Make restaurant-quality Carne Asada at home with this easy and flavorful recipe. With the right technique and just a few simple steps, you’ll get tender, juicy steak every time—perfect for casual dinners or special gatherings.
The secret is all in the marinade. This dish is adapted from the kitchen of renowned chef Rick Bayless, preserving the deep, traditional flavors while making it accessible for home cooks. Grill it to perfection and enjoy a bold, authentic taste in every bite.
Carne Asada
Make restaurant-quality Carne Asada at home with this easy and flavorful recipe. With the right technique and just a few simple steps, you’ll get tender, juicy steak every time—perfect for casual dinners or special gatherings.
Ingredients
- 1/4 cup lime juice (about 2 limes)
- 4 cloves minced garlic
- 1/2 cup orange juice
- 1 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 tablespoon minced jalapeno (1 medium jalapeno)
- 2 tablespoons distilled white vinegar
- 2 pounds flank steak or skirt steak
Instructions
Step-By-Step Instructions
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Notes
- For the juiciest and most tender carne asada aim for an internal temperature of 130 to 135 degrees Fahrenheit for medium-rare. Avoid going beyond medium (140 to 145 degrees Fahrenheit) as flank or skirt steak becomes tough and chewy when cooked longer. A meat thermometer is handy to ensure your carne asada is perfect every time.
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