As a San Diegan who’s eaten more carne asada tacos than I can count, I know exactly what makes the best carne asada—bold flavor, next-level juiciness, and that irresistible char. I was determined to recreate that perfection at home, and after numerous tests and fine-tuning, I’ve nailed it, with readers raving, “This was better than our favorite Mexican restaurant.” This post walks you through all the tips, tricks, and serving ideas to help you make the juiciest, most flavorful carne asada that’s guaranteed to impress. (Photos updated 7/22/25)
Watch: Carne Asada Video
This is the “best” Carne Asada Recipe
THE CLAIM: I always hesitate to label something the “best” because “best” can be a subjective term. But this is the “Best” Carne Asada recipe I have ever made or tried, and TONS of readers agree!
THE EXPERT PALATE: My husband, Patrick, is a Mexican food connoisseur. He devours carne asada burritos, California burritos (carne asado burritos with French fries, etc.), carne asada fries, carne asada nachos, or carne asada street tacos at least once a week, either after surfing or on our Friday night dates. Living in Carlsbad/San Diego, we have a plethora of Mexican restaurants, and he is always on the hunt for the “best” carne asada.
The hunt stops here.
THE TESTING: To please my Mexican food critic, I perfected this recipe with four different attempts. We didn’t mind the attempts as they were all tender, charred, and delicious. Still, they lacked a certain “oomph.” Finally, I not only marinated the steak but also rubbed it with spices right before grilling.
THE PERFECTING: Not only does the steak marinate in orange juice, lime juice, soy sauce, and a splash of liquid smoke, but it is also marinated with and then rubbed with cumin, chili powder, smoked paprika, garlic, and onion. And that is when “good” became Patrick’s approved “best” carne asada.
this recipe has readers Raving:
“The the BEST carne asada we have ever cooked up. My old recipes are going in the trash. Your husband was right, this deserves the “BEST” in the title.” -Stephanie
“Thanks for an AMAZING dinner!.. it was a HUGE HIT!” -Barb
“…Everyone LOVED it and was asking how I did it. Super good flavor – loved the marinade and the rub together! AMAZING!! Thank you!” -Becca Rose
“…I can’t believe how good it was….the best carne asada I have ever had. My husband darn near licked the plate.” -Aurora
“I knew when you said you were from Carlsbad, this recipe would be legit. I was right on…Everyone loved it. This is my new go to from now on.“- Steve
“This recipe is spot on. My husband said this was better then he gets at our favorite Mexican restaurant…This will become a staple in our household.” -Stephanie
“I very rarely comment on anything, but I had to say this is the best meat I’ve ever made, maybe ever even tasted! It is truly perfect.” -Amanda W
What is Carne Asada?
Carne asada means “grilled meat” in Spanish, and it’s everything you want in a bold, flavor-packed Mexican dish! Made with marinated flank, skirt, or flap steak, it’s grilled to perfection for a smoky, charred exterior and juicy, tender slices. It tastes tangy, savory, and a little citrusy, with hints of spice and earthiness from cumin and chili powder. This crowd-pleasing favorite is perfect for tacos, burritos, nachos, bowls, or can be served simply with rice, beans, and warm tortillas.
Carne asada originated in northern Mexico, where grilling meat over an open flame has long been a cultural tradition, particularly in states such as Sonora and Nuevo León. It’s deeply rooted in ranching culture and often served at festive gatherings or family cookouts called carne asadas—which refers to both the dish and the event. Over time, this flavorful grilled steak spread throughout Mexico and the American Southwest, becoming a beloved staple in Mexican cuisine and at every taco shop in the States!
What you’ll need for the best Carne Asada Marinade
Because flank steak is a leaner, less expensive cut of steak, we need a dynamite marinade to transform it into a juicy, flavor bomb. Marinades need to accomplish three things:
1. Tenderize the meat
2. Infuse it with flavor
3. Chemically alter the structure so that it retains juices and becomes juicier.
I’ve outlined how the ingredients below adeptly accomplish this (measurements in the printable recipe card at the bottom of the post):
Best cut of meat for Carne Asada
Carne asada is traditionally made using skirt or flank steak. I prefer flank steak with its wide, flat shape, rich buttery flavor, and melt-in-your-mouth texture. Flank steak is slightly leaner than skirt steak, but with the help of a marinade, it emerges wonderfully juicy and flavorful.
