Carne Asada

Ingredients & Substitutions

Here I explain the best ingredients for my carne asada steak recipe, what each one does, and substitution options. For measurements, see the recipe card.

Cut Of Beef To Use:

You have a few choices — here are my tips to help you decide:

• My top recommendation: Flank steak or skirt steak are my favorites, because these cuts are relatively lean but not too lean. And they’re pretty thin, which means the steak absorbs the carne asada marinade well, cooks quickly, and has plenty of surface area to form a crust.
• For wow factor: If you’re lucky enough to get your hands on hanger steak, I used that once for this recipe and it was incredible.
• Decent option: Sirloin steak will work if that’s what you’ve got, but it usually takes longer to cook and I find it takes on less of the marinade flavor.

Carne Asada Marinade:

In my book, any good marinade has oil, something acidic to tenderize, and salt as the bare minimum. This one has just a few extras for that iconic flavor:

• Olive Oil – The base of the marinade. Avocado oil works, too.
• Lime Juice – The acidity not only adds flavor, it also tenderizes the meat and allows the marinade to penetrate deeper. Lemon juice also works. Some people also add orange juice, but personally I didn’t like this when I tried it.
• Jalapeno – You can include the seeds for a little heat, or remove them for milder result. I recommend wearing gloves when you cut the pepper, so none of its oils will burn your hands (or eyes if you touch them — been there)!
• Garlic – I use fresh garlic, but 2 teaspoons of jarred minced garlic works.
• Fresh Cilantro – For bright, fresh flavor. You can use other fresh herbs if you’re not a fan.
• Spices – I keep it simple with just cumin, sea salt, and black pepper, as the ingredients above are already flavorful. You can add chili powder or paprika if you want a bolder punch.

How To Make Carne Asada

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make my easy carne asada marinade. In a small bowl (I actually used a jar), whisk together the olive oil, lime juice, jalapeno, garlic, cilantro, cumin, salt, and pepper.
2. Marinate the steaks. Place the steak(s) in a glass baking dish. Pour the marinade over them and turn to coat. Cover with plastic wrap and refrigerate.

3. Cook. You can cook carne asada on the grill, or use a grill pan or cast iron skillet on the stovetop. I usually grill it when the weather is nice, but used this grill pan for my pictures here. Preheat to medium-high heat first, then see my time chart below for times and temperatures.

3. Rest before slicing. This is important to let the juices settle — and only takes 5 minutes, so don’t skip it!

Cook Time Chart

In my experience, grilling carne asada and cooking it on the stove takes about the same amount of time. My family likes it medium-rare or medium, but you can choose your desired doneness. Here are the times I tested using 1-inch-thick steaks, and don’t miss my notes below the chart:

• For best results, use a meat thermometer. This probe thermometer is my favorite because I don’t have to monitor and it beeps when my steak is ready, but an instant-read thermometer works as well. The cook exact time will depend on the thickness of your steak.
• These temps are when to stop cooking, not the final. The internal temperature will rise 5 more degrees while resting.
• Your grill can also have an impact. The heat from gas grills (which I used to test this recipe) is not as intense as a charcoal grill, so carne asada might cook a bit faster on a charcoal grill.

Serving Ideas

Traditionally, carne asada meat is served as a component of a meal. You can go so many directions with it:

• Tacos or burritos – My favorite carne asada tacos have avocado (or guacamole when I have time), shredded cheese, fresh cilantro, thin sliced red onions, and fresh salsa (or try my avocado salsa verde to change it up). You can do the same with burritos as well, using rice or cauliflower rice.
• Lettuce Wraps – When I want something lighter, I make the tacos above wrapped in lettuce leaves instead.
• Greens – Serve the steak over a bed of greens with fresh veggies, like tomatoes and avocado, like I did above. You can also replace the meat in my taco salad recipe with carne asada.
• Fries Or Nachos – Once I loaded up air fryer french fries with the sliced steak and Mexican toppings. So good! The same concept works with tortilla chips, of course.
• Sides – Pair this Mexican dish with a side of my black bean soup, elote, or cilantro lime cauliflower rice.

More Easy Mexican Recipes

Mexican-inspired meals are my fave because they’re so fast, easy, and fresh! Try these next:

Barbacoa Beef

Taco Slaw

Mexican Shrimp Cocktail

Mexican Chicken Soup Recipe