Your grill’s hottest zone is where flank steak earns its charred, smoky crust. Learning how to cook carne asada on the grill is simpler than you think, but it does require a few key steps. This guide will walk you through everything from picking the right meat to serving it perfectly.
Carne asada is a Mexican dish that literally translates to “grilled meat.” It’s typically made with thin cuts of beef, marinated in citrus and spices, then cooked quickly over high heat. The result is tender, flavorful beef with a beautiful char.
Let’s get started on making the best carne asada you’ve ever had.
Choosing The Right Cut For Carne Asada
Not every steak works well for carne asada. You need a cut that’s thin, flavorful, and can handle high heat without getting tough. Here are the best options:
- Flank steak: The most traditional choice. It’s lean, has a strong beef flavor, and takes marinades well.
- Skirt steak: Even more flavorful than flank, with a looser grain. It’s my personal favorite.
- Top sirloin: A more affordable option that’s still tender when sliced thin.
- Arrachera: The Mexican name for skirt steak, often pre-marinated at Latin markets.
Look for meat that’s about 1/2 to 3/4 inch thick. Thicker cuts take longer to cook and may burn on the outside before the inside is done. If your butcher has pre-sliced carne asada, that’s perfect.
The Essential Marinade
A good marinade is the soul of great carne asada. It tenderizes the meat and adds layers of flavor. Here’s a classic recipe that works every time.
Classic Carne Asada Marinade Ingredients
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup fresh lime juice (about 3 limes)
- 4 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
How To Marinate Carne Asada
- Combine all marinade ingredients in a bowl or zip-top bag.
- Add your steak, making sure it’s fully coated.
- Refrigerate for at least 2 hours, but no more than 8 hours. The acid in the citrus can start to “cook” the meat if left too long.
- Remove the meat from the fridge 30 minutes before grilling to let it come to room temperature.
Don’t skip the citrus. The acid helps break down tough fibers in the meat, making it more tender. The soy sauce adds umami and helps with browning.
How To Cook Carne Asada On The Grill
Now for the main event. This section covers the exact steps for perfect grilled carne asada.
Preheat Your Grill Properly
You want a two-zone fire. One side should be screaming hot (500-600°F), and the other side should be medium (350-400°F). For gas grills, turn one burner to high and the other to medium. For charcoal, pile coals on one side.
The hot side is for searing. The cooler side is for finishing if needed, or for keeping cooked meat warm.
Grilling Steps
- Clean your grill grates thoroughly. A wire brush works best.
- Oil the grates lightly using a paper towel dipped in vegetable oil. Use tongs to avoid burning your fingers.
- Remove the steak from the marinade and let excess drip off. Don’t wipe it dry—a little marinade on the surface adds flavor.
- Place the steak on the hottest part of the grill.
- Cook for 3-4 minutes per side for medium-rare. The exact time depends on thickness. For 1/2-inch steak, 3 minutes per side is usually perfect.
- Flip only once. Constant flipping prevents a good sear.
- Look for a deep brown crust with some charred spots. That’s the flavor.
Internal Temperature Guide
- Rare: 125°F
- Medium-rare: 135°F (recommended for carne asada)
- Medium: 145°F
- Well done: 160°F (not recommended—it gets tough)
Use an instant-read thermometer for accuracy. Stick it into the thickest part of the steak.
Resting Is Non-Negotiable
After grilling, place the steak on a cutting board and tent it loosely with foil. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. If you cut it too soon, all those flavorful juices will run out onto the board.
Slicing Against The Grain
This is the most important step for tenderness. Look at the lines running through the meat—that’s the grain. Slice perpendicular to those lines, at a slight diagonal angle. Cut the steak into thin strips, about 1/4 inch thick.
Slicing against the grain shortens the muscle fibers, making each bite easier to chew. If you slice with the grain, the meat will be tough no matter how well you cooked it.