SKIRT STEAK VS. FLANK STEAK
- What is the difference between flank steak and skirt steak? Flank steak is a thicker, wider cut of meat than skirt steak. Flank steak and skirt steak come from two different parts of the cow, which affects their tenderness. Skirt steak comes from the diaphragm muscle of the cow, which contains more tough muscle fibers than flank steak and is therefore tougher; these fibers, however, also boast a more intense flavor.
- Can I substitute skirt steak for flank steak? Yes! If you substitute skirt steak for flank steak, it should only be cooked to rare or medium-rare; otherwise, it will be too tough and chewy to eat.
HOW TO PURCHASE AND STORE STEAK FOR CARNE ASADA
Here is everything you need to now about purchasing flank steak to make the best carne asada:
- Is flank steak expensive? It is generally one of the least expensive cuts of beef. It is traditionally slightly more costly than skirt steak and flap meat.
- How much flank steak do I need per person? The general rule of thumb is to allow 4-8 oz. of steak per person, so that an average flank steak will serve 3-5 people. You will need to consider the appetite of your diners (adults/children) and what else you are serving with the steak.
- Where to buy flank steak? This cut is widely available and can be easily found at most grocery stores. It is located in the beef section or at the butcher counter. Flank steak is sometimes packaged in marinade, but for this recipe, we want just the steak.
- What to look for when buying flank steak? Look for steak that has an even, deep red color with a fair amount of fine fat running along the length of the muscle. Look for a smooth steak, rather than one that has been poorly butchered and suffers from nicks or gouges where the membrane was aggressively removed. Finally, look for the steak that’s the most uniform in thickness to avoid overcooking thin ends.
CARNE ASADA MARINADE 101
When it comes to marinating steak for carne asada or any protein, there are some safety rules to follow to avoid cross contamination. Follow these simple rules to maintain sanitary conditions and food safety:
HOW LONG TO MARINATE CARNE ASADA STEAK?
4-12 hours is the optimal time to marinate carne asada. After 4 hours, the flank steak has absorbed a lot of the flavor, but after 12 hours, it will become even more tender. You don’t want to marinate it longer than 12 hours, though, because the acid in the marinade will begin to change the structure of the meat to the point of mushiness – no Bueno!
HOW TO MAKE CARNE ASADA
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
STEP 1: Pound Steak
- Using a meat mallet or the side of a can, pound the steak to an even thickness.
STEP 2: Make Spice Mix
- Measure the spices and whisk to combine.
STEP 3: Marinate Steak
- Add the Marinade and three tablespoons of Spice Mix to a large freezer bag and whisk to combine.
- Add the steak, squeeze out excess air, seal, and turn to evenly coat—Marinate in the refrigerator.
STEP 4: Wet Rub
- When ready to grill, mix the remaining Spice Mix with two tablespoons of olive oil to create a Wet Spice Rub.
- Rub the steak evenly all over with Wet Rub and let it rest at room temperature for 30 minutes. I use this time to make guacamole.
STEP 5: grill care asada
- I want you to be able to make this carne asada recipe year-round, so I’ve included instructions for grilling, oven-baking, and stove-top cooking below.
- My preferred, and most authentic method, is definitely the grill as it delivers the smoky flavor characteristic of carne asada, but you can use the other methods if you don’t have a grill or when it’s not grilling season.
- Take care to grease your clean grill grates well with oil. Next, close the lid and heat to the highest setting, then wait to add your steak until the grill reaches this temperature. This process may take up to 15 minutes, so please be patient. Add your steak and reduce heat to medium-high. This temperature ensures a smoky, charred exterior and a pink, juicy interior. Grill the steak for 4 to 6 minutes per side, turning once.
STEP 6: Let Steak Rest
- Remove the steak and let it rest for 10 minutes before slicing or chopping it into small pieces.
How Do I Know When the CARNE ASADA IS Done?
Flank steak is a lean cut of beef, so it is best not to cook it above medium, as it can become tough and chewy instead of juicy (See Chart Below).
I do NOT recommend grilling steaks according to time—grill according to temperature. Always use a meat thermometer to check doneness and let the steak rest for 10 minutes after cooking to allow it to rise an additional 5 degrees and for the juices to redistribute.
You can use an instant-read meat thermometer, or I HIGHLY recommend this digital meat probe thermometer, which allows the probes to stay in the steak as it cooks, so you know the EXACT temperature at all times.
