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You are here: Home » Recipes » Beef

Carne Asada Recipe

Published: May 29, 2017 · Updated: Aug 12, 2019 by Mely Martínez

JUMP TO RECIPE

Learn how to make tender and juicy carne asada from an authentic recipe! I will show you how to make carne asada with a homemade marinade and steak seasoning. Trust me- It's super easy to make, perfect for barbeques or Sunday lunch on the patio. This is the only carne asada recipe you need! 

Authentic Carne Asada

I have been making carne asada for many years and it's always a hit. I love cooking up this dish because it is so easy to make, tastes great, and you can cook the meat in bulk which makes it perfect for a barbeque or even meal prep!

Why This Carne Asada Recipe Is More Than Just A Simple Steak

From time to time, I receive e-mails asking some common questions for an authentic carne asada recipe, the first one being how to marinate the meat. I always give out the same answer: every cook or grill master has their own unique way of seasoning their meat.

In Mexico, if you were using high-quality meat to make Carne asada, like those from the state of Sonora, for example, you would just add salt. But, there are other marinating techniques and customs that vary depending on the region of the country that you’re dealing with. 

For example, in the south and in the Gulf of Mexico, where bitter orange (Seville orange) is grown, cooks will add some of its juice to the carne asada marinade for a bit of tang. In other regions, they will add lime juice, and others will add a splash of beer while grilling or marinating the meat.

Everyone has their own preference and today's recipe is mine! Actually, this recipe comes straight from my family and friends in Mexico - and you are going to love it!

Carne Asada recipe with side dishes

Frequently Asked Questions About Carne Asada

Before I share my carne asada recipe, here are a few questions I’ve been asked about how to make it.

What is in carne asada marinade?

I decided to ask my friends and family all over Mexico for their carne asada recipe or their preferred list of ingredients when marinating meat for grilling, and the answers were just what I expected: just add salt, some bitter orange or lime juice, and a bit of your favorite beer.

Other options include ground pepper and steak sauce. For more sophisticated palates, you can use seasonings like:

  • Rosemary
  • Coarse sea salt
  • Fresh or powder garlic

You can also use store-bought steak seasonings if you are in a hurry!

Should you use charcoal or gas when you grill carne asada?

You should always use charcoal (or wood, if you can) to grill carne asada. Even though gas grills are growing in popularity, charcoal is still the main grilling method for this recipe.

It's a layer of char and smokiness that really gives the steak some flavor.

cooking steak on a charcoal grill

What type of meat is best for carne asada?

Here in the United States, I’ve found Arrachera/Fajita to be a favorite among Tex-Mex and Mexican restaurants. There are many different types of cuts for grilling in Mexico, and their quality is selected according to the amount of fat marbling that each cut has.

The amount of fat will contribute to the taste, softness, and juiciness of the meat.

The following are some common cuts for grilling:

  • Rib Eye, also known as Bife Chorizo, is one of the best cuts for grilling for its juiciness and is sold in ¾ inch steaks. It is also one of the most expensive cuts in the market.
  • Porter House, also known as T-Bone, whose T-shaped bone helps retain heat and shorten cooking time on the grill.
  • Sirloin, also known as Churrasco or Aguayon, is a clean-cut with lower fat content; it is recommended to be bought in ¾ inch steaks to preserve softness while grilling.
  • Then, we have the famous Fajita or Arrachera. This cut is very common and is usually marinated before grilling. It is sold whole or in a specialty cut, which butchers call “fileteado.”
  • Short Ribs are tender with a nice marbling and are usually cut across the ribs, ½ to ¾ inches thick.
  • Aguja Norteña, or Chuck Steak, is a very popular and low-cost cut of meat. Sold with or without the bone, this cut becomes very flavorful and soft when grilled.
Carne Asada recipe and cuts of meat in Mexican grilling

What is the secret ingredient in carne asada?

Now, you might be wondering:

  • “Where is the recipe for carne asada?”
  • “If Mexican cooks just add salt and a bit of lime, then what do they put in the Fajitas at the Mexican restaurant that makes them taste so good?”

Well, besides their own personal marinade, some of them have something special that they add to it... and that special ingredient is soy sauce. This is more like a TEx-MEx kind of thing.

Yep! A long time ago, a foodie friend told me about her family's Mexican restaurant and I asked the same question about the carne asada. She told me that the secret is soy sauce. Add it right before the meat is going to be served at the table. Then, place it on a very hot cast-iron skillet.

That is why the whole cast iron plate is sizzling and smelling so good when the waiter is bringing your meat to the table.

Carne Asada recipe

Authentic Carne Asada

Now, it's time to get cooking! Here is a list of ingredients you will need to make this dish.

  • Flank steak (or skirt steak)
  • Orange juice
  • Lime juice
  • Light beer
  • Soy Sauce (or tamari for gluten-free)
  • Vegetable oil
  • Fresh ground pepper
  • White onions (sliced)

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Carne Asada: Step By Step Tutorial

To make things easier for you, I am going to break down the directions to this recipe into sections.

