Carne asada is one of the best things you can cook on a grill. This classic Mexican grilled steak is typically made with thin cuts like flank steak or skirt steak marinated in citrus, garlic, and spices before being cooked hot and fast over an open flame.
This version keeps things simple while delivering the bold flavors you expect from authentic Mexican carne asada. The marinade comes together quickly and produces tender, flavorful steak that’s perfect for tacos, burritos, rice bowls, or just slicing up and serving straight off the cutting board.
If you already love my pollo asado recipe, this grilled steak version is going to be right up your alley.
Why This Recipe Works
The citrus marinade tenderizes flank or skirt steak while adding bright, bold flavor.
Cooking over a hot grill creates the deep seared crust that makes great carne asada.
Simple pantry spices keep the marinade easy to make while still delivering authentic Mexican flavor.
The steak cooks in just a few minutes, making this one of the fastest meals you can throw on the grill.
Key Ingredients for Carne Asada
This carne asada marinade uses a handful of simple ingredients that work together to tenderize the steak and build bold Mexican flavor.
Citrus juice Orange and lime juice provide acidity that helps tenderize the steak while adding bright flavor.
Garlic Fresh garlic brings the savory backbone to the marinade.
Chipotle in adobo Chipotle peppers add smoky heat and deep chile flavor without needing to toast and blend dried chiles.
Cumin and chili powder These spices add warmth and depth without overpowering the beef.
Cilantro Cilantro adds freshness and balances the richness of the steak.
Soy sauce Adds savory depth and enhances the natural beef flavor. Also helps tenderize.
Skirt or flank steak Thin cuts like skirt or flank steak cook quickly over high heat and absorb marinades well. Skirt steak is often preferred for its richer flavor and looser texture.
How to Grill Great Carne Asada
Carne asada cooks best hot and fast over direct heat. Thin cuts like skirt or flank steak sear quickly and develop great flavor from the grill without needing a long cook time.
Before placing the steak on the grill, remove it from the marinade and shake off the excess. Too much marinade can cause flare-ups and prevent the steak from searing properly.
Cook the steak directly over the hot coals, flipping it frequently to build an even crust while preventing the marinade from burning. Skirt steak is thin and cooks quickly, so this process usually takes only a few minutes.
Once the steak reaches about 130°F for medium-rare, remove it from the grill and let it rest briefly.
The final step is critical: slice the steak thinly against the grain. Skirt steak has long muscle fibers, and cutting across them shortens those fibers and makes the meat much more tender.
For tacos, you can leave the steak in thin slices or roughly chop it and briefly return it to a hot skillet or the grill for extra browned edges, similar to the way many taco trucks serve carne asada.
How To Cook Carne Asada On A Weber Kettle Grill
This is a hot and fast cook over direct heat using a two-zone charcoal setup. The steak cooks directly over the hot coals, while the cooler side of the grill acts as a safety zone if flare-ups occur.
Manage flare-ups Extra airflow creates a hotter fire. Keep your tongs and lid nearby. If flare-ups get aggressive, move the steak to the cooler side of the grill and close the lid for about 30 seconds to calm the fire.
Use an instant-read thermometer Thin cuts like skirt steak cook quickly. An instant-read thermometer helps you pull the steak at the right doneness.
Pat the steak dry before grilling After marinating, shake off excess marinade and lightly pat the steak dry. This helps the meat sear properly instead of steaming.
Grilling Instructions
Light a full chimney of charcoal briquettes.
When the coals are mostly ashed over, dump them onto one side of the grill to create a two-zone fire.
Place the steak directly over the hot coals and grill for 30 seconds.
Rotate the steak half a turn and grill for 30 seconds more.
Flip the steak and repeat the rotating and flipping process, turning the steak every 30–60 seconds to build an even crust and prevent the marinade from burning.
Continue grilling until the steak reaches an internal temperature of about 130°F for medium-rare.
Remove the steak from the grill and rest for 5 minutes.
Slice the carne asada thinly against the grain before serving.
FAQ
What cut of meat is best for carne asada?
Skirt steak and flank steak are the most common cuts used for carne asada. Skirt steak is often preferred because it has a richer beef flavor and looser muscle fibers that absorb marinades well. Both cuts cook quickly over high heat and are ideal for slicing thin for tacos.
How long should you marinate carne asada?
Because skirt and flank steak are thin cuts, they don’t need an overnight marinade, but the extra time can help with tenderness. About 2 to 6 hours is usually enough time for the citrus, garlic, and spices to flavor the meat. Overnight is my personal preference because it really makes a difference.
How do you make carne asada tender?
The key to tender carne asada is cooking the steak quickly over high heat and slicing it thinly against the grain. Cutting across the muscle fibers shortens them and makes the steak much easier to chew.
Can carne asada be cooked well-done?
Carne asada is usually best cooked to medium-rare or medium, which keeps the steak juicy and tender. Because skirt and flank steak are thin cuts, cooking them well-done can make them tough. If you prefer your steak more done, cook it slightly longer but be sure to slice it very thinly against the grain to keep it tender.
Carne asada is one of the best meals you can cook on a charcoal grill. A simple citrus marinade, hot coals, and a quick cook are all it takes to create incredibly flavorful steak.
This grilled carne asada features a citrus, garlic, and chipotle marinade and cooks hot and fast for tender, flavorful steak perfect for tacos.
Ingredients
UnitsScale
Skirt steak (or flank steak) – 1 1/2 to 2pounds
Orange juice – 1/2 cup (freshly squeezed or bottled is fine)
Lime juice – 1/4cup
Cilantro – 1/4 cup chopped
Olive oil – 2 tablespoons
Soy sauce – 2 tablespoons
Garlic – 4 cloves, microplaned
Chipotle peppers in adobo – 1 pepper plus 1 teaspoon adobo sauce
Kosher Salt – 2 teaspoons
Brown sugar – 2 teaspoons
Cumin – 1 teaspoon
Chili powder – 1 teaspoon
Mexican oregano – 1 teaspoon
For chopped carne asada, reserve 1/4 cup of the marinade before adding the steak.
Instructions
In a blender, combine the orange juice, lime juice, olive oil, soy sauce, chipotle peppers, garlic, cilantro, brown sugar, cumin, chili powder, and Mexican oregano. Blend until smooth.
Place the skirt steak in a large dish or zip-top bag and pour the marinade over the meat. Turn to coat evenly and refrigerate for 2–6 hours or up to overnight.
Remove the steak from the marinade and shake off the excess. Lightly pat the surface dry with paper towels.
Preheat a grill to high heat (about 450–500°F).
Place the steak on the hot grill grates and cook for 30 seconds, then rotate the steak half a turn and cook for 30 seconds more.
Flip the steak and continue cooking, rotating and flipping every 30–60 seconds, until a good crust forms and the internal temperature reaches about 130°F for medium-rare.
Remove the steak from the grill and let it rest for 5 minutes.
Slice the carne asada thinly against the grain. For tacos, you can also roughly chop the steak and briefly return it to the grill or a hot skillet for extra browned edges. If making chopped carne asada, drizzle the reserved marinade over the chopped meat and toss to coat before heating.
Love this recipe!!
So happy to hear that. thanks!
I’m always looking for ways to elevate my taco game and THIS is it! Amazing. Will try again!
That makes me so happy to hear :)
This is like my FAV! Your recipe was awesome, very easy to make also.
Awesome thanks for sharing!
I love authentic Mexican recipes like this one, can’t believe how much flavor is in this!
So glad you enjoyed!