This carne asada is juicy, flavorful, and perfect for any taco night. With marinated steak grilled to perfection, it’s sure to impress your family and friends!
Honestly, the smell of the grilling meat makes my mouth water! I love serving it with fresh tortillas and a sprinkle of lime—it’s a real treat! 🌮
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are ideal for carne asada due to their flavor and tenderness. If you’re looking for alternatives, you could use sirloin or ribeye, but keep in mind they may cook differently.
Olive Oil: This enhances the marinade’s richness. You can substitute it with avocado oil for a slightly more buttery taste or canola oil if you’re looking for a neutral flavor.
Lime Juice: Fresh lime juice is best for its vibrant flavor. If you don’t have limes, you can use lemon juice, but the taste will be a bit different. Bottled lime juice can work too, but fresh is always my go-to!
Spices: Ground cumin, chili powder, and smoked paprika bring depth to your carne asada. If you’re out of smoked paprika, regular paprika can be used instead, though you’ll miss the smoky flavor.
Cilantro: Fresh cilantro adds brightness. If you’re not a fan, parsley is a good substitute, though it will change the flavor slightly. You could also skip it entirely if you prefer.
How Do I Get Perfectly Grilled Carne Asada?
Grilling carne asada may seem tricky, but it’s all about temperature and timing! Here’s how to nail it:
- Always preheat your grill to medium-high heat. This ensures you get a good sear and nice grill marks.
- Marinate the steak for at least 2 hours, but overnight gives it the best flavor. Don’t rush this step!
- When cooking, let the steak come to room temp before grilling to cook evenly. Let excess marinade drip off to prevent flare-ups.
- Pay attention to cooking times: about 5-7 minutes on each side for medium-rare. Use a meat thermometer for best results—135°F is perfect!
- Rest the meat for 10 minutes after grilling. This is key, as it keeps the steak tender and juicy.
The Best Carne Asada Recipe
Ingredients You’ll Need:
For the Marinade:
- 2 pounds flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2-3 limes)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
For Garnish and Serving:
- 1 small red onion, finely chopped (for garnish)
- Lime wedges (for serving)
- Corn or flour tortillas (for serving)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation, plus at least 2 hours to marinate the steak (overnight is best!). Cooking on the grill will take about 15 minutes, and don’t forget to let the meat rest for 10 minutes before slicing. So, plan for a total of around 2 hours and 40 minutes, mostly waiting for the marinating part! It’s well worth it!
Step-by-Step Instructions:
1. Marinate the Steak:
In a mixing bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, salt, and chopped cilantro. This yummy marinade is key to great flavor! Place your flank or skirt steak in a resealable bag or a shallow dish and pour the marinade over it. Make sure the steak is well coated. Seal the bag or cover the dish and pop it in the fridge for at least 2 hours. For even more flavor, let it marinate overnight!
2. Preheat the Grill:
About 20 minutes before you’re ready to cook, preheat your grill to medium-high heat. If you’re using a grill pan, heat it on the stove over medium-high as well. You want it hot and ready for that steak!
3. Cook the Steak:
Take the steak out of the marinade, allowing any excess to drip off. Place it on the hot grill or grill pan. Cook for about 5-7 minutes on each side, depending on the thickness of your steak and how you like it cooked. If you prefer medium-rare, check it around the 5-minute mark to avoid overcooking.
4. Rest the Meat:
Once your steak reaches your desired doneness, remove it from the grill and let it rest on a cutting board for about 10 minutes. This is super important! Allowing it to rest helps the juices in the meat redistribute, making it tender and juicy.
5. Slice and Serve:
After resting, grab your knife and slice the carne asada against the grain into thin strips. This will keep it tender! Arrange the slices on a platter and garnish with extra chopped cilantro and red onion. A few lime wedges on the side add a nice touch!
6. Enjoy:
Serve your mouthwatering carne asada with warm corn or flour tortillas. Add your favorite toppings like salsa, avocado, or guacamole for an extra treat! Sit back, relax, and enjoy the delicious homemade flavors of your carne asada!
Can I Use a Different Cut of Meat for Carne Asada?
Absolutely! While flank and skirt steak are traditional choices, you can also use ribeye or sirloin. Just keep in mind that cooking times may vary depending on the cut you choose, so adjust accordingly to reach your desired doneness.
How Long Can I Marinate the Steak?
You can marinate the steak for as little as 2 hours, but for the best flavor, aim for at least 6-8 hours or even overnight. Just don’t marinate for more than 24 hours, as the citrus can start to break down the meat too much, making it mushy.
What Should I Do with Leftover Carne Asada?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the grill or in a skillet over medium heat. Alternatively, use it cold in tacos, salads, or sandwiches for a delicious next-day meal!
Can I Make This Recipe Without Cilantro?
Yes, if you’re not a fan of cilantro, you can simply omit it from the marinade and garnishing. Fresh parsley can be an excellent substitute for those who want an herbaceous flavor without the distinct taste of cilantro!