Marinate The Steak

  • Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat. 
  • In a medium-sized bowl mix together the orange juice, lime juice, light beer, soy sauce, vegetable oil, and freshly ground black pepper.
  • Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
adding soy sauce to cooked meat

Grill The Steak

  • Light up your charcoal grill, or preheat your gas grill. Brush your grill with a little vegetable oil.
  • Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. Remove meat from the grill and place it on your cutting board.
  • Slice it and serve it with corn tortillas or place the cooked meat on a preheated cast iron pan, add a few drops of soy sauce and serve immediately.
  • Enjoy!
grilled marinated steak

What To Serve With Carne Asada

Usually, you would serve some Mexican side dishes like guacamole, some grilled green onions, freshly made salsa, corn tortillas, and another dish that may vary with region.

In Central Mexico, this includes grilled nopales or small clay pots with the famous queso fundido and frijoles charros (common in the northern states). You can also do some baked potatoes and white onions wrapped in aluminum foil and placed on the grill to cook.

Carne Asada steak

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for carne asada, take a look at some of these other authentic Mexican recipes:

  • Steak Ranchero
  • Mexican Steak Tacos
  • Steak Quesadilla Recipe
  • Carne En Salsa Verde
  • Steak and Potatoes in Pasilla Sauce

I hope you make this carne asada recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!

Mely

Carne asada

Mely Martínez
From time to time I receive e-mails asking some common questions for an Authentic Carne Asada recipe, the first one being how to marinate the meat. I always give out the same answer: every cook or grill master has their own unique way of seasoning their meat. I hope you enjoy this delicious recipe.
4.98 from 47 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Marinade 1 hr
Total Time 30 mins
Course Beef
Cuisine Mexican
Servings 6
Calories 247 kcal

Ingredients
  

  • 2 pounds of flank steak or skirt steak
  • The juice of 1 orange
  • The juice of 2 limes
  • ¼ cup of light beer
  • 2 tablespoons of Kikkoman Soy Sauce
  • 2 tablespoons of vegetable oil
  • Fresh ground pepper to taste
  • 1 large white onion sliced optional
  • Vegetable oil to brush the grill before grilling

TO SERVE:

  • Corn tortillas
  • Guacamole
  • Salsa
  • Lime wedges
  • Grilled green onions and nopales or a salad of your choice.

Instructions
 

  • Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
  • In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman soy sauce, vegetable oil, and freshly ground black pepper.
  • Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
  • Light up your charcoal grill, or preheat your gas grill. (You can also use a cast iron grill pan, the ones you use over the stove top). And brush your grill with a little vegetable oil as this will prevent the meat from sticking.
  • Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done). Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas and other garnishes mentioned above.
  • If you would like to have the same effect as that of the Mexican-American restaurant, place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!

Notes

• There’s no salt in this recipe as the Soy Sauce — besides being a flavor enhancer — takes the place of salt. By using ½ tsp. of Kikkoman Soy Sauce in place of ½ tsp. of regular table salt in your recipes you will reduce the sodium content of the recipe by 1000mg. Of course, you can still add salt if your taste desires it. For more recipes using Kikkoman Soy Sauce, visit Kikkoman Sabor.
• This recipe is my own, and I hope you enjoy it. It is best to enjoy a cut of roast meat that is freshly cooked and served while still smoking.

Nutrition

Serving: 6ozCalories: 247kcalProtein: 32gFat: 12gSaturated Fat: 6gCholesterol: 90mgSodium: 80mgPotassium: 515mgCalcium: 32mgIron: 2.3mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Melissa

    February 08, 2021 at 7:50 pm

    5 stars
    I made my whole meal with all of your recipes and wow! The carne asada, the tortillas, the guac/salsa were all amazing!! Here’s a pic of the awesomeness: https://drive.google.com/file/d/1TkfyHpqd07kLFoZ_Oa0IPQty59Y9JOar/view?usp=drivesdk

    Reply
    • Mely Martínez

      February 08, 2021 at 8:01 pm

      Hello Melissa,
      Thank you for sharing the pic, the carne asada looks delicious. Great job with the guacamole and those corn tortillas.

      Reply
  2. David Rivera

    January 28, 2021 at 1:21 am

    I have a question if I don't have an out door grill what are some other ways that I can cook this carne asada?

    Reply
    • Mely Martínez

      January 28, 2021 at 12:10 pm

      Hola David,
      Puedes usar una parrilla de hierro forjado de las que se ponen arriba de la estufa.

      Reply
    • Tyler

      April 18, 2021 at 10:29 am

      5 stars
      I have chopped it raw and cooked in a skillet and I have also broiled and flipped like I would in a grill

      Reply
  3. Tampiqueña en NYC

    December 23, 2020 at 7:27 pm

    Hi Mely,

    It's a joy to read you. Like you, I was born in Tampico and it would make my heart leap if you would share how you make Carne Asada a la Tampiqueña at home.

