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–+ servings
Carne asada on the grill

Authentic Carne Asada Recipe

4.80 from 44 votes
By Villa Cocina
Authentic Carne Asada is a celebration of flavor and tradition—choose the right cut, marinate an hour, and enjoy juicy grilled meat.
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour
Total Time: 1 hour 25 minutes

Ingredients

  • 2 lbs flap steak, or skirt steak (1/2 inch thick)

Marinade

  • 1/3 cup olive oil 
  • 1/4 cup soy sauce
  • 2 tbsp balsamic vinegar
  • 1/4 cup orange juice
  • 1/3 cup lime juice
  • 4 garlic cloves, grated or finely minced
  • 1 tsp ground onion
  • 1 tsp ground cumin
  • 1.5 tsp chipotle powder
  • 1 tsp dried Mexican oregano
  • 1/2 cup cilantro, chopped

Additional

  • Salt to taste
US Customary - Metric

Instructions

Marinate the Steak

  • In a medium bowl, combine olive oil, soy sauce, balsamic vinegar, orange juice, lime juice, garlic, cilantro, ground chipotle, ground onion, and ground cumin. 
  • Carefully rub the Mexican oregano between your hands to break it down, avoiding the stems, then add it to the bowl and whisk everything together until well blended. The soy sauce provides enough saltiness, but add salt if desired and mix well.
  • Dip each steak into the marinade, turning to coat evenly. Place the steaks in a non-reactive container, preferably glass.
  • Pour any remaining marinade over the meat, spreading it evenly. Cover tightly and refrigerate for at least 1 hour.

Grill the Steaks 

  • Preheat an outdoor grill to high heat. For extra flavor, rub a piece of onion along the grates to season them before cooking.
  • Place the steak on the hot grill and cook until browned with grill marks, then flip and cook the other side until equally browned.
  • Check doneness using an instant-read thermometer. For medium-well, aim for an internal temperature of 150°F. This usually takes about 6 minutes per side, but cook to your preferred doneness.
  • Remove the steak from the grill, tent loosely with foil, and let it rest for 5 to 10 minutes before slicing.

Serve

  • Identify the direction of the grain and slice against it. If the piece is large, cut it in half first, then slice against the grain. Serve as an entrée or in tacos.

Notes

Steak Doneness Guide
  • Rare: 120°F – 125°F (49°C – 52°C) — cool red center
  • Medium Rare: 130°F – 135°F (54°C – 57°C) — warm red center
  • Medium: 140°F – 145°F (60°C – 63°C) — warm pink center
  • Medium Well: 150°F – 155°F (65°C – 68°C) — slightly pink center
  • Well Done: 160°F+ (71°C+) — no pink
Marinate the meat for at least one hour before grilling. Because of the acidity, marinating too long can start to cook the meat—do not exceed 6 hours.

Nutrition

Serving: 1ServingCalories: 437kcalCarbohydrates: 6gProtein: 41gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 114mgSodium: 782mgPotassium: 651mgFiber: 1gSugar: 3gVitamin A: 345IUVitamin C: 12mgCalcium: 38mgIron: 4mg
Nutrition information is automatically calculated and intended as an approximation only.
Course: Entrees
Cuisine: Mexican
Keyword: Carne Asada, Celebration, Cookout, Mexican Food, Mexican Grilled Meat