Grilled Carne Asada Recipe for Juicy, Flavorful Steak

Orange and lime juice, garlic and jalapeño, maple and cumin — this Grilled Carne Asada is soaked in bright, savory flavors. Sliced thin into tender, medium-rare strips, it’s a dinner that will have everyone reaching for seconds.

Easy Grilled Flank Steak, with a Killer Marinade!

Flank steak is a favorite for its rich beefy flavor and satisfying texture. It stands up well to bold marinades—Asian-inspired blends, smoky rubs, or this citrusy carne asada version with garlic and jalapeño. If you want a Mexican-inspired meal that’s simple and full of flavor, this recipe is for you.

Marinate the steak for at least three hours or overnight if you have the time. When it’s ready, grill it quickly over medium-high heat, then slice thin against the grain for tender bites. The resulting steak is versatile: use it in tacos, burritos, salads, quesadillas, or serve it over rice. It’s an easy weeknight meal that will quickly become a household favorite.

What Is the Difference Between Steak and Carne Asada?

Carne asada literally means “grilled meat,” but in many restaurants in the U.S. it’s become a distinct dish: thinly sliced flank or skirt steak marinated in citrus and spices, grilled, and served sliced. When you order “steak” at a typical steakhouse you’ll usually get a whole steak cut like ribeye, strip, or T-bone cooked simply and served intact. Both are delicious—carne asada just emphasizes marinades and slicing for serving.

The List of Ingredients

This robust marinade uses everyday ingredients you may already have. Here’s what you’ll need:

• Flank Steak: 2 pounds. If unavailable, skirt or flap steak can substitute—watch cooking times for thinner cuts.
• Orange Juice: ½ cup (fresh or bottled).
• Lime Juice: ¼ cup (fresh or bottled).
• Jalapeño: 1 jalapeño, minced, with ribs and seeds removed if you prefer less heat.
• Garlic: 8 cloves, minced for bold flavor.
• Olive Oil: 2 tablespoons.
• Maple Syrup: 1 tablespoon (honey or sugar may be substituted).
• Salt and Sugar: 1 tablespoon salt and 2 teaspoons brown sugar.
• Herbs & Spices: 2 teaspoons dried oregano, 1 teaspoon coriander seeds, 1 teaspoon ground cumin, 1 teaspoon cayenne (adjust heat to taste), 1 teaspoon chili flakes, and 1 teaspoon freshly ground black pepper.

How Do I Grill Carne Asada?

This is a straightforward grilling recipe. The steps below will guide you from marinade to perfectly sliced steak.

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• Make the Marinade: In a large bowl, whisk together orange juice, lime juice, minced jalapeño, garlic, olive oil, maple syrup, brown sugar, salt, oregano, coriander seeds, cumin, cayenne, chili flakes, and black pepper until the sugar and salt dissolve.
• Marinate the Steak: Put the flank steak into the bowl and turn to coat, or place steak and marinade in a large zip-top bag. Seal and refrigerate for at least 3 hours or overnight for best flavor. Turn the steak occasionally so the marinade distributes evenly.
• Preheat the Grill: Heat the grill to medium-high.
• Grill: Remove the steak from the marinade and pat lightly with paper towels to remove excess liquid. Place on the hot grill and cook about 3–5 minutes per side, depending on thickness, until the internal temperature reaches 130–135°F for medium-rare or about 145°F for medium.
• Rest: Transfer the steak to a cutting board and tent with foil. Let rest about 10 minutes to redistribute juices.
• Slice and Serve: Slice thinly against the grain and serve warm with your favorite sides and sauces.

Tips and Hacks

A few simple notes will help you get the best result:

• Flip During Marinating: If using a bag, turn it over once or twice while the steak marinates so the flavors penetrate evenly.
• Use a Thermometer: An instant-read thermometer tells you the internal temperature quickly so you can remove the steak at the desired doneness.
• Let It Rest: Resting for about 10 minutes keeps the steak juicy when you slice it.
• Optional Sauce: For an easy finishing sauce, whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped parsley, and 2 minced garlic cloves; season with salt and pepper and drizzle over the sliced steak.

Yummy Serving Suggestions

Serve the sliced carne asada in tacos or burritos, tuck it into quesadillas, or top a salad with it. For sides, try roasted sugar snap peas, a fresh avocado and tomato salad, or Mexican-style rice. The steak pairs well with simple, bright accompaniments.

How to Store and Reheat Leftovers

• To store: Place cooled leftovers in an airtight container or zip-top bag and refrigerate. They will keep 3–4 days.
• To reheat: Warm gently in a covered skillet over low heat with any reserved juices or a splash of water or broth to prevent drying. Heat until warmed through but avoid overcooking.

Can I Freeze This?

• Yes. Cool the steak promptly and freeze in a zip-top freezer bag with as much air removed as possible.
• Carne asada will keep in the freezer for up to 3 months. Thaw in the refrigerator before reheating.

More Easy Steak Recipes

• Easy Steak Salad with Spinach and Mushrooms
• Garlic Steak Bites with Potatoes
• Soy Sauce Glazed Flank Steak with Zucchini Noodles