Common Mistakes To Avoid
Even experienced cooks make these errors. Here’s what to watch out for.
- Over-marinating: More than 8 hours in citrus can make the meat mushy. Stick to 2-4 hours for best results.
- Grilling cold meat: Straight from the fridge to the grill leads to uneven cooking. Let it sit out for 30 minutes first.
- Flare-ups: The marinade has sugar and oil, which can cause flames. Keep a spray bottle of water nearby to tame flare-ups.
- Overcooking: Carne asada is thin and cooks fast. Watch it closely and pull it off at 5°F below your target temp—it will rise during resting.
- Skipping the rest: I know you’re hungry, but those 5 minutes make a huge difference.
Serving Suggestions
Carne asada is incredibly versatile. Here are some classic ways to serve it.
Carne Asada Tacos
Warm up corn tortillas on the grill or in a dry skillet. Fill with sliced carne asada, diced white onion, fresh cilantro, and a squeeze of lime. Add salsa verde or pico de gallo if you like.
Carne Asada Burritos
Use large flour tortillas. Fill with carne asada, rice, beans, cheese, guacamole, and sour cream. Roll tightly and toast on the grill for a crispy exterior.
Carne Asada Plate
Serve the sliced steak alongside rice, refried beans, grilled onions, and a simple salad. This is a common dish at Mexican restaurants.
Carne Asada Nachos
Layer tortilla chips with shredded cheese, chopped carne asada, jalapeños, and black beans. Bake until the cheese melts, then top with sour cream and guacamole.
Storing And Reheating Leftovers
If you have leftover carne asada (unlikely, but possible), store it properly.
- Refrigerate in an airtight container for up to 4 days.
- To reheat, use a hot skillet with a splash of water or broth. Cover and steam for 1-2 minutes. This prevents the meat from drying out.
- Microwaving is not recommended—it makes the meat rubbery.
- Leftover carne asada is great in salads, quesadillas, or scrambled eggs.
Frequently Asked Questions
Can I Use A Different Cut Of Beef For Carne Asada?
Yes. While flank and skirt steak are traditional, you can use top sirloin, flap meat, or even thinly sliced chuck. Just adjust cooking time based on thickness. Thinner cuts cook faster.
How Long Should I Marinate Carne Asada?
2-4 hours is ideal. The citrus acid needs time to work, but leaving it longer than 8 hours can make the meat mushy. If you’re short on time, even 30 minutes will add some flavor.
What’s The Best Way To Tenderize Carne Asada?
The marinade does most of the work. You can also score the meat lightly with a knife before marinating to help the flavors penetrate. Slicing against the grain after cooking is equally important for tenderness.
Can I Cook Carne Asada On A Gas Grill?
Absolutely. Gas grills work great. Just make sure you preheat thoroughly and get the grates hot enough for a good sear. The same two-zone method applies.
How Do I Know When Carne Asada Is Done Without A Thermometer?
Use the finger test. Touch the meat: if it feels like the fleshy part of your palm below your thumb when your hand is relaxed, it’s rare. If it feels like the same spot when you touch thumb to middle finger, it’s medium. Practice makes perfect.
Final Tips For Perfect Carne Asada Every Time
Here are a few extra pointers to take your carne asada from good to great.
- Use fresh citrus juice, not bottled. The flavor is much brighter.
- Don’t overcrowd the grill. Leave space between pieces so they sear instead of steam.
- If using charcoal, add mesquite or hickory chunks for extra smokiness.
- Grill some whole green onions and jalapeños alongside the meat for a smoky side.
- Warm your tortillas on the grill for about 30 seconds per side. They’ll be soft and slightly charred.
Carne asada is a dish that rewards attention to detail. From choosing the right cut to slicing it properly, each step matters. But once you master the technique, you’ll be able to make restaurant-quality carne asada at home any time you want.
Fire up the grill, grab some cold drinks, and enjoy the best grilled beef you’ve ever made. Your family and friends will thank you.