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

Carne Asada


  • 2.5-3 lbs. flank steak
  • 1/4 c white vinegar
  • 4 cloves garlic, chopped
  • juice of 2 limes
  • 1/3 C olive oil
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 C chopped fresh cilantro
  • For garnish: chopped onion and cilantro


  • 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.
  • Heat grill.
  • Sprinkle both sides of meat with kosher salt and grill to desired temperature.
  • Allow meat to set for a few minutes before slicing.
  • Serve with chopped onion and cilantro on corn tortillas.
  • Recipe Source: Adapted from AllRecipes


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