Name: Grilled Carne Asada Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 2 pounds skirt steak (trimmed of excess fat); 1 jalapeño (seeded and minced); 4 cloves garlic (minced); 1/2 cup fresh cilantro leaves (chopped); Juice of 1 orange; Juice of 1 lime; Juice of 1 lemon; 2 tablespoons apple cider vinegar; 1/3 cup olive oil; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

If you’re craving a flavorful, tender steak that makes your backyard grill the place to be, I’ve got you covered with this Grilled Carne Asada Recipe. This isn’t just any grilled meat—it’s a tangy, spicy, citrus-packed marinade that makes the skirt steak juicy and downright addictive. When I first tried this recipe, I was hooked immediately, and I promise once you try it, your family and friends will be asking for seconds every time.

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Why You’ll Love This Recipe

Bold Citrus Flavor: The mix of orange, lime, and lemon juices brightens the meat with irresistible fresh notes.
Tender and Juicy: The marinade works magic to break down the skirt steak, making it melt in your mouth.
Simple Ingredients: Easy to find pantry staples come together to create authentic Mexican flavors.
Perfect for Any Occasion: Whether a casual weeknight or weekend party, this recipe impresses every time.

The image shows a sliced grilled steak with a dark brown char on the outside and a pink, juicy inside arranged neatly on a wooden cutting board. Above the steak, two wedges of bright yellow lemon sit next to a round, dark red tomato. On the right side, part of a white bowl filled with green leafy salad is visible. A large knife with a light wooden handle rests on a gray cloth napkin beside a small black bowl filled with coarse white salt. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Grilled Carne Asada Recipe is in its simplicity—each ingredient adds a layer of flavor and helps tenderize the meat so it’s anything but ordinary. When shopping, look for fresh cilantro and ripe citrus to really make those flavors pop.

Skirt steak: This cut is perfect for grilling and soaking up the marinade with its loose grain.
Jalapeño: Adds just the right hint of heat without overpowering the other flavors; you can adjust based on your spice preference.
Garlic: Minced fresh garlic gives that punchy, savory base.
Fresh cilantro: Bright and herbaceous, it complements the citrus beautifully.
Orange, lime, and lemon juices: This triumvirate of citrus makes the steak tender and super flavorful.
Apple cider vinegar: It adds subtle tang and helps balance the citrus acidity.
Olive oil: Keeps the steak juicy and helps the marinade coat evenly.
Ground cumin: Brings warm earthiness and a touch of smokiness.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Freshly ground black pepper: Adds just a gentle bite to finish things off.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love keeping this recipe open to tweaks because that’s how you discover your own favorite twist. Feel free to swap out ingredients or try different heat levels—you can truly make this your own grilled Carne Asada masterpiece.

Spicy Kick: I sometimes add a pinch of smoked chipotle powder for a deeper smoky heat that my family goes crazy for.
Herb Swap: If you aren’t a cilantro fan, fresh parsley makes a nice, milder alternative.
Marinating Time: For a quicker version, a 1-hour marinade works fine, but overnight (up to 8 hours) amps up the flavor even more.
Grill Alternatives: Don’t have an outdoor grill? A cast-iron skillet over high heat works well in a pinch.

How to Make Grilled Carne Asada Recipe

Step 1: Whisk up the most flavorful marinade

Start by mixing the minced jalapeño, garlic, fresh cilantro, orange, lime, and lemon juices, apple cider vinegar, olive oil, cumin, salt, and pepper in a large glass baking dish. Whisk everything until the marinade is well combined—that’s the magic blend that’ll make your steak pop with flavor. I like using a glass or ceramic dish because it doesn’t react with the citrus.

Step 2: Marinate the skirt steak with care

Arrange the trimmed skirt steak in a single layer on top of the marinade. Use a spoon or your hands to turn the steak so it’s fully coated. Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour but no more than 8. I learned the hard way not to go too long—the meat starts to get mushy if it marinates past that.

Step 3: Fire up the grill and cook to perfection

Preheat your outdoor grill to medium-high heat. You want it hot enough to develop a nice sear, which locks in juices and adds that irresistible grilled flavor. Grill the steaks about 7 to 10 minutes per side, flipping once, to get a gorgeous medium-rare finish. Adjust time according to your preferred doneness, but I find medium-rare yields the best texture. Don’t skip resting the meat for 5 minutes off the grill—that lets the juices redistribute, resulting in every bite being juicy.

