A Backyard Favorite That Brings Everyone to the Table
If there’s one dish that guarantees happy bellies and empty plates in our household, it’s carne asada. And not just any carne asada—the kind that’s been marinated in bold citrus, garlic, and spices, grilled to juicy perfection, and sliced thin for tacos, burrito bowls, or straight-off-the-cutting-board snacking. Just thinking about it makes my mouth water!
This recipe was born on a summer evening when the fridge was full of possibilities but short on pre-made anything. I had a beautiful cut of skirt steak, a bowl of limes, a few stray oranges, some garlic that needed using up, and that was it. I tossed everything into a bowl with a glug of soy sauce, a splash of vinegar, a little sweetness, and a few of my favorite spices. What came out of that marinade an hour later was magic.
We grilled it hot and fast while the kids were playing tag in the backyard and music spilled out of the kitchen window. That smell—garlicky, citrusy, smoky—drew everyone to the table before I even had time to slice it. Since then, this carne asada has become the recipe we break out whenever we want something special but simple. It’s backyard-approved, family-loved, and trust me—it’ll become your go-to too.
🌟 Why You’ll Love This Carne Asada Recipe:
Incredible depth of flavor: Zesty citrus, umami-rich soy, smoky paprika, and garlic infuse every bite.
Tender, juicy steak every time: The acidity in the marinade breaks down tougher fibers for that melt-in-your-mouth texture.
Fast cook time: Grill it hot and quick, and you’ll have dinner ready in under 10 minutes.
Versatile for any meal: Tacos, salads, burrito bowls, nachos—you name it.
No fancy ingredients required: Everything you need is probably already in your pantry or fridge.
Frequently Asked Questions (FAQs) ❓
Can I use a different cut of steak?
Yes, definitely! While skirt steak is traditional for carne asada thanks to its rich, beefy flavor and quick-cooking nature, you can absolutely use other cuts with great results. Flank steak is a common alternative—it’s leaner but still flavorful and takes on marinades beautifully. Just be sure to marinate it for at least a few hours to help tenderize it. Flat iron steak is another solid option: it’s naturally tender, cooks evenly, and holds up well to high heat. No matter which cut you choose, the most important step is to slice against the grain once it’s cooked and rested. This shortens the muscle fibers, giving you that tender, easy-to-chew texture that makes carne asada so crave-worthy. Great meat + great slicing = guaranteed deliciousness!
What if I don’t have fresh citrus?
If fresh limes or oranges aren’t available, bottled juice can fill in—but it’s not quite the same. Fresh citrus has this natural zing and brightness that really makes the marinade pop. Bottled lime and orange juices often taste muted or even a little bitter because they lack the oils and zest that fresh fruit brings to the table. If you do go the bottled route, try adding a little lime or orange zest (if you have the fruit on hand) to mimic that fresh flavor. Another option: use a splash of pineapple juice if you’re in a pinch—it adds both acidity and sweetness. While bottled juice will still make a tasty marinade, fresh-squeezed citrus is the magic ingredient that takes it from good to absolutely unforgettable.
Can I cook it in the oven?
Yes, you can totally make this indoors without a grill! If you’re using thicker cuts like flat iron or flank steak, sear the meat first in a cast-iron skillet or heavy pan over high heat for 2–3 minutes per side to get that golden-brown crust. Then transfer the pan to a 400°F preheated oven and roast for another 4–6 minutes depending on your preferred doneness. If you’re working with a thinner cut like skirt steak, you can skip the oven and cook it fully on the stovetop—just sear both sides for about 3–4 minutes until medium-rare. You won’t get the same smoky char as a grill, but the flavor of the marinade still shines through beautifully. It’s a solid option, especially in colder months or apartment kitchens!
Is this recipe spicy?
Only if you want it to be! The base marinade is packed with flavor from garlic, citrus, soy, and warm spices like cumin and smoked paprika—but it’s not inherently spicy. The heat level really depends on how much crushed red pepper flakes (or other chili additions) you choose to include. I usually add ¼ teaspoon for a gentle kick, but you can increase that if you like things hotter, or skip it altogether if you’re feeding kids or spice-sensitive guests. Want a bolder heat? Add chopped jalapeños, chipotle in adobo, or even a splash of hot sauce to the marinade. The beauty of this recipe is that it’s super flexible—you can dial up or down the heat without affecting the balance of other flavors.
