The Smell

There’s nothing discreet about carne asada. The smoke sticks to your clothes, the fat spits against the fire, and the smell lures half the neighborhood to your backyard. Carne asada isn’t meant for plates with tweezers and garnishes — it’s a fistful of meat, charred at the edges, dripping juice, eaten standing up with friends and a beer in hand. This is food that speaks to the gut, not the ego.

The Taste

The first bite of carne asada is all about contrast. The char on the outside, smoky and almost bitter, gives way to juicy meat that still tastes of lime and garlic. Wrapped in a tortilla, with a little salsa and maybe a curl of onion, it’s astonishingly simple, yet utterly transporting. Food like this makes you feel the warmth of the fire, hear laughter at the table, and understand why the grill has always been a place for gathering.

The Cook

Carne asada is marinated beef, grilled until smoky and caramelized, then sliced thin for tacos, burritos, bowls, or simply piled onto warm tortillas. The marinade does the heavy lifting — citrus for brightness, garlic and onion for punch, cilantro for freshness, and a whisper of chili for heat. The joy of carne asada is that it’s just as perfect for a weeknight dinner as it is for a party. Easy, indulgent, and utterly irresistible.

Suggested Equipment Needed (may contain affliate links)

Grill (charcoal preferred for smoke, but gas works fine)
Tongs (long-handled for fire control)
Sharp chef’s knife (for slicing thinly against the grain)
Cutting board (wooden, large enough to rest and carve meat)
Cast-iron skillet (optional: for indoor cooking or searing finished slices)
Portable Range Hood (for extra exhuast control)
Tortilla warmer or clean kitchen towel

Ingredients (Serves 6–8)

2 lbs flank steak or skirt steak
¼ cup fresh lime juice
¼ cup fresh orange juice
3 tablespoon soy sauce
3 tablespoon olive oil
4 garlic cloves, minced
½ medium white onion, grated
1 jalapeño, seeded and minced
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon chili powder or smoked paprika
1 ½ teaspoon kosher salt
Freshly cracked black pepper

Instructions

1. Make the Marinade: Whisk together lime juice, orange juice, soy sauce, olive oil, garlic, onion, jalapeño, cilantro, cumin, chili powder, salt, and pepper.

2. Marinate the Steak: Place steak in a resealable bag or shallow dish. Cover with marinade and refrigerate at least 2 hours, ideally overnight.

3. Grill the Steak: Heat grill to high (or prepare hot coals if using charcoal). Remove steak from marinade, pat dry, and grill 3–5 minutes per side for medium-rare, depending on thickness.

4. Rest and Slice: Let steak rest 5–10 minutes. Slice thinly against the grain for tender bites.

5. Serve: Pile into warm tortillas with onion, cilantro, and salsa. Or slice thick for plating with rice, beans, and grilled vegetables.

Cook’s Confidence (What Could Go Wrong)

Tough steak? You either didn’t marinate long enough, or you sliced with the grain instead of against it.
No grill? Use a cast-iron skillet, get it smoking hot, and sear just as you would outdoors.
Too salty? Different soy sauces vary in strength — taste your marinade and adjust.

Start: Guacamole & tortilla chips
Main: Carne asada tacos with salsa roja and salsa verde
Side: Grilled corn with cotija and lime
Sip: Paloma with fresh grapefruit or ice-cold Mexican lager
Finish: Tres leches cake with cinnamon

Chef Notes

Skirt steak is traditional, but flank works just as well if it’s easier to find. Resting the meat is crucial. Skip this step and you’ll lose all the juices onto the cutting board. For deeper flavor, try adding a splash of beer to the marinade.

FAQ: Carne Asada

Q: What’s the best cut of beef for carne asada?

A: Skirt steak is the classic choice — it’s flavorful and thin. Flank steak is a great substitute.

Q: How long should I marinate?

A: At least 2 hours, but overnight gives the deepest flavor. Don’t go past 24 hours or the acid will make the texture mushy.

Q: Can I make carne asada indoors?

A: Yes — a cast-iron skillet or grill pan over high heat does the job. You’ll miss some smoke, but the flavor will still be great.

Q: How do I serve carne asada?

A: Most often as tacos, but it’s also delicious over rice bowls, in burritos, or with grilled veggies on the side.

Q: Can I freeze carne asada?

A: Yes. Freeze the steak raw in the marinade for up to 3 months, then thaw and grill when ready.