Authentic Carne Asada

Carne Asada Recipe


  • 2 lbs flank steak or skirt steak
  • 1 orange or 1/2 cup orange juice
  • 2 limes
  • 4 cloves of garlic-minced or crushed
  • 1 jalapeno diced (seeded)
  • 1-2 tsp kosher salt or sea salt
  • 1/3 cup oil
  • chopped cilantro (optional)

* Flank steak is thicker and grills juicier. If unavailable you can use the thinner skirt steak.

* Marinate a minimum of two hours to overnight

  • Rub (the rub is completely optional) generous rub of William Sonoma Carne Asada Rub. Or you may make your own dry rub.

* I prefer adding the rub after the maranating process. It adds another layer of flavor. I do both ways and produce delicious results!


  • Heat grill to med-high, high depending on your grill. If using indoor grill heat it to about 475-500 degrees.
  • Grease your grates w olive oil and once heated through take your asada out of the marinade and discard marinade. If using the rub apply at this point.
  • Place Asada on the preheated grill and grill 5-8 minutes per side depending on the thickness of the cut.  Flip the other side 5-8 minutes.
  • Let it rest 5-10 minutes before cutting against the grain (very important to cut across the grain to obtain tender meat).

– Serve with all the fixings you enjoy… sour cream, pico de gallo, cilantro, jalapeños, guacamole, rice, beans, salsa, tortilla’s or make a burrito bowl out of it! I simply finish half the Asada with pico and avocado spears. Interchangeable, whichever suits your palate. If you have leftovers, nachos, quesadillas, breakfast burritos options are endless!

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