I will show you how to grill carne asada on the outdoor grill with a spicy marinade and a fresh cut of flank steak. This juicy, flavorful steak dish offers a high-end alternative to burgers and hot dogs. The meat is hot and sizzling when you take it off the grill; when you slice into it, you can see how deliciously juicy it is.
While I normally spend time grilling more typical meats like my Korean kimchi beef burgers and pork tenderloin skewers, every now and then I get a craving for the flavors and juiciness of carne asada.
I love serving it with my grilled pineapple slices or grilled mango skewers to brighten it up with fruity flavors. This hemp salad is also nice.
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What is Carne Asada?
What is carne asada, anyway? Carne asada is a piece of steak that you marinate, sear on the grill and slice thinly to bring out the juicy, smoky flavor. Carne asada is a Latin American word that translates to ‘grilled meat’ in English.
3 Reasons to Make it This Summer
- Flank steak is nice and big, so when you slice it up it serves many people. One large steak can feed 4 to 6 people.
- It's an affordable cut of meat but it's also versatile and under-recognized.
- The marinade is flavor-packed and tenderizes the meat nicely.
Carne Asada Ingredients
- flank steak - Two of the best substitutes for flank steak are skirt steak and flat iron.
- brown sugar - Adds a hint of sweetness and helps to create a nice char on the grill.
- soy sauce (not pictured) - This will add a deep, salty flavor.
- orange juice - The acidity in orange juice will help tenderize the meat.
- spice mixture - The spices include red pepper flakes, oregano, smoked paprika, dried thyme and pepper.
- cilantro - This will be used in the marinade and as a garnish. If you don't like cilantro, feel free to leave it out.
*Check recipe card for full ingredient amounts.
Instructions
Step 1. Whisk together the marinade ingredients.
Step 2. Add the marinade and the flank steak to a zip-top bag.
Step 3. Place it in the refrigerator to marinate for 4 hours.
Step 4. Preheat a charcoal or gas grill to medium-high heat (around 400°F). Remove the steak from the marinade, letting most of the marinade drip off. Season with salt and pepper on both sides.
Step 5. Place it onto the preheated grill and cook for approximately 6 to 8 minutes per side, or until desired doneness.
Step 6. Remove from grill to a cutting board, tent it with foil and let rest for 10 minutes.
Chef's Note: I recommend cooking the steak to an internal temperature of 130°F-135°F for medium-rare or around 140°-145°F for medium.
Step 7. Slice the steak against the grain.
Step 8. Serve! Garnish with fresh cilantro if desired.
Serving Suggestions
- Side dishes: Try my summer burrata salad, easy kimchi potato salad or grilled avocado stuffed with pico de gallo.
- Drinks: Tropical passion fruit mojitos or a strawberry slushy margarita.
- Dessert: Try these margarita cake pops or some watermelon sticks.
Carne Asada Tips
Slice the meat at an angle. Learning this steak grilling technique is just as important as learning how to slice it afterward. Most experts recommend slicing the meat at an angle instead of cutting it vertically. Slicing diagonally produces a larger cut of meat and makes for better presentation.
Go the extra mile and score your steak. Once you've learned how to grill carne asada, you can start experimenting with different methods. One popular tip involves scoring the steak before you soak it in the marinade. This allows the marinade to settle into the meat and infuse it with delicious spices. It also helps to make the meat easier to chew by cutting into the tough fibers.
Pay attention to the marinade time. Carne asada is commonly marinated in an orange juice mixture, which helps to tenderize the meat. You should also think about how long you marinate your steak. In this recipe, I marinate it for four hours. You can let it marinate an hour or two shorter or longer, but the steak might become mushy if you let it soak any longer than that.
Add some flavor with wood chips. When you grill your meat outdoors (like I do in my grilled frozen burgers tutorial), you can experiment with different wood chips. Cherry, hickory, apple and mesquite wood infuse your carne asada with different flavors, creating a unique dining experience every time. If you have a favorite wood that you use for burgers and brats, try using this wood when you grill carne asada.
Turn the leftovers into something new and exciting. If you just so happen to have leftovers, you need to try these amazing carne asada nachos!
Recipe FAQs
It should take about 6 to 8 minutes per side, depending on the thickness and desired temperature. I recommend medium-rare to medium.
Typically, if the meat is thicker than ¾ inches, you can close the grill lid while it's cooking.
The steaks should rest for 5 to 10 minutes to relax the muscle fibers and allow the juices to redistribute. The steak's internal temperature will rise a few degrees as you let it rest.
Leftover carne asada can be stored in an airtight container in the fridge for up to 3 to 4 days.
❤️More Meat-Based Recipes You Will Love
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📋Recipe
How to Grill Carne Asada
Ingredients
Marinade Ingredients
- ¼ cup canola oil
- ½ cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons cilantro - chopped
- 4 cloves garlic - minced
- ¼ teaspoon pepper
For the Steak
- 1 2-3 pound flank steak - trimmed of excess fat
- fresh cilantro leaves - to garnish (optional)
Instructions
- Whisk together the marinade ingredients. Add to a large zip-top bag.
- Add the flank steak to the zip-top bag with the marinade and place it in the refrigerator to marinate for 4 hours.
- Preheat a charcoal or gas grill to medium-high heat (around 400°F). Remove the steak from the marinade, letting most of the marinade drip off. Season with salt and pepper on both sides and place it onto the preheated grill.
- Cook for approximately 6 to 8 minutes per side, or until desired doneness (130°F-135°F for medium-rare, around 140°-145°F for medium).
- Remove from grill to a cutting board, tent it with foil and let rest for 10 minutes.
- Slice the steak against the grain and serve, topped with the fresh cilantro.
Equipment
Notes
- Two of the best substitutes for flank steak are skirt steak and flat iron.
- The steak's internal temperature will rise a few degrees as you let it rest. It should rest for 5 to 10 minutes to relax the muscle fibers and allow the juices to redistribute.
- In this recipe, I marinate the steak for four hours. You can let it marinate an hour or two shorter or longer, but the steak might become a little mushy if you let it soak any longer than that.
- Typically, if the meat is thicker than ¾ inches, you can close the grill lid while it's cooking.
- Most experts recommend slicing the meat at an angle instead of cutting it vertically. Slicing diagonally produces a larger cut of meat and makes for better presentation.
- Leftover carne asada can be stored in an airtight container in the fridge for up to 3 to 4 days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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