Dinner

Carne Asada

Recipe Image 7

This is the kind of recipe that makes you look like a grilling legend, even if you usually burn water.

Picture this: perfectly charred beef with smoky edges, a marinade so flavorful it could win awards, and meat so tender it practically melts in your mouth.

The secret weapon here is that incredible cilantro-citrus marinade that transforms ordinary steak into something restaurant-worthy.

You’ll get that perfect balance of tangy lime, aromatic garlic, and just enough heat from jalapeños to make things interesting without setting your mouth on fire.

This recipe is basically foolproof – marinate, grill, slice, and watch people lose their minds over how amazing it tastes.

Fair warning: making this will result in neighbors suddenly becoming very friendly and asking what smells so incredible coming from your backyard.

Ingredients

For the Marinade

½ cup fresh cilantro, chopped
⅓ cup extra virgin olive oil, plus more for grilling
¼ cup soy sauce
¼ cup fresh orange juice (about 1 large orange)
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons white wine vinegar (apple cider vinegar works too)
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon ancho chili powder
1 teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning

For the Steak

2 pounds flank steak or skirt steak, excess fat trimmed

Instructions

Prepare the Marinade

1 In a medium mixing bowl, whisk together all marinade ingredients until well combined. The mixture should be fragrant and slightly thick from the cilantro. Set aside ¼ cup of this marinade in a separate container and refrigerate – you’ll use this for basting during grilling.

Marinate the Steak

2 Place the steak in a large glass baking dish or heavy-duty zip-top bag. Pour the remaining marinade over the steak, turning it several times to ensure complete coating on all surfaces. Seal or cover and refrigerate for 2 to 4 hours for optimal flavor penetration. Do not marinate longer than 8 hours as the acids will begin to break down the meat fibers, resulting in mushy texture.

Prepare for Grilling

3 Remove the steak from the marinade and discard any excess liquid. Pat the meat completely dry with paper towels – this is crucial for achieving a good sear. Drizzle lightly with olive oil on both sides, just enough to create a thin coating. Season both sides with a light sprinkle of kosher salt and freshly ground black pepper.

Grill the Steak

4 Preheat your grill for direct high-heat cooking at 450-500°F (232-260°C). Clean and oil the grates to prevent sticking. Grill the steaks with the lid closed for 4-8 minutes per side, depending on thickness. Skirt steak will need closer to 4 minutes per side, while flank steak requires 6-8 minutes per side. For extra flavor, brush with the reserved marinade 2-3 times during cooking.

Rest and Serve

5 Remove steaks from the grill when they reach your desired doneness (internal temperature of 130°F (54°C) for medium-rare). Allow the meat to rest for 5 minutes – this redistributes the juices for maximum tenderness. Using a sharp knife, slice thinly against the grain at a slight diagonal angle for the most tender results.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results)

Cast iron grill grates or well-maintained gas grill – provides superior heat retention and those coveted grill marks that make carne asada look restaurant-quality
Instant-read thermometer – takes the guesswork out of doneness and prevents overcooking this relatively thin cut of meat
Large glass baking dish – non-reactive surface won’t interfere with the acidic marinade, plus you can see the meat coating easily
Sharp carving knife – essential for slicing against the grain, which is the difference between tender and chewy carne asada

Helpful Upgrades

Digital kitchen scale – for precise marinade ingredient ratios if you’re scaling the recipe up for a crowd
Silicone basting brush – perfect for applying that reserved marinade during grilling without melting like traditional brushes
Microplane grater – makes quick work of fresh garlic and creates a finer texture than knife-mincing

Nice-to-Have Options

Grill basket – if you’re nervous about smaller pieces falling through grates, though it’s not necessary with proper technique
Meat tenderizer mallet – can help break down tough fibers if your steak seems particularly thick or tough

Recipe Variations and Dietary Modifications

Protein Alternatives

Chicken thighs – use boneless, skinless thighs and reduce grilling time to 5-6 minutes per side
Pork tenderloin – slice into medallions before marinating and grill for 4-5 minutes per side
Portobello mushrooms – for vegetarian version, marinate whole caps for 1 hour and grill 4 minutes per side

Heat Level Adjustments

Mild version – omit jalapeño and reduce chili powder to 1 teaspoon
Spicy upgrade – add 1 teaspoon chipotle powder and include jalapeño seeds
Extra hot – substitute serrano pepper for jalapeño and add ¼ teaspoon cayenne

Flavor Profile Variations

Asian-inspired – replace oregano with fresh ginger and add 1 tablespoon rice vinegar
Mediterranean twist – substitute fresh rosemary for cilantro and add 1 teaspoon dried thyme
Smoky version – add 1 tablespoon liquid smoke and 1 teaspoon smoked paprika

Cooking Method Alternatives

Cast iron skillet – heat over high heat and cook 3-4 minutes per side for similar results
Broiler method – place 4 inches from broiler element and cook 4-6 minutes per side

Nutritional Information and Health Benefits

Key Nutritional Highlights

Each serving provides approximately 280-320 calories with 35-40 grams of high-quality complete protein. The lean cuts used in carne asada are excellent sources of iron, zinc, and B-vitamins, particularly B12 which supports energy metabolism. The marinade adds minimal calories while maximizing flavor through herbs and citrus rather than heavy sauces.

