Carne Asada

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.

• 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 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.)