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Carne asada means grilled or roasted meat, and this recipe turns flank steak into a tender, flavorful main dish. A simple marinade of orange, lime, soy sauce, garlic, and cilantro adds a bright, savory taste, while high-heat cooking creates a lightly charred exterior. Prepare the steak in a cast-iron grill pan or cook it on an outdoor grill, then serve it on its own or add it to tacos, burritos, quesadillas, nachos, rice bowls, or salads.
Carne Asada Ingredients
This recipe serves two and uses a short list of ingredients. For the best results, allow enough time for the steak to marinate in the refrigerator.
- 1 ½ pounds flank steak
- 1 orange, juiced
- 1 lime, juiced
- 2 tablespoons chopped cilantro
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- Salt and pepper, for seasoning
A grill pan is useful for stovetop cooking. If you use a non-cast-iron pan, lightly brush it with olive oil to help prevent sticking.
How to Make Carne Asada
- Make the marinade. Combine the orange juice, lime juice, chopped cilantro, soy sauce, and minced garlic.
- Marinate the steak. Place the steak and marinade in a gallon-size zip-top bag. Seal it and refrigerate for 8 hours or overnight.
- Prepare the meat. Take the steak out of the refrigerator and remove it from the marinade. Brush away large pieces of cilantro and garlic. Let the steak sit for about 30 minutes, then season both sides with salt and pepper.
- Cook over high heat. Heat a cast-iron skillet or grill pan over medium-high heat. Cook the steak for 5–6 minutes, turn it over, and cook for another 5–6 minutes. This timing typically produces medium-rare to medium steak, but thickness and equipment can affect cooking time. Check doneness with a meat thermometer.
- Rest and slice. Remove the steak from the heat and let it rest for 5–6 minutes before cutting. Slice across the grain—the direction of the visible muscle fibers—for a more tender bite.
An outdoor grill works well, too. Whichever cooking method you choose, avoid relying on time alone: use a thermometer to check the steak and adjust the cooking time as needed.
Serving and Storage Tips
Serve carne asada with Mexican rice, flour or corn tortillas, refried beans, or a salad. It can also be served like a steak, with a sauce such as chimichurri. For a quick meal, slice the leftovers and add them to a rice bowl or wrap them in tortillas.
- Flank steak is sometimes called London broil. Skirt steak or flap steak can also be used.
- For extra flavor or heat, optional marinade additions include ground ginger, cumin, black pepper, chili powder, chopped jalapeño, mint, or basil.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave, on the stovetop, or in an air fryer.
Steak Doneness Temperatures
Use the following temperature ranges as a guide when checking the center of the steak:
- Rare: 120–125°F (49–52°C)
- Medium rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium well: 150–155°F (65–68°C)
- Well done: 160°F (71°C) and above
Carne Asada Recipe Details
Yield: 2 servings
Prep time: 8 hours
Cook time: 12 minutes
Total time: 8 hours 12 minutes
Equipment
- Grill pan or cast-iron skillet
- Gallon-size zip-top bag
- Meat thermometer
Nutrition Information
The following figures are provided per serving and are estimates: 522 calories, 17 g fat, 7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat, 204 mg cholesterol, 1,187 mg sodium, 1,365 mg potassium, 13 g carbohydrates, 3 g fiber, 7 g sugar, and 76 g protein. The listed micronutrients are 191 IU vitamin A, 46 mg vitamin C, 118 mg calcium, and 6 mg iron. Percent Daily Values are based on a 2,000-calorie diet. Nutrition is automatically calculated and may vary; use your own calculation if you need precise values.
With citrus, garlic, and cilantro in the marinade, carne asada is easy to adapt to a grill or stovetop and works in a range of meals. Marinate the steak ahead, check doneness with a thermometer, and slice against the grain for a tender result.