    Thank you for making it easy to have the foods I remember and love right in my kitchen. Growing up, I was never really allowed to do much in the kitchen. It's as a young adult that I learned to cook and fell in love with it. I love food and all the rituals/memories that I associate with it. Next, I will try your Zacahuil recipe. It makes me go back to my childhood. My grandfather loved fishing and on Sundays he would often come back with Zacahuil from Pánuco.

    P.s.- Your new book is fabulous! Congrats 🙂

    Reply
    • Mely Martínez

      December 24, 2020 at 11:46 am

      Hello Tampiqueña en NYC,
      I still have that recipe pending to add to the blog. I hope you have a great Christmas! And, thank you for buying the book!
      Saludos paisana!

      Reply
  4. Zeina

    September 22, 2020 at 11:17 pm

    Hi Mely, I was wondering if you have a substitute for the beer. I can’t do alcohol.
    Thanks

    Reply
    • Mely Martínez

      September 24, 2020 at 7:09 am

      Hello Zeina,
      MAny people add a little bit of lime juice, it also helps tenrderize the meat.

      Reply
    • Carly

      June 26, 2021 at 9:14 pm

      I want to smoke my flank steak. Would recommend covering in foil while smoking?

      Reply
      • Mely Martínez

        June 27, 2021 at 5:20 pm

        Hello Carly,
        I bet it most tastes amazing if you smoke it. But, I'm not sure about the smoking techniques.

  5. Maria

    July 17, 2020 at 8:58 am

    Hola! Can the carne asada be grilled the day before and then reheated to use for tacos?

    Reply
    • Mely Martínez

      July 18, 2020 at 4:06 pm

      Hello María,
      Of course you can but the taste and texture of the meat won't be the same.

      Reply
  6. Vonnie

    May 05, 2020 at 7:19 pm

    5 stars
    Thanks so so much for this recipe! You have never steered me wrong. It turned out delicious!
    I now use your Mexican rice recipe. For some reason no matter what I tried my rice never came out until I used your recipe!

    You have given me a ton of confidence to try any recipe!

    Reply
    • Mely Martínez

      May 06, 2020 at 9:13 am

      Hello Vonnie,
      Thank you for trying the recipe and for coming back to comment about them. Happy cooking!

      Reply
  7. Anibal Guarderas

    April 19, 2020 at 11:21 pm

    Like your recepy grew up in east LA, once a month would travel to Tijuana for the tacos, what a flavor no matter what you order cooked in front of you, yes looking for that taste will cook a couple rib eye with all the dressing you added thank you.

    Reply
  8. Jamie

    August 17, 2017 at 7:47 pm

    I prefer to use other sauce instead of soy sauce, and I use a dry rub on the meat, I will give your marinade a try next time we grill out

    Reply
  9. Anonymous

    July 03, 2017 at 11:27 pm

    Im so going to make it, Happy 4th of July!!!!

    Reply
  10. Tony Luck

    June 01, 2017 at 9:10 am

    5 stars
    Made this for to nights dinner, we actually used nice doughy crusty bread and put lettuce, cucumber and spring onion topped with this tender juicy meat (plus a nice drizzle of chili sauce) yum O

    Reply
    • mmartinez

      June 01, 2017 at 2:08 pm

      Hello Tony,

      I'm so glad you like it!
      Happy cooking!

      Reply
  11. Chica peach

    May 29, 2017 at 4:22 pm

    5 stars
    Looks delicious! Thanks for sharing! The best carne asada I ever had was cooked in a tiny shack that looked like it would blow over if someone sneezed. Have been trying for years to duplicate that delicious dish. Am looking forward to trying your recipe. Also had a question about building an outdoor wood burning grill with a plancha/grill rack. Used to see them in just about every backyard back in the day. Any suggestions? Am not finding much on the internet.

    Reply
  12. Anonymous

    August 17, 2015 at 1:27 am

    5 stars
    This turned out absolutely stunning, best I have ever had.

    Reply
  13. Nammi

    July 30, 2014 at 4:15 am

    YUmmm!! That is one delicious looking piece of meat!!

    Reply
  14. Noelle

    July 28, 2014 at 1:44 pm

    Wow, que rico! MI esposo le gustaria esta receta! Gracias Mely!

    Reply
    • Marta

      September 05, 2020 at 11:57 pm

      I'm the lime route but lovveeee to drizzle honey when they're ready to come off the grill. It carmelizes and love that spicy , sweet taste!

      Reply
      • Mely Martínez

        September 06, 2020 at 3:10 pm

        Hello Marta,
        It sounds delicious! I love the idea.

  15. Catherine

    July 28, 2014 at 1:34 pm

    What a delicious meal. Beautiful flavors. Blessings, Catherine

    Reply
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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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