Steak Doneness Chart
| Final Doneness | Cook to This Temp & Rest 10 Minutes |
| Rare 120°F Cool red center; very tender texture. | 115°F |
| Medium-Rare (130°F) – RECOMMENDED Warm red center; ideal balance of tenderness and flavor. (Pictured) | 125°F |
| Medium (135-140°F) Warm pink center; slightly firmer texture. | 130-135°F |
| Medium-Well (145°F): Light pink center; firmer and less juicy. | 140°F |
Carne Asada Recipe tips
variations
HOW TO COOK CARNE ASADA IN THE OVEN
Broiling the carne asada mimics the high-heat directionality of the grill, but won’t deliver the same characteristic smoky flavor. Place steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side, or until the desired temperature is reached.
HOW TO COOK CARNE ASADA ON THE STOVE
You may pan-sear carne asada, but unless you have a large grill pan, your steak will not fit and will need to be cut in half, then cooked in two batches.
Heat one tablespoon of vegetable oil in a large cast-iron skillet over medium-high heat. Cook for 6-8 minutes per side, or until the internal temperature reaches the desired level.
How to serve Carne Asada Meat
Carne asada can be sliced and served simply with rice and beans, or it will immediately elevate the following:
How to cut Carne Asada
To cut carne asada properly, let the steak rest for 10 minutes, then slice it against the grain. The “grain” refers to the direction of the muscle fibers running through the meat—cutting perpendicular to those fibers shortens them, making the steak tender and easy to chew. Even the juiciest steak can turn tough if sliced with the grain, so take the extra moment to identify the grain and slice across it for melt-in-your-mouth results!
Best Carne Asada Recipe Serving Suggestions
Here are some tasty side ideas to round out your meal:
How to store Carne Asada
•Refrigerate leftovers: Store cooked meat in an airtight container in the refrigerator for up to 4 days.
•Reheat gently: Warm in a skillet over medium-low heat with a splash of oil or butter, or microwave with a damp paper towel over top in short intervals to avoid overcooking and drying out.
•Slice before storing (optional): You can slice the meat before storing for easier reheating and portioning later.
how to FREEZE CARNE ASADA
•Uncooked carne asada: Combine the marinade and steak in a freezer bag, squeeze out excess air, seal, and freeze for up to 3 months. Thaw in the refrigerator before cooking. It will marinate as it thaws. You will still want to use the spice rub on the steak before cooking.
•Cooked carne asada: Transfer chopped carne asada to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Carne Asada FAQs
Flank steak used in this carne asada recipe is a very lean cut of beef with a high amount of protein, amino acids, iron, and zinc. Here are some health benefits of steak:
•Protein: Steak is a powerful source of protein to fuel your body. It is excellent for helping to build muscle and for maintaining muscle mass. Even fit individuals can suffer muscle atrophy if they do not consume enough protein which contains amino acids (the building blocks of protein). Protein can also help repair muscles from wear and tear and to relieve muscle aches.
•Amino acids: Steak also contains the dietary amino acid called beta-alanine, which helps form a dipeptide called carnosine, which is crucial to support physical activity. Healthy levels of carnosine reduce fatigue and improves muscle performance, endurance and precision during physical activity.
•Iron: Steak contains high levels of iron which is absorbed more quickly than iron found in supplements and even some vegetables. Iron is needed to carry oxygen tofrom the lungs to all parts of the body. Your body also needs iron to make some hormones and keep your hair, skin and nails healthy. If you do not have enough iron, you won’t have healthy oxygen circulation, which will cause fatigue and grogginess.
•Zinc: A (3.5-ounce) serving of beef contains 4.8 mg of zinc, which is 44% of the Daily Value. Zinc is vital for a healthy immune system, correctly synthesizing DNA, and healing wounds.
Carne asada is a specific style of marinated and grilled beef commonly used in Mexican cuisine, while beef is the general term for meat from cattle that can be prepared in various ways and used in diverse culinary contexts. Here is the breakdown:
•Carne Asada: Carne asada is a specific type of marinated and grilled beef commonly used in Mexican cuisine. The term “carne asada” translates to “grilled meat” in Spanish. It typically involves thinly sliced or pounded beef, marinated with various flavors like lime juice, garlic, and spices before being cooked quickly over high heat. Carne asada is often used as a filling for tacos, burritos, or served as a standalone grilled meat dish.
•Beef: Beef is a broad term that refers to the meat from cattle, typically from cows or steers. It encompasses various cuts of meat, including steaks, roasts, ground beef, and more. Beef can be prepared in numerous ways, such as grilling, braising, roasting, or pan-searing. It can be seasoned and cooked according to different cuisines and recipes, offering versatile options for culinary preparations.
