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Marinated flank steak cooking on charcoal grill.
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5 from 3 votes

How to Grill Carne Asada

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 offers a high-end alternative to burgers and hot dogs.
Prep Time5 minutes
Cook Time12 minutes
Marinating Time4 hours
Total Time4 hours 17 minutes
Course: Main Course
Cuisine: Latin American
Servings: 4
Calories: 175kcal
Author: Joss Dyckson

Equipment

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)
US Customary - Metric

Instructions

  • Whisk together the marinade ingredients. Add to a large zip-top bag.
    Steak marinade whisked in bowl.
  • Add the flank steak to the zip-top bag with the marinade and place it in the refrigerator to marinate for 4 hours.
    Flank steak marinating in zip-top bag.
  • 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.
    Raw, marinated flank stank in tongs.
  • 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).
    Marinated flank steak on outdoor grill.
  • Remove from grill to a cutting board, tent it with foil and let rest for 10 minutes.
    Grilled carne asada on cutting board in tongs.
  • Slice the steak against the grain and serve, topped with the fresh cilantro.
    Carne asada steak getting sliced with chef's knife.

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

Calories: 175kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 514mg | Potassium: 131mg | Fiber: 1g | Sugar: 9g | Vitamin A: 485IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg
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