Health Benefits of Main Ingredients

The fresh cilantro provides antioxidants and may help with heavy metal detoxification, while garlic offers cardiovascular benefits and immune system support. Citrus juices contribute vitamin C and natural enzymes that help tenderize the meat. The olive oil provides heart-healthy monounsaturated fats that aid in the absorption of fat-soluble vitamins from the herbs and spices.

Dietary Considerations

This recipe is naturally gluten-free, dairy-free, and keto-friendly with only 2-3 grams of carbohydrates per serving. The high protein content makes it excellent for muscle building and satiety. The sodium content is moderate at approximately 450mg per serving, primarily from the soy sauce which can be reduced or substituted with coconut aminos if needed.

Smart Swaps and Ingredient Substitutions

Citrus Substitutions:

Orange juice → fresh grapefruit juice or pineapple juice (same amount)
Lime juice → lemon juice or additional orange juice (2 tablespoons)
Fresh citrus → bottled juice works but reduce amount by 1 tablespoon as it’s more concentrated

Herb and Spice Swaps:

Fresh cilantro → fresh parsley plus 1 teaspoon ground coriander
Mexican oregano → regular oregano or 1 teaspoon fresh marjoram
Ancho chili powder → regular chili powder plus ½ teaspoon smoked paprika

Pantry Emergency Substitutions:

Soy sauce → Worcestershire sauce plus ½ teaspoon salt
White wine vinegar → apple cider vinegar or rice vinegar
Jalapeño → ¼ teaspoon red pepper flakes or ½ teaspoon hot sauce

Budget-Friendly Swaps:

Flank steak → top round steak (requires longer marinating time)
Fresh garlic → 2 teaspoons garlic powder (add with dry spices)

Make It Diabetes-Friendly

Carbohydrate Content:

Total carbs per serving: Approximately 2-3 grams from marinade ingredients
Net carbs: 1-2 grams after accounting for fiber from herbs and spices
This recipe is naturally very low in carbohydrates and suitable for diabetic meal plans

Blood Sugar Management Tips:

Pair with high-fiber vegetables like grilled bell peppers, zucchini, or cauliflower rice to slow digestion
Add healthy fats through sliced avocado or a small portion of guacamole
Portion control: Stick to 4-5 ounces of cooked meat per serving

Marinade Modifications:

Reduce soy sauce to 2 tablespoons if monitoring sodium intake
Orange juice substitute: Use 1 tablespoon orange zest plus 2 tablespoons water to eliminate natural fruit sugars while maintaining flavor
Increase herbs and spices to compensate for any reduced liquid ingredients

Complete Meal Suggestions:

Serve with grilled vegetables and leafy green salad for a balanced, low-carb meal
Total meal carbs: Can easily stay under 10 grams with proper vegetable choices

Perfect Pairing Suggestions

Beverage Pairings

A bold Cabernet Sauvignon or Malbec complements the robust flavors and stands up to the char from grilling. For beer lovers, try a Mexican lager like Dos Equis or a hoppy IPA that cuts through the richness. Fresh agua frescas made with lime, watermelon, or cucumber provide refreshing non-alcoholic options that echo the citrus notes in the marinade.

Side Dish Recommendations

Mexican street corn (elote) brings creamy, tangy flavors that balance the meat’s smokiness. Cilantro-lime rice or cauliflower rice absorbs the delicious meat juices beautifully. Grilled bell peppers and onions add sweetness and color, while fresh pico de gallo provides bright acidity that enhances every bite.

Complete Meal Ideas

Build soft tacos with warm corn tortillas, adding pickled red onions and crumbled queso fresco. For a fajita-style presentation, serve with warm flour tortillas, sautéed peppers, and all the fixings. Create a Mexican bowl over cilantro-lime cauliflower rice with black beans, fresh salsa, and sliced avocado.

Occasion Suggestions

Perfect for weekend barbecues, Cinco de Mayo celebrations, or any time you want to impress guests with minimal effort. The make-ahead marinade makes it ideal for meal prep or entertaining.

Pro Tips and Troubleshooting

Grilling Success Secrets

Always slice against the grain – look for the direction of the muscle fibers and cut perpendicular to them. This breaks up tough fibers and ensures tender bites. Let your grill get properly hot before adding the meat; you should only be able to hold your hand 5 inches above the grates for 2-3 seconds.

Common Mistakes to Avoid

Don’t flip the steak too frequently – let it develop a proper crust before turning. Avoid pressing down with a spatula, which squeezes out flavorful juices. Never marinate longer than 8 hours as the acids will start to “cook” the meat, creating an unpleasant texture.

Storage and Reheating

Store leftover carne asada in the refrigerator for up to 3 days. For reheating, use a hot cast iron skillet for 30-60 seconds per side to warm through without overcooking. Frozen cooked carne asada keeps for 3 months and thaws beautifully for quick weeknight meals.

Make-Ahead Strategy

The meat can be marinated up to 24 hours in advance. You can also grill the meat completely, slice it, and store it for easy taco assembly throughout the week. The reserved marinade can be made 3 days ahead and stored separately.

This carne asada recipe delivers authentic Mexican flavors with minimal fuss, creating tender, flavorful meat that’s perfect for tacos, salads, or eating straight off the grill. The combination of citrus, herbs, and spices creates a marinade that transforms ordinary steak into something extraordinary, making every bite a perfect balance of smoky char and bright, zesty flavors.