Authentic Carne Asada Recipe (2024)

Published April 19, 2023.This post may contain affiliate links. Please read my disclosure policy.

Try this delicious authentic carne asada recipe marinated in spices, citrus, beer, and garlic for an unbelievably flavorful steak. You will love the taste of this dish, and it will quickly become a family favorite.

We are huge Mexican food fans in our house and eat it as often as possible. If you’re similar and want to try some new Latin dishes, try my Birria Tacos or Mexican Corn Elote.

Carne Asada

Carne asada translates from Spanish to English as “roasted meat.” This Mexican specialty consists of beef marinated with citrus juice, seasonings, and spices for a highly flavorful steak. It is classically served sliced with a side of rice and beans. However, it can be sliced into small bite-size pieces and served in tacos, burritos, enchiladas, or quesadillas.

Ingredients and Substitutions

• Steak – I used fresh flank steak.
• Oil – Olive oil or avocado oil will work well for this. However, you can use your favorite oil.
• Cumin – I used whole cumin seeds, but you can use ground cumin instead.
• Beer – Any Mexican beer will work. I prefer to use Modelo, Dos Equis, Tecate, or Corona.
• Citrus – I like the combination of orange and lemon. You can also use lemon.
• Chiles – Chipotle peppers provide excellent spice and smoky flavors to the marinade.
• Soy – A little soy sauce will significantly enhance the flavor of the carne asada.
• Garlic – Several cloves will take this over the top.
• Onion – You can use a red, white, sweet, or yellow onion.
• Cilantro – Several cilantro leaves and stems will add some fantastic lemon-lime flavors.
• Seasoning – I always use coarse sea salt when seasoning. You’ll also need some ground black pepper.

How to Make Carne Asada

Add the cumin, onion, garlic, chipotle peppers, cilantro, orange zest and juice, lime zest, and juice, beer, soy sauce, oil, salt, and pepper to a blender or food processor.

Blend or process at high speed until it becomes completely smooth. Briefly set it to the side.

Place your steak into a 13×9 casserole dish and cover it entirely in the marinade from the blender.

Move the steak around to ensure it is coated on all sides, and then wrap it in plastic wrap and place it in the refrigerator for 24 to 48 hours.

Once marinated, place the steak directly from the marinade onto a hot grill (450° to 550°) and cook for 3 to 5 minutes per side.

Once dark grill marks are formed, and a medium-rare internal temperature is reached (125°), remove it from the grill and rest on a cutting board for 5 minutes.

Slice the steak against the grain and on a bias to make long thing edible strips.

Garnish with fresh squeezed lime juice and chopped cilantro.

How to Pan Sear Carne Asada

1. Add 2 tablespoons of olive oil to a large frying pan or cast iron skillet over high heat.
2. Once the oil very lightly smokes, add the steak and immediately turn the heat down to medium-high.
3. Sear the steak for 3 to 4 minutes per side or until browned and a medium-rare (125°) internal temperature is achieved. Cook for more time per side if you’d like a higher degree of doneness.
4. Remove the steak and rest it on a cutting board for 5 minutes before thinly slicing on a bias and serving.

What’s the Best Steak to Use?

• Flank – The flank steak comes from the lower belly area of the cow. It is incredibly lean, best cooked at high temperatures, and served rare to medium. Remember to slice it against the grain for the most tender results.

• Skirt – The skirt steak comes from the chest area of the cow and is a well-marbled, thin piece of meat. It may need to be trimmed out of fat. Skirt steak is best when cooked at high temperatures and served rare to medium. Slice it against the grain for the most tender results.

• Sirloin – A New York strip or a regular sirloin cut will work for carne asada but will be more expensive than other cuts. Since this cut of beef is so tender, it can be eaten at various internal temperatures.

• Hanger – This comes from the belly area of a cow and can be a tougher cut of meat. It is best pounded with a mallet to tenderize, cooked at high temperatures, and served rare to medium. Slice it against the grain for the most tender results.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten as soon as it is done cooking. If you prefer that the carne asada is more on the well-done side of things, you can finely mince it and keep it warm in a pan covered and in the oven at 200° for up to 30 minutes before serving.

How to Store: Cover and keep it in the refrigerator for 3 to 4 days. This will freeze well and be covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Place directly on a hot grill and cook for 2 to 3 minutes per side or until warm. When reheating steak cooked to a specific internal temperature it will continue cooking and push it past the point of your original desired temperature.

More Mexican Recipes

• Chicken Tinga
• Picadillo
• Tortilla Soup
• Mexican Rice
• Huevos Rancheros