Making Carne Asada always feels like I’m unlocking some kind of flavor superpower. It’s bold, bright, smoky, and the kind of dish that makes people think I spent way more time marinating and grilling than I actually did. The truth is, Carne Asada is one of those meals that rewards you for keeping things simple — which is exactly why I love it.
I start by whisking together the marinade, and every time I do, I get that moment where the smell hits and I know I’m headed in the right direction. Lime juice, orange juice, garlic, cilantro, jalapeño, a little oil, and the seasonings — it’s the kind of mix that wakes up the steak before it even hits the grill. Once the meat goes in, it soaks up all that citrusy, garlicky goodness like it’s been waiting for this moment its whole life.
When it’s time to grill, the sizzle alone feels like a small victory. The outside gets that perfect char, the inside stays juicy, and suddenly I’m standing over the grill feeling like I should be wearing an apron with my name embroidered on it. Slicing it thin is the best part — the colors, the smell, the way it practically begs to be tucked into a tortilla.
And when I take that first bite, I get that familiar quiet nod — the one that says, “Yep… this is exactly what Carne Asada should taste like.”
That’s why I keep coming back to Carne Asada. It’s fresh, it’s flavorful, and it turns a simple cut of steak into something that feels like a celebration.
Carne Asada Recipe
Carne asada, Flavorful beef strips ready for tortillas.
Ingredients
- 2 lbs Skirt Steak
- 8 Flour Tortillas
- Marinade
- ½ cup Vegetable Oil
- ⅓ cup Soy Sauce
- ¼ cup Worcestershire Sauce
- ½ cup Orange Juice
- 2 tbsp Honey
- 1 Lime (Juiced)
- 6 cloves Garlic (Chopped)
- 2 tbsp Cumin
- 1 tsp Oregano
- ¼ cup Cilantro (Chopped)
- 1 tbsp Black Pepper
- 1 tbsp Salt (Fine)
- 1 Jalapeno (Chopped)
Directions
- Step 1 The day before you plan to cook, mix all of your marinade ingredients in a zip lock bag, seal and shake to combine.
- Step 2 Add your steak making sure all sides are coated with the marinade. Remove the excess air and seal the bag. Place in the fridge to marinate overnight. Make sure to flip and agitate the bag a couple times before cooking.
- Step 3 When you’re ready to start cooking, remove the meat from the bag and place on a plate. Reserve the left over marinade in a bowl and set aside.
- Step 4 Start your coals in the grill allowing the meat to come to room temperature while you wait on the coals.
- Step 5 Place your meat on the grill once your your coals ash over. Brush the meat with the leftover marinade, turning the meat every couple of minutes. IMPORTANT: Do not consume meat that has been brushed with marinade that has not been cooked. The marinade needs to be cooked to ensure no one gets sick.
- Step 6 Don’t worry if the meat gets a little charred, that’s the good stuff.
- Step 7 When he meat is cooked to your desired temperature, remove it from the grill and let it rest 5 minutes.
- Step 8 Once the meat has rested, slice it in thin strips against the grain.
- Step 9 Stuff into warm corn or flour tortillas and top with your favorite condiments.