Step 4: Slice against the grain and serve

This part makes a huge difference! Always slice the carne asada thinly against the grain. It breaks up the muscle fibers and keeps each bite tender. From there, dig in or garnish as you like—this steak shines in tacos, burritos, or just served with some fresh salsa and a squeeze of lime.

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Pro Tips for Making Grilled Carne Asada Recipe

Marinate Just Right: I always keep it under 8 hours; any longer and the acidity breaks down the steak too much, making it mushy.
Use Room Temperature Steak: Take the steak out 20 minutes before grilling so it cooks evenly and gets that perfect sear.
Rest Before Slicing: Letting the steak rest for 5 minutes is a game changer for juicy, tender slices.
Slice Against the Grain: This is the best way to ensure every bite is tender and easy to chew.

How to Serve Grilled Carne Asada Recipe

The image shows three pieces of grilled steak on a dark grill rack. Each steak has distinct grill marks, with a shiny surface indicating moisture and seasoning, including visible green herb specks. The steaks are long and flat, with a textured surface that looks tender and cooked evenly. The background is a close-up of the grill, showing the black metal bars with a slightly oily sheen. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my carne asada with fresh chopped cilantro, diced white onions, and a drizzle of freshly squeezed lime juice — it adds brightness and crunch. Sometimes, I’ll add sliced avocado or a spoonful of pico de gallo for extra freshness and color.

Side Dishes

My go-to sides are charred corn on the cob, Mexican-style rice, and refried beans. If you want something light, a fresh jicama salad or grilled veggies complement the smoky carne asada beautifully. These sides bring out the juicy, tangy flavors and complete the meal perfectly.

Creative Ways to Present

For special occasions, I love serving grilled carne asada as part of a taco bar with warm corn tortillas, various salsas, and toppings so everyone can build their own. Another favorite is layering thin slices over nachos with melted cheese and jalapeños—it’s always a hit at parties.

Make Ahead and Storage

Storing Leftovers

I usually store leftover carne asada slices in an airtight container in the fridge. It stays great for up to 3 days. When packing meals for work or school, I slice extra thin so the steak reheats quickly and stays tender.

Freezing

I’ve successfully frozen the marinated steak before grilling; just freeze it tightly wrapped or in a ziplock bag. When ready to use, thaw overnight in the fridge, then grill as usual. This trick is great for meal prepping and planning ahead.

Reheating

To reheat leftovers, I prefer warming the steak slices gently in a skillet over medium-low heat with a splash of water or beef broth to keep it moist. Avoid microwaving if you can—this method keeps the steak juicy without drying it out.

FAQs

What cut of meat is best for carne asada?

Skirt steak is traditionally preferred for carne asada because of its loose grain and ability to soak up marinades well. It grills quickly and stays tender when sliced against the grain. You can also use flank steak if skirt steak isn’t available, but the cooking times and tenderness may vary slightly.
Can I make the marinade ahead of time?

Absolutely! Mixing the marinade ahead of time lets the flavors meld even more. Just keep it refrigerated and add the marinade to the steak right before you start marinating. The citrus can start breaking down the meat too much if left too long, so it’s best to combine and marinate the steak within an 8-hour window.
How do I know when the steak is done on the grill?

For medium-rare, grill the steak about 7-10 minutes per side on a medium-high flame. The internal temperature should reach around 130°F (54°C). If you prefer your steak more done, leave it a couple of minutes longer, but I recommend not going past medium to keep it tender.
Can I make this recipe vegan or vegetarian?

While this recipe focuses on skirt steak, you can replicate the marinade flavors with tofu, tempeh, or portobello mushrooms for a vegetarian twist. Marinate and grill these plant-based options for a shorter time to keep them flavorful and juicy.

Final Thoughts

I absolutely love how this Grilled Carne Asada Recipe turns out every single time. There’s something magical about the way the citrus juices and spices work together to transform a simple skirt steak into a celebration of flavor and texture. Whether you’re cooking for the family or hosting friends, this recipe brings people to the table with smiles—something I cherish deeply. I can’t wait for you to try it and make it your own go-to carne asada dish that everyone raves about!