Bring the bold, vibrant flavors of Mexican-inspired grilling to your table with this juicy carne asada. Flank steak soaks up a zesty marinade made with lime juice, garlic, olive oil, cilantro, and warm spices before being seared over high heat. The result is beautifully browned beef with a tender center and a bright, savory flavor that works wonderfully in tacos, burrito bowls, salads, or sandwiches.
Ingredients
For the Marinade
Lime juice
Olive oil
Garlic
Fresh cilantro
Chili powder
Cumin
For the Steak
Flank steak
Salt, to taste
Black pepper, to taste
Optional Addition
Jalapeño, for extra heat
How to Make
Prepare the marinade. In a large bowl, whisk together the lime juice, olive oil, garlic, chopped cilantro, chili powder, and cumin until well combined. Add jalapeño if you'd like a spicier finish.
Coat the steak. Place the flank steak in the marinade, turning it several times so the mixture covers all sides. Gently massage the marinade over the meat to help distribute the flavors.
Marinate the beef. Cover the bowl or transfer everything to a sealed zip-top bag. Refrigerate for at least 2 hours. For a deeper flavor, leave the steak to marinate overnight.
Bring the steak closer to room temperature. Remove it from the refrigerator about 30 minutes before cooking. This helps the meat cook more evenly. Season with salt and black pepper as desired.
Heat the cooking surface. Preheat an outdoor grill or a cast-iron skillet over high heat. A thoroughly heated surface helps create the flavorful, browned exterior that makes carne asada so appealing.
Sear the steak. Remove the steak from the marinade and cook it over high heat until the outside is nicely caramelized and the inside reaches your preferred doneness. The recipe gives an approximate cooking time of 10 minutes, though the exact time will depend on the steak's thickness and your desired doneness.
Let the meat rest. Transfer the cooked steak to a cutting board and allow it to rest for a few minutes. This gives the juices time to settle before slicing.
Slice and serve. Cut the steak thinly against the grain for a more tender bite. Serve immediately in warm tortillas, over rice, on a salad, or alongside your favorite sides.
Important Recipe Tips
Allow enough marinating time: Refrigerate the steak for at least 2 hours, or overnight for a more developed flavor. Always keep the meat refrigerated while marinating.
Get the grill hot: High heat helps brown the surface while keeping the interior juicy. Let the cooking surface heat thoroughly before adding the steak.
Slice against the grain: Look for the direction of the muscle fibers and cut across them rather than parallel to them. This makes the beef easier to chew.
Try alternative ingredients: Chicken, portobello mushrooms, or plant-based alternatives can be used instead of beef for a different take on the recipe.
Build a taco spread: Pair sliced carne asada with warm tortillas, fresh salsa, diced onions, and chopped cilantro.
Make a hearty bowl: Serve the steak over cilantro-lime rice with black beans, roasted peppers, avocado, or a spoonful of sour cream.
Turn leftovers into another meal: Use extra steak in burritos, salads, or sandwiches with caramelized onions, pepper jack cheese, and chipotle mayonnaise.
Store marinated steak safely: Keep uncooked marinated beef in a sealed container or bag on the bottom shelf of the refrigerator to prevent leaks from contaminating other foods. Use within 2–3 days for the best quality.
Freeze portions for later: Divide extra marinated steak into meal-sized portions and seal them in freezer-safe packaging for convenient future meals.
Final Thought
With its bright lime marinade, fragrant garlic, fresh cilantro, and beautifully seared beef, this carne asada is an easy way to make dinner feel special. Slice it thinly, gather your favorite toppings, and enjoy it in tacos, bowls, or salads. It's a flavorful recipe worth bringing back whenever you're craving a satisfying grilled meal.
