There is something truly magical about the smoky, tangy, and slightly sweet flavors of this Best Carne Asada Steak Recipe. It’s a celebration of vibrant citrus notes combined with rich, caramelized edges from the perfect char on tender skirt steak. Every bite bursts with layers of flavor that effortlessly transport you to a lively Mexican fiesta right from your kitchen. Whether you’re grilling for friends or craving a scrumptious weeknight dinner, this recipe brings that authentic, irresistible carne asada experience to your table with ease and flair.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, yet every ingredient plays a crucial role in building that iconic carne asada flavor. Fresh citrus brightens and tenderizes, while spices and brown sugar add depth and balance. Plus, the skirt steak absorbs all these tastes beautifully, making each bite unforgettable.
- ½ cup low-sodium soy sauce: Adds a savory umami punch that complements the citrus perfectly.
- ½ cup fresh lime juice (5-7 limes): The key acid that tenderizes the steak and enlivens the marinade.
- Juice from 1 large orange: Offers sweetness and a subtle fruity dimension to the marinade.
- ½ cup canola oil: Helps blend the marinade and keep the meat juicy as it cooks.
- 3 tbsp packed dark brown sugar: Balances the tang with molasses notes, creating that perfect caramelization.
- 2 medium cloves garlic (minced): Infuses deep, fragrant flavor throughout the steak.
- 1 tsp ground cumin: Adds earthiness and a hint of warmth.
- 1 tsp freshly ground black pepper: Freshly cracked for vibrant heat that cuts through the richness.
- Kosher salt (to taste): Enhances every element for a well-rounded taste.
- 2 lbs. trimmed skirt steak: The star of the show, known for its flavorful, marbled texture; can also substitute flank or hanger steak.
- Lime slices/wedges, avocados, red or yellow onion, queso fresco (crumbled), salsa, fresh cilantro, tortillas: Essential toppings and accompaniments that bring texture, freshness, and the classic carne asada vibe.
How to Make Best Carne Asada Steak Recipe
Step 1: Prepare the Marinade
Start by whisking together the soy sauce, lime juice, orange juice, canola oil, dark brown sugar, minced garlic, ground cumin, and freshly ground black pepper in a medium bowl. Season with kosher salt to taste. This combination creates a marinade that is bright, balanced, with enough sweetness and spice to deeply flavor the steak.
Step 2: Marinate the Steak
Place the trimmed skirt steak pieces into a large zip-top bag and pour the marinade over the meat. Press out as much air as possible and seal tightly. Gently massage the marinade into the meat, making sure every bit is coated. Let it hang out in the fridge for at least two hours — but if you have time, 8 to 10 hours really lets the flavors soak in and the meat tenderize perfectly. Flip the bag occasionally to redistribute the marinade evenly.
Step 3: Prep for Cooking
Remove the steak from the fridge about 15 to 30 minutes before cooking to bring it to room temperature. This step helps it cook evenly. Before placing it in the pan, pat the steak dry with paper towels to remove excess marinade, preventing steaming and ensuring you get that gorgeous char.
Step 4: Heat Up Your Cast Iron
Grab a 10 to 12-inch well-seasoned cast iron skillet — a grill pan works if you have one, but a regular cast iron skillet will give you that perfect sear too. Brush a teaspoon of canola oil onto the pan and heat it on medium-high until it’s sizzling hot and ready to work its magic on the steak.
Step 5: Cook the Steak
Carefully place the steak pieces into the hot skillet, hearing that immediate sizzle. Cook them for about 3 minutes without disturbing to form a natural crust. Flip the steak and cook for another 3 to 5 minutes until the meat achieves a beautiful charred exterior and the internal temperature reads 128-130°F for medium-rare. This timing keeps the steak tender and juicy.
Step 6: Rest and Slice
Transfer the cooked steaks to a cutting board and let them rest for 5 minutes. Resting allows the juices to redistribute, so the steak stays moist every time. Then slice thinly against the grain to maximize tenderness — a crucial tip for the perfect bite.
Step 7: Finish and Serve
Drizzle the sliced steak with fresh lime juice right before serving to enhance that zesty flavor. Plate it with salsa, sliced avocado, onions, fresh cilantro, crumbled queso fresco, and warm tortillas — classic accompaniments that make this Best Carne Asada Steak Recipe an absolute crowd-pleaser.
How to Serve Best Carne Asada Steak Recipe
Garnishes
The vibrant garnishes are what bring the steak to life visually and flavor-wise. Bright lime wedges add acidity for popping brightness. Creamy avocado slices cool down the palate and add richness. The slightly pungent slices of red or yellow onion provide crunch and sharpness, while fresh cilantro adds an herbaceous kick. Crumbled queso fresco introduces a gentle, tangy saltiness that ties everything together.
Side Dishes
This Best Carne Asada Steak Recipe pairs beautifully with simple sides like warm corn or flour tortillas to wrap the steak and toppings, fragrant Mexican rice, or charred street corn for some smoky sweetness. A fresh, crisp salad with tomatoes and jicama also balances the meal with refreshing crunch.
Creative Ways to Present
Want to mix things up? Serve the sliced carne asada on top of crispy tostadas layered with refried beans and a drizzle of crema. Or turn the steak into mouthwatering tacos garnished with pickled onions and a splash of your favorite salsa. For a fun twist, turn this into a hearty salad bowl with all the classic toppings and a squeeze of lime dressing for a light but satisfying lunch or dinner.
