Carne Asada Recipe

This carne asada recipe is smoky, juicy, and bursting with flavor, featuring a dry rub that’s especially delicious on beef. It’s one of my favorites—bold, tasty, and perfect for a backyard cookout or a day at the lake.

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Pair it With:

1. Mexican Rice
2. Refried Beans
3. Corn Tortillas
4. Mexican Salsa
5. Ensalada de Coditos

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Carne Asada Recipe

5 from 9 votes

By Villa Cocina

Carne asada is a true Mexican classic—smoky, juicy, and full of flavor. This dry rub is one of my favorites, bold and delicious, perfect for a backyard cookout or a day at the lake.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

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Ingredients 

US CustomaryMetric

Servings: 6 servings

• 4 lbs beef flap meat

Seasoning Mix

• 1 tbsp smoked paprika
• 1 tbsp ground ancho chile
• 1 tbsp ground onion
• 1 tbsp ground garlic
• 1 1/2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 2 tsp ground black pepper
• To taste kosher salt, (1 tbsp + 1/2tsp)
• 1/2 medium white onion, sliced 
• 1/2 bunch fresh cilantro, chopped 

Instructions 

Seasoning Mix

• In a medium bowl, combine smoked paprika, ground ancho chile, ground onion, ground garlic, ground cumin, and ground black pepper.
• Break the Mexican oregano leaves between your hands before adding them, then season with salt to taste. Whisk everything together until evenly distributed.

The Meat

• Rub the seasoning mix evenly over the meat, making sure every side is well coated.
• Next, mix in the sliced onions and chopped cilantro, making sure they are evenly incorporated.
• Place the meat in resealable plastic bags, press out the excess air, and refrigerate to marinate overnight (or at least 6–8 hours).

Grill the Meat

• Preheat your grill to 450°F. Place the meat directly on the hot grates and cook, browning both sides, until it reaches your desired doneness. For medium, cook until the internal temperature hits 145°F, about 3–4 minutes per side.

Serve

• Once cooked, remove the meat from the grill and let it rest for 15 minutes before slicing.
• When ready to serve, slice the meat against the grain for maximum tenderness. Serve as a main dish or dice it for flavorful tacos.

Notes

Internal Temperature Guide for Beef:

• Rare: 125°F
• Medium rare: 135°F
• Medium: 145°F
• Medium well: 150°F
• Well done: 160°F

Serving Tip: When ready to serve, always slice the meat against the grain to ensure tenderness.

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Course: Main

Cuisine: Mexican

Keyword: Carne Asada, Marinade, Mexican Dry Seasoning Rub