Carne Asada
Carne asada is one of those meals that feels special but is surprisingly simple to make at home. With a fresh citrus marinade, garlic, cilantro, and just the right amount of heat, this recipe delivers bold, vibrant flavor in every bite. The marinade not only adds incredible taste but also helps tenderize the flank steak so it cooks up juicy and delicious.
Recipe Steps
We love turning this into taco night at our house. I usually go for corn tortillas while my husband and son prefer flour, so everyone gets their favorite. Add a squeeze of lime, fresh toppings, and a homemade salsa, and you’ve got a meal that brings everyone to the table.
Preparing the Marinade
Start by prepping your fresh ingredients and mixing up the marinade. I like to do this right in a gallon-size bag (or a shallow glass baking dish). It keeps things simple and makes cleanup easy.
Once everything is combined, add the steak and massage the marinade into the meat so it’s fully coated. This step is where all that fresh citrus, garlic, and cilantro flavor really starts to soak in.
Once the steak hits the grill, it cooks quickly and develops that beautiful char that adds so much flavor. While the meat cooks, I like to warm my tortillas right over the flame on a gas stove.
This is how my Grandpa Sanchez and my mom always did it, and I honestly didn’t know there was another way growing up! It’s quick, adds a little charred flavor, and in my opinion, tastes so much better than microwaving or using a dry pan. It’s one of those simple traditions that makes the meal feel extra special.
We like to serve our Carne Asada with red onion, cilantro, cheese, a squeeze of lime, and your favorite salsa. I made a fresh tomatillo salsa to go with ours, but my original homemade salsa pairs well too. Serve and enjoy!
You may also want to check out my Instant Pot Mexican-style rice, Instant Pot Refried Beans, Mexican Rice, Mexican Street Corn Salad, and Guacamole recipes for other additions to your meal.
Carne Asada
Equipment
- 1 citrus juicer
- 1 garlic press
- 1 grill or cast iron pan
Ingredients
- 1-2 lbs. Flank Steak
- 4 cloves garlic minced
- 1 jalapeno deseeded & diced
- 2 limes juiced
- ½ C orange juice
- ¾ C cilantro chopped & divided
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 tsp. fish sauce
- 2 Tbsp. rice vinegar
- ¼ C avocado oil
- 1 gallon zip bag
Garnish
- 8 tortillas corn or flour depending on your preference
- 1 lime sliced into wedges
- 1 red onion diced
- ¼ cilantro chopped
- ½ C Quesadilla Chihuahua Shredded Cheese
Instructions
- Dice and deseed the jalapeño, chop the cilantro (reserve ¼ cup for garnish), and mince the garlic.
- Add all of the marinade ingredients to a gallon-size resealable bag. Seal and gently massage the bag to combine.
- Add the flank steak to the bag, seal it, and remove as much air as possible. Refrigerate for at least 2 hours, or up to overnight. The marinade adds bright citrus flavor and helps tenderize the meat.
- When ready to cook, preheat a grill or cast iron pan over medium-high heat. Cook the flank steak for 5–7 minutes per side, depending on thickness. Use a meat thermometer to avoid overcooking:Medium-rare: 130–140°FMedium: 140–150°F
- Remove from heat and let the steak rest for 5–10 minutes. Slice thinly against the grain.
- Serve in warm tortillas. I prefer corn, while my husband and son prefer flour. If you have a gas stove, you can warm tortillas directly over the flame for a few seconds per side. Kkeep a close eye on them, especially the flour tortillas. They brown quickly.
- Top with red onion, cilantro, cheese, a squeeze of lime, and your favorite salsa. I made a fresh tomatillo salsa to go with ours. Serve and enjoy!
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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