Carne Asada
This post may contain affiliate links. Read my full disclosure policy. Carne asada isn’t just any steak dinner—it’s juicy, charred at the edges, and packed with bold, smoky flavor. Perfect for fajitas, tacos, or burritos, and always a crowd-pleaser. Carne asada means “grilled meat” in Spanish. It’s a staple of Latin American cuisine, usually referring to marinated, grilled beef that’s sliced up and served with tortillas, Mexican rice, beans, salsa, guacamole, pickled onions—you name it—for a fun, hands-on meal. While carne asada is traditionally made with skirt or flank steak, for my carne asada recipe, I like to use flat iron steak instead. It’s not only packed with flavor, but it’s also super tender and much more forgiving on the grill than skirt or flank steak. That said, go ahead and use the other two if you want — they’ll work just fine too. In another departure from tradition, I add soy sauce to my marinade. It’s not exactly authentic, but it does wonders for bringing out the meat’s savory, umami flavor. I also sneak in a bit of sugar, which helps the meat caramelize on the grill and gives you those irresistible charred edges that everyone in my family loves. “A winner–I immediately bought more flat iron steak to stash in the freezer to make it again! The marinade and my charcoal grill brought out incredible flavor ! Served it with pico de gallo. Yum!” What You’ll Need to Make Carne Asada Soy Sauce: Adds savory depth and helps tenderize the steak—kind of like a shortcut to flavor. Lime Juice: Brings bright, citrusy flavor. Vegetable Oil: The base of the marinade; also prevents the meat from sticking to the grill. Sugar: Balances the tang and salt in the marinade and helps the meat get that nice caramelized char on the grill. Cumin: Adds warm, earthy flavor that gives the carne asada its classic seasoning profile. Ancho Chile Powder: Lends a smoky note and a gentle kick—nothing too spicy, just enough to round things out. Garlic: Brings bold, aromatic flavor that soaks into the meat as it marinates. Flat Iron Steak: Skirt steak is the classic choice for carne asada, but unless it’s been commercially tenderized (like it is in restaurants), it can be tough and tricky to work with. Flat iron has the same bold flavor but is naturally tender, so you get great results without any extra fuss. Jump to the printable recipe for precise measurements Soy Sauce: Adds savory depth and helps tenderize the steak—kind of like a shortcut to flavor. Lime Juice: Brings bright, citrusy flavor. Vegetable Oil: The base of the marinade; also prevents the meat from sticking to the grill. Sugar: Balances the tang and salt in the marinade and helps the meat get that nice caramelized char on the grill. Cumin: Adds warm, earthy flavor that gives the carne asada its classic seasoning profile. Ancho Chile Powder: Lends a smoky note and a gentle kick—nothing too spicy, just enough to round things out. Garlic: Brings bold, aromatic flavor that soaks into the meat as it marinates. Flat Iron Steak: Skirt steak is the classic choice for carne asada, but unless it’s been commercially tenderized (like it is in restaurants), it can be tough and tricky to work with. Flat iron has the same bold flavor but is naturally tender, so you get great results without any extra fuss. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Tenderize the steak. Using a fork, poke holes about an inch apart all over one side of the steak. This helps break up the fibers and lets the marinade soak in more deeply for maximum flavor. Step 2: Make the marinade. In a large dish, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic. Make sure to whisk thoroughly as this will help dissolve the sugar. Step 3: Marinate the steak. Add the steak to the marinade and turn to coat evenly. Cover and refrigerate for at least 4 hours (and up to 8). Flip the steak at least once during the process. (Flipping the steak ensures both sides absorb the marinade evenly, especially if it’s only partially submerged.) Step 4: Grill the steak. Lightly oil the grill grates and preheat the grill to high. Once it’s fully heated, grill the steak for about 5 minutes per side for medium-rare. Covering the grill helps cook the steak more evenly while still getting a great crust on the outside. The high heat also plays a part in achieving a nice char and smoky flavor. If grilling outdoors is not an option, use a grill pan or cast-iron skillet over high heat. You’ll still get a good sear and some of that classic charred flavor. Just make sure your kitchen is well-ventilated, because it can get smoky! Step 5: Rest and slice. Let the steak rest on a cutting board, loosely tented with foil, for about 5 minutes. Resting the steak allows the juices to redistribute, so they don’t run out when you slice. Slice the steak thinly against the grain. (To find the grain, look for the lines running across the meat and slice perpendicular to them for the most tender bites.) More Mexican Recipes You May Like RecipeComments (199)Add Comment Recipe Comments (199) Add Comment Ingredients ¼ cup soy sauce 3 tablespoons lime juice, from 2 limes 3 tablespoons vegetable oil 1 tablespoon sugar 1 teaspoon ground cumin 1½ teaspoons ancho chile powder 3 large cloves garlic, finely minced 2 pounds flat iron steak (see note) ¼ cup soy sauce 3 tablespoons lime juice, from 2 limes 3 tablespoons vegetable oil 1 tablespoon sugar 1 teaspoon ground cumin 1½ teaspoons ancho chile powder 3 large cloves garlic, finely minced 2 pounds flat iron steak (see note) Instructions In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic. Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once. Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve. Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!). In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic. Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once. Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve. Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!). Pair with Nutrition Information Powered by Per serving (Nutritional data assumes only 1/3 of marinade is absorbed by steak—4 servings) Calories: 387 Fat: 22 g Saturated fat: 8 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 46 g Sodium: 524 mg Cholesterol: 154 mg Per serving (Nutritional data assumes only 1/3 of marinade is absorbed by steak—4 servings) Calories: 387 Fat: 22 g Saturated fat: 8 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 46 g Sodium: 524 mg Cholesterol: 154 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Beef, Lamb, Veal & PorkDairy-FreeDinnerGluten-Free AdaptableQuick & EasyMexicanTex-Mex Beef, Lamb, Veal & Pork Dairy-Free Dinner Gluten-Free Adaptable Quick & Easy Mexican Tex-Mex