HOW TO MAKE CARNE ASADA

High-Heat Sizzle, Maximum Flavor: The only Carne Asada recipe you’ll ever need

Servings

6-8 Tacos

Ready In:

20 to 30 minutes (plus 4 hours marinating)

Calories:

200 to 250 kcal per 100g

Good For:

Tacos, Tostadas, Burritos

About this Recipe

Carne Asada, meaning “Grilled Meat,” is the quintessential Mexican Steak, a culinary institution that traces its roots deep into the heart of Northern Mexico. More than just simple Steak, this dish is a testament to the transformative power of simple, high-impact flavors and high-heat cooking. The authentic process involves slowly marinating Skirt Steak, often with hints of citrus and spice until it is unbelievably tender and bright. This long, gentle marinade infuses every fibre of the meat with incredible flavor and savory depth.

The true hallmark of authentic Carne Asada—and the reason for its cult status—is the final step. The Skirt Steak is then seared on high heat until it develops those crucial, craveable charred, dark-brown edges. This contrast between the moist, tender interior and the perfectly smoky exterior is non-negotiable and elevates the dish far beyond standard grilled fare.

This recipe focuses on the time-honoured technique that delivers unparalleled results. And what better partner for this rich, flavorful Steak than a perfect corn tortilla? This recipe is precisely why we are passionate about our premium Masa Tortillas. The sturdy yet tender texture and deep, earthy corn flavor of a traditional tortilla are essential for creating the ultimate taco—a handheld vehicle designed to capture the succulent Steak, a squeeze of lime, and a vibrant sprinkle of chopped onion and cilantro. Prepare this Carne Asada, warm up our tortillas, and transform your taco night into a true, authentic Mexican feast.

What you will need to make Carne Asada

  • Skirt Steak: A well-marbled, thin cut essential for absorbing the marinade and cooking quickly.
  • Airtight Bag/Container: Essential for the several-hour marinating process that breaks down the meat’s fibers and makes the Steak tender.
  • Oil: Needed to achieve the crucial step of searing the Skirt Steak on high heat for a perfect crust.
  • Flavor Agents: Simple elements like Orange Juice, Jalapeño, and traditional spices (like Cumin and Chili Powder) to build a rich, aromatic flavor base.
  • Grill or Cast Iron Skillet: For effortlessly searing the marinated meat once it’s ready.
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Mastering Authentic Carne Asada

Making truly authentic and flavorful Carne Asada is a two-step process: first, the long, flavourful marinade for tenderness, and second, the high-heat sear for texture and char. It’s easy to stop after the first step and be left with just simple Steak; mastering the high-heat char is what defines the dish.

The Marinade and Flavor Base

The ingredients list for Carne Asada is short, but the quality of the flavor base is what elevates the dish from good to exceptional.

Citrus is Key (but not essential)

Traditionally, the Skirt Steak is marinated in citrus like lime or orange juice. This is what gives authentic Carne Asada its incredible, bright mouthfeel and helps the meat stay moist through the high-heat cooking time. The acid in the citrus also works to tenderize the meat. If you choose not to use citrus, a blend of oil and some vinegar will suffice, but the citrus is the traditional element that unlocks maximum flavor.

Aromatic Agents

Ingredients like Garlic and sliced Jalapeño are more than just flavorings—they help to provide a spicy kick and balance the richness of the Steak, providing a crucial hint of sweetness and heat.

Seasoning

Use a good quality, coarse salt for seasoning. Avoid fine table salt. The traditional spice blend is simple, usually consisting of Cumin and Chili Powder, but ensure your spices are fresh for the best impact.

Equipment for Cooking Carne Asada

While the technique is important, the right equipment ensures a consistent, juicy result every time.

Grill or Cast Iron Skillet

This is your workhorse for the fast, high-heat cook. A heavy-duty Grill is ideal because it provides even, consistent heat and authentic smoky flavor. A Cast Iron Skillet is a convenient alternative, but the final texture achieved on a grill is often superior.

It’s easy to be left with just simple steak; mastering the high-heat char is what defines authentic Carne Asada.

Cutting Tools

Once the Steak is cooked and rested, it must be sliced against the grain to ensure maximum tenderness. You can use any sharp kitchen knife to slice it, but a sharp chef’s knife or slicing knife can make the process much faster and easier on your hands, especially when handling a large Skirt Steak.

The Searing Pan: A Crucial Step

Apart from achieving the perfect marinade, the searing/charring is the most important, and often skipped, step in making authentic Carne Asada. After the meat is marinated, you must introduce it to extremely high heat.

A Cast Iron Skillet or Grill Grate is needed—a surface that can withstand and maintain extremely high heat without warping. A grill is ideal as its intense, direct heat creates the perfect surface for developing those essential dark, crunchy edges without drying out the interior meat. Non-stick pans are often not suitable for the high heat required here.

