Carne Asada

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Ever wonder why your skirt steak isn’t as tender as the one from your favorite Tex-Mex restaurant? Find out why and get the recipe for the best carne asada, perfect for fajitas, tacos, burritos, nachos and more.

Photo by Johnny Miller, Clarkson Potter 2021)

The carne asada, or Mexican-style grilled steak, at most Tex-Mex restaurants is made with skirt steak, but when I make carne asada at home, I prefer to use flat iron steak. It’s an affordable, widely available cut that’s almost as tender as filet mignon, and it’s ideal for high-heat, quick-cooking methods like grilling. The main ingredient in my marinade is soy sauce, which may seem unusual, but it enhances the umami (meaty/savory) flavor of the meat. Additionally, the sugar in the marinade encourages caramelization on the grill, which amps up the flavor even more. You’ll likely need to buy two flat iron steaks, but even if you’re able to find a large one, it’s best to cut it in half; the steaks will cook faster and you’ll have more surface area to char on the grill. My family fights over the charred end pieces! Allow at least 4 hours to marinate the steaks.

What You’ll Need to Make Carne Asada

The reason I prefer to use flat iron steak over traditional skirt steak for carne asada is that, when grilled at home, skirt steak is never as tender as is in restaurants. Restaurants buy skirt steaks pre-marinated and tenderized using a special process from commercial meat processors. According to BBQ expert Robb Walsh, these processors marinate tough skirt steak with enzymes that tenderize the meat – and they do their marinating in a commercial vacuum tumbler, which breaks up and stretches out the protein fibers. Furthermore, salt and phosphate are added to increase moisture retention, making the meat juicier. This process is impossible to replicate at home, so tender flat iron steak is a much better option.

Although I don’t have them pictured above, feel free to include corn or flour tortillas as part of your meal. After you’ve sliced the carne asada, you can tuck it into a tortilla with extras of your choosing (think guacamole, sour cream, salsa, shredded cheese, etc.). You could even toss your tortillas onto the grill and heat them for about 45 seconds on each side to warm and brown them a bit.

Step-by-Step Instructions

To begin, using a fork, poke holes about an inch apart all over the steak (one side only). This not only breaks up the fibers of the steak, it also helps the steak soak up the flavor of the umami-packed marinade.

In a dish large enough to hold the steak, combine the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic. Whisk to combine.

Place the steak in the marinade and turn to coat evenly. 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. Make sure to wait until the grill is fully preheated, as the high heat what will give you a beautifully charred, smoky-flavored exterior. 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, and then slice thinly against the grain. If you’re not sure where the grain is, just look closely at the meat; you’ll see lines running in one direction across it. Those are muscle fibers. Cut perpendicular to the lines to break up the muscle fibers and make the much more tender.

What To Serve With Carne Asada

• Cilantro-Lime Sweet Corn
• Restaurant-Style Salsa
• Guacamole
• Black Bean & Corn Salad
• Tres Leches Cake with Dulce de Leche Glaze