• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
×
You are here: Home » Recipes » Beef

Authentic Carne Asada

Published: May 29, 2017 · Updated: Nov 9, 2022 by Mely Martínez

JUMP TO RECIPE

Learn how to make authentic carne asada with this easy recipe! I will show you how to make a homemade marinade and steak seasoning for a tender and juice carne asada. 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! 

Grilled carne asada with trimmings
Jump to:
  • Why This Authentic Carne Asada Recipe Is More Than Just A Simple Steak
  • Frequently Asked Questions
  • Authentic Carne Asada
  • How To Make Carne Asada: Step By Step Tutorial
  • More Authentic Mexican Recipes To Enjoy
  • 📖 Recipe
  • 💬 Comments

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 large gathering, barbeque, or even meal prep!

Why This Authentic 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!

Grilled carne asada in a platter

Frequently Asked Questions

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

What is carne asada seasoning made of?

The answer depends on the areas of the country and personal taste. For example, some people prefer to season their meat with only salt; some others prefer bitter orange or lime juice, and some uses their favorite beer.

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

  • Chop cilantro
  • Rosemary
  • Coarse sea salt
  • Fresh or powdered garlic

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

What cut of meat is used in carne asada?

Arrachera/Fajita in the United States is 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 each cut has.

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

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. Unfortunately, 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; buy it in ¾ inch steaks to preserve softness while grilling.
  • Then, we have the famous Fajita or Arrachera. This cut is very popular and is usually marinated before grilling. It is sold whole or in a specialty cut, which butchers call “fileteado.”
  • Short Ribs are tender with excellent marbling and cut across the ribs, ½ to ¾ inches thick.
  • Aguja Norteña, or Chuck Steak, is a trendy and low-cost cut of meat. It is sold with or without the bone, is flavorful, and soft when grilled.

How is carne asada different from steak?

Carne asada is a popular Mexican dish. Traditional-made with a flank steak or skirt steak and season with lime juice, bitter orange, or sometimes beer. Grill over an open fire on a charcoal grill. Serve with corn or flour tortillas, salsa, guacamole, grilled onions, and cilantro as a taco, burrito, or main dish.

What is the difference between carne asada and Asada?

Carne asada (grilled meat) is meat that has been cooked in an open fire or chard grilled. Asada (grilled) is the cooking method used for many foods like meats and vegetables in  Mexico and other Latin counties. 

Nopales (Cactus padles) and onions

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 primary grilling method for this recipe. In Mexico, people don't use anything fancy; or meat thermometers or instant-read thermometers.

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

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?”

Besides their own personal marinade, some of them have something special that they add, and that particular ingredient is soy sauce. This ingredient 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 was soy sauce. Add it right before the meat is going to be served at the table. Then, place it on a scorching cast-iron skillet.

That is why the whole cast iron plate sizzles and smells so good when the waiter brings your meat to the table. By the way, you can use a stove top cast iron grill to make the carne asada, too.

Flank steak in a platter with limes, cilantro and soy sauce

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)
a stack of raw meat in a plate

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card 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 will break down the directions for 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.
  • Mix the marinade ingredients, orange juice, lime juice, light beer, soy sauce, vegetable oil, or olive oil, and freshly ground black pepper in a medium-sized bowl.
  • Pour the marinade over the meat; place it in an airtight container and refrigerate for at least one hour.
Soy sauce dashed on 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 the marinade and pat dry to remove excess marinade. Place meat on the grill at medium-high heat and cook for 8 to 10 minutes per side. If you have an instant read thermometer check that the temperature is at 135F degrees for medium-rare. Remove meat from the grill and place it on your cutting board.
  • Cut the beef into thin strips 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!

Notes:  To slice your carne asada, cut the meat against the grain for an easy and tender cut. Place the steak on a cutting board and position it, so the grain runs horizontally. 

Grilled meat in a platter

What To Serve With Carne Asada

Usually, you would serve some Mexican side dishes like guacamole, some grilled green onions, Charro beans, freshly made salsa, corn tortillas, and another dish that may vary with region. My favorite is in a warm corn tortilla as a taco top with spicy salsa and slices of guacamole and cilantro. 

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.

Grilled Carne asada with trimmings

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

📖 Recipe

Carne asada

Mely Martínez
Learn how to make authentic carne asada with this easy recipe! I will show you how to make a homemade marinade and steak seasoning for a tender and juice carne asada. 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! 
4.97 from 80 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Marinade 1 hour hr
Total Time 30 minutes 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
 

Marinate the meat

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

Grill the meat

  • 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 stovetop). And brush your grill with a bit of vegetable oil , which will prevent the meat from sticking.
  • Remove meat from the 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 the 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 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. As I mentioned above, most cooks in Mexico, only add salt to the meat when making carne asada, a few drops of lime juice, and that's it! If just want to reduce the amount of orange juice, you can do that, too.
  • 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!

More Beef

  • Meat & rice vegetable soup
    Vegetable Beef Soup With Rice (Carne Picada Con Arroz)
  • beef tomato stew recipe
    Beef in Tomato Sauce with Swiss Chard
  • ancho pepper shredded beef for tacos
    Ancho Pepper Shredded Beef for Tacos
  • liver and onions recipe
    Liver and Onions

Reader Interactions

Comments

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  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
    • Cody Jack Young

      October 01, 2022 at 2:05 pm

      Like what?

      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
Newer Comments »

Primary Sidebar

About me

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.
Read more...

Order your copy now!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Aguas Frescas

  • Two glasses with pitaya agua fresca next to fresh pitayas.
    Pitaya Agua Fresca
  • Two glasses with Mexican plum agua fresca.
    Mexican Plum Agua Fresca
  • Agua de tamarindo (Tamarind drink) served in a glass with ice.
    Agua de Tamarindo
  • Guava guayaba Drink
    Guava Agua Fresca Drink

Recipes for tamales

  • Vegan tamales served in a platter
    Vegan Tamales
  • Beef Tamales recipe
    Homemade Beef Tamales Recipe
  • Chocolate Tamal recipe - 1
    Chocolate Tamales
  • Savory Sweet Corn Tamales -1
    Sweet Corn Tamales With Pork

As featured in:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2023 · MEXICO IN MY KITCHEN