Epic Latin American beef! Carne Asada marinade is made with garlic, coriander / cilantro, lime juice, orange juice, vinegar and olive oil which infuses the beef with flavour and tenderises. Use it to make Carne Asada Tacos, burritos or serve it with rice. Whatever way you serve it, you will be in grilled beef heaven!
Carne Asada
When we talk South American grilled meat, Carne Asada is the first thing that pops into most people’s minds – I think. Maybe I’m wrong. Well, it’s the first thing that pops into my mind. 🙂
“Carne Asada” means “grilled beef” in Spanish, but the dish we know as Carne Asada is so much more than just a plain grilled beef. Marinated in a wicked citrusy, garlicky, coriander/cilantro mixture, it infuses beef with flavour and tenderises it too, making it perfect to use for secondary beef cuts like skirt and flank.
Mind you, I say secondary cuts – and they are still considered secondary cuts here in Australia (we’re a bit slow on the Latin American / Mexican front) – but they are as pricey as prime cuts in some parts of the world. Skirt and flank, the two most common cuts used for Carne Asada, have a stronger beef flavour than mainstream steaks like rump and scotch. Hence becoming increasingly popular around the world = hiked up prices.
Fellow Australians, get your fill of skirt and flank steak before the trend catches on like it has in the US and the prices get jacked up. It will be just like beef cheeks – 10 years ago, they were an undiscovered gem that was incredible value. I blame shows like Masterchef and My Kitchen Rules for making beef cheeks trendy – now they cost as much as some steaks!
Having said that though, the marinade for this recipe is brilliant for any type of quick cooking cut of beef – though it seems a waste to use on expensive aged steaks. 🙂
What to use Carne Asada for? Think: Tacos, burritos, salads (sub the chicken in this Mexican Salad!), with rice. Anything that doesn’t require cooking – like quesadillas, enchiladas – because otherwise the beef will be overcooked by the time you’re done. Because that’s the #1 rule with Carne Asada – don’t overcook the beef!!!! – Nagi xx
PS If you’re worried about overcooking the beef, err on the side of caution and uncook it. You can always slap it back on for a bit but you can’t undo overcooking!
PPS When I’m unsure, I don’t hesitate to cut an incision in the middle of the beef. And remember that it will cook a bit more while it rests so take it off before it is cooked to your taste.
PPPS LOOK HOW JUICY IT IS!!!! ↓↓↓↓↓↓↓
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Carne Asada
Ingredients
Marinade:
- 4 cloves garlic , minced
- 1/2 cup / 125 ml orange juice
- 1/4 cup / 65 ml lime juice (about 2 limes)
- 1 cup finely chopped coriander / cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup / 65 ml olive oil
- 1 jalapeno (fresh), finely minced
- 2 tbsp white vinegar (any clear or clear-ish vinegar will be ok here e.g. white wine vinegar, cider vinegar)
Cooking:
- Oil
- 750 g - 1.2kg / 1.5 - 2.5lb skirt of flank (I used a 900g/1.8lb skirt) (Note 1)
To Serve as Carne Asada Tacos:
- Tortillas
- Avocado Slices
- Pico De Gallo or Tomato
- Coriander/cilantro leaves
- Lime wedges
Instructions
- Place the Marinade ingredients in a large ziplock bag and mix. Add beef and massage through the bag to coat evenly. Seal then marinate for 1- 8 hours (12 hours max, otherwise meat gets over marinated and can be mushy).
- Take the skirt steak out of the fridge 20 - 30 minutes before cooking to bring to room temperature.
- Brush BBQ with oil and heat on high until smoking (or use a large skillet over high heat and turn the fan on!).
- Cook skirt steak for 3 minutes each side for rare, 4 minutes for medium rare. For flank, cook for 4 minutes each side for rare and 5 minutes for medium rare. Don't cook beyond medium - chewy beef!
- Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thinly against the grain (Note 2).
- Serve with tacos, in burritos or on rice!
Recipe Notes:
WATCH HOW TO MAKE IT
Carne Asada recipe video!
LIFE OF DOZER
When he gets in trouble and is booted out of the house, it never lasts very long. You wouldn’t be able to hold out either!
Hi Nagi.
This looks delicious! Although I dont like making changes to any of your recipes, I was wondering if the coriander could be replaced? I hate the taste of coriander with a passion! If not, I’ll just have to watch my bf eat it instead 😓 thank you!
Just serve some on the side for him to sprinkle on Jenny and leave it out of yours! N x
Thanks Nagi! I am glad it doesn’t make a big difference leaving it out of the marinade.
Nagi your just wonderful! I love your fresh, practical cooking style..
Can I substitute Apple juice for the Orange juice?
Sure can Janice, just add a squeeze of lime in as well. N x
Hi Nagi, I swear I saw this recipe on your website a little while ago and you kept some of the marinade and boiled it down and covered the flank in this after it’s cooked, am I going crazy?
