Bookmark
This carne asada recipe features a vibrant marinade with cilantro, olive oil, soy sauce, orange and lime juice, garlic, jalapeno, and cumin that infuses the steak with incredible flavor and juiciness. Perfect for grilling or pan—searing, this dish delivers tender, smoky meat that works beautifully as a main course or as a filling for tacos and burritos.
I first made this during Cinco de Mayo and was amazed at how restaurant-quality the steak tasted at home. My whole family devoured it, and now it’s a staple whenever we crave Mexican food.
Ingredients
- Flank steak: Flank steak — chosen for tenderness and great flavor— skirt or flap steak can work as well
- Fresh cilantro: adds bright herbal notes and freshness— look for vibrant green leaves without wilting
- Olive oil: allows the marinade to coat the steak properly— use extra virgin for the best taste
- Soy sauce: reduced sodium variety adds savory saltiness and umami without overpowering
- Fresh orange and lime juice: essential for tang and acid to tenderize the meat— always squeeze fresh if possible
- Garlic cloves: provide pungent depth— crush or finely mince to infuse flavor well
- Jalapeno: brings a subtle heat that complements the marinade— remove seeds for mildness or keep for more kick
- Ground cumin: offers earthy warmth to balance the bright citrus and herbaceous notes
Instructions
- Saturate the Steak marinade:
- Mix olive oil, soy sauce, fresh orange juice, fresh lime juice, minced garlic, chopped cilantro, finely chopped jalapeno, and ground cumin in a large bowl until combined.
- Marinate the Steak:
- Place the flank steak in a shallow dish or large zip—top bag and pour the marinade on top. Seal and refrigerate for at least 2 hours or overnight for maximum flavor absorption.
- Heat the Cast Iron Pan:
- Preheat a cast iron grill pan or large cast iron skillet over medium-high heat until very hot to ensure a proper sear.
- Pat the Steak Dry:
- Remove the steak from the marinade and gently pat dry with paper towels. This removes excess moisture to allow the steak to sear rather than steam.
- Grill the Steak:
- Place the steak on the hot pan. Cook without moving for about 4 to 5 minutes per side for medium-rare, adjusting time for your preferred doneness. Avoid flipping multiple times.
- Let the Steak Rest:
- Remove the steak and place it on a cutting board. Rest for at least 5 minutes to let the juices redistribute, enhancing tenderness and flavor.
- Slice and Serve:
- Using a sharp knife, slice the steak thinly against the grain to shorten muscle fibers and reduce chewiness. Serve with rice, salsa, or your favorite taco fixings.
One of my favorite things about this recipe is the fresh lime and orange juice combo that lifts every bite with brightness. I still remember when my daughter surprised everyone by asking for seconds — a big win given her usual picky appetite.
Storage Tips
Store leftover carne asada in an airtight container in the refrigerator and consume within four days to keep the meat tender and fresh. For longer storage, freeze the marinated raw steak before cooking or freeze cooked meat after it cools completely. Label and date the freezer bags to keep track. Reheat frozen cooked steak gently in a 250 degree oven covered with foil to avoid drying out the meat.
Ingredient Substitutions
If flank steak isn’t available, skirt steak, flat iron steak or hanger steak are excellent alternatives that grill similarly and taste fantastic. Can swap fresh jalapeno for a pinch of red chili flakes or a dash of hot sauce, adjusting spice level to your liking. Soy sauce can be replaced with tamari or coconut aminos for a gluten-free option while preserving umami notes.
Serving Suggestions
Serve with Mexican rice and beans for a classic meal that balances flavors and textures. Add creamy guacamole, fresh pico de gallo, and warm corn tortillas to create delicious tacos or burritos. Roasted sweet potatoes or grilled corn with a sprinkle of cotija cheese make excellent side dishes for variety.
Enjoy this carne asada with warm tortillas, fresh toppings, and a squeeze of lime for the best flavors. Leftovers make excellent tacos the next day.
Common Questions About the Recipe
- → What cuts work best for this marinade?
Flank steak is ideal, but skirt steak, flat iron, or hanger steak also work well to absorb flavors and remain tender.
- → Why should I pat the steak dry before cooking?
Drying the steak allows a better sear by reducing surface moisture, resulting in a flavorful crust instead of steaming.
- → Can I cook this without a grill?
Yes, a cast iron grill pan or heavy skillet provides excellent heat retention for a seared, smoky finish indoors.
- → How long should I marinate the meat?
Marinating for several hours or overnight allows citrus and spices to penetrate, resulting in tender, flavorful meat.
- → What is the best way to serve this dish?
Slice against the grain and pair with sides like Mexican rice, roasted potatoes, or fresh salsa for a balanced meal.
- → How to store and reheat leftovers?
Store in an airtight container in the fridge for 3-4 days, reheat gently covered in the oven at low temperature to preserve juiciness.