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Melt-in-your-mouth steak that bursts with tangy citrus flavor–the BEST Carne Asada you can make. It just happens to be super easy, too!
BBQ Season + Taco Tuesday = a match made in heaven! We’ve been grilling almost every day recently, so I’ve been getting more adventurous with what I’m trying.
Living in SoCal, we have soooo many great Mexican food joints. One of Jeff’s favorite foods is carne asada. It’s his go-to burrito choice.
He has a few Mexican food places that he loves, and lots that he thinks aren’t so good. According to him, the carne asada is the best way to test out a restaurant. It can be dry and tasteless, or the best damn thing you’ve every put in your mouth.
So I was a little intimidated to test this one out on him. My version is a little unconventional, with some non-authentic ingredients.
But Jeff said it was the BEST carne asada he’s ever had! And I was able to keep it healthy, making sure that it wasn’t packed with grease. A new staple in our house!
It’s all about the marinade
I love how simple it is to throw this marinade together. The citrus and spice combo is complex and tenderizing, but it only take about 5 minutes to throw together.
For best results, you need to marinate this overnight. It will be fine after about 4 hours, but the longer marinating time puts it over the top.
Freshly squeezed lime juice is the center of the flavor bomb. Don’t buy the jarred stuff! It’s worth it to juice by hand.
Fresh cilantro and garlic are also a must. If you like a little bit of heat, a jalapeno is great, too. all of the other ingredients you probably already have on hand.
I know soy sauce seems a bit odd here, but the salty/umami flavor raises the beef to another level.
Some recipes call for tons of olive oil, but I don’t think that’s necessary. Two tablespoons is plenty to round everything out and not nearly enough to affect the points/cals significantly.
Important Tips
Flank steak is an absolute must. Skirt steak is too fatty, and sirloin or round will turn out too tough.
Flank steak is great for quick grilling because it’s long and thin, so you can sear it on high to get a nice char without burning. How long you cook it depends on how well done you like your steak.
We prefer on the rarer side of medium-rare, so it only needs a few minutes.
You definitely don’t need a grill to make this, though. A skillet on high heat will work nicely. Just make sure you’re getting some deep color on it.
Looking for some side dishes? My Easy Refried Beans and Simple Rice Pilaf are fantastic with this. Add some grilled veggies and you’re good to go!
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Print Recipe
The Best Carne Asada
Melt-in-your-mouth steak that bursts with tangy citrus flavor–the BEST Carne Asada you can make! It just happens to be super easy, too!
Prep Time5 minutes mins
Cook Time5 minutes mins
Marinade1 day d
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 196kcal
Author: Geri
Ingredients
- 2 pounds flank steak, trimmed of visible fat
- 1/2 cup freshly squeezed lime juice (about 5 juicy limes)
- 1/3 cup freshly squeezed orange juice (about 2 navel oranges)
- 2 tbsp soy sauce (or tamari for gluten free)
- 2 tbsp olive oil
- 1/2 cup chopped cilantro leaves
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 jalapeno, chopped (optional)
Instructions
Use a fork to poke small holes throughout the meat. Place meat in a medium-sized bowl or large Ziploc bag.
Whisk remaining ingredients together. Pour over meat and cover. Refrigerate for at least 4 hours, but 24 hours is best.
Remove meat from marinade and shake off excess. Grill or sear over medium-high heat.
Cooking time will depend on the thickness of the meat. For medium-rare, cook for about 4 minutes per side., or until internal temperature reaches 135F.
Let meat rest for 10 minutes before slicing. Slice thinly, against the grain of the meat.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 3 ounces of cooked meat.
WW Green, Blue, and Purple SmartPoints: 3 for 3 ounces of cooked meat
Nutrition
Calories: 196kcal | Carbohydrates: 4g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Sugar: 1g
FAQs
The BEST cuts for the Mexican version of the dish we all know and love are either skirt steak or flank steak. Personally, I prefer skirt steak (pictured). It's more tender and flavourful than flank and can be cooked well done (for those who prefer well) without getting tough and chewy.
What food goes well with carne asada? ›
Guacamole, rice, corn, chips and salsa are all great sides to serve with Carne Asada Tacos. Here are a few of my favorite Mexican side dishes to try! Grilled Stuffed Peppers – toss these on the grill, right alongside the carne asada. They're so easy to make & always a crowd pleaser!