No, carne asada and carnitas are not the same thing. While both dishes are popular in Mexican cuisine, carne asada specifically refers to grilled or seared marinated beef, while carnitas refers to slow-cooked and tender pork:
•Carne Asada: Carne asada refers to grilled or seared marinated beef. It typically involves thinly sliced or pounded beef, marinated with ingredients like lime juice, garlic, and various spices. The marinated beef is then cooked quickly over high heat, such as grilling or searing, to achieve a flavorful and tender result. Carne asada is often served as a standalone grilled meat dish or used as a filling for tacos, burritos, or other Mexican-inspired dishes.
•Carnitas: Carnitas, on the other hand, is a traditional Mexican dish made from pork. It involves braising or simmering pork in its own fat or other flavorful liquids until it becomes tender and succulent. The pork is typically seasoned with spices such as cumin, oregano, and garlic. Once cooked, carnitas are often shredded and can be used as a filling in tacos, burritos, or other Mexican dishes.
•Instant-read thermometer: you need an instant-read thermometer for the juiciest steak, chicken and pork AND for perfectly fried everything! It allows you to cook any protein to the exact temperature every time and allows you to heat oil to the correct temperature for frying.
•Grill brush: is essential for keeping your grill clean! This grill brush with scrapers cleans stubborn stains deeply and efficiently.
•Quality Knives: a chef’s knife will be your most used kitchen tool by far! Quality knives make prep time much quicker, are important for safety and essential for finely slicing flank steak. If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I love my Wusthof but there are hundreds of less expensive knives with great reviews such as this one.
Yes! If you don’t have a grill, carne asada can be seared in a cast iron skillet or under the broiler for similar results. Just make sure the pan or broiler is very hot to mimic that signature char.
Carne asada is perfect in street tacos, burritos, nachos, rice bowls, quesadillas, or even on salads. It’s incredibly versatile and elevates any dish that needs bold, grilled flavor.
In contrast to popular belief, you should NOT poke holes in the steak before marinating. This actually drains out the valuable juices and will result in less juicy steak.
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Carne Asada Steak
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Ingredients
- 1 ½ – 2 pounds flank steak, pounded to an even thickness
Marinade
- 1/4 cup reduced sodium soy sauce
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke
Spice Mix
- 1 Tbs EACH ground cumin, garlic powder, chili powder
- 2 teaspoons smoked paprika
- 1 tsp EACH salt, onion powder
- ½ tsp EACH pepper, cayenne pepper
For Serving (all of your favs below)
- Your favorite cheese (I like cheddar/cotija combo)
- Recipe 5 Minute Blender Tomatiillo Avocado Ranch
- Recipe 5 Minute Fire Roasted Restaurant Blender Salsa
- Pico de gallo
- Sour cream
- Guacamole
- Tomatoes
- Recipe Grilled Pineapple Salsa
- Recipe Mexican Street Fries
Instructions
- Add the Spice Mix to a small plastic bag (or sealable container) and whisk to combine. Set aside.
- Add the Marinade Ingredients to a large freezer bag along with three tablespoons of the Spice Mix and whisk until well combined. Add the steak and seal the bag, removing as much air as possible. Marinate in the refrigerator for 4 to 12 hours. Store the remaining Spice Mix separately at room temperature.
- When ready to grill, mix the remaining Spice Mix with two tablespoons of olive oil to create a Spice Rub.
- Discard the marinade and dab the steak of excess moisture (just so it's not wet, not to remove marinade/spices). Rub the steak evenly all over with the Spice Rub and let it rest at room temperature for 30-60 minutes.
- Grease and preheat an outdoor grill to high heat. Once hot, reduce the heat to medium-high and grill the steak for 4-6 minutes per side, or until an internal thermometer reads 130-135°F for medium-rare or around 140°F degrees for medium. Grilling time will vary depending on the thickness of your steak and desired level of doneness.. *If you like your steaks rare, use HIGH heat so you can get the charred outside in less time.
Video
Notes
HOW TO COOK IN THE OVEN
Place the steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side, or until the desired temperature is reached.HOW TO COOK ON THE STOVE
You may pan-sear carne asada, but unless you have a large grill pan, your steak will not fit and will need to be cut in half, cooked in two batches. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Cook for 6-8 minutes per side, or until the internal temperature reaches the desired level.TIPS AND TRICKS
- Don’t over-marinate. The carne asada marinade is highly acidic, which means you don’t want to marinate the steak as long as you would in a marinade without as much citrus. Don’t marinate much longer than 12 hours, or the muscle fibers can break down and become mushy.
- Marinate long enough. I recommend marinating the carne asada for a maximum of 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness.
