This grilled carne asada brings bold Mexican flavors right to your backyard. The combination of citrus, beer, and traditional seasonings creates a marinade that makes the meat incredibly tender and flavorful. Like our cola-marinated beef fajitas tacos, this recipe lets the marinade do most of the work, resulting in perfectly seasoned meat every time. Serve your carne asada with warm tortillas and grilled guacamole for an authentic taco night, or slice it thin to top our sheet pan nachos for game day entertaining.
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Key Ingredients and Substitutions
The secret to great carne asada starts with selecting the right cut of beef and marinating it with fresh ingredients.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Flank Steak or Skirt Steak: Either cut works well for carne asada, though they each have distinct characteristics. Flank steak is leaner and has a more intense beef flavor, while skirt steak has more marbling and tends to be more tender. Depending on your butcher or grocery store, you might need to purchase more than one piece to get the full 2 pounds, as they’re often sold in smaller portions. Check out our post about skirt steak vs flank steak for a detailed comparison.
- Citrus: Fresh orange and lime juices form the base of our marinade. The natural acids help tenderize the meat while adding brightness to the flavor profile. Always use fresh-squeezed citrus for the best results.
- Light Beer: Adding beer to the marinade helps tenderize the meat and adds subtle depth. Mexican lager works best, but any light beer will do. If you prefer not to use alcohol, you can substitute it with additional orange juice.
- Soy Sauce: This might seem unusual in a Mexican recipe, but it adds umami depth and helps create a beautiful brown crust when grilled. The salt and fermented soybean flavors complement the citrus and spices while helping to season the meat throughout.
- Fresh Cilantro: Added to both the marinade and as a garnish, cilantro brings fresh, herbal notes characteristic of Mexican cuisine. Flat-leaf parsley can be an alternative if you’re not a fan of cilantro.
- Seasonings: A blend of garlic powder, onion powder, and ground cumin creates the classic carne asada flavor profile. These dried spices blend well with the wet ingredients in the marinade and create an even coating on the meat.
How to Make Carne Asada
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Don’t skip the resting time after grilling. This allows the juices to redistribute through the meat, ensuring each slice is juicy and flavorful.
1. Prepare the Marinade: In a medium bowl, combine the orange juice, lime juice, light beer, soy sauce, garlic powder, onion powder, cumin, and black pepper. Add the chopped cilantro and whisk until well combined.
2. Marinate the Meat: Place the steak in a large glass baking dish or resealable plastic bag. Pour the marinade over the meat, making sure it’s evenly coated. Cover tightly or seal the bag, removing as much air as possible. We recommend refrigerating for 6 hours, but at least 3 hours. Turn the steak at once halfway through to make sure it gets well marinated.
3. Grill the Steak: Remove the meat from the refrigerator 30-45 minutes before grilling to allow it to come to room temperature. This promotes even cooking. Before grilling, remove the meat from the marinade and pat dry with paper towels. Heat your grill to medium-high heat and cook the steak for 8-10 minutes per side for medium-rare (135°F internal temperature). The exact cooking time will depend on the thickness of your steak and your preferred doneness.
4. Rest and Slice: Transfer the grilled steak to a cutting board and rest it for 5-10 minutes. Slice against the grain into thin strips.
What To Serve With Carne Asada
Turn your carne asada into a complete Mexican feast with some of our favorite side dishes. Serve it as tacos with warm corn or flour tortillas and your favorite toppings like grilled guacamole, lime wedges, diced onions, and fresh cilantro. Add appetizers and sides like Tex-Mex queso, homemade tortilla chips, Mexican rice, and charro beans for a complete spread. And don’t forget the drinks – a classic strawberry margarita or mangonada margarita pairs perfectly with this grilled meat.
