Carne Asada

Mexican style grilled meat. Carne Asada is perfect for tacos.

Carne Asada

I love when my blog readers write to me and share recipes.

I also love it when they write asking me if I have a certain recipe on the blog.  A few weeks ago a reader wrote asking if I had a carne asada recipe on the blog.  I don’t, which is surprising as it is one of my favorite things to order when we go out for Mexican food.  I love the challenge of recreating my favorite restaurant meals at home.  So I took on the challenge to find a great carne asada recipe.

In most Mexican restaurants, they use skirt steak for their carne asada.  I have experimented with skirt steak a lot.  It tends to be a tougher, more gristly cut of meat.  If you are going to use skirt steak you want to make sure you marinade the meat for a good long time, even 24 hours.  I prefer to use flank steak for my carne asada recipe.  It is a more tender cut of meat and doesn’t have to be marinaded as long.

The meat is marinaded in a mixture of vinegar, garlic, lime juice, oil and seasonings.

With flank steak, I usually mix it up in the morning and let it marinade through the day – at least 2-4 hours but the longer you do it the more tender and flavorful the meat is.

Carne asada is cooked on the grill.  I give the meat a nice dusting of kosher salt on both sides before it goes on the grill.  Cook it to your desired temperature.  I like mine a little pink in the middle.

After removing it from the grill allow it to rest for a few minutes before you slice it.  Slice it into nice thin slices.

My favorite way to eat it is as a taco with a little chopped onion and cilantro on a corn tortilla.  It would also be great topped with some guacamole and a side dish of Mexican rice or lime cilantro rice.

Of course a little squeeze of lime over the top is nice too.

Carne Asada
  • 2.5-3 lbs. flank steak
  • ¼ c white vinegar
  • 4 cloves garlic, chopped
  • juice of 2 limes
  • ⅓ C olive oil
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ¼ C chopped fresh cilantro
  • For garnish: chopped onion and cilantro
  1. Mix together all the ingredients above into a bowl. Place flank steak into a glass dish or a plastic bag and pour marinade over the top. Refrigerate for at least 2-4 hours or longer for a more tender piece of meat.
  2. Heat grill.
  3. Sprinkle both sides of meat with kosher salt and grill to desired temperature.
  4. Allow meat to set for a few minutes before slicing.
  5. Serve with chopped onion and cilantro on corn tortillas.
Recipe Source: Adapted from AllRecipes
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)


Leave a Reply

Your email address will not be published. Required fields are marked *