Orange and lime juice, garlic and jalapeño, maple and cumin — this Grilled Carne Asada is soaked in a bold, balanced marinade. Sliced thin into tender, medium-rare strips, it’s a flavorful dinner that disappears fast.
Easy Grilled Flank Steak with a Killer Marinade
Flank steak is a favorite for its rich beefy flavor and satisfying texture. It soaks up marinades beautifully, from Asian-style to this citrus-forward carne asada version with garlic and jalapeño. If you’re craving a Mexican-inspired meal, this one delivers.
The steak can marinate for as little as three hours or overnight if you have the time. When ready, grill it and slice thinly against the grain. The finished carne asada is excellent in tacos, burritos, salads, or served over rice — a simple recipe that becomes an instant family favorite.
What Is the Difference Between Steak and Carne Asada?
Carne asada literally means “grilled meat,” but in many U.S. restaurants it refers to a specific preparation: usually flank or skirt steak marinated in citrus and spices, grilled, then sliced thin against the grain. Ordering “steak” at a restaurant typically gets you a steakhouse cut like ribeye or strip, served whole and cooked simply. Both are delicious — they just showcase different techniques and flavors.
Ingredients
This bold marinade uses common pantry staples. Here’s what you’ll need:
- Flank steak: Skirt or flap steak work as substitutes; adjust cook time for thinner cuts.
- Maple syrup and brown sugar: For a touch of sweetness. Honey or regular sugar can be used instead.
- Herbs and spices: Coriander seeds, dried oregano, ground cumin, cayenne, chili flakes, black pepper, and salt. If you don’t have chili flakes, a pinch of crushed red pepper or chopped pimiento will do.
- Garlic: Plenty of minced garlic adds depth — around eight cloves for this recipe.
- Jalapeño: Adds heat; mince and remove ribs and seeds if you want less spice. Adjust jalapeño and cayenne to taste.
- Olive oil
- Lime juice and orange juice: Fresh or bottled both work.
How to Grill Carne Asada
This is an easy grilling recipe: mix the marinade, let the steak absorb the flavors, then grill and slice.
- Make the marinade: Combine all ingredients except the steak in a large bowl and whisk until the sugar and salt dissolve.
- Marinate the steak: Add the steak to the bowl, cover, and refrigerate for at least 3 hours or overnight. You can also marinate in a large zip-top bag for easier turning.
- Grill: Preheat grill to medium-high. Remove the steak from the marinade, shake off excess, and pat dry. Grill 3–5 minutes per side until the internal temperature reaches about 130–135°F for medium-rare or around 145°F for medium.
- Rest: Transfer steak to a cutting board, tent loosely with foil, and rest 10 minutes to retain juices.
- Slice and serve: Slice thinly against the grain and serve with your favorite sauces and sides.
Tips and Hacks
These small tips will help you get the best results:
- Marinate evenly: Flip the bag or turn the steak in the bowl during marinating to distribute flavors.
- Use a thermometer: An instant-read meat thermometer ensures perfect doneness without overcooking.
- Let it rest: Resting keeps the steak juicy when you slice it.
- Optional sauce: For extra brightness, whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped parsley, and 2 minced garlic cloves. Season to taste and drizzle over the sliced meat.
Serving Suggestions
Sliced carne asada works beautifully in tacos, burritos, quesadillas, or simply on a bed of greens. Pair it with fresh, vibrant sides to complete the meal:
- Sugar snap peas: Lightly roast or sauté for a sweet, crunchy side.
- Fresh salad: Avocado and tomato pair naturally with grilled steak — a simple avocado-tomato salad is a great match.
- Mexican rice: Serve with a flavorful rice for a heartier plate.
How to Store and Reheat Leftovers
- To store: Keep leftovers in an airtight container or zip-top bag in the refrigerator for 3–4 days.
- To reheat: Warm the steak gently in a covered skillet over low heat with any juices, or add a splash of water or broth to prevent drying. Heat until warmed through but avoid overcooking.
Can I Freeze This?
- Yes. Cool the steak, then freeze in a zip-top freezer bag after removing as much air as possible.
- Stored properly, it keeps up to 3 months. Thaw overnight in the refrigerator before reheating.
Grilled Carne Asada
Ingredients
- 2 pounds flank steak
- ½ cup orange juice
- ¼ cup lime juice
- 1 jalapeño pepper, minced (ribs and seeds removed)
- 8 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon salt
- 2 teaspoons brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon coriander seeds
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon chili flakes
- 1 teaspoon freshly ground black pepper
Instructions
- Combine all ingredients except the steak in a large bowl and whisk until sugar and salt dissolve.
- Add the steak to the marinade, cover, and refrigerate for 3 hours or overnight. Alternatively, marinate in a zip-top bag.
- Preheat grill to medium-high heat.
- Remove steak from the marinade, pat dry, and place on hot grill grates.
- Grill 3–5 minutes per side until internal temperature is 130–135°F for medium-rare, or about 145°F for medium.
- Transfer to a cutting board, tent with foil, and rest for 10 minutes.
- Slice thinly against the grain and serve warm with sauces and sides.
Notes
Optional sauce: Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped parsley, and 2 minced garlic cloves. Season with salt and pepper and drizzle over the sliced steak.
Nutrition
Nutritional info is an estimate. Values may vary depending on ingredients and preparation.
More Easy Steak Recipes
- Easy Steak Salad with Spinach and Mushrooms
- Garlic Steak Bites with Potatoes
- Soy Sauce Glazed Flank Steak with Zucchini Noodles