10+ Carne Asada Recipes to Grill and Enjoy Anytime

Carne asada is all about grilled beef, bold flavors, and juicy texture. It’s a go-to for gatherings or just a cozy meal at home.

You can whip up carne asada with the right marinade and a hot grill. Honestly, it’s not rocket science—just a few steps, and you’re good.

Let’s break down some easy steps to make your own carne asada. You’ll see what ingredients work best and how to get that steak ready for the grill.

Impress your friends, or just treat yourself to a homemade, flavorful meal.

Ingredients

• Beef flank steak or skirt steak
• Citrus juice (lime, orange, or lemon)
• Garlic cloves
• Fresh cilantro
• Olive oil
• Salt and pepper
• Optional spices like cumin or chili flakes

Cooking Instructions

1. Mix citrus juice, garlic, cilantro, olive oil, salt, and spices to make a marinade.
2. Coat the steak with the marinade and let it rest in the fridge for at least 1 hour.
3. Preheat your grill to high heat, about 450°F (230°C).
4. Grill the steak for 4-6 minutes on each side until it reaches your preferred doneness.
5. Let the meat rest for a few minutes before slicing against the grain.

1) Classic Lime and Orange Marinade

This one’s fresh and simple. Lime and orange juice bring a bright citrus kick that really wakes up the steak.

Toss in cilantro, garlic, and a splash of soy sauce for balance. Garlic gives it punch, soy sauce adds just enough salt.

Let the meat soak for at least an hour—overnight is even better if you’ve got the patience.

Ingredients

• ¾ cup orange juice
• ½ cup lime juice
• ½ cup lemon juice
• ½ cup soy sauce
• 1 bunch fresh cilantro, chopped
• 4 cloves garlic, minced

Cooking Instructions

1. Combine orange juice, lime juice, lemon juice, soy sauce, cilantro, and garlic in a bowl.
2. Place the meat in a resealable bag or dish and pour marinade over it.
3. Refrigerate for at least 1 hour, or overnight for best results.
4. Preheat a grill or pan to medium-high heat (about 400°F / 200°C).
5. Grill the meat for 4-6 minutes per side until cooked to your liking.
6. Let it rest a few minutes before slicing.

2) Spicy Citrus and Soy Sauce Blend

This marinade keeps the steak juicy and loaded with flavor. Citrus brings brightness, soy sauce gives a savory, salty vibe.

Add jalapeños or chili powder if you want some heat. Garlic and cumin round it out with a warm, earthy feel.

Let it marinate for a few hours, or overnight if you want a deeper flavor. When it hits the grill, you get a nice caramelized crust.

Ingredients

• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 jalapeño, chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking Instructions

1. Mix lime juice, orange juice, soy sauce, garlic, jalapeño, cumin, chili powder, salt, pepper, and olive oil in a bowl.
2. Place steak in a ziplock bag and pour marinade over it. Seal and refrigerate for 3-6 hours or overnight.
3. Preheat grill to medium-high heat (about 400°F / 204°C).
4. Remove steak from marinade and grill 4-6 minutes per side, depending on thickness.
5. Let steak rest 5 minutes before slicing. Serve.

3) Garlic and Cilantro Flank Steak Marinade

Fresh garlic and cilantro make this marinade pop. The garlic is bold, and cilantro keeps things vibrant.

Lime juice adds a zesty punch and helps tenderize. Olive oil ties everything together and keeps the steak juicy.

Let it sit for at least 2 hours, or just leave it overnight if you’re planning ahead. The meat stays tender and full of flavor.

Ingredients

• 1½ lbs flank steak
• ½ cup fresh cilantro, chopped
• 4 garlic cloves, minced
• ⅓ cup olive oil
• Juice of 3 limes (about 6 tablespoons)
• Salt and pepper to taste

Cooking Instructions

1. Mix cilantro, garlic, olive oil, lime juice, salt, and pepper in a bowl.
2. Place flank steak in a resealable bag or dish and pour marinade over it.
3. Seal and refrigerate for 2-12 hours.
4. Preheat grill to medium-high (about 400°F / 200°C).
5. Grill steak 4-6 minutes per side for medium-rare.
6. Let steak rest 5 minutes before slicing thin against the grain.

4) Dried Chile and Cumin Rub

A dried chile and cumin rub brings smoky, spicy flavor. Start by soaking dried chiles in hot water for about 30 minutes.

Puree the chiles into a smooth paste. Mix that with ground cumin, lime juice, salt, and pepper.

Rub it all over your steak and let it marinate for at least an hour. Overnight works too.

When it’s time, grill over high heat. The flavor is deep and smoky—so good.

Ingredients

• 3 dried chiles (like guajillo or ancho)
• 1 tablespoon ground cumin
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cooking Instructions

1. Soak chiles in hot water for 30 minutes.
2. Puree softened chiles into a paste.
3. Mix chile paste, cumin, lime juice, salt, and pepper.
4. Rub mixture over steak and marinate 1+ hour.
5. Grill steak on high heat (450°F / 232°C) to desired doneness.

5) Skirt Steak with Fresh Lime Juice

Skirt steak is a classic for carne asada—super flavorful and quick to cook. Marinate it in fresh lime juice to get a bright, tangy bite.

Lime pairs well with garlic, cilantro, and a dash of cumin. Let it soak for at least an hour.

Grill over high heat for 3-5 minutes per side. You’ll get juicy, tender steak with those perfect grill marks.

Slice thin against the grain to keep it tender. Serve with warm tortillas and your favorite toppings.