Yes! I’m sure I’ve made this with an amazing sauce too!! Maybe I’m mad!
Love, love, love this recipe!. My hubby gets very excited when he sees skirt steak on the shopping list because he knows carne asade is on the dinner list for the week.
I love this ❤️
Hello from Singapore! I made this together with your Salsa and Guacamole recipe for a Mexican-themed dinner. Needless to say, they were a hit!
I have some uncooked, marinated steak left over that I’ve popped into the freezer for another time….your recipe states not to marinate it longer than 12 hours, so I hope they’ll turn out fine when I do cook them!
I’m a big fan of your recipes! Easy peasy and always a success! Keep doing what you do 🙂
Hi Alyani, see how you go – I only say this because the acid in the marinade will start to cook the meat. I’m so glad the recipe was a hit though!
This looks great, i am going to try it. i hope i can star rate it later… but it looks yummy. I have to admit my car gets the same treatment 🙂 and my excuse is also the bird poop LOL. Give Dozer big hugs from his fans.
Will give him a load of hugs! Love to know what you think of the Carne Asada if you try it!
I cannot believe how many people have not tried this baby….eeerr well I was in the same boat until last night (nearly 1 yr since you posted it).
MOTH made it whilst working from home and fair dinkum Nagi, this has got to be one of your best ever recipes.
We bought skirt steak from the local butcher and he was intrigued as to the recipe as not many customers buy skirt. His staff use it regularly for stir fry’s and dishes where the meat is marinated, it truly is a great cut for this type of recipe. He thinks it’s just not seen as sexy as rump, t-bone as you usually need to prep with marinade ingredients?. OMG, the flavours in this absolutely blew us away. Bonnie & Clyde were hovering around the kitchen at the ready to clean up any dregs that hit the ground.
The marinade was soooooo incredibly simple and yes, we’re going to use again soon with chicken pieces.
We can’t recommend this recipe highly enough for easiness to prepare, flavour (OMG the freshness) and cost. It definitely collected a gold medal from us! Thanks Nagi.
Welcome to the world of skirt steak! Isn’t it incredible?? 🙂 It’s a hidden gem in Australia still, get your fill while you can before the prices get hiked up like in the States!!! N xx
Hi Nagi can I use lamb instead of beef for this? Thanks!
I think you cited the wrong recipe on this. Looks exactly like this one that another blogger had go super viral on Facebook: http://thestayathomechef.com/authentic-carne-asada/
Hi Anonymous! I actually know that blogger and I have seen her video but didn’t read the recipe. I’m not going to check dates between hers and Tyler’s but I’ve just scanned her recipe and Tyler Florence one and yes they are very similar. I based mine Tyler Florence’s recipe, I like his recipes. I think if you check other Carne Asada recipes you will find they all have pretty common ingredients!
Just made this for dinner with your coconut cilantro lime rice, some simple roasted carrots and your guacamole. The entire meal was AMAZING. Your recipes are my absolute favourite! Any time I don’t know what to make for dinner, your blog is the first place I come. I’ve yet to be disappointed. Thanks for a wonderful dinner!
PS. your guac recipe is the best- I went and ordered a pestle and mortar just for that recipe and am so happy I did.
PPS. I also come here to see Dozer! <3
😂 You basically made my entire week. It’s been a busy, tiring one but you just lifted me!!! N xx
Do you think I could put the marinated meat in the slow cooker? I have done so with a chimichurri sauce before and it turns out perfectly but I wasn’t sure if I could duplicate it with this delicious marinade!
Hi MP! Sorry to say this recipe really needs the char from a BBQ or stove 🙂 N x
Hi Nagi! Thanks for yet another reason why you are my favorite food blogger! Somehow, you make these recipes so approachable, don’t know how, but you do! Just an FYI : for my beef tacos, I always try to buy a cut that has an “open” grain where the muscle fibers are a bit loose. It’s a bit hard to describe, but, for example, comparing a round steak with a skirt steak. Here in Boston, MA, my best bets would be hanger steak (so popular at restaurants that It’s hard to find!, skirt steak (easy), Sirloin flap (VERY popular here and easy to find), and Flat Iron steak (my personal fave). If you can find any of the above, count yourself lucky! They are all tender when cooked fast and hot, and all have great, beefy taste!
Oh!! I know EXACTLY what you mean about loose fibres, that is such a good tip, I didn’t consciously make that association 🙂 There’s a fantastic cut of beef called bavette which I think is also know as sirloin flap and it is like skirt steak but thicker. It’s terrific, and you can see how loose the fibres are – so I know what you mean! N xx
Nagi – Your Carne looks like it’s cooked perfect for my taste. It looks as Dozer is diving through his “small” door so as to grab a slab.
Great post, we make this with beef, pork and chicken using a very similar marinade. Main difference would be that we add add a bit more garlic and Chipotle Pepper.
