Grilled Carne Asada

Flank steak is the ideal cut for high-heat grilling, and its lean, fibrous structure readily absorbs the zesty marinade. The thinly sliced, tender strips are endlessly versatile; perfect for piling into warm tortillas for tacos, topping burrito or taco bowls, stuffing into quesadillas, or serving alongside rice and beans. It’s also fantastic over crisp salads, loaded onto nachos, or tucked into tortas for a satisfying sandwich.

The homemade marinade, which comes together in minutes, guarantees the freshest, brightest flavor that you have complete control over. Marinating your flank steak ahead of grilling is key to turning this budget-friendly cut into a restaurant-worthy meal with minimal effort. Give it a try, you won’t regret it!

Ingredient notes

• Flank steak – You’ll need 1 flank steak, about 2-3 pounds. Flank steak is one of the best cuts of beef for grilling. It comes from the lower abdominal muscles of the cow and has lots of delicious beefy flavors. Skirt steak will also work well. 
• Fresh lime juice – Freshly squeezed lime juice provides bright, tangy acidity that is essential to authentic carne asada flavor.
• Fresh orange juice – Adds a touch of natural sweetness that balances the acidity and spice beautifully.
• Worcestershire sauce – Adds savory depth and umami to the marinade. Soy sauce can be used as a substitute if needed.
• Vegetable oil – Helps the marinade adhere to the meat and promotes even grilling. Avocado oil or canola oil work well too.
• Cilantro – Fresh cilantro adds bright, herbaceous notes that are true to carne asada. If you’re not a fan, you can reduce or omit it. 
• Green onions – Sliced green onions contribute mild onion flavor and a pop of color.
• Garlic – Fresh cloves add an aromatic punch. You can also substitute with garlic powder, but fresh is best.
• Brown sugar – A touch of sweetness to round out the flavors and help with caramelization on the grill. Light or dark brown sugar both work.
• Ground cumin – Essential warm, earthy spice that gives carne asada its distinctive flavor.
• Dried oregano – Adds herbal depth. Mexican oregano is preferred if available, but Mediterranean oregano works too.
• Garlic powder – Reinforces the fresh garlic for even more savory flavor.
• Chili powder – Provides mild heat and smoky depth. Adjust to your preferred spice level.
• Paprika – Adds color and a subtle smoky sweetness. Smoked paprika can be used for extra smokiness.
• Kosher salt – Essential for seasoning and helping the marinade penetrate the meat.

How to make it

Step 1

Make the steak marinade

• Process the marinade ingredients in a blender or food processor until smooth. 

Step 2

Marinate the steak

• Coat the flank steak in the marinade in a resealable bag or shallow dish. 
• Seal or cover and refrigerate for at least 30 minutes, or up to overnight.

Step 3

Grill, rest and serve

• Preheat a grill or grill pan to high heat. 
• Remove the steak from the marinade, letting excess drip off. 
• Grill for 3-5 minutes per side, until the internal temperature reaches 132°F for medium-rare. 
• Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain and serve.

Tips and tricks

• Marinate the steak for at least 30 minutes to tenderize it. For maximum flavor, aim for up to 24 hours.
• An indoor grill pan heated to high is an excellent alternative if you can’t use an outdoor grill. 
• Make extra marinade for a glaze. Simmer it in a saucepan for 5-7 minutes until slightly thickened, then brush it on the cooked steak or serve on the side. Never use the raw meat marinade as a sauce.
• Ensure your grill or pan is very hot before adding the steak so that it gets a proper sear and crust without steaming.
• Use a Thermometer. Timing is a good guideline, but thickness of flank steak varies. Using an instant-read thermometer is the only sure way to nail your desired doneness. Pull it off the grill at 125-130°F for medium-rare (it will rise to 130-135°F while resting).
• Resting the cooked steak is non-negotiable as it lets the juices redistribute. 
• Slicing flank steak against the grain shortens its long, tough muscle fibers, making each bite significantly more tender. You’ll see long muscle fibers running lengthwise – cut perpendicular to them. 

Storing

• Leftover grilled carne asada can be stored in an airtight container in the fridge for 3-4 days. Reheat it in a pan over medium-low heat with some butter, or in the microwave.
• If you want to freeze your cooked flank steak strips, make sure to store it properly to prevent it from drying out. Transfer the cool strips of steak with juices to a freezer bag, removing all air, or in a shallow, airtight container, and freeze for 2-3 months. 
• Once thawed and reheated, use your previously frozen cooked flank steak for quick meals like stir-fries, rice bowls, salads, tacos, or soups, where it can be incorporated with sauces and other moist ingredients.

Did you make this grilled carne asada?

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