Carne Asada
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Carne asada isn’t just any steak dinner—it’s juicy, charred at the edges, and packed with bold, smoky flavor. Perfect for fajitas, tacos, or burritos, and always a crowd-pleaser.
Photo by Johnny Miller, Clarkson Potter 2021)
Carne asada means “grilled meat” in Spanish. It’s a staple of Latin American cuisine, usually referring to marinated, grilled beef that’s sliced and served with tortillas, Mexican rice, beans, salsa, guacamole, pickled onions—you name it—for a fun, hands-on meal.
While it’s traditionally made with skirt or flank steak, I like to use flat iron steak. It’s packed with flavor, but more importantly, it’s reliably tender and a bit more forgiving on the grill. That said, if you prefer skirt or flank, go right ahead—they’ll work just fine too.
In another small departure from tradition, I add soy sauce to the marinade. It’s not exactly authentic, but it does wonders for boosting that savory, umami flavor. I also add a bit of sugar, which helps the meat caramelize on the grill and gives you those irresistible charred edges—arguably the best part.
“A winneru002du002dI immediately bought more flat iron steak to stash in the freezer to make it again! The marinade and my charcoal grill brought out incredible flavor ! Served it with pico de gallo. Yum!”
What You’ll Need to Make Carne Asada
- Soy Sauce: Adds savory depth and helps tenderize the steak—kind of like a shortcut to flavor.
- Lime Juice: Brings bright, citrusy flavor.
- Vegetable Oil: The base of the marinade; also prevents the meat from sticking to the grill.
- Sugar: Balances the tang and salt in the marinade and helps the meat get that nice caramelized char on the grill.
- Cumin: Adds warm, earthy flavor that gives the carne asada its classic seasoning profile.
- Ancho Chile Powder: Lends a smoky note and a gentle kick—nothing too spicy, just enough to round things out.
- Garlic: Brings bold, aromatic flavor that soaks into the meat as it marinates.
- Flat Iron Steak: Skirt steak is the classic choice for carne asada, but unless it’s been commercially tenderized (like it is in restaurants), it can be tough and tricky to work with. Flat iron has the same bold flavor but is naturally tender, so you get great results without any extra fuss.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Tenderize the steak. Using a fork, poke holes about an inch apart all over one side of the steak. This helps break up the fibers and lets the marinade soak in more deeply for maximum flavor.
Step 2: Make the marinade. In a large dish, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic. Make sure to whisk thoroughly as this will help dissolve the sugar.
Step 3: Marinate the steak. Add the steak to the marinade and turn to coat evenly. Cover and refrigerate for at least 4 hours (and up to 8). Flip the steak at least once during the process. (Flipping the steak ensures both sides absorb the marinade evenly, especially if it’s only partially submerged.)
Step 4: Grill the steak. Lightly oil the grill grates and preheat the grill to high. Once it’s fully heated, grill the steak for about 5 minutes per side for medium-rare. Covering the grill helps cook the steak more evenly while still getting a great crust on the outside. The high heat also plays a part in achieving a nice char and smoky flavor.
If grilling outdoors is not an option, use a grill pan or cast-iron skillet over high heat. You’ll still get a good sear and some of that classic charred flavor. Just make sure your kitchen is well-ventilated, because it can get smoky!
Step 5: Rest and slice. Let the steak rest on a cutting board, loosely tented with foil, for about 5 minutes. Resting the steak allows the juices to redistribute, so they don’t run out when you slice. Slice the steak thinly against the grain. (To find the grain, look for the lines running across the meat and slice perpendicular to them for the most tender bites.)
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Carne Asada
Ingredients
- ¼ cup soy sauce
- 3 tablespoons lime juice, from 2 limes
- 3 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon ground cumin
- 1½ teaspoons ancho chile powder
- 3 large cloves garlic, minced
- 2 pounds flat iron steak (see note)
Instructions
- In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.
- Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.
- Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve.
Notes
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jenn!
First I want to thank you for your quick response to my questions-I was surprised and happy to see your reply so soon after I had posted. We had the Carne Asada, your Mexican street corn, and your Cilantro Lime Rice, and all were delicious! Thank you so much for the perfect meal, all the flavors were absolutely on point and we savored every bite. The only negative is that the whole meal was so great that I had no leftovers and had to cook again the next day. Love all the thought, planning, preparation and testing you’ve done for us so that even I (a mediocre and reluctant home cook) can succeed. Thank you so much!
This sounds absolutely incredible! I’m doing it for dinner tonight and have 2 quick questions- should I remove it from the fridge and allow it to come to room temp before grilling.? And should I pat the meat to dry slightly before grilling?
Hi Linda, you don’t have to bring the meat to room temperature before grilling it, and while it’s important to let excess marinade drip off the meat before you put it on the grill, it’s not necessary to pat it dry. Hope you enjoy!
Hi Jenn! I just wanted to tell you how much I love your website and I’ve been following you since you began. My son and daughter-in-law are coming home for a week to stay with us while they try and sell their condo! Because of your website I’ve put together so many great meals to serve and I don’t need to worry because every single one of them is a five star so I just felt the need to tell you how much I appreciate all that you do! Thanks again.
💕
What is a flat iron steak?
Hi Amy, flat-iron steak is a tender, well-marbled cut taken from the shoulder (chuck) of the cow, which is known for being really flavorful. It’s a little more forgiving on the grill than skirt or flank steak, but if you’d prefer to use one of those, that’s fine.
I hope this is not a stupid question: do you serve this as steak, like sliced flank steak, or is it used in fajitas ?
Hi Joni, Not a dumb question! It’s often used for fajitas, burritos, etc., but you certainly can slice and eat it on its own if you prefer.