How to Serve Carne Asada
The versatility of carne asada makes it perfect for more than just tacos. Layer it in carne asada quesadillas loaded with melted cheese and grilled peppers. Create carne asada street tacos by serving it on warm mini corn tortillas with diced onions, cilantro, and lime wedges. Transform your Friday happy hour by pairing carne asada nachos with a strawberry margarita, or build a satisfying carne asada bowl with fresh ingredients and bold flavors for the perfect lunch.
Make-Ahead and Storage
Make-Ahead: You can prepare the marinade up to 24 hours in advance and store it in an airtight container in the refrigerator. We recommend marinating the meat for 3-6 hours – any longer and the citrus can start to break down the meat too much, affecting its texture.
How to Store: Store leftover carne asada in an airtight container in the refrigerator for up to 3 days. Leftover sliced meat is great for steak sandwiches, topping salads, or adding to quesadilla. For longer storage, you can freeze carne asada both before and after cooking:
Raw Marinated Meat: Place the meat and marinade in a freezer-safe bag, remove as much air as possible, and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling.
Cooked Meat: Let the meat cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat: To maintain the meat’s tenderness, reheat carne asada in a covered skillet over medium-low heat until warm. You can also wrap it in foil and warm it in a 250°F oven for about 10-15 minutes. Avoid microwaving since this can make the meat tough and chewy.
Recipe Tips and Notes
- Let the meat rest. The resting period after grilling allows the juices to redistribute throughout the meat.
- Slice against the grain. Cut perpendicular to the muscle fibers for the most tender bites. If you’re unsure about the direction, look for the lines running through the meat and cut across them.
- Keep the grill lid open. This allows you to watch for flare-ups and achieve those perfect grill marks.
- Pat the meat dry. Remove excess marinade and pat the beef dry with paper towels before grilling to help achieve better browning.
- Don’t over-marinate. While it’s tempting to let the meat sit longer, 3-6 hours is ideal. If left too long, the citrus acids can start to break down the meat’s texture, resulting in mushy meat.
- Flip carne asada once. Resist the urge to flip the meat repeatedly. You only need one turn for those perfect grill marks and even cooking.
Frequently Asked Questions
More Recipes to Try
Fire up the grill and try these other favorites:
- Grilled Marinated Flank Steak – Perfect for mastering another popular cut of beef. The marinade creates tender, flavorful meat that’s great for salads, tacos, or as a main dish.
- Mexican Coca-Cola Marinated Beef Fajita Tacos – These tacos feature tender, juicy skirt steak marinated in a sweet and savory marinade that caramelizes beautifully on the grill.
- Grilled Avocado Guacamole – Take your grilling game to the next level with this smoky twist on traditional guacamole, perfect for serving alongside your carne asada.
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Carne Asada
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Equipment
- Medium Bowl
- 9×13 Casserole Dish
- Wood or Gas Gril
Ingredients
- 2 pounds flank steak or skirt steak
- ¼ cup orange juice, about
- ¼ cup lime juice about two limes
- ¼ cup light beer
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon ground cumin
- ½ cup fresh cilantro, chopped (plus extra for garnish)
- Fresh ground pepper to taste
Instructions
- In a medium bowl, combine orange juice, lime juice, beer, soy sauce, vegetable oil, garlic powder, onion powder, ground cumin, chopped cilantro, and black pepper. Whisk until well combined.
- Place meat in a large baking dish or resealable plastic bag.
- Pour marinade over meat, making sure it’s evenly coated.
- Cover tightly or seal bag, refrigerate for 3-6 hours.
- Light up your charcoal grill or preheat your gas grill to medium-high heat.
- Brush your grill grates with vegetable oil to prevent sticking.
- Remove meat from marinade and pat dry with paper towels to remove excess marinade.
- Place meat on the grill and cook for 8-10 minutes per side.
- For medium-rare, cook until internal temperature reaches 135°F.
- Remove from grill and let rest on a cutting board for 5-10 minutes.
- Slice meat against the grain into thin strips.
- Garnish with additional fresh chopped cilantro if desired.
