Carne Asada Steak Recipe

By Becky Hardin

Updated Sep 9, 2025

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This authentic Carne Asada Steak recipe is quick, easy, and packed full of flavor. I find this Mexican dish is a real crowd pleaser and perfect for an easy weeknight meal.

Easy Carne Asada Steak Recipe

I absolutely love this Mexican carne asada steak recipe! The taste is heavenly, and the meat is so tender, it really is a must for any beef lover. Whether you fire up your grill or cook it on the stovetop, it’s a breeze to prepare, so perfect for enjoying year-round.

Carne Asada is a Mexican dish of grilled and sliced beef. The beef is marinated to be super tasty and tender, and then it’s grilled for an amazing charred flavor. I sometimes serve it as a main or use it as an ingredient in other dishes. Anyway you serve, I’m sure you’ll agree it’s one tasty dish.

Recipe Card

Best Carne Asada Steak Recipe

4.59 from 31 votes

Prep: 20 minutes mins

Cook: 15 minutes mins

Marinate: 2 hours hrs

Total: 2 hours hrs 35 minutes mins

Servings: 6 people

Author: Becky Hardin

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This authentic Carne Asada Steak recipe is quick, easy, and packed full of flavor. I find this Mexican dish is a real crowd pleaser and perfect for an easy weeknight meal.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ ½ cup low-sodium soy sauce
• ▢ ½ cup fresh lime juice 5-7 limes
• ▢ juice from 1 large orange
• ▢ ½ cup canola oil
• ▢ 3 tbsp packed dark brown sugar
• ▢ 2 medium cloves garlic minced
• ▢ 1 tsp ground cumin
• ▢ 1 tsp freshly ground black pepper
• ▢ kosher salt to taste
• ▢ 2 lbs. trimmed skirt steak cut with the grain into 5" pieces, flank or hanger are other options

For serving:

• ▢ lime slices/wedges, avocados, red or yellow onion, queso fresco, crumbled, salsa, fresh cilantro, tortillas

Instructions 

• In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, cumin and black pepper. Season to taste with salt.
  ½ cup low-sodium soy sauce, ½ cup fresh lime juice, juice from 1 large orange, ½ cup canola oil, 3 tbsp packed dark brown sugar, 2 medium cloves garlic, 1 tsp ground cumin, 1 tsp freshly ground black pepper, kosher salt
• Transfer the steaks to a gallon-sized zip top bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal it. Massage the marinade over the meat until all the meat is fully coated. Set the meat in a bag large enough for it to lay flat and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often.
  2 lbs. trimmed skirt steak
• When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.
• Use a 10-12" well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not, a regular cast iron skillet will work.
• Brush 1 tsp canola oil over the skillet and heat it over medium-high heat until the pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan, and cook the other side about 3 minutes. The internal temperature should read 128-130°F on an instant-read thermometer.
• Transfer the steaks to a cutting board and let them rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain.
• Drizzle with lime juice. Serve with salsa, sliced avocado, sliced onion, chopped cilantro, crumbled queso fresco, and tortillas. Enjoy!
  lime slices/wedges, avocados, red or yellow onion, queso fresco, crumbled, salsa, fresh cilantro, tortillas

Calories: 439kcalCarbohydrates: 10gProtein: 34gFat: 30gSaturated Fat: 6gCholesterol: 95mgSodium: 811mgPotassium: 517mgFiber: 1gSugar: 7gVitamin A: 22IUVitamin C: 6mgCalcium: 25mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Prepare the marinade: Whisk together ½ cup low-sodium soy sauce, ½ cup fresh lime juice, juice from 1 large orange, ½ cup canola oil, 3 tbsp packed dark brown sugar, 2 medium cloves garlic, 1 tsp ground cumin, 1 tsp freshly ground black pepper, and kosher salt to taste.

Prepare the steaks: Place 2 lbs of steak in a gallon-sized Ziploc bag and pour the marinade in. Remove any excess air from the bag and seal it. Using your hands, massage the marinade over the meat until it appears fully coated with the marinade. Refrigerate for 2-10 hours, flipping the bag over to ensure the steak marinates well on all sides.

Take the meat out of the fridge about 15-30 minutes before you begin cooking and wipe off the excess marinade with paper towels.

Prepare a 10-12″ well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great. If not, you can use a regular cast iron skillet.

Heat your skillet with 1 tsp of canola oil and wait for it to sizzle. Once hot, place the steaks in the pan and cook for 6-8 minutes, flipping after 3 minutes, or until you get beautiful char marks on both sides. The internal temperature should read 128-130°F on an instant-read thermometer.

Let the steaks rest on a cutting board for 5 minutes so the juices redistribute and then slice against the grain.

Garnish and serve: Drizzle the steaks with lime juice and serve with salsa, sliced avocado, sliced onion, chopped cilantro, crumbled queso fresco cheese, and tortillas. Enjoy!

Alternate Cooking Methods

Charcoal Grill

• Open the bottom vent completely, fill one grill chimney with charcoal, and light it. When top coals are mostly covered with gray ash, pour the coals over one side of the charcoal grate. Close the grill and let it preheat for 5 minutes. Clean and oil the grill after it preheats.
• Place the meat directly over the hot half of the grill and leave the lid open.
• Cook the meat, flipping it often, until it is beautifully charred on both sides, about 6-8 minutes total cooking time.

Gas Grill

• Turn half the burners to the highest heat, cover and preheat for 10 minutes. After 10 minutes, clean and oil the grate.
• Place the meat on the hot side of the grill, cover and cook, turning occasionally, until steak has a beautiful char on both sides, about 6-8 minutes total time.

How to Store

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat over the stove or in the microwave.

Freeze uneaten steak for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

Once you have sliced the cooked beef, drizzle it with lime juice and bring it to the table. I like to serve it with various sides like salsa, avocado, onion, cilantro, queso fresco, and tortillas so people can build their own fajitas.

You can also serve the carne asada as part of a salad or with Mexican rice. Or, use it to make carne asada fries!

try these other mexican recipes

Mexican Fiesta Dip

Honey Lime Chicken Enchiladas

Grilled Chicken Nachos (BBQ Chicken Nachos & Mexican Nachos)

Frozen Margarita Recipe