- Flip carne asada once using tongs. Only flip/touch your steak once for the perfect caramelized crust. Only use tongs to flip the meat, as a fork will pierce it, causing you to continuously lose juices and tenderness.
- Don’t cook over medium doneness-or it won’t be as juicy!
HOW TO STORE & REHEAT
- STORAGE: Let carne asada come to room temperature, then transfer to an airtight container. Store in the refrigerator for up to five days.
- MICROWAVE: Cover the sliced carne asada with a damp paper towel to keep it from drying out. Microwave at 30-second intervals until warmed through.
- STOVE TOP: Heat one tablespoon oil or butter in a skillet over medium-high heat. The fat will help the carne asada stay tender. Once hot, add the steak and cook undisturbed for a couple of minutes. Then, begin to cook and stir until warmed through. Take care not to overcook, or it can become dry.
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Bárbara Clara Brito says
That carne assada is perfect for dinner.
Beijinhos,
Clarinha
Jen says
Absolutely! Enjoy!
Elise Q. says
Shut up, shut up, shut up! I just found your website (via pinterest) and can I say every single thing that I’ve laid my eyes on is something that I need in my mouth right now. I’m going to be cooking from your blog for a few weeks here now. I can feel it.
Just thought that you’d like to know.
Jen says
LOL! I am loving your comment and your enthusiasm! I am so happy you found my blog and I am excited for you to start trying my recipes! I hope you find lots to love here and I can’t wait to hear what you try first! Thanks for taking the time to leave such a nice comment :)!
Heather says
I want to make this for a party! Can I grill the meat ahead and slice it and keep it in a slow cooker?
Jen says
Hi Heather, I think the “warm” setting with a tiny amount of water should work fine. Let me know how it goes!
Barb Poulson says
Thanks for an AMAZING dinner! Followed everything per directions, even cooking time and it was a HUGE HIT! Served with grilled vegis, peppers, strawberry salsa (pinterest) and copycat El Pollo Loco avocado dressing (pinterest). Our son just warmed up the leftovers (miracle there were any!) and scarfed them down! Love your recipes – I am from North County but live in CO and they are a taste of home!
Jen says
You are SO welcome Barb! I am so happy it was a huge hit – yay! Your entire meal sounds amazing – love the addition of Strawberry Salsa – yum! And what a small world! I am so happy I can bring a bit of North County flavor to CO 🙂 Thanks for following along!
Nancy Jewett says
Jen, you bring a lot of North County flavors to CO!
Jen says
YAY! happy to hear North County is finding its way to CO! Thanks for making my recipes Nancy!
Justin @ Salt Pepper Skillet says
These photos are gorgeous and the recipe looks fantastic too!
Jen says
Thank you so much Justin! I just checked out your site – what gorgeous recipes YOU have! Yum!
Amber says
I just made this for dinner and it was amazing. I was unable to afford the flank or skirt steak so I tried the flat iron steak. I figured it was long and flat like the others at half the cost (if not more) so why not? I was amazed at how tender it was! We stood around the meat plate eating the leftover pieces by sopping up the rest of the sauce with the meat. SO GREAT! Thank you so much!
Jen says
YAY! Hi Amber, I am thrilled you all loved this so much! And thank you so much for the tip on the skirt steak – so great to know that it came out just as tender and delicious! I hope you find more recipes to love here! Have a great weekend!
Eric says
Was searching how to grill carne asada and found your blog! Not only did I get what I needed, but also a handful of ideas too. I’m not much of a cook, but I’m going to surprise my folks with this one:D
Cheers!
Jen says
Awesome Eric! I am so happy you stumbled across my blog! I hope the carne asada surprise was as delicious as you hoped and that you find more fun recipes to try here!
Mary says
Hi! I made this amazing recipe a while ago and was going to make it again, but now the ingredients aren’t showing up on the site :-/ is it just me?
Jen says
Hi Mary, I am SO sorry! I switched servers over the last couple days and have had some technical difficulties – like ingredients missing – ahh!!! Hopefully it will all be resolved tomorrow! Thank you for your patience and I’m so happy to hear you enjoyed this recipe!
Jennifer says
I made these tonight and everyone loved them. Meat was tender and flavorful. I also made your recipe for the Mexican fries. They were the best oven fries I’ve made! Thanks!
Jen says
Hi Jennifer, so happy this was a crowd pleaser and thank you for the ultimate compliment of the “best oven fries” – yay! Nothing beats a little Mexican flair – even with fries 🙂
Mary says
Hi! I made this amazing recipe a while ago and was going to make it again, but now the ingredients aren’t showing up on the site :-/ is it just me?