Make Ahead and Storage
Storing Leftovers
If you have any leftover carne asada (though it’s always so tempting to finish it all right away), store it in an airtight container in the refrigerator for up to 3 days. Keep garnishes separate to maintain their freshness and texture.
Freezing
You can freeze cooked sliced carne asada by wrapping it tightly in plastic wrap and placing it in a freezer-safe container or bag. It’ll keep for about 2 months. Thaw overnight in the fridge for best results, then reheat gently to preserve that tender texture.
Reheating
To reheat without drying out the steak, warm it gently in a cast iron skillet over medium-low heat with a splash of water or broth, covering the pan to lock in moisture. Alternatively, microwave it covered with a damp paper towel, heating in short intervals until warmed through.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is traditional and has fantastic flavor, flank or hanger steak can be great substitutes. Just be sure to slice against the grain for tenderness.
How long should I marinate the steak?
Marinating for at least 2 hours is necessary for flavor absorption, but for the best results, aim for 8 to 10 hours. This also helps tenderize the meat beautifully.
Can I grill the carne asada instead of using a skillet?
Yes, grilling over high heat is fantastic for authentic smoky flavor and grill marks. Just be sure to watch closely so it doesn’t overcook.
Is this recipe spicy?
Not very. The flavors lean more bright, savory, and slightly sweet. You can always add chopped jalapeños or hot sauce if you like extra heat.
What should I serve with carne asada?
Classic accompaniments include warm tortillas, fresh salsa, guacamole or sliced avocado, grilled vegetables, Mexican rice, and refried beans for a full, satisfying meal.
Final Thoughts
This Best Carne Asada Steak Recipe is a definite keeper for anyone who loves bold, vibrant flavors with tender, juicy steak cooked to perfection. It brings together the freshest ingredients and simple techniques that make your meals feel special without a fuss. I can’t wait for you to try it and savor every mouthwatering bite with your loved ones. Get ready to make carne asada a staple in your kitchen!
Print
Best Carne Asada Steak Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
This Best Carne Asada Steak Recipe features marinated skirt steak cooked to perfection in a cast iron skillet for a deliciously charred, flavorful Mexican-style grilled steak. The skirt steak is marinated in a tangy blend of lime juice, orange juice, soy sauce, brown sugar, garlic, and spices, then pan-seared to juicy, tender perfection. Served with fresh lime, avocado, onion, queso fresco, salsa, cilantro, and warm tortillas, this carne asada is perfect for tacos or a hearty meal.
Ingredients
Marinade
- ½ cup low-sodium soy sauce
- ½ cup fresh lime juice (5–7 limes)
- Juice from 1 large orange
- ½ cup canola oil
- 3 tbsp packed dark brown sugar
- 2 medium cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- Kosher salt, to taste
Steak
- 2 lbs trimmed skirt steak, cut with the grain into 5″ pieces (flank or hanger steak can be used as alternatives)
To Serve
- Lime slices/wedges
- Avocados, sliced
- Red or yellow onion, sliced
- Queso fresco, crumbled
- Salsa
- Fresh cilantro, chopped
- Tortillas
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, fresh lime juice, orange juice, canola oil, dark brown sugar, minced garlic, ground cumin, and freshly ground black pepper. Season the mixture to taste with kosher salt, ensuring the flavors are well balanced.
- Marinate the Steak: Place the skirt steak pieces into a gallon-sized zip top bag. Pour the marinade over the steak, squeeze out excess air, and seal the bag securely. Massage the marinade into the meat until fully coated. Lay the bag flat in the refrigerator and marinate for 2 to 10 hours, flipping the bag occasionally to distribute the marinade evenly.
- Bring to Room Temperature: Remove the marinated meat from the fridge 15 to 30 minutes before cooking to allow it to come to room temperature for even cooking. Before cooking, use paper towels to wipe off any excess marinade from the steak to help achieve a good sear.
- Preheat Cast Iron Skillet: Use a 10-12 inch well-seasoned cast iron skillet or a cast iron grill pan if available. Brush 1 teaspoon of canola oil over the skillet and heat over medium-high heat until the skillet is sizzling hot and ready for searing the steak.
- Cook the Steak: Place the steak carefully into the hot skillet. Cook for about 3 minutes on the first side or until the meat releases easily from the pan and develops a beautiful char. Flip and cook the other side for an additional 3 to 5 minutes until the internal temperature reaches 128-130°F for medium-rare doneness.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy bite.
- Slice and Serve: Slice the rested steak against the grain into thin strips. Drizzle with fresh lime juice and serve with accompaniments such as salsa, sliced avocado, sliced onions, chopped cilantro, crumbled queso fresco, and warm tortillas. Enjoy your flavorful carne asada!
Notes
- For best flavor, marinate the steak for at least 4 hours or up to 10 hours. Overnight marinating is recommended.
- Wiping off excess marinade before cooking helps achieve a better sear and crust on the steak.
- You can substitute skirt steak with flank steak or hanger steak if preferred.
- Use an instant-read meat thermometer to ensure steak reaches desired internal temperature for perfect doneness.
- Resting the steak after cooking is key to juicy results.
- Serve with warm corn or flour tortillas for authentic carne asada tacos.
