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Simple Recipes for Every Day

Carne Asada

A plate of grilled carne asada with tortillas, limes, avocado and radishes
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • ¼ cup fresh orange juice, (from 1 orange)
  • ¼ cup fresh lime juice, (from 2 limes)
  • 2 tablespoons extra-virgin olive oil, plus more for greasing
  • 8 garlic cloves, minced (about 2 tablespoons)
  • 2 teaspoons oregano
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt, plus more to taste
  • 2 teaspoons cumin
  • 1 teaspoon freshly cracked black pepper, plus more to taste
  • ¼ teaspoon cayenne pepper
  • 2 pounds flank or skirt steak

Method

  1. In a small bowl, whisk together the orange juice, lime juice, olive oil, garlic, oregano, chili powder, salt, cumin, pepper, and cayenne.
  2. Place the steak in a 9x13-inch baking dish or a plastic zip-top bag. Cover it with the marinade and turn to coat. Let the steak marinate in the fridge for 1 to 4 hours.
  3. Discard the extra marinade, then season the steak with salt and pepper.
  4. Heat the grill to medium-high heat (400-450°F). Add the steak to the grill and cook for 5 to 8 minutes per side for medium-rare (notes below).
  5. Transfer the steak to a cutting board and let rest for 5 to 10 minutes. Thinly slice the steak against the grain and serve.

Notes

The most precise way to measure the doneness of meat is with an instant-read thermometer. For beef, rare is 125°F; medium-rare is 135°F; medium is 145°F; medium- well is 150°F; and well is 160°F. Medium-rare is our preference, but feel free to cook your steak however you like it best.