Carne Asada Skirt Steak

I'm so excited to share this carne asada with you because it's become one of those recipes that just keeps getting better every time I make it. There's something about marinating tender flank steak in fresh citrus, garlic, and cilantro that turns a simple backyard cookout into something really special.

Jump to:

• Why You Will Like This Recipe
• Marinade Ingredients for Carne Asada
• Instructions for Making Carne Asada
• Storage and Reheating Your Leftovers
• Tips and Variations for Your Carne Asada
• Frequently Asked Questions About Carne Asada
• Recipes You May Like
• Final Thoughts on This Carne Asada Recipe
• Easy Carne Asada Recipe

I remember the first time I tried making carne asada at home, I was honestly nervous. I thought it had to be some complicated restaurant technique that I couldn't replicate in my own kitchen. But then I realized it's actually one of the easiest ways to get restaurant-quality results with minimal effort. The marinade does all the heavy lifting, and the grill handles the rest. Now it's something I make at least once a month during warmer months, and honestly? It's become Donald's favorite thing I cook on the grill.

If you're looking for other ways to use your grill, you'll also love my chimichurri skirt steak recipe, which pairs beautifully with these same flavors.

Why You Will Like This Recipe

• Takes just 25 minutes of actual cooking time once marinated
• The marinade is made from simple ingredients you probably already have at home
• Perfect for feeding a crowd without spending hours in the kitchen
• Juicy, tender steak that tastes like you spent way more time than you actually did
• Works great for tacos, fajitas, or served on its own with sides
• This recipe makes enough to have leftovers, which honestly taste even better the next day

Marinade Ingredients for Carne Asada

• 2 pounds flank steak (this cut is perfect for marinating)
• 6 cloves garlic, finely minced
• ⅓ cup avocado oil (or other high smoke point oil)
• ¼ cup soy sauce
• 2 tablespoons apple cider vinegar
• 1 orange, juiced
• 1 lemon, juiced
• 1 lime, juiced
• 1 jalapeño pepper, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano (regular oregano works if that's what you have)
• ⅓ cup cilantro, finely chopped (leaves and stems)
• Salt and black pepper to taste

Instructions for Making Carne Asada

Prepare Your Marinade

Start by whisking together all your marinade ingredients in a medium bowl. I always use fresh citrus juice because the difference is noticeable. Bottled juice just doesn't give you that same brightness. Before pouring the marinade over your steak, set aside a few tablespoons in a small container and refrigerate it. You'll brush this on the meat at the very end of cooking for extra flavor.

Get Your Steak Ready

Place your flank steak in a shallow dish or Ziploc bag. Pour all that beautiful marinade over the meat, making sure every piece is completely coated. If you're using a regular dish, cover it tightly with plastic wrap or a lid. The Ziploc bag method is honestly my favorite because it takes up less space in the fridge and you can easily turn it over halfway through marinating.

The Marinating Process

Refrigerate your steak for at least one hour, but here's the thing—if you have time, marinate it for four to eight hours. The longer it sits, the more tender and flavorful it becomes. I usually start this the night before, and then Alex will remind me about it in the morning. When you're ready to cook, take the steak out of the refrigerator and let it sit in the marinade at room temperature for 15 to 30 minutes. This brings the meat to a more even temperature and helps it cook more consistently.

Fire Up Your Grill

While your steak is coming to temperature, preheat your grill to 400 to 500 degrees. You want it hot enough to get a nice sear on the outside while keeping the inside juicy. I've learned that using a meat thermometer takes all the guesswork out of grilling. No more overcooked steak or worrying if it's done enough.

Grill Your Carne Asada

Remove the steak from the marinade and discard the excess (don't use the marinade that touched raw meat). Place it directly on the hot grill grates. Let it cook undisturbed for 3 to 6 minutes on the first side. You want to see a nice caramelized crust forming. Flip it over and cook for another 3 to 6 minutes on the second side.

About a minute or two before the steak is done, brush that reserved marinade over the top. This gives you an extra punch of flavor and helps create that delicious glaze. Use a meat thermometer to check for doneness—aim for 130 degrees internal temperature for medium rare. If you prefer it more done, cook it to 135 degrees for medium, but honestly, I think medium rare is where it's at with this cut.

Rest and Slice

Here's a step a lot of people skip, but it really matters. Remove your steak from the heat and let it rest on a cutting board for 5 to 10 minutes. This allows the juices to redistribute throughout the meat, which keeps every bite tender and juicy. If you cut into it right away, all those delicious juices run out onto your board instead of staying in the steak.

