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.

Sliced carne asada on a wooden cutting board.

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 up and served with tortillas, Mexican rice, beans, salsa, guacamole, pickled onions—you name it—for a fun, hands-on meal. While carne asada is traditionally made with skirt or flank steak, for my carne asada recipe, I like to use flat iron steak instead. It’s not only packed with flavor, but it’s also super tender and much more forgiving on the grill than skirt or flank steak. That said, go ahead and use the other two if you want — they’ll work just fine too.

In another departure from tradition, I add soy sauce to my marinade. It’s not exactly authentic, but it does wonders for bringing out the meat’s savory, umami flavor. I also sneak in a bit of sugar, which helps the meat caramelize on the grill and gives you those irresistible charred edges that everyone in my family loves.

“A winner–I 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!”

Tracy

What You’ll Need to Make Carne Asada

ingredients 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.

poking Carne Asada with fork

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.

whisking marinade ingredients

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.)

steaks marinading in dish

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!

carne asada on the grill

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.)

Sliced carne asada on a wooden cutting board.

More Mexican Recipes You May Like

Carne Asada

Sliced carne asada on a wooden cutting board.

A quick marinade, a hot grill, and a naturally tender cut of beef are the keys to this easy, crowd-pleasing carne asada recipe you’ll want to make all summer long.

Servings: 4 to 6
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes, plus at least 4 hours to marinate

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, finely minced
  • 2 pounds flat iron steak (see note)

Instructions

  1. In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.
  2. 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.
  3. 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.
  4. Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!).

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (Nutritional data assumes only 1/3 of marinade is absorbed by steak—4 servings)
  • Calories: 387
  • Fat: 22 g
  • Saturated fat: 8 g
  • Carbohydrates: 1 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 46 g
  • Sodium: 524 mg
  • Cholesterol: 154 mg

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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Comments

  • If you like a little more heat, could you add cayenne pepper? If so, how much?

    • — Rachel Hartman
    • Reply
    • Sure, Rachel – I’d add 1/4 to 1/2 teaspoon.

  • We made this yesterday and it was so tasty! I marinated the steak in a baggy for easy clean-up, and we also grilled green peppers and onions and had a salad as sides. My husband said it would make great fajitas. Thank you for another delicious recipe!

  • We made this Father’s Day and it was a huge hit. So much flavor and tender too – a keeper!

  • I followed the recipe exactly but cooked it 3.5 minutes a side. Yum. So delicious! I will definitely make again. I served it with Mexican Street Corn and a spinach salad. Thanks for the great recipe!

  • I don’t have an outdoor/indoor grill. Will a grill pan work? Thanks.

    • Sure, Paula – hope you enjoy it!

  • truth is there are two different skirt steaks , inside skirt and outside skirt, outside is far more tender than inside, but, supermarkets and butchers dont sell it because there is only one per animal and commercial restaurants buy them up.

    • — Howard Albright
    • Reply
    • Thank you for this information; when I was reading Jen’s post I was really confused, because I buy my skirt steaks at Wegman’s and they are wonderful, not tough at all.

  • Is a flat iron steak the same as a flank steak?

    • Hi Sharon, They are not the same but are often sold side by side in the market.

  • I’m in Canada and have not ( although trying numerous times ) found a meat dept. employee or small independent meat shop owner who knows what a skirt steak or flat iron steak is.
    The answer I’m usually given is, they ( the recipe contributors ) probably meant flank steak, which even I not being in the meat business at all, know is not. Frustrating to say the least.

    • Jocelyn, I’m in the same boat. I’m just going to use a flank steak. I’m sure it will be great!

  • What is a flat iron steak?? I am English I know most cuts but this has me beat. I always use skirt for a casserole.
    Kind wishes and love your site
    Jeanette

    • Hi Jeanette, I believe it is called butler’s steak in the UK. Hope that helps!

  • Question: by “cutting it crosswise” are we talking horizontally to make 2 thin cutlets, or vertically to make 2 chunks of steak? Adding flat-iron steak to my shopping list! Thanks, love your recipes and your Caesar Salad Dressing is a staple in our refrigerator.

    • Hi Linda, I mean vertically to make two chunks of steak. Sorry for the confusion and so glad you’re enjoying the recipes!

    • I agree Linda😄

      My whole family loves her Cesar Dressing recipe!! I have it memorized and it’s far better than any Cesar Dressing I’ve had.

      Just put my steaks in the marinade for tomorrow.

      Love all your recipes Jen and can’t wait to try this one too!!!

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