Can I make it ahead of time?
Absolutely—and I encourage it! This marinade gets better the longer it sits (up to a point), so prepping it the day before is a great way to save time and deepen flavor. You can mix the marinade and store it in the fridge for up to 2 days before adding the steak. Once the steak is in, let it marinate in the fridge for 2 to 12 hours—overnight is ideal. Just don’t exceed 24 hours or the citrus may start to break down the meat too much, resulting in a mushy texture. You can also freeze the steak in the marinade for up to 3 months. Just thaw in the fridge overnight and grill as usual. It’s perfect for make-ahead dinners, meal prepping, or last-minute cookouts!
Prep Time: 15 minutes (plus marinating time)
Cook Time: 8 minutes
Total Time: 2 hours 30 minutes (including marination)
Ingredients:
- 1½ to 2 lbs skirt steak (or flank steak, trimmed)
- ⅓ cup fresh lime juice (from about 3 limes)
- ¼ cup orange juice (fresh-squeezed if possible)
- ¼ cup soy sauce (or tamari for gluten-free option)
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon packed brown sugar (or honey)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano (preferably Mexican oregano)
- ½ teaspoon black pepper
- ¼–½ teaspoon red pepper flakes (optional, for heat)
- ¼ cup chopped fresh cilantro (optional, but adds a fresh herbal note)
- Optional: ¼ cup Mexican lager (like Modelo or Pacifico)
Instructions:
Step 1: Prep the Steak
Pat your steak dry using paper towels—this helps the marinade cling better. Trim off any silver skin or excess fat, but keep the meat intact.
Step 2: Make the Marinade
In a medium mixing bowl or large mason jar, whisk together lime juice, orange juice, soy sauce, olive oil, vinegar, brown sugar, garlic, cumin, paprika, oregano, black pepper, and red pepper flakes. Stir in cilantro and beer if using.
Step 3: Marinate the Steak
Place your steak in a large zip-top bag or a glass baking dish. Pour the marinade over it, making sure the meat is fully coated. Seal and refrigerate for at least 2 hours, or ideally overnight (no more than 24 hours).
Step 4: Bring to Room Temp
Take the steak out of the fridge 30 minutes before grilling so it cooks evenly. Letting it rest also helps the juices settle into the fibers.
Step 5: Preheat the Grill
Fire up your grill (or grill pan) to high heat. You want it smoking hot—this gives that irresistible char and locks in flavor.
Step 6: Grill the Steak
Remove the steak from the marinade and gently pat it dry (don’t rinse it!). Grill for 3–5 minutes per side depending on thickness. Skirt steak is thin and cooks quickly—don’t overdo it. Aim for medium-rare to medium.
Step 7: Rest and Slice
Transfer steak to a cutting board, tent with foil, and let rest 5–10 minutes. Then slice thinly against the grain for maximum tenderness.
Cooking Tips from My Kitchen to Yours:
- Don’t skip the citrus – The lime and orange juices are essential for tenderizing and flavoring the meat.
- Slice against the grain – This shortens the meat fibers and makes every bite tender, not chewy.
- Add beer for depth – A splash of lager gives a richer, maltier backbone to the marinade.
- Don’t over-marinate – Too much time in acidic marinade turns the meat mushy. Stick to 2–12 hours max.
- Dry before grilling – Wet steak won’t sear well. A quick blot makes all the difference.
- Use a cast-iron pan indoors – If it’s too cold to grill, get that pan ripping hot and follow the same steps.
Storage and Serving Suggestions:
- To Store: Cool steak completely, then store slices in an airtight container in the fridge for up to 4 days.
- To Freeze: Freeze raw steak in marinade in a zip-top freezer bag for up to 3 months. Thaw in the fridge overnight before grilling.
- To Reheat: Sear sliced steak in a hot skillet with a tiny bit of oil until just warmed. Avoid microwaving—it ruins the texture.
How to Serve:
- Tacos: Warm corn tortillas + steak + chopped onions, cilantro, and lime juice.
- Burrito bowls: Steak over rice with beans, salsa, avocado, and grilled corn.
- Carne asada fries: Top fries with steak, cheese, jalapeños, and sour cream.
- Quesadillas or nachos: Fold steak into melty cheese and toast to golden perfection.
- Grilled salads: Add slices on top of a romaine, avocado, and black bean salad for a low-carb meal.
