Classic Carne Asada

How to Make Classic Carne Asada

1. 1

   Step 1: Make the marinade

   In a medium bowl whisk together the olive oil, lime juice, orange juice, soy sauce, minced garlic, ground cumin, chopped cilantro, kosher salt, and black pepper until combined. Taste and adjust seasoning — the marinade should be bright and slightly salty to penetrate the steak.

   For this step

   • 1/4 cupOlive oil
   • 1/4 cupFresh lime juice
   • 1/4 cupFresh orange juice
   • 1/4 cupSoy sauce
   • 4 clovesGarlic, minced
   • 1 tspGround cumin
   • 1/4 cupFresh cilantro, chopped
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Marinate the steak

   Place the flank or skirt steak in a large zip-top bag or shallow dish and pour the marinade over it, pressing out excess air and sealing. Refrigerate at least 1 hour and up to 4 hours (overnight will intensify flavor but can begin to break down texture if much longer).

   For this step

   • 2 lbFlank or skirt steak
   
3. 3

   Step 3: Preheat the grill

   Remove the steak from the refrigerator 20 minutes before grilling to come toward room temperature and let excess marinade drip off. Preheat a gas or charcoal grill to high heat (about 450–550°F / 230–290°C) and oil the grates to prevent sticking.
4. 4

   Step 4: Grill the steak

   Place the steak across the hottest part of the grill and cook undisturbed 3–5 minutes per side for medium-rare to medium, depending on thickness and heat. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium; adjust time if using thicker cuts.
   
5. 5

   Step 5: Rest and slice

   Transfer the steak to a cutting board and let rest 8–10 minutes so juices redistribute. Slice thinly across the grain into strips — cutting against the grain keeps the meat tender.
6. 6

   Step 6: Serve and store

   Serve immediately with warm tortillas, pico de gallo, avocado, or over rice bowls; garnish with extra cilantro and lime wedges if desired. Leftovers keep well refrigerated up to 3 days and reheat quickly on a hot skillet or sliced cold for salads and tacos.
   

1. In a medium bowl whisk together the olive oil, lime juice, orange juice, soy sauce, minced garlic, ground cumin, chopped cilantro, kosher salt, and black pepper until combined. Taste and adjust seasoning — the marinade should be bright and slightly salty to penetrate the steak.
2. Place the flank or skirt steak in a large zip-top bag or shallow dish and pour the marinade over it, pressing out excess air and sealing. Refrigerate at least 1 hour and up to 4 hours (overnight will intensify flavor but can begin to break down texture if much longer).
3. Remove the steak from the refrigerator 20 minutes before grilling to come toward room temperature and let excess marinade drip off. Preheat a gas or charcoal grill to high heat (about 450–550°F / 230–290°C) and oil the grates to prevent sticking.
4. Place the steak across the hottest part of the grill and cook undisturbed 3–5 minutes per side for medium-rare to medium, depending on thickness and heat. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium; adjust time if using thicker cuts.
5. Transfer the steak to a cutting board and let rest 8–10 minutes so juices redistribute. Slice thinly across the grain into strips — cutting against the grain keeps the meat tender.
6. Serve immediately with warm tortillas, pico de gallo, avocado, or over rice bowls; garnish with extra cilantro and lime wedges if desired. Leftovers keep well refrigerated up to 3 days and reheat quickly on a hot skillet or sliced cold for salads and tacos.