Orange and lime juice, garlic and jalapeno, maple and cumin — this Grilled Carne Asada is soaked in a bold mix of flavors. Thinly sliced and cooked to tender, medium-rare perfection, it’s a meal everyone will fight over.
Easy Grilled Flank Steak with a Killer Marinade
Flank steak is beloved for its beefy flavor and satisfying texture. It soaks up marinades beautifully, whether Asian-inspired or this citrusy carne asada version with garlic and jalapeno. If you want a Mexican-inspired feast, this recipe is perfect.
The steak benefits from 3 hours to overnight in the marinade, so plan ahead if you can. When it’s time to grill, simply sear the steak and let it rest before slicing thinly against the grain. The slices are excellent in tacos, burritos, salads or served over rice — a versatile dinner that’s sure to be a favorite.
What Is the Difference Between Steak and Carne Asada?
Carne asada literally means “grilled meat,” and in many restaurants it has become a distinct dish: typically grilled flank or skirt steak marinated in citrus and spices, then sliced thin against the grain. A standard “steak” order usually refers to a steakhouse cut — ribeye, strip, T-bone — cooked simply and served whole. Both are delicious; carne asada is just prepared and served in a different style.
Ingredients
All of these ingredients are common pantry items. Here’s what you’ll need:
- Flank steak: 2 pounds. If unavailable, skirt or flap steak are good substitutes; adjust cooking time for thinner cuts.
- Orange juice: 1/2 cup.
- Lime juice: 1/4 cup.
- Jalapeno: 1, minced (remove ribs and seeds for less heat).
- Garlic: 8 cloves, minced.
- Olive oil: 2 tablespoons.
- Maple syrup: 1 tablespoon (honey or sugar can be used instead).
- Salt: 1 tablespoon.
- Brown sugar: 2 teaspoons.
- Dried oregano: 2 teaspoons.
- Coriander seeds: 1 teaspoon.
- Ground cumin: 1 teaspoon.
- Cayenne pepper: 1 teaspoon (adjust to taste).
- Chili flakes: 1 teaspoon (or substitute crushed red pepper).
- Freshly ground black pepper: 1 teaspoon.
How to Grill Carne Asada
This is a straightforward grilling recipe: make the marinade, marinate the steak, grill, rest and slice.
- Make the marinade: Combine all ingredients except the steak in a large bowl and whisk until sugar and salt dissolve.
- Marinate the steak: Add the steak to the bowl or a large zip-top bag and refrigerate for 3 hours or overnight, turning once for even flavor.
- Preheat the grill: Heat to medium-high.
- Grill: Remove the steak from the marinade, pat dry, and grill 3–5 minutes per side until the internal temperature reaches 130–135°F for medium-rare (about 145°F for medium).
- Rest: Transfer to a cutting board, tent loosely with foil and rest 10 minutes to retain juices.
- Slice and serve: Slice thinly against the grain and serve warm with your favorite sides or sauces.
Tips and Hacks
Small tricks make a big difference when cooking carne asada:
- Flip while marinating: Turn the bag or flip the steak in the bowl during marinating for even flavor.
- Use an instant-read thermometer: It’s the easiest way to ensure the desired doneness without overcooking.
- Let it rest: Resting keeps the juices in the meat and makes slicing neater.
- Optional sauce: Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped parsley and 2 minced garlic cloves with salt and pepper for a quick sauce to drizzle over the steak.
Serving Suggestions
Sliced carne asada is ideal in tacos, burritos, quesadillas, or served with a simple salad. Here are a few side ideas:
- Sugar snap peas: Lightly roast for extra sweetness and crunch.
- Fresh salad: A mix of avocado and tomato pairs beautifully with grilled steak.
- Mexican rice: Serve with seasoned rice for a hearty meal.
Storing and Reheating Leftovers
- To store: Refrigerate leftovers in an airtight container or zip-top bag for 3–4 days.
- To reheat: Warm the steak in a covered skillet over low heat with any juices, a splash of water or broth to prevent drying. Heat until warmed through but avoid overcooking.
Freezing
- Cool the steak (no more than two hours at room temperature), then freeze in a zip-top freezer bag with as much air removed as possible.
- Frozen carne asada keeps up to 3 months; thaw in the refrigerator before reheating.
Grilled Carne Asada
Ingredients
- 2 pounds flank steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 jalapeno pepper, minced (ribs and seeds removed)
- 8 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon salt
- 2 teaspoons brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon coriander seeds
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon chili flakes
- 1 teaspoon freshly ground black pepper
Instructions
- Combine all ingredients except the steak in a large bowl and whisk until the sugar and salt dissolve.
- Add the steak to the marinade, cover and refrigerate for 3 hours or overnight. Alternatively, marinate in a sealed zip-top bag, turning once during marinating.
- Preheat a grill to medium-high heat.
- Remove the steak from the marinade, pat dry, and place on the preheated grill.
- Grill 3–5 minutes per side, until the internal temperature reaches 130–135°F for medium-rare or about 145°F for medium.
- Transfer to a cutting board, tent with foil and rest for 10 minutes.
- Slice thinly against the grain and serve warm with your preferred sauces and sides.
Notes
Optional sauce: Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped parsley and 2 minced garlic cloves. Season with salt and pepper and drizzle over the sliced steak.
Nutrition
Carbohydrates: 9 g |
Protein: 33 g |
Fat: 13 g
Nutritional info is an estimate and provided as a courtesy. Values may vary.
More Easy Steak Recipes
- Easy Steak Salad with Spinach and Mushrooms
- Garlic Steak Bites with Potatoes
- Soy Sauce Glazed Flank Steak with Zucchini Noodles