This is a quick and easy carne asada recipe that is simply fantastic! All you’ll need to do is marinate the meat the night before, grill hot and fast, and you’ll have the best tacos, salads, or rice bowls in no time.
What is Carne Asada?
When translated from Spanish to English, carne asada means “cooked beef or grilled beef.” Usually, the meat is marinated in a heavy citrus marinade, grilled hot and fast over high heat, and then cut up for tacos or used in other dishes.
Steaks Used in Carne Asada:
The best steak to use for this easy carne asada recipe includes flat steaks like skirt, flank, and hanger steaks. They are more forgiving with longer marinating times, hold their flavor well, and cook quickly. However, you can use any beef steak that is less than 1″ thick. Thinner, chewier flat steaks benefit from the acidity of a good marinade. If you’d prefer not to use alcohol in the marinade, substitute it with additional lime juice.
- Skirt steak
- Olive oil
- An Orange
- Cumin powder
- Chili powder (American style)
- Black pepper
- Ancho chili powder (sub with extra American style)
- Red pepper flakes (optional)
Skirt Steaks: You can marinate skirt steaks for up to 24 hours, but no longer than that. For this recipe, I would recommend marinating for 8-12 hours.
Hanger Steaks: 2-4 hours
Flank Steaks: 4-12 hours
Flat-Iron Steaks: 6-24 hours
Sirloin Flap-Meat: 4-12 hours
Ways to use Carne Asada:
There is so much you can do with carne asada including, serving it sliced with rice and beans. Also you have the option to chop up the meat, and use it in tacos, nachos, or salads. Another great idea is to serve this easy grilled steak on cheese fries or use it as a filling for burritos and wraps. The options are limitless! Get creative and enjoy this recipe!
Easy Carne Asada
- 2 pounds skirt steak (the thinner the better)
- for marinade:
- 1/4 cup olive oil
- 3 limes juiced
- 1 orange juiced
- 2 cloves garlic minced
- 2 teaspoons cumin powder
- 1 1/2 teaspoons chili powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon pepper flakes omit if preferred
- Combine marinade ingredients in a large bowl. Place skirt steak in a bag and pour mixture of top. Make sure all of the meat is well coated. Seal bag and place into the refrigerator for 8-12 hours.
- Preheat grill for high heat.
- Remove steak from bag and cook for 2-3 minutes per side . If steaks are thicker, cook for 3-5 minutes per side.
- Place cooked steaks onto a cutting board and cut into strips. Serve in tacos, salads, and taco bowls.
- Store leftovers in a sealed container in the refrigerator for 3-4 days after initial preparation.