5 from 2 votes
plate of Carne Asada with tomatoes, onions and cilantro on the side
Authentic Carne Asada Recipe
Prep Time
30 mins
Cook Time
20 mins
Marinating time
1 hr
Total Time
50 mins
 

Authentic Carne Asada is an easy dinner made by grilling beef after marinating with citrus, soy and spices.  A quick grill on high heat give a seared edge for a deep rich flavor --- perfect for entertaining on it's own or in tacos, burritos or over nachos.

Course: Main Course
Cuisine: American
Keyword: authentic carne asada recipe easy, homemade carne asada
Servings: 8
Calories: 270 kcal
Author: Wendy O'neal
Ingredients
  • ¾ Cup Orange Juice
  • ½ Cup Lemon Juice
  • ½ Cup Soy Sauce
  • Cup Lime Juice
  • 6 cloves Garlic use a microplane to grate
  • 2 Tablespoons Vinegar
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Ground Cumin
  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Ground Black Pepper
  • 3 Tablespoons Fresh Cilantro minced
  • 1 Whole Jalapenos minced (optional)
  • 3 Pounds Flank Steak thinly sliced accross the grain ¼ inch thick
Instructions
  1. It is very important to cut the flank steak accross the grain to guarantee your meat is tender after cooking. After slicing it thin place in the bottom of a large zip lock bag.

  2. In a small bowl add all of the other ingredients and mix well.

  3. Pour liquid marinade over the top of the meat into the bag. Remove all air and seal. Using your hands move the marinade around so all pieces of meat are coated.

  4. Place on top of a plate and place in the refridgerator to marinate for 1-24 hours.

  5. Remove from the marinade and discard the exess liquid.

  6. Preheat grill to high... 400°

  7. Once grill is hot place meat onto grill and cook for 3-4 minutes on the first side (when you see juices from the meat start to rise to the top, flip them over then grill for 3-4 on the other for medium rare. You will see sear marks on the meat, that will impart a nice rich flavor. Be careful to not over cook. The marinade makes the meat brown and it is difficult to tell when the meat is done.

  8. Once ready, remove to a plate to rest for 10 mins then serve as a main course, in tacos, burritos or over nachos.

Recipe Notes

This recipe is adapted from the book Live Fire BBQ and Beyond.  The main change was using flank steak or flap meat instead of a boneless chuck roast.