This carne asada recipe features tender beef marinated with zesty lime juice and spices. It’s perfect for grilling and gives your taste buds a fiesta of flavors!
You can enjoy this dish with warm tortillas, fresh guacamole, or just by itself. I love how easy it is to whip up for family gatherings. Everyone always goes for seconds! 🌮
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are perfect for carne asada, offering great flavor when marinated and grilled. If you’re looking for a leaner option, you can try sirloin or even chicken for a lighter twist.
Orange Juice: Fresh orange juice adds a sweet and tangy flavor. If you’re short on fresh juice, bottled juice works too, but avoid ones with added sugar. You can substitute it with pineapple juice for a different fruity flavor.
Lime Juice: A must-have for that zesty kick! If you can’t find fresh limes, bottled lime juice is a decent substitute. Remember, fresh is always better if you can manage it!
Cilantro: I love using fresh cilantro for its brightness. If you’re not a fan, parsley can be a good alternative, or just skip it altogether if you prefer.
Spices: Ground cumin and chili powder really elevate the flavor. If you want to spice it up, consider using smoked paprika for a hint of smokiness. For a milder flavor, reduce the chili powder.
How Do I Get the Perfect Grill Marks and Tender Steak?
Grilling is key to achieving that delicious char on your carne asada. Here are some tips to nail it:
- Let the grill preheat for at least 10 minutes. You want it hot to sear the meat quickly.
- Remove the steak from the marinade and let it come to room temperature for about 20 minutes before grilling. This helps with even cooking.
- Place the steak on the grill at an angle to get those nice crosshatch grill marks. Flip it halfway through the cooking time.
- Use a meat thermometer to check for doneness—130°F is perfect for medium-rare.
- Let the steak rest after grilling to keep it juicy. A few minutes makes a big difference!
The Best Carne Asada
Ingredients You’ll Need:
For the Marinade:
- 2 lbs flank steak or skirt steak
- 1/2 cup orange juice
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp red pepper flakes (optional)
For Garnish and Serving:
- 1 small red onion, finely chopped
- Lime wedges
- Fresh cilantro, for garnish
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time. You’ll need at least 2 hours for marinating, but for the best flavor, let it marinate overnight. Grilling will take approximately 10-15 minutes. So, plan for a total of about 2 hours and 30 minutes if you’re marinating longer.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the orange juice, lime juice, soy sauce, minced garlic, chopped cilantro, olive oil, ground cumin, chili powder, black pepper, salt, and red pepper flakes (if you want a spicy kick). Stir everything well until it’s nicely combined. This will be the delicious marinade for your steak!
2. Marinate the Steak:
Take your flank or skirt steak and place it in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it covers the steak completely. Seal the bag or cover the dish tightly and pop it in the refrigerator. Let it marinate for at least 2 hours, or overnight if you want those flavors to really soak in!
3. Grill the Steak:
When you’re ready to cook, preheat your grill to medium-high heat. Take the steak out of the marinade and let any excess drip off. Place the steak on the grill and cook it for about 5-7 minutes on each side, depending on how thick your steak is and how well-done you like it. For a medium-rare steak, aim for an internal temperature of 130°F.
4. Let it Rest:
Once the steak is cooked to your liking, take it off the grill and let it rest for 5-10 minutes. This helps keep the juices in, making your carne asada juicy and tender.
5. Slice and Serve:
Now comes the fun part! Slice the carne asada against the grain into thin strips. Serve it warm, garnished with finely chopped red onion and fresh cilantro. Don’t forget the lime wedges on the side for a zesty squeeze over the meat. Enjoy your carne asada with tortillas or your favorite sides, and savor every bite!
Can I Use a Different Cut of Meat?
Absolutely! While flank steak and skirt steak are traditional choices for carne asada, you can also use sirloin, ribeye, or even chicken for a variation. Just adjust the cooking time according to the thickness and type of meat you choose!
How Long Should I Marinate the Steak?
The more time, the better! For the best flavor, aim to marinate the steak for at least 2 hours, but overnight is even better. If you’re in a pinch, an hour will still impart some flavor, just not as much depth.
What If I Don’t Have Orange Juice?
No worries! You can substitute orange juice with a mixture of lemon juice and a bit of sugar or honey to mimic the sweetness. Another option would be pineapple juice, which adds a nice tropical twist!
How to Store Leftovers?
Store any leftover carne asada in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave, keeping it covered to retain moisture. Enjoy it in tacos or on a salad!
