Citrus-marinated grilled steak Mexican-style
Carne Asada
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
6
2 lbs cooked steak
Difficulty
Easy
Cost
Moderate
$$
Carne Asada
Citrus-marinated grilled steak Mexican-style
★4.7(22)
Flank steak marinated in a zesty citrus-garlic blend and grilled over high heat until charred and juicy. The foundation of the best tacos, burritos, and plates.
20m
Prep Time
10m
Cook Time
30m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
True carne asada starts with a bold citrus marinade that tenderizes the beef and infuses it with bright flavor. Grilling over the hottest fire possible creates the essential charred crust.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
Instructions
- 1
Whisk lime juice, orange juice, garlic, jalapeño, cilantro, 2 tbsp oil, salt, and pepper. Pour over steak in a zip-lock bag.
- 2
Marinate in the refrigerator for 2-4 hours. Do not exceed 8 hours or the citrus will make the meat mushy.
- 3
Remove steak from marinade and pat dry. Let come to room temperature for 20 minutes.
- 4
Grill over the highest heat possible for 4-5 minutes per side for medium-rare.
- 5
Rest 10 minutes, then slice very thinly against the grain. Serve with warm tortillas, salsa, and guacamole.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Flank steakSkirt steak
More marbling and beefy flavor; slightly more expensive
JalapeñoSerrano pepper
Hotter but adds more authentic Mexican heat
Tips & Storage
Pro Tips
Do not over-marinate—citrus acid breaks down meat fibers and can make the texture mushy after 8 hours.
Slice as thinly as possible against the grain for the most tender bites.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat quickly in a hot skillet or on the grill to preserve texture.
Nutrition Facts
Per serving (95mg) · 6 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates12g
Fat3g
Fiber320mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What cut is best for carne asada?
- Flank steak and skirt steak are traditional. Flank is leaner; skirt has more fat and flavor.
- Can I use this in burritos?
- Absolutely—carne asada is perfect for tacos, burritos, nachos, and rice bowls.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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