Authentic Carne Asada Recipe

Authentic Carne Asada is more than just grilled meat—it’s a celebration of flavor, family, and tradition. Choose the right cut, marinate for just one hour, and enjoy juicy, flavorful grilled meat every time.

This marinade combines fresh citrus, smoky chipotle, and fresh cilantro with savory soy sauce and sweet balsamic vinegar for a perfectly balanced, flavorful personality.

What Exactly is Carne Asada?

Literally, “carne asada” means grilled meat, but it’s so much more than that. It’s the name of the dish and the festive event around it — where family and friends gather to grill, laugh, and enjoy good times.

Carne Asada is most popular in northern Mexico, especially in states like Nuevo León, Sonora, and Chihuahua, where grilling meat is a cherished tradition. While the exact origin is hard to pinpoint, this style of marinated and grilled beef reflects the rich ranching culture of northern Mexico, where cattle farming has shaped local cuisine for generations.

Growing up in Michoacán, Mexico, meat was a luxury we savored on special occasions. I didn’t fully discover carne asada until I moved to the US at age 10. Now, thanks to social media and the spread of Mexican cuisine, even small towns like mine are enjoying this delicious tradition.

My dad’s family ranch along the river became a carne asada hotspot, with a traditional chimney fireplace where everyone gathered around to grill.

Choosing the Perfect Cut

For the best carne asada, I recommend flap steak (meat) or skirt steak. These cuts soak up the marinade like a dream and grill beautifully to tender, juicy perfection.

Additional cuts that work:

• Flank steak
• Sirloin steak

When buying flap steak, ask your butcher to keep it thick so it browns nicely while cooking to your preferred doneness.

Ingredients

• Flap or skirt steak: Tender and flavorful, perfect for grilling
• Olive oil: Keeps the meat juicy and helps the marinade cling
• Soy sauce: Adds deep, savory saltiness
• Balsamic vinegar: Lends a subtle sweetness and tang
• Orange juice & lime juice: Brighten the marinade with fresh citrus notes
• Garlic: Adds punchy aroma and depth
• Cilantro: Brings fresh, herbaceous brightness
• Chipotle powder: Smoky heat that warms the palate
• Ground onion: Adds a sweet, earthy layer
• Ground cumin: Warm and nutty flavor
• Mexican dry oregano: Traditional herb that ties it all together

Recipe Video Tutorial 

Watch my easy video tutorial for step-by-step visuals on making Carne Asada. 

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Tips for the Best Carne Asada

1. Use fresh lime and orange juice—bottled lime changes the flavor, and fresh orange adds natural sweetness and brightness.
2. Preheat the Grill Properly: Make sure your grill is fully heated to high before cooking to sear the meat and lock in juices.
3. Don’t Overcrowd the Grill: Give each steak enough space to cook evenly and develop a good crust.
4. Resting the meat after grilling keeps it juicy and tender.
5. Always slice against the grain for the best texture.
6. Avoid marinating overnight, as the citrus can begin to “cook” the meat and make it mushy.

Store 

Leftover meat can be stored in an airtight container in the fridge for up to 3 days.