Recipe for Authentic Carne Asada

Our focus is on a rich, flavorful, and simple approach that delivers exceptional results. The key is using a Skirt Steak with enough fat and marbling to achieve that incredible char and tender interior.

  • 0.9 kg (2 lbs) Skirt Steak: Cut into large strips, if necessary.
  • 125 ml (1/2 cup) Orange Juice: Freshly squeezed, if possible.
  • 60 ml (1/4 cup) Lime Juice: Freshly squeezed.
  • 2 tablespoons Coarse Salt
  • 1 teaspoon Dried Oregano (Mexican, if available)
  • 1 teaspoon Ground Cumin
  • 4 cloves Garlic: Minced.
  • 1 finely sliced Jalapeño (or Serranos)
  • 60 ml (1/4 cup) Olive or Vegetable Oil: For the marinade and searing steps.

Method

Step 1

Prep and Marinate the Steak

In a large bowl or airtight plastic bag, combine the Orange Juice, Lime Juice, salt, Cumin, Oregano, Garlic, Jalapeño, and Oil. Whisk to combine. Add the Steak to the marinade, ensuring it is fully coated. Marinate in the refrigerator for a minimum of 4 hours or up to 12 hours. Do not marinate for longer than 12 hours, as the acid can make the meat mushy.

Step 2:

The High-Heat Sear

Remove the Steak from the marinade and lightly pat it dry with paper towels (this aids in searing). Discard the marinade. Heat a Cast Iron Skillet or Grill Grate over extremely high heat until smoking hot. Lightly oil the grates or pan. Place the Steak on the hot surface.

Step 3

Cooking and Resting Cooking and Resting
Sear the Steak for 2-4 minutes per side for medium-rare ( or ) or 4-5 minutes per side for medium ( or ), turning only once to develop a deep, smoky char. Remove the meat from the heat and let it rest on a cutting board for 5 to 10 minutes. This resting period is essential for keeping the meat juicy.

Step 4

The Crucial Slice and Serve

After resting, use a sharp knife to **thinly slice the Carne Asada against the grain (perpendicular to the lines of muscle fiber). Thin slicing is key for the tender bite. Serve immediately with your warm Masa Tortillas, a squeeze of lime, and your favorite garnishes.

Perfect Pairings: Accompaniments and Beyond the Taco 🌮

Carne Asada is incredibly versatile, lending its bright, smoky flavor to more than just a simple taco. Here are ideas for both essential taco garnishes and alternative dishes to make the most of your grilled steak.

On the Taco (Garnishes)

Authentic Carne Asada requires fresh, bright toppings to cut through the richness of the meat and the char of the grill. Do not skip these!

  1. Guacamole or Avocado Slices: The creamy, cool texture is a perfect counterpoint to the hot, seared meat.
  2. Red Pickled Onions: Their tart, vinegary crunch provides essential acidity.
  3. Salsa Verde or Pico de Gallo: Use a fresh, vibrant salsa. The citrus and spice enhance the marinade’s flavors.
  4. Cilantro and White Onion: A finely chopped mix of fresh cilantro and white onion is the classic, mandatory finish for any authentic Mexican street taco.
  5. Lime Wedges: A final squeeze of fresh lime right before eating is essential for brightness.

Beyond the Taco (Alternative Dishes)

If you have leftover Carne Asada or want to use the recipe for a different meal, these options highlight the steak’s unique flavor profile:

  • Carne Asada Fries (or “California Burrito” style): Layer the thinly sliced steak over French fries, topped with melted cheese, sour cream, and guacamole.
  • Tostadas: Place a generous portion of the steak on a crispy fried corn tortilla, topping it with refried beans, shredded lettuce, and queso fresco.
  • Quesadillas or Mulitas: Use the steak as a rich filling between two grilled corn or flour tortillas, melting a good Oaxaca or Monterey Jack cheese over it.
  • Steak Salad: Serve the cooled, sliced steak on a bed of romaine lettuce with charred corn, black beans, and a creamy chipotle dressing.

Common Problems and Solutions

Steak is tough/chewy: Sliced with the grain.

Cause: Skirt Steak has very visible grain lines. Solution: Slice against the grain (The final slices must be perpendicular to the white muscle lines).

Steak has no sear or crust: Not hot enough.

Cause: Pan or grill was not hot enough before adding the meat. Solution: Use high, direct heat (Wait until the grill/pan is screaming hot and lightly smoking before placing the steak).

Marinade made the meat mushy: Marinated too long.

Cause: The citrus acid broke down the meat fibers too much. Solution: Do not marinate for more than 12 hours (8 hours is the ideal window for maximum tenderness and flavor).

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