Is carne asada healthy or unhealthy? ›
It serves as an excellent source of protein, vitamins, and minerals like iron and zinc. By making conscious choices, such as opting for lean cuts of beef and balancing the meal with fiber-rich foods, you can enjoy carne asada as part of a wholesome and well-rounded diet.
Can you marinate carne asada for too long? ›
Don't over-marinate.
The carne asada marinade is highly acidic which means you don't want to marinate the steak as long as you would in a marinade without as much citrus. Don't marinate much longer than 12 hours or the muscle fibers can break down and become mushy.
What is carne asada marinade made of? ›
Ingredients
- ¾ cup soy sauce.
- ½ cup olive oil.
- ½ cup red wine vinegar.
- ½ orange, sliced.
- ⅓ cup lime juice.
- ⅓ cup orange juice.
- ¼ cup Worcestershire sauce.
- ¼ bunch cilantro, stems cut off and leaves chopped.
Carne asada is typically made with skirt steak, but I wanted to test out a variety of inexpensive cuts to be sure. I bought a half dozen different cuts of beef and marinated them in a basic mixture of lime juice, garlic, cilantro, olive oil, and chiles before grilling them to medium-rare over hot coals.
Is there a difference between carne asada and asada? ›
Carne Asada – Asada (or asado) means “roasted” in Spanish. Carne asada is a spicy, marinated grilled steak that's cut into strips. This is the meat that goes into burritos and tacos. Pollo Asado – Pollo means “chicken” in Spanish, which means that pollo asado is grilled, marinated chicken.
Do Mexicans eat carne asada? ›
Carne asada is especially popular in northern Mexico, where it is considered a staple food. It is the most common dish served at parties, celebrations, and other events in northern Mexico.
How are you supposed to eat carne asada? ›
The default is to serve carne asada in tacos, but there is no hard and fast rule that says you should only enjoy carne asada wrapped in a tortilla. Enjoy it in your favorite rice bowl with roasted vegetables, with fried eggs for breakfast, or toss it into a hash.
Is carne asada inflammatory? ›
A recent study's evidence, however, indicates that red meat consumption is not associated with inflammation, and instead, this link has more to do with body mass index. Further research is required to understand the potential negative and positive effects of consuming red meat.
Order the grilled chicken, lean steak, or grilled fish on a baked corn tortilla. Those have 70% more fiber and less than half the fat of their white flour counterparts. Skip the chorizo, fried fish, and carnitas (fried pork or beef), which are higher in unhealthy saturated fat.
What's healthier chicken or carne asada? ›
Both are acceptable when included in a wholesome, well-balanced diet. Yet compared to these, chicken has more vitamins and minerals and is a better source of protein. It is also much leaner since it has less fat than the other two types of meat. As a result, we can conclude that chicken meat is the healthier option.
What part of the cow is carne asada? ›
The most common cuts of beef used when making carne asada are flank steak and skirt steak. This is because you want a steak that will not only absorb the flavors of the marinade well but grill easily as well.
Why is carne asada chewy? ›
Quick Answer. Your steak is chewy and tough most likely because the cut of steak was not tender to begin with. Another reason your steak is chewy and tough could be that you overcooked or undercooked the steak. Your steak could also be chewy and tough because you didn't let it rest long enough after cooking it.
Should carne asada be pink? ›
Sear for 3 to 5 minutes per side (charred on the outside but still pink on the inside, especially with flank steak). If you want to use a meat thermometer: Pull the meat off the grill at 115-120°F for rare, 125°F for medium rare and 140°F for medium. The meat will continue to cook after you remove it from the heat.
What type of meat is best for Mexican tacos? ›
Carne Asada is the most common taco meat. Photo by Travis Yewell on Unsplash. Carne Asada is certainly the most popular meat for tacos, and it's plain to see why.
What kind of meat is carne asada at Chipotle? ›
The carne asada is seasoned with spices like cumin, oregano, salt, and pepper, as well as lime juice and finely chopped cilantro. Chipotle's carne asada is always made with skirt steak, ensuring that it's consistently juicy and tender. It's then cut into thin slices rather than cubes.
Is carne asada the same as shredded beef? ›
What cut of beef is used at an authentic Mexican restaurant to make carne asada tacos? Not ground beef or shredded beef but strips or chunks of beef. Locally most taquerias and people grilling carne asada use skirt steak. Flank steak is an alternate.
Is flank steak or skirt steak better? ›
What Are the Differences Between Skirt Steak and Flank Steak? Skirt steak has more fat, making it taste even richer and juicier than flank steak.
