Carne Asada

carne asada recipe

5 from 2 reviews

Carne Asada is thinly sliced grilled steak served in tacos, burritos, salad or rice and beans. This is the best carne asada recipe with easy and super flavourful marinade. Steak pro husband approved. I have been perfecting the marinade for 2 summers. 🙂 You have to try!

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Mexican


  • 3 lbs skirt or flank steak
  • 1/3 cup soy sauce (I used Bragg’s liquid aminos)
  • 1/4 cup apple cider vinegar
  • 2 limes (1/4 cup), juice of
  • Handful cilantro, minced
  • 4 garlic cloves, minced
  • 1 jalapeño with seeds, minced
  • 2 tsp cumin, ground
  • 2 tsp chilli powder
  • 1 tsp ground black pepper


  1. In a medium bowl, combine marinade ingredients: soy sauce, apple cider vinegar, lime juice, cilantro, garlic, jalapeno, cumin, chili powder and pepper. Whisk well.
  2. Place steak in a large flat dish with side – I love using Pyrex glass baking dish with a lid.
  3. Pour marinade on top and toss steak gently to coat an all sides.
  4. Cover and refrigerate for 4 – 24 hours. I tried both and both times we had flavorful steak. Of course, longer marinating, more flavor. Don’t exceed 24 hours.
  5. Preheat grill to 500 degrees F or medium-high heat.
  6. Grill covered for 5 minutes per side for medium rare, longer for more done. Play it by ear and grill like you would steak. Because skirt steak is quite thin, inserting meat thermometer in it while on the grill isn’t the best method to check for level of doneness, I found. Instead I like to cut with a knife right on the grill or on the plate.
  7. To grill indoors, use well seasoned cast iron grill pan.
  8. Let meat rest covered with foil for 5 minutes to allow juices settle.
  9. Thinly slice and serve in tacos, with corn avocado salad, rice and beans or mashed potatoes. Why not?! 🙂

Store: Refrigerate leftovers for up to 5 days in an airtight container. Freeze for 3 months.


  • I used skirt steak. As per Wikipedia, sirloin, tenderloin or rib steak are good cuts for making carne asada.
  • I would recommend to marinate thicker cuts for 24 hours and thin ones will be fine with 4 hours.
  • When checking for doneness, keep in mind meat will keep cooking with residual heat during resting. I recommend to remove it before desired doneness. For example, I like medium rare steak, so I remove meat from the grill with a bit more blood than I eat.

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