Ingredients

• 1 lb skirt steak
• 1/4 cup fresh lime juice
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Cooking Instructions

1. Mix lime juice, garlic, cilantro, cumin, salt, pepper, and olive oil.
2. Place skirt steak in a shallow dish and pour marinade over it.
3. Cover and refrigerate for 1-2 hours.
4. Preheat grill to high heat (about 450°F / 230°C).
5. Grill steak 3-5 minutes per side until cooked to desired doneness.
6. Let steak rest for 5 minutes before slicing thinly against the grain.
7. Serve with tortillas and toppings.

6) Quick Jalapeño and Garlic Marinade

Short on time? This jalapeño and garlic marinade comes together fast. Jalapeño brings a gentle heat, garlic gives it depth.

Mix in cilantro, lime juice, olive oil, and a pinch of cumin. Let your meat soak for at least 30 minutes.

Want it milder? Take out the jalapeño seeds or boil the pepper before blending. Keeps the flavor balanced.

Ingredients:

• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• ½ cup fresh cilantro, chopped
• Juice of 1 lime
• ¼ cup olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking Instructions:

1. Mix jalapeño, garlic, cilantro, lime juice, olive oil, cumin, salt, and pepper in a bowl.
2. Marinate your meat in the mixture for 30 minutes or more.
3. Grill at 400°F (205°C) until cooked to your liking.
4. Rest the meat for 5 minutes before slicing.

7) Sweet Orange and Cilantro Marinade

Sweet orange juice and fresh cilantro give this marinade a bright, fresh twist. The citrus tenderizes and adds a tangy note.

Toss in garlic and lime juice for a little zing. Soy sauce or olive oil makes everything come together.

Let the steak hang out in the marinade for at least two hours, or all night if you can wait.

Ingredients

• ¾ cup orange juice
• ⅓ cup lime juice
• 1 bunch fresh cilantro, chopped
• 4 cloves garlic, minced
• ½ cup soy sauce or olive oil

Cooking Instructions

1. Mix all marinade ingredients in a bowl.
2. Place steak in the marinade, cover, and refrigerate for 2 hours or overnight.
3. Preheat grill to medium-high (about 400°F/200°C).
4. Grill steak for 4-6 minutes per side or until desired doneness.
5. Let meat rest 5 minutes before slicing.

8) Grilled Flank Steak with Fresh Cilantro

Marinate flank steak with cilantro, lime juice, garlic, and olive oil. Cilantro brings a pop of freshness that works with the smoky grill.

Let it soak for at least two hours so the flavors really get in there. The steak will stay tender.

When you’re ready, grill over medium-high heat. Shoot for about 5-7 minutes per side for medium-rare.

Let it rest, then slice thin against the grain.

Ingredients

• 2-pound flank steak
• 2/3 cup fresh cilantro, chopped
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 3 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Mix cilantro, olive oil, lime juice, garlic, salt, and pepper in a bowl.

2. Coat the flank steak with the marinade and stick it in the fridge for about 2 hours.

3. Fire up your grill to medium-high—around 400°F (204°C).

4. Grill the steak for 5-7 minutes on each side if you like it medium-rare.

5. Let the steak rest for 5 minutes, then slice it thin against the grain.

9) Simple Olive Oil and Lime Dressing

This one’s honestly as easy as it gets. The dressing brings a fresh, tangy kick to your carne asada, and the olive oil keeps things juicy.

Lime juice adds that zesty punch—kind of wakes up the whole dish, you know?

Just whisk the olive oil and lime juice together until they look blended. That’s it.

You can toss in some garlic or a pinch of salt if you’re feeling it. Sometimes, though, I just let the steak speak for itself.

Ingredients

• 1/3 cup olive oil
• 1/4 cup lime juice
• 1 clove garlic (optional)
• Salt to taste

Cooking Instructions

1. In a bowl, whisk olive oil and lime juice until they come together.

2. Add minced garlic and salt if you’re into that.

3. Pour the dressing over your steak.

4. Let it marinate for at least 30 minutes before grilling.

5. Cook your carne asada at 400°F (200°C) until it’s just how you like it.

10) Chipotle and Lime Marinated Carne Asada

Here’s a version with a smoky, tangy twist. Chipotle peppers and fresh lime juice really wake up the steak.

This marinade keeps the meat juicy and tender. Grill it or pan-sear—either way, you’re in for something good.

Mix up garlic, cilantro, lime zest, lime juice, olive oil, oregano, salt, and chipotle peppers. Let the steak hang out in this mixture for at least 2 hours. If you’ve got the patience, overnight is even better.

Grill the steak over medium-high heat until it’s cooked just right for you. Slice it thin across the grain.

Ingredients

• 1 pound flank or skirt steak
• 2-3 chipotle peppers in adobo sauce
• Juice and zest of 1 lime
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon salt

Cooking Instructions

1. Toss chipotle peppers, lime juice, lime zest, garlic, olive oil, cilantro, oregano, and salt into a blender.
   Blend until everything looks smooth and well mixed.

2. Pour this marinade over your steak.
   Let it soak for at least 2 hours, or just leave it overnight if you’ve got the time.

3. Fire up your grill to medium-high heat, around 400°F (200°C).

4. Throw the steak on the grill.
   Give it about 4-5 minutes per side, or pull it off when it hits your favorite doneness.

5. Let the steak rest for 5 minutes.
   Slice it thin and serve right away.

Honestly, this is my go-to for carne asada when I want something bold but not fussy.
Curious about chipotle and lime marinades? Take a peek at this recipe.