This mouth-watering, tender and juicy Carne Asada recipe is bursting with vibrant citrus flavors and savory spices. It’s delicious served stuffed into tacos, over salads, or paired with your favorite low-carb sides.

❤️ Why You’ll Love This Carne Asada Recipe

• Tender, juicy flank steak
• Marinated in fresh citrus and smoky flavors
• Grilled and sliced thinly
• Perfect to serve in tacos, over a salad and more
• Great for feeding a crowd

This carne asada recipe brings together fresh, robust flavors and simple ingredients to create one of the most delicious meals you’ll ever taste. The marinade in this recipe is key, made with a delicious blend of citrus juices, vinegar, garlic, and spices that slowly soak into the meat.

This marinade serves two purposes. It infuses the steak with amazing smoky and citrus flavors, plus it makes it incredibly tender. Once marinated, the steak is grilled to juicy perfection with just the right amount of char. Whether you serve it with a side, stuffed in tacos, or over a salad, this carne asada is sure to be a hit.

Carne asada is an easy way to enjoy a delicious, home-cooked meal that feels a little extra special but without a lot of fuss. For another special but simple meal, be sure to try my Roast Beef Tenderloin recipe. It’s perfect for a cozy, elegant dinner at home.

🛒 Ingredients for Carne Asada

• Flank steak
• Olive oil
• Orange juice
• Lime juice
• Red wine vinegar
• Garlic
• Cilantro
• Smoked paprika
• Ground cumin
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Whisk
• Food storage container
• Grill

🔪 How to Make Carne Asada

Add all the ingredients except for the steak to a mixing bowl.

Whisk until well combined.

Add the flank steak to a food storage container, then pour the marinade over the top.

Place the lid on and shake, making sure all parts of the meat are coated in the marinade.

Marinate for 2-4 hours, no longer than 4 hours; otherwise, the citrus will start to cook the steak and affect the texture.

Allow the steak to sit at room temperature for 20–30 minutes before grilling it.  This helps to ensure even cooking throughout the steak.

Preheat your grill and cook the steak for 8–10 minutes per side, depending on the thickness and the level of doneness that you prefer.  I grilled mine to medium-rare and pulled it off at 125°F when checked with a meat thermometer.  See the temperature and degree of doneness chart below for your preference.

Slice into thin strips against the grain of the steak. Slicing against the grain will give you the most tender pieces.

☑️ Storage Instructions

• Fridge: Allow the carne asada to cool to room temperature before storing. Place the leftover meat in an airtight container or wrap it tightly in plastic wrap. Store the carne asada in the refrigerator for up to 3–4 days.

• Freezer: Make sure the carne asada is completely cooled before freezing. If you have a lot of leftovers, consider dividing the meat into portions so you can defrost only what you need later. Store the carne asada in the freezer for up to 2–3 months

🍴 What to Serve with Carne Asada

• Mexican Cauliflower Rice
• Mexican Coleslaw
• Green salad with Chipotle Ranch Dressing
• Homemade Tortilla Chips with Pico de Gallo or Guacamole
• Wrapped in homemade Tortillas for tacos

💡 Tips for Making Carne Asada

• Marinate the steak for at least 2 hours to ensure the flavors penetrate deeply.
• Use a citrus-based marinade to help tenderize the meat even more.
• Grill the steak at a high temperature or cook it low and slow on a smoker.
• Always let the steak rest for at least 10-15 minutes before slicing to retain its juices.
• Slice the steak against the grain for the most tender slices.

🔄 Substitutions and Additions

• Steak: If you can’t find flank steak, you can use skirt steak. You can also use ribeye or New York strip, though they are a little more expensive.

• For some heat: To add a little kick of heat, add some chipotles peppers, cayenne pepper, red pepper flakes, or fresh chopped jalapeños to the marinade.

• Other marinade add-ins: You can swap the orange juice for pineapple juice. Feel free to add other flavorful ingredients, like soy sauce (or liquid aminos) or Worcestershire sauce.

• Topping: This steak is flavorful just as it is, but for even more flavor, top the warm steak slices with this Garlic Compound Butter.

Steak Cooking Temperatures/Degrees of Doneness

• Rare (cool red center): 120-130°F
• Medium Rare (warm red center): 130-135°F
• Medium (warm pink center): 135-145°F
• Medium Well (slightly pink center): 145-155°F
• Well Done (no pink): 155-165°F

I always recommend using a meat thermometer to be sure your steak reaches the perfect temperature.

What If I Don’t Have A Grill?

A cast iron grill pan or a large cast iron skillet will work just as well, particularly during chilly winter months when outdoor grilling isn’t an option! Just give it a good sear and finish it off in a hot oven.

What Does “Carne Asada” Mean?

Carne asada translates to “grilled meat” in Spanish. In Mexico and other Latin American countries, it refers to thinly sliced grilled beef marinated in flavorful spices and citrus juices.

Why Is My Carne Asada Tough?

Tough carne asada can result from overcooking or slicing the meat incorrectly. Make sure not to overcook the steak on the grill, and always slice it thinly against the grain to ensure tenderness.

How Do I Prevent My Steak From Sticking to the Grates?

To prevent sticking, make sure the grill grates are clean and well-oiled before cooking. You can also brush the steak with a little oil before placing it on the grill.

🍽️ More Keto Grilled Recipes

• Thai Red Curry Coconut Grilled Chicken
• Grilled Shrimp Salad with Apricot Vinaigrette
• Asian Grilled Chicken with Peanut Ginger Slaw
• Lime Cilantro Grilled Shrimp Skewers
• Grilled Chicken with Rosemary Citrus Glaze
• Grilled Lemon Chicken Pesto over Zoodles
• Asian Grilled Chicken Salad