Jen says
Hi Mary, I am SO sorry! I switched servers over the last couple days and have had some technical difficulties – like ingredients missing – ahh!!! Hopefully it will all be resolved tomorrow! Thank you for your patience and I’m so happy to hear you enjoyed this recipe!
James says
Just found this recipe and I’m looking forward to giving it a try. Living in South Texas, I’m not a stranger to southwestern or Mexican cuisine but I actually only heard about Carne’ Asada fries last night from a native Californian. Your pictures reinforced my need to give this dish a try.
Jen says
Hi James, welcome to the world of Carne Asada Fries!!! They might just be the best way to eat carne asada – or fries 🙂 Hope you can make them soon and love them!
Dany says
What’s a California burrito?!? I live in California and we don’t get fries with our burritos. Can you bring that here? Lol
Jen says
WHAT?! No California Burritos?! Maybe it’s a southern California thing. Everywhere in San Diego has their own version of a California Burrito – I guess you’ll have to make you’re own with this recipe 🙂
Will says
Can I use this marinade on chicken thighs?
Jen says
Absolutely!
Debi says
Do you use Hickory or Mesquite liquid smoke for this? I have both. Thanks!
Jen says
I think it comes down to personal preference but I use Mesquite. Enjoy!
Becca Rose says
Served this awesome meat at our Father’s Day gathering. Everyone LOVED it and were asking how I did it. Super good flavor – loved the marinade and the rub together! AMAZING!! Thank you!
Jen says
Thank you so much Becca Rose for making my day! I’m thrilled it was such a hit and what a perfect choice for Father’s Day! xo
Michelle says
Flank steak is already pretty thin. How much more do you flatten it?
Jen says
Hi Michelle, it will depend on the individual steak – some are definitely more thin then others so just make sure its pounded to an even thickness.
Jen says
Hi Jen,
When grilling the steak, do you place the steak directly over the flame for the first 14-20 mins? TIA for your help.
Jen says
Hi Jen, yes directly over the flame. Enjoy!
Trey in Nebraska from Diego says
Try making fries from fresh potatoes. It is so legit. Soak them in cold water for 30 minutes after cutting and then dry. Coat them with olive oil, cumin, pepper and garlic salt and cook in air fryer for 15 minutes on 400 then blanch in ice water. Dry and air fry again on 400 for 10 minutes and you have perfect mexi fries for the ultimate Cali Burrito. Now if I could just get Roberto’s red sauce recipe down pat.
Jen says
Thanks for the Tip Trey! Carne asada and fries are a match made in heaven! I’ve also posted recipe for Carne Asada Fries: https://carlsbadcravings.com/loaded-carne-asada-fries/ and Carne Asada California Burritos https://carlsbadcravings.com/california-carne-asada-burritos/: Enjoy!
Aurora says
Hi!
I just wanted to say I made this for dinner last night and I can’t believe how good it was. I tweaked It a little, but being Mexican, I have to say this is some of the best carne asada I have ever had. My husband darn near licked the plate. I’m originally from Oceanside and we moved to D.C. a few months back and it is so hard finding good Mexican food out here. Made it with a side of rice, guacamole, and pico de gallo. It was perfect.
Jen says
Thank you so much Auroa! I am honored you loved this carne asada recipe – especially because you know your carne asada! I’m so happy you were able to taste a piece of home!
Steve says
I knew when you said you were from Carlsbad, this recipe would be legit. I was right on . I followed this recipe to a tee. Only exception was I cooked on a wood smoker w Mesquite wood. Jen this was so delicious. Everyone loved it. This is my new go to from now on. Thanks for posting. I grew up in Carlsbad, Ca years ago. PS we have California burritos in Vegas. lol
Jen says
Thanks so much for taking the time to comment Steve, you made my day – especially because YOU know what you’re talking about! Your carne asada sounds extra amazing cooked on your wood smoker!
jason baumgardner says
Jen, You are the best! I’ve been following your recipes for a little bit. I’ve never tried this recipe until I moved to Atlanta. I lived in San Diego (Lemon Grove) for over a decade and regularly had my carne asada burritos from adalbertos, santanas, filibertos, etc etc. I’ve tried to find decent mexican food out here in GA but it all is horrible!!! Now I can finally get the true taste of carne asada back in my body. Thanks again for all of your recipes, especially this one!
Jen says
You are so welcome, Jason, I’m so glad you enjoy my recipes! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! Thank you for the awesome review!
melissa says
I used to live in San Diego and I haven’t had authentic carne asada since! I am so excited to try this recipe and many others from your site! Your dishes are stunning 🙂
Jen says
Thank you so much, Melissa! I hope you enjoyed this recipe! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!
