Authentic Carne Asada Steak

This succulent carne asada recipe transforms affordable cuts into restaurant-quality Mexican street food right in your backyard. The secret lies in a bold, citrusy marinade that tenderizes while infusing deep flavor into every bite of juicy, charred beef.

I first made this carne asada for a backyard gathering after visiting a taqueria in San Diego. The marinade recipe has been perfected over dozens of cookouts, and now my friends specifically request "that amazing steak thing" whenever they visit.

Ingredients

• Flap meat or flank steak: Tender yet affordable cuts that absorb marinade beautifully
• Fresh cilantro: The signature herb that gives authentic Mexican flavor
• Garlic: Adds essential aromatic depth to the marinade
• Cumin: Provides earthy warmth that complements beef perfectly
• Brown sugar: Creates beautiful caramelization on the grill
• Soy sauce: Secret ingredient for umami depth and natural tenderizing
• Fresh lime juice: Acid that breaks down tough muscle fibers while adding brightness
• Chipotle in adobo sauce: Brings smoky heat without overwhelming the meat
• Warm tortillas: For serving as traditional street tacos
• Chopped onions: Optional garnish for authentic crunch and punch
• Sliced avocado: Optional creamy counterpoint to the charred meat

Step-by-Step Instructions

Prepare the marinade:

Combine chopped cilantro, minced garlic, cumin, brown sugar, soy sauce, lime juice, and chipotle adobo in a large bowl or zip lock bag. This aromatic mixture creates the perfect balance of acid, salt, heat and sweetness that will penetrate the meat fibers.

Marinate the meat:

Add your flap meat or flank steak to the marinade, ensuring it's completely coated. Refrigerate for at least 4 hours, though overnight or a full 24 hours will yield the most tender, flavorful results. The longer marination allows the acids to properly break down tough proteins.

Preheat your grill:

Get your grill or grill pan extremely hot before cooking. The searing heat is crucial for developing that characteristic charred exterior while maintaining a juicy interior. For gas grills, preheat on high for 10 15 minutes with the lid closed.

Grill with precision:

Place marinated meat on the screaming hot grill surface and resist the urge to move it for about 2 3 minutes. This initial sear creates beautiful caramelization and grill marks. Flip every couple minutes afterward for even cooking and to prevent any section from overcooking.

Monitor temperature:

After about 5 minutes total cooking time, insert a meat thermometer into the thickest part of the steak. For medium rare, aim for 130°F to 135°F, remembering that carryover cooking will raise the temperature another 5 degrees during resting.

Rest before slicing:

Remove the meat when it's 5 degrees below your desired doneness and let rest for a full 10 minutes. This crucial step allows juices to redistribute throughout the meat rather than spilling out when cut.

Slice and serve:

Cut the meat AGAINST the grain into thin slices. This shortens the muscle fibers, resulting in tender, easy to chew meat. Serve immediately in warm tortillas with your preferred toppings.

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The chipotle in adobo sauce is my secret weapon in this recipe. Unlike plain chili powder, it adds a complex smoky depth along with manageable heat. My grandfather who visited from Mexico City actually asked for my recipe after trying this at our summer gathering last year a compliment I still treasure.

Choosing the Right Cut

Flap meat also called sirloin flap is my top recommendation for this recipe. It has excellent marbling for tenderness with a beefy flavor that stands up to the bold marinade. Flank steak works beautifully too, though it's leaner and requires more precise cooking. Skirt steak makes an excellent substitute but cooks even faster about 2 minutes per side. Regardless of cut, thickness matters more than weight when determining cooking time.

Make-Ahead Options

The marinade can be prepared up to 3 days ahead and refrigerated in an airtight container. For meal prep convenience, marinate individual portions of meat in separate freezer bags, then freeze. The meat will marinate as it thaws in the refrigerator 24 hours before cooking. Leftover cooked carne asada stays juicy for 3 days refrigerated and reheats beautifully in a warm skillet with a splash of water to create steam.

Serving Suggestions

While traditional street tacos with onion, cilantro and a squeeze of lime let the meat shine, carne asada's versatility extends far beyond. Try it atop a southwest salad with corn, black beans and avocado dressing. Create epic loaded nachos by layering tortilla chips with chopped carne asada, queso, pico de gallo and guacamole. For a low carb option, wrap slices in lettuce cups with pickled red onions. My family's favorite weeknight hack is carne asada bowls with cilantro lime rice, beans, and all our favorite taco fixings.

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This carne asada recipe is sure to become a repeat request with its smoky, tender, and flavorful results every time.

Frequently Asked Questions

→ How long should I marinate the carne asada?

For best results, marinate the flank steak for at least 4 hours, but ideally overnight or up to 24 hours. This longer marination allows the flavors to fully penetrate the meat and tenderize it properly.

→ Why is it important to slice carne asada against the grain?

Slicing against the grain shortens the muscle fibers, making each bite more tender and easier to chew. This is especially important for flank steak, which has a pronounced grain pattern and can be tough if cut incorrectly.

→ What internal temperature should I aim for when cooking carne asada?

For the most tender results, aim for medium-rare to medium doneness (130-140°F). Remember to remove the steak about 5°F below your target temperature, as it will continue cooking during the resting period.

→ Why does the recipe call for frequent flipping of the steak?

Flipping the steak every couple of minutes creates a more even cook with less graying of the meat. This technique helps achieve a better crust while maintaining a juicy interior.

→ What can I serve with carne asada besides tacos?

Carne asada is versatile and can be served over fries (carne asada fries), as a topping for nachos, in burritos, on top of a salad, or simply as a main dish with rice and beans on the side.

→ Can I use a different cut of beef for carne asada?

While flap meat or flank steak are traditional and ideal due to their flavor and texture, you can substitute with skirt steak or even sirloin. Just be aware that cooking times may vary slightly depending on the cut and thickness.