Carne asada is all about bold flavor, sizzling edges, and tender slices that practically melt in your mouth. This version uses a citrus-forward marinade that brings out the best in skirt steak without overpowering it. It’s quick to prep, fast to cook, and easy to love—perfect for tacos, bowls, or serving straight off the cutting board.
If you want big payoff with minimal fuss, this is a dependable go-to. Fire up the grill or a hot skillet and you’re halfway there.
What Makes This Special
This carne asada leans on fresh orange and lime juice for a bright, tangy backbone that tenderizes without turning the meat mushy. A touch of garlic, cumin, and chili adds warmth, while a splash of soy sauce deepens the savory notes.
Skirt steak is the star here.
It cooks fast, stays juicy, and, when sliced correctly, gives you that signature bite. You’ll get restaurant-level flavor on a weeknight timeline.
Best of all, the marinade is flexible. You can adjust the heat, swap herbs, or grill over charcoal for a smoky edge.
It’s a crowd-pleaser that doesn’t require complicated technique.
What You’ll Need
- Skirt steak: 1.5 to 2 pounds, trimmed
- Orange juice: 1/2 cup, freshly squeezed if possible
- Lime juice: 1/4 cup (about 2 limes)
- Soy sauce: 2 tablespoons
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Fresh cilantro: 1/4 cup, finely chopped (plus extra for serving)
- Jalapeño or serrano: 1, seeded and minced (optional for heat)
- Ground cumin: 1 teaspoon
- Chili powder or ancho chili powder: 2 teaspoons
- Black pepper: 1 teaspoon
- Kosher salt: 1 to 1.5 teaspoons (plus more for finishing)
- Brown sugar or agave: 1 teaspoon (optional, balances acidity)
- Neutral high-heat oil: For the grill or skillet
- To serve (optional): Warm tortillas, lime wedges, sliced radishes, grilled onions, pico de gallo, avocado
Instructions
- Mix the marinade. In a bowl, combine orange juice, lime juice, soy sauce, olive oil, garlic, cilantro, minced chili, cumin, chili powder, black pepper, salt, and brown sugar (if using). Whisk until blended.
- Prep the steak. Pat the skirt steak dry. If it’s very long, cut it into manageable pieces so it fits your pan or grill.
Lightly score the surface in a crosshatch pattern, just 1/8 inch deep, to help the marinade cling.
- Marinate. Place steak in a zip-top bag or shallow dish. Pour in the marinade and coat well. Refrigerate for 30 minutes to 2 hours.
Avoid marinating longer than 4 hours to prevent a mealy texture.
- Preheat your cooking surface. Heat a grill to high or a cast-iron skillet until it’s smoking hot. Lightly oil the grates or pan right before cooking.
- Remove excess marinade. Take the steak out and let excess marinade drip off. Pat lightly with paper towels.
This helps you get a better sear.
- Cook fast and hot. Grill or sear for about 3–4 minutes per side for medium-rare, depending on thickness. Aim for a nice char without overcooking.
- Rest. Transfer the steak to a cutting board and rest for 5–10 minutes. This keeps the juices inside.
- Slice against the grain. Identify the long muscle fibers and slice perpendicular to them into thin strips.
Angle the knife slightly for broader slices.
- Finish and serve. Sprinkle with a pinch of flaky salt and a squeeze of lime. Serve with warm tortillas, salsa, and your favorite toppings.
Storage Instructions
- Refrigerator: Store cooked carne asada in an airtight container for up to 3 days. Keep any juices—they’re great for reheating.
- Freezer: Freeze sliced, cooked steak in a freezer bag for up to 2 months.
Press out air to prevent freezer burn.
- Reheating: Warm gently in a hot skillet for 30–60 seconds, just until heated through. Avoid microwaving too long to keep it tender.
- Make-ahead: Mix the marinade up to 3 days ahead. Don’t add the steak until the day you plan to cook.
Benefits of This Recipe
- Fast cook time: Skirt steak cooks in minutes, making it weeknight-friendly.
- Big flavor, simple steps: The marinade does the heavy lifting—no complicated techniques.
- Versatile: Works for tacos, salads, bowls, burritos, or as a main alongside rice and beans.
- Customizable heat: Adjust the chili to your taste without losing the core flavor.
- Balanced texture: Citrus tenderizes while high-heat searing locks in juiciness.
What Not to Do
- Don’t over-marinate. More than 4 hours in strong citrus can make the texture mushy.
- Don’t cook low and slow. Skirt steak needs high heat for a quick sear and best tenderness.
- Don’t forget to dry the surface. Wet steak won’t sear properly and may steam instead.
- Don’t slice with the grain. Cutting the wrong way makes the meat tough to chew.
- Don’t crowd the pan. If pan-searing, work in batches to keep the temperature high.
Recipe Variations
- Chipotle-lime: Add 1–2 teaspoons minced chipotle in adobo to the marinade for smoky heat.
- Cilantro-lime only: Skip orange juice and use all lime with extra cilantro for a brighter, sharper flavor.
- Classic Mexican coca-cola twist: Replace the brown sugar with 2 tablespoons Mexican cola for subtle caramel notes.
- No-soy option: Swap soy sauce with coconut aminos or 1 tablespoon Worcestershire plus 1/4 teaspoon extra salt.
- Flank steak swap: Use flank steak if you can’t find skirt.
Marinate the same way but cook 1–2 minutes longer per side.
- Charcoal grill: Add a chunk of mesquite or oak for a traditional smoky edge.
FAQ
What’s the best cut for carne asada?
Skirt steak is ideal for its big beefy flavor and quick cook time. Flank steak is a close second. Both benefit from a hot sear and thin slicing against the grain.
How long should I marinate the steak?
Thirty minutes to two hours is the sweet spot.
You’ll get plenty of flavor without compromising texture. Try not to exceed four hours with citrus-heavy marinades.
Can I cook this indoors?
Yes. A cast-iron skillet or grill pan works great.
Preheat until it’s smoking hot and turn on your vent fan for the best sear and minimal smoke buildup.
How do I know when it’s done?
For medium-rare, aim for an internal temperature around 130–135°F, or use timing as a guide: about 3–4 minutes per side depending on thickness. The meat should feel springy, not firm.
Why do I need to slice against the grain?
Skirt steak has long muscle fibers. Cutting against the grain shortens those fibers, giving you tender, easy-to-chew slices with better mouthfeel.
Can I make it spicier?
Absolutely.
Keep the jalapeño seeds, use a serrano, or add a teaspoon of crushed red pepper or chipotle in adobo to the marinade.
What if I don’t have fresh citrus?
Bottled juice works in a pinch. Choose 100% juice without added sugar. You may want to add a small squeeze of fresh lime at the end for brightness.
How do I prevent flare-ups on the grill?
Pat the steak dry before grilling, oil the grates lightly, and keep a cooler zone on the grill.
Move the steak as needed to avoid excessive charring.
Can I use this marinade for chicken?
Yes. It’s great on chicken thighs. Marinate for 1–4 hours and grill until cooked through, adjusting time based on thickness.
What sides go best with carne asada?
Try grilled scallions, elote-style corn, charred peppers, rice, beans, or a simple cabbage slaw.
Warm tortillas and a squeeze of lime are always welcome.
Final Thoughts
Carne asada doesn’t need to be complicated to be memorable. With a bright citrus marinade and a hard, fast sear, you’ll get juicy steak with real depth of flavor. Keep the steps simple, slice it right, and serve it hot.
It’s the kind of recipe that turns an ordinary night into something special without breaking a sweat.