Oooh I like the addition of chipotle. And YES I make this with chicken too! For pork, I normally use a mojo marinade which is pretty much the same 🙂 N xx
Why don’t I buy beef more often??? This looks delicious and I wouldn’t mind grilling this right now even though the temp is quite high outside. Well, maybe I’d let/make someone else to do it for me lol! 🙂
Hi Nagi,
I’m doing a Mexican themed party and basically using all your recipes, I’m trying to do most of the prep today. Any chance I can make the marinade only 1 day before I add in the beef?
Yes! Delegate, delegate! 🙂
Hey Nagi!Being an older fart,in comparison to yourself;I have always bought the cheapest cuts of meat for grilling.4 kids,carnivores…Just marinate the slab fir a day,or maybe 2;as is already in the TRIPLE DIGITS in Arizona!UGGHH!Have not wanted to grill,is like am grilling myself just being outside!Anyway,a good marinade,with a balance of flavors and acidity will tenderize the toughest meat.Thanks hun,Dozer😂
AGREED! PS I feel ill at the thought….. it’s that expensive???? YIKES!!!
Nagi, as always, this recipe looks great! I love carne asada. Do you have a good chimichurri recipe to go with this? I’m daydreaming about a carne asada with chimichurri and caramelised onions sandwich right about now.
Yes yes YES!!! –> https://www.recipetineats.com/skirt-steak-with-chimichurri-sauce/ A friend of mine made loads of this for a wedding party! 🙂 Was so honoured! N xx
Hi Nagi,
Quick question ……. plain white vinegar – or white balsamic vinegar ?
I’m making this tomorrow night ! We finally have summer temps here in Minnesota – perfect weather for grilling !
I love ur blog & of course, Dozer!
Thx so much !
Hi Betsy! Plain white vinegar 🙂 But actually, it is not a major ingredient and could be substituted with any clear vinegar. Hope you loved it Betsy, jealous to hear it’s warming up over there, it is getting coooooold over here! N xx
Wow Nagi, that is DELICIOUSE! Watch out for Dozer( don’t blame him). As for washing a car just like when my windows are washed it will RAIN, YOU CAN BET SAFELY THAT IS GOING TO HAPPEN. Everyone is laughing when I say time for Windows and friend would say: what for when it’s going to rain…., ha, haaa.! Have nice week.
I burst into laughter when I read this because it is now POURING here in Sydney so what was the point washing my car?? 😂
Well, when you live in Tucson, Arizona, carne asada marinate is like oatmeal to the rest of the world.
So you have it for breakfast? 😂
I’m glad its not just me that has a problem with “cheap” cuts of meat suddenly becoming expensive cuts of meat. It was the same with one of my other hobbies. I used to enjoy going in charity shops and to car boot sales and buying really cheap “antiques” only to find that occasionally I had something worth a few quid “”£’s”. Then along came all the TV programmes about antique buying such as “bargain hunt” which I think you get down under and suddenly everybody new what they were selling and the bargains were gone. The same with cookery programmes. Breast or neck of lamb used to make such nice stews and casseroles. Or one of my favourites, belly pork, slices or joints. Half a dozen nice slices for a pound. Then, just a couple of weeks ago when I was doing my main shop in Tesco’s supermarket I thought I fancied some pork so I looked at my usual cheap favourite belly pork slices and at some boneless pork loin chops. I was shocked when I realised that the pack of 5-6 small belly slices were nearly a fiver while a pack of quite thick big loin chops were going at £2.50 to £3.00 for eight chops. I bought the chops but even with marinade I don’t think there were as tasty as belly. No nice fatty crackling for one thing. Why do all these antiques experts and these top chefs have to go on TV and give away all the secrets about bargains? Why can’t the chefs stick to cooking their expensive flavourless cuts of “good for you” meat and leave the tasty cheap meat to us low income, flavour loving, don’t give a monkeys about “good for you” folk? One week fat’s bad for you. The next it’s the best thing since sliced bread. Anyway Nagi, your beef looks delicious but can we please have more recipes without chilli in them? I like chilli but it doesn’t like me since I had to have my gall bladder out. If I do one of my chow mein “type” meals I put the slightest bit of sweet chilli sauce in it but too much and I soon know about it. Enough moaning for now. Give Dozer a big hug for me. I can’t imagine him ever doing any thing naughty.
I was sniggering the whole time reading this message, you’re hilarious Phil!!! Literally wiping tears out of my eyes! As for the chilli in this – skip it. It’s barely there, it’s very subtle. The main flavour is garlic and citrus, I think you’ll love it, and try it on one of those cheap loin chops, this is like a Mojo marinade which goes FANTASTIC with pork. If they’re thick cuts you can leave them in for 24 hours. PS Remind me to share about that time Dozer dove across the coffee table to do a face plant on a cheese platter and swiped the entire wedge of the MOST expensive cheese on the platter. Oh yes, he can be naughty.