Carne Asada Recipe

Prepare marinade

In a large bowl or measuring cup whisk together fresh lime juice, fresh orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, dried oregano, chili powder, red pepper flakes (if using), black pepper and kosher salt until combined.

Marinate steak

Place the flank or skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Press out excess air and seal the bag (or cover the dish). Refrigerate for at least 2 hours and up to 8 hours. For best flavor and tenderness, do not marinate more than 12 hours.

Bring to room temperature

About 30–45 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature still in the marinade or on a tray. This promotes even cooking.

Preheat grill or pan

Preheat your grill to high heat (about 500°F / 260°C) or heat a heavy cast-iron skillet over high heat on the stovetop until very hot. If using a grill, oil the grates lightly. If using a pan, add 1–2 tablespoons vegetable oil and heat until shimmering.

Pat dry and season

Remove the steak from the marinade and pat dry thoroughly with paper towels (this encourages a good sear). Lightly brush or rub with the additional vegetable oil and sprinkle a small pinch of extra salt and pepper if desired.

Sear the steak

Place the steak on the hot grill or in the hot skillet. Cook for 3–5 minutes per side for medium-rare to medium depending on thickness (aim for internal temperature 125–130°F for medium-rare; 135°F for medium). Avoid moving the steak while searing to develop a crust.

Rest the steak

Transfer the cooked steak to a cutting board and tent loosely with foil. Let it rest 8–10 minutes to allow juices to redistribute.

Slice across the grain

Using a sharp knife, trim any excess fat and slice the steak thinly across the grain at a slight diagonal. Thin slices make the meat tender in tacos or on a platter.

Plate and garnish

Arrange sliced carne asada on a serving platter or warm tortillas. Sprinkle with chopped cilantro leaves and sliced red onion. Serve with lime wedges and salsa or pico de gallo on the side.

Serving suggestions

Use the carne asada for tacos, burritos, salads, or bowls. Leftovers keep well refrigerated up to 3 days; reheat briefly in a skillet to avoid overcooking.