Carne Asada Recipe
Make Carne Asada Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Steak
Finishing & Serving
Method
Marinated Steak
- 1
Prepare the marinade
In a medium bowl, whisk together 1/2 cup fresh lime juice, 1/4 cup orange juice, 2 tablespoons olive oil, 2 tablespoons soy sauce, 3 minced garlic cloves, 1/4 cup packed chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes (optional) until well combined.
- 2
Marinate the steak
Place the 1 lb flank or skirt steak in a large resealable plastic bag or shallow nonreactive dish. Pour the marinade over the steak, press out excess air (if using a bag) and seal. Massage so the marinade evenly coats the meat. Refrigerate for at least 1 hour, ideally 4–8 hours. Do not marinate longer than 24 hours for texture reasons.
- 3
Bring to room temperature
About 30 minutes before cooking, remove the steak from the refrigerator and let it sit, sealed, at room temperature to take the chill off. This promotes even cooking.
Grill or Pan-Sear
- 4
- 5
Cook the steak
Remove steak from the marinade and let excess drip off; discard marinade. Place the steak on the hot grill or in the hot skillet. Cook for 3–5 minutes per side for medium-rare (timing depends on thickness). Use an instant-read thermometer: target 125–130°F for medium-rare, 135°F for medium. Avoid overcooking — carne asada is best slightly pink.
- 6
Rest and slice
Transfer cooked steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes to allow juices to redistribute. Using a sharp knife, slice thinly against the grain into strips for maximum tenderness.
Finishing & Serving
- 7
Warm tortillas and assemble
Warm 8 corn or flour tortillas on the grill, in the skillet, or wrapped in foil in a low oven for a few minutes. Place sliced steak onto tortillas and top with thinly sliced white onion, chopped cilantro leaves, sliced radishes (optional) and a sprinkle of cotija or queso fresco if using.
- 8
Garnish and serve
Serve carne asada immediately with lime wedges for squeezing over the meat. Offer extra hot sauce, salsa, or guacamole as desired.