Stephanie says
I’m also a SoCal coastal native and carne asada is something we bbq frequently. I’ve had some go-to recipes over the years but thought I’d give yours a try because of the ingredient list looked spot on and well, every recipe of yours I make for my family is incredible. This marinade was to die for. I prefer flank steak but used skirt because that’s what I had. I actually didn’t pat the marinade off because it looked and smelled so good i couldn’t bring myself to do it, and simply sprinkled the leftover dry rub on that. While this recipe has many of the same ingredients i use, the brown sugar, soy sauce and liquid smoke were new to me and the ratio of ingredients absolutely made this the BEST carne asada we have ever cooked up. My old recipes are going in the trash. Your husband was right, this deserves the “BEST” in the title.
Jen says
Oh my goodness, what a humbling review, thank you SO much Stephanie! I am actually in the hospital right now with pneumonia and your comment absolutely made my day – my week! I’m honored this is the “best” carne asada recipe and is taking it’s place front and center. Thank you! xo
Jennifer Fulk says
Hi Jen! Beef is so expensive right now but beef loin flap meat was on sale at my store . It says excellent for carne asada , so I needed a marinade and of course I came here! 🙂 I am going to do this for the 4th. I have 3 1/2 pounds of meat. Do you think the marinade /spice rub will be enough or would I need to double everything? What would you recommend? Thanks!
Jen says
Hi Jennifer, I would double it for maximum flavor. Enjoy!
Lori K. says
Hi Jen, I’m hoping you can clear up some confusion I have. How much total oil does this recipe require? There are 2 tablespoons listed in the marinade, which I put in. Then the instructions indicate to add 2 tablespoons to the spice rub, but I don’t see 2 additional tablespoons of oil in the ingredient list. Did I put the 2 tablespoons into the marinade when I was supposed to reserve it for the spice rub? Or am I supposed to use 2 tablespoons each for the marinade and spice rub, for a total of 4? Thank you!
Jen says
Hi Lori, you were correct to add the oil to the marinade for a total of 4 TBS. Enjoy!
Shannon says
Looks amazing and we can’t wait to try it! What kind of tortillas do you use?
Jen says
La Tortilla Factory – they’re the best!
Stephanie says
This was my first time making Carne Asada. This recipe is spot on. My husband said this was better then he gets at our favorite Mexican restaurant. I did use a cast iron skillet to cook it in as it was too big for my grill pan but came out tender and juicy. This will become a staple in our household.
Jen says
Thanks so much for your glowing review Stephanie! I’m so pleased carne asada was better than your husband’s favorite restaurant and will be on repeat -the ultimate compliment!
Holly L. says
Hi! How do you prepare your tortillas? They look amazing. Are they corn or flour?
Jen says
Thank you Holly! I use corn tortillas ( La Tortilla Factory Corn Tortillas) and toast them over my gas stove directly on the burner. You can also accomplish this on the grill as well. Good luck!
Amanda W says
I very rarely comment on anything, but I had to say this is the best meat I’ve ever made, maybe ever even tasted! It is truly perfect. And it’s extra special because I made this during my first time ever grilling. I used this for tacos, and I made your Mexican corn salad to go with it. 🙂 I also just want to thank you for your wonderful site full of incredibly delicious recipes – I’ve made so many of your recipes, and they are all so amazing. I love how well you break down a recipe and make it super easy to do. You’re my favorite food blogger, and I really appreciate what you do.
Jen says
Thank you so much for making my day Amanda!!!! xo I am SO honored I am your favorite food blogger and that you find my recipes easy to follow! I’m so pleased this carne asada recipe was such a hit! Thanks for following along and for making my recipes!
Marie Rice says
Hi Jen! I found your recipe and was excited to try it. As I was reading everything, I noticed that you mentioned including ground coriander, under “WHAT YOU’LL NEED FOR THE BEST CARNE ASADA MARINADE RECIPE”. But it’s not listed on your ingredient list. Should I include it?
Jen says
Thanks for catching that! Yes, add 1/2 tsp of coriander.
Anne says
I’ve made this a few times now and loved it so much but wanted to know if I could use sirloin steak instead because my store was out of flank. Thanks so much and have a great day
Jen says
Absolutely! And I’m so pleased it’s a favorite!
Lisa DeBarbieri says
This was so full of flavor! My brother who doesn’t love steak said this makes him a steak lover! Nephew loved it too! Thanks so much for the great recipe, I will be making this again!
