill.
- Rest the steak for 10 minutes before carving and serving.