Melt-in-your-mouth steak that bursts with tangy citrus flavor–the BEST Carne Asada you can make. It just happens to be super easy, too!
BBQ Season + Taco Tuesday = a match made in heaven! We’ve been grilling almost every day recently, so I’ve been getting more adventurous with what I’m trying.
Living in SoCal, we have soooo many great Mexican food joints. One of Jeff’s favorite foods is carne asada. It’s his go-to burrito choice.
He has a few Mexican food places that he loves, and lots that he thinks aren’t so good. According to him, the carne asada is the best way to test out a restaurant. It can be dry and tasteless, or the best damn thing you’ve every put in your mouth.
So I was a little intimidated to test this one out on him. My version is a little unconventional, with some non-authentic ingredients.
But Jeff said it was the BEST carne asada he’s ever had! And I was able to keep it healthy, making sure that it wasn’t packed with grease. A new staple in our house!
It’s all about the marinade
I love how simple it is to throw this marinade together. The citrus and spice combo is complex and tenderizing, but it only take about 5 minutes to throw together.
For best results, you need to marinate this overnight. It will be fine after about 4 hours, but the longer marinating time puts it over the top.
Freshly squeezed lime juice is the center of the flavor bomb. Don’t buy the jarred stuff! It’s worth it to juice by hand.
Fresh cilantro and garlic are also a must. If you like a little bit of heat, a jalapeno is great, too. all of the other ingredients you probably already have on hand.
I know soy sauce seems a bit odd here, but the salty/umami flavor raises the beef to another level.
Some recipes call for tons of olive oil, but I don’t think that’s necessary. Two tablespoons is plenty to round everything out and not nearly enough to affect the points/cals significantly.
Important Tips
Flank steak is an absolute must. Skirt steak is too fatty, and sirloin or round will turn out too tough.
Flank steak is great for quick grilling because it’s long and thin, so you can sear it on high to get a nice char without burning. How long you cook it depends on how well done you like your steak.
We prefer on the rarer side of medium-rare, so it only needs a few minutes.
You definitely don’t need a grill to make this, though. A skillet on high heat will work nicely. Just make sure you’re getting some deep color on it.
Looking for some side dishes? My Easy Refried Beans and Simple Rice Pilaf are fantastic with this. Add some grilled veggies and you’re good to go!
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
The Best Carne Asada
Ingredients
- 2 pounds flank steak, trimmed of visible fat
- 1/2 cup freshly squeezed lime juice (about 5 juicy limes)
- 1/3 cup freshly squeezed orange juice (about 2 navel oranges)
- 2 tbsp soy sauce (or tamari for gluten free)
- 2 tbsp olive oil
- 1/2 cup chopped cilantro leaves
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 jalapeno, chopped (optional)
Instructions
- Use a fork to poke small holes throughout the meat. Place meat in a medium-sized bowl or large Ziploc bag.
- Whisk remaining ingredients together. Pour over meat and cover. Refrigerate for at least 4 hours, but 24 hours is best.
- Remove meat from marinade and shake off excess. Grill or sear over medium-high heat.
- Cooking time will depend on the thickness of the meat. For medium-rare, cook for about 4 minutes per side., or until internal temperature reaches 135F.
- Let meat rest for 10 minutes before slicing. Slice thinly, against the grain of the meat.
This is THE BEST Carne Asada Recipe. My husband raves about this recipe and every time we go out for tacos, he reminds me that the kind we make at home (only this recipe) is much better.
We used to get pre-packaged from Trader Joe’s but this is so easy and just a few ingredients that come together making it great for a make ahead meal. The fresh juices and subtle spice is just a perfect balance. Thank you!
Wow, thank you so much for the review, Torrie!! This made my day.
This was so, so good! I made it for father’s day, marinading the meat overnight. It was so flavorful and tender! My husband and kiddos raved about it and are looking forward to leftovers tomorrow. Thanks for a great recipe, this will be going into regular rotation for us!
Thank you, Jennifer, for taking the time to share your rave review – it made my day 🙂