Juicy and tender Carne Asada with perfectly charred edges is flavorful, delicious, and so easy to make. Cook this Mexican steak in under 15 minutes.
- 1/4 cup avocado oil
- 2 tablespoons lime juice, freshly squeezed (from 1 lime)
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 flank steaks or skirt steaks (each piece about 1 pound)
- In a large mixing bowl, combine oil, lime juice, cilantro, soy sauce, sugar, paprika, cumin, garlic powder, salt, and pepper. Mix well until smooth.
- Add steaks to the bowl and use your hands to rub the marinade evenly over them. (I recommend wearing disposable gloves for easy clean-up).
- Cover the bowl with plastic cling wrap and marinate for at least 2 hours (or overnight) in the fridge. You can also marinate the steaks in a large Ziploc bag.
- When ready to cook, remove the bowl from the fridge and place on the counter for 20-30 minutes to bring the steaks to room temperature. This will help the steak cook evenly.
- Use a paper towel to pat the steaks dry. Season with a little more salt and pepper.
- Brush some oil over a grill pan or skillet. Heat on medium-high heat for 2-3 minutes. You should notice the oil shimmer and sizzle when it's hot and ready.
- Place the steaks on the grill pan and cook until desired doneness, about 6-8 minutes per side.
- For medium doneness - Cook until the internal temperature reaches 140 F on a meat thermometer.
- For medium rare - The target temperature should be 135 F.
- Remove the steaks from the pan and cover loosely with aluminum foil to keep them moist.
- Let the steaks rest for 5 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature for the steaks continue to rise a little while resting.
- Slice and serve warm.
If cooking on the barbecue grill:
You can easily cook these steaks on your barbecue following the same instructions. The cook time might be a couple minutes shorter, about 5-7 minutes per side.
Make ahead instructions: Follow this recipe as directed and store the raw, marinated carne asada in an airtight container in the fridge for up to 2-3 days before cooking. However it’s best to use it within 24 hours. If you notice your raw meat smells off or looks slimy after a few days, it’s gone bad and should be thrown out.
How to store: Keep leftover cooked carne asada in the fridge for 3-4 days in a shallow, airtight container.
- Prep Time: 15 minutes
- Marinate Time: 2 hours
- Cook Time: 20 minutes
- Category: Beef
- Method: Oven
- Cuisine: Mexican
Keywords: carne asada, mexican beef, steak,