Jen says
That’s amazing! I’m so pleased this recipe won everyone over, thanks Lisa!
Giulia M Brooks says
Jennifer, Help! We love love love your Beef Enchiladas with Red Sauce (and btw, your Honey Lime Chicken Enchiladas), but, I’d like to try Carne Asada Enchiladas. I thought to use your Red Enchilada Sauce, and then, maybe? . . . top it off with your Jalapeno Lime Sour Cream Sauce (that I have not tried yet)? What do you think? I’m trying to (somewhat) duplicate an enchilada dish we had at a restaurant. Feel free to critique and advise. Thank you!
Jen says
Sorry I’m just getting to your comment Giulia! I think carne asada enchiladas with red enchilada sauce would be amazing! As far as the adding the Jalapeno Lime Sour Cream Sauce, I think that could also be tasty. You may want to half the enchilada sauce and the sour cream sauce or just the sour cream sauce so it isn’t drowning in sauce. You could also drizzle the sour cream sauce on at the end to be safe. Good luck!
Giulia M Brooks says
Lori K.,
Thank you. I thought I’d done something incorrectly. Making it now, Jen! Gonna make your beef enchiladas with the meat.
Lindsay says
I just made these and they were even better than I expected. Our barbecue is broken so I broiled the flank steak. It was a 3 pound piece of meat since that was the smallest I could find, it took about 10-11 minutes each side and was cooked perfectly to medium. I let it marinate for about 10 hours and it was so flavourful. I could have sat there and eaten the whole thing and it would have been worth the misery haha. Will definitely be making these again!
Jen says
Thanks so much for the awesome review Lindsay! I’m thrilled this carne asada exceeded your expectations and worked well in the oven!
Angel Prieto says
My sister is allergic to Lime, can i substitute lemon instead of Lime for the marinade?
Jen says
Yes, that should work fine. Enjoy!
Mike says
Hi Jen, this looks amazing. I’m planning on making this to use with your Carne Asada fries recipe. Question, though. I was planning on making it today, but something came up. The longest part of the timing is marinating. I pulled the steak out a few days ago to thaw. I saw I could freeze the steak and marinade together and thaw it in the fridge and it marinades as it thaws. First off, would it be safe to refreeze the steak? Second, if I choose this method, how long would I need it to thaw out. I just don’t want to over marinade. Probably full 12 hours?
Jen says
Hi Mike, yes you can refreeze the steak without any problem. I would thaw it in the fridge overnight and then cook it the next evening, shouldn’t be a problem. Please let me know how it goes!
Jess Coplans says
YUM! I cut corners honestly, I marinated my steak for 3 1/2 hours and didn’t let my meat rest. However! It was still super flavorful and delicious! I cooked it for 6 minutes each side in a cast iron like suggested and it was honestly my favorite flank steak I’ve made, usually it gets pretty dried out easily. It even tasted good the next day! Smokey and juicy!!!!!
Jen says
That is awesome Jess, thanks for the glowing review! I love hearing it’s your favorite flank steak ever!
Grace says
absolutely delicious wouldn’t change a thing.
Jen says
Thanks so much Grace!
Jakalyn says
Hello Jen,
Oh my what a hit! First time making this and it turned out perfectly, very tender and flavorful. I followed your directions and marinated for 9 hours, then grilled. My husband was concerned – we’ve had Carne Asada served to us and it was like chewing on a flip flop! He raved all evening about it. Will definitely be on repeat. Thank you for sharing another wonderful recipe.
Best, Jakalyn
Jen says
Phew, I’m glad it did not remind you of a flip-flop haha. So thrilled it will be a go-to recipe!
Herb says
This is our holiday meat instead of turkey or ham. We have made this for several holidays now, and probably won’t change.
Jen says
Thanks Herb! That’s such a compliment to hear that you prefer this recipe for your holidays over the more traditional meats! I hope you have a wonderful Christmas!
Kevin says
This was delicious Jen! Made it tonight with sirloin steak and every bite was eaten. Thank you so much!!
Jen says
Hi Kevin! Thank you so much for your sweet comment! I’m so pleased you loved it!
Jeanne Craig says
Your spice mix here shows garlic powder twice, should there actually be that much? Thanks
Jen says
Sorry about that! Yes, just once – fixing now! Enjoy!
DJ says
Just found your site … Soooo many recipes I want to try. This may be the first in line and I was wondering if sirloin would be acceptable (as I already have in my freezer).
Jen says
Hi DJ! Welcome! I’m so glad you found my site! You definitely can use sirloin steak! Lmk how you like my recipes!