When you're ready to serve, slice the steak thinly against the grain. Cutting against the grain makes the meat more tender. Once you've done this a couple of times, you'll automatically see which direction to cut.

Storage and Reheating Your Leftovers

Store any leftover carne asada in an airtight container in the refrigerator for up to four days. I love having leftovers because they're perfect for next-day tacos or salads. When Sarah asks me to pack her lunch, she always requests sliced carne asada with some avocado.

To reheat, you can either warm it gently in a skillet over medium-low heat or reheat it on the grill if you're firing it up for another meal. I prefer the skillet method because it keeps the meat moist. Avoid the microwave if you can—it tends to dry out grilled meats.

If you want to freeze it, wrap individual portions tightly in plastic wrap and then place them in freezer bags. It keeps well for up to three months.

Tips and Variations for Your Carne Asada

• Citrus Balance: If you don't have all three citrus fruits, just use whatever combination you have. Orange, lemon, and lime create great balance, but two types still work wonderfully.
• Oil Substitution: The high smoke point oil is important so the marinade doesn't burn on the grill. Avocado, vegetable, canola, and grapeseed oils all work perfectly. Never use olive oil for this—it has a lower smoke point and won't give you that nice sear.
• Advance Prep: Marinate your steak the night before and you'll have practically zero work on the day you're grilling. This is my go-to move when I'm hosting people.
• Skirt Steak Alternative: You can absolutely use skirt steak instead of flank steak. It's a bit more tender and cooks in about the same time. Honestly, either cut works beautifully here.
• Serving Suggestions: Serve your sliced carne asada in warm tortillas with lime, fresh cilantro, diced onion, and avocado. Or skip the tortillas and serve it alongside Mexican rice and black beans. I've also shredded leftover carne asada and used it in salads the next day.
• Make-Ahead Friendly: You can marinate the steak up to eight hours ahead, which makes this perfect for entertaining. The actual cooking time is so quick that you're done before your guests even realize you've stepped away.

Frequently Asked Questions About Carne Asada

How Long Should You Marinate Carne Asada for the Best Flavor?

I recommend marinating for at least one hour, but four to eight hours is ideal. The longer the meat sits in that citrus and herb marinade, the more flavorful and tender it becomes. The acid in the citrus juice helps break down the proteins in the meat, which is what makes it so tender. I often start marinating the night before so it's ready to grill the next day.

What Cut of Meat is Best for Making Authentic Carne Asada?

Flank steak is traditionally used, and honestly, it's perfect for this dish. Skirt steak is another great option—it's slightly more tender and marbles nicely. Both of these cuts benefit from marinating and cook quickly on a hot grill. Avoid thick steaks like ribeye or New York strip because they don't soak up the marinade the same way.

What Temperature Should Carne Asada Be Cooked to for Medium Rare?

Aim for an internal temperature of 130 degrees for medium rare, which is my preference. If you like it a bit more done, go to 135 degrees for medium. Use a meat thermometer inserted into the thickest part of the steak. This takes all the guessing out of grilling and helps you get consistent results every time.

Why is it Important to Slice Carne Asada Against the Grain?

Slicing against the grain breaks apart the muscle fibers and makes the meat more tender with every bite. If you slice with the grain, the muscle fibers stay long and intact, which makes the meat feel tougher. Once you see which direction the grain is running, cutting against it becomes second nature.

Recipes You May Like

If you love this carne asada, you'll definitely want to try these other grilled steak recipes:

• Cowboy Butter Skirt Steak - This one has that amazing garlic herb butter that's become a favorite at our house
• Fajita-Style Skirt Steak - Perfect when you want all those grilled peppers and onions built right in
• Korean Bulgogi Skirt Steak - A fun twist on grilled steak that Donald asks for constantly

Final Thoughts on This Carne Asada Recipe

This carne asada has honestly become my secret weapon for impressive weeknight dinners and entertaining. The fact that all the work happens in the marinade—while you're doing literally anything else—makes it feel like cheating. Then you get on the grill for maybe 15 minutes and suddenly everyone thinks you're a grilling expert.

The best part? It tastes even better on day two. Alex has learned to set aside some for his lunch the next day because the flavors just keep deepening. I love how a recipe like this brings my family together. There's something about gathering around grilled food that just makes everyone happy.

Give this a try soon, and I promise you'll be making it all summer long. Save this to Pinterest so you have it ready when you're planning your next cookout. Let me know how it turns out for you in the comments below!

Print