Carne asada, meaning “grilled meat” in Spanish, is an essential dish in Mexican cooking. It’s more than only a grilled steak-it’s a flavorful and vibrant meal, made special by the way the beef is marinated and cooked. You can enjoy carne asada by itself or use it in tacos, burritos, or other Mexican dishes. In this guide, we’ll explore its history, how it’s made, and the best ways to serve it so you can enjoy delicious carne asada at home.
What is carne asada?
Carne asada begins as beef, usually marinated, then grilled and sliced thin. Sometimes, it’s as simple as steak with just salt and pepper on the grill. More often, the meat is soaked in a flavorful marinade first. The marinade brings out citrus, spice, and savory flavors, while grilling adds smoky notes and char. Carne asada is juicy and tender, making it perfect for tacos, burritos, and more.
Origins and tradition
Carne asada comes from Northern Mexico, especially the states of Nuevo Leon and Sonora, areas with strong cattle-raising traditions. It started as a simple way to cook and enjoy beef, which was abundant there. Over time, carne asada became not just a food but also the name for a social gathering, like a backyard barbecue, where family and friends enjoy grilled meat together. Today, it’s a must at parties and family get-togethers, symbolizing hospitality and good times with loved ones.
Regional differences
Carne asada recipes differ from place to place in Mexico. In the north, the focus is often on simplicity-just salt and high-quality beef. Near the coast, marinades often include bitter orange juice, which adds tartness. Other variations use lime juice, soy sauce, or even a splash of beer for extra flavor. Each region uses ingredients local to them, so carne asada can taste a bit different depending on where you are in Mexico.
Best meat cuts for carne asada
Picking the right cut of beef is one of the most important steps for good carne asada. While several options exist, some cuts are especially popular because they cook quickly on high heat and soak up marinade well.
Flank steak or skirt steak?
Most carne asada is made using either flank steak or skirt steak. Both are great at absorbing marinade and do well on a hot grill. Skirt steak is thinner, usually has more fat (which melts and adds flavor), and chars nicely on the grill. Flank steak is thicker and a bit leaner, but its wide, flat shape makes it easy to handle. Both need to be sliced against the grain after cooking so they stay tender. Here’s a quick table for easy comparison:
| Cut | Texture & Thickness | Flavor | Notes |
|---|---|---|---|
| Skirt Steak | Thin, lots of fat | Richer, buttery | Crisps when grilled, best for tacos |
| Flank Steak | Thicker, lean | Beefy, less rich | Needs marinade for tenderness |
Other good beef options
Some people use other beef cuts for carne asada, each offering its own twist:
- Hanger steak: Nice beef flavor but not the easiest shape for tacos
- Tri-tip: Inexpensive and marbled, but usually too thick for marinade to fully soak in
- Short ribs: Great taste, best if sliced very thin
- Sirloin flap: Coarse, takes marinades well, juicy, and tender when sliced thin
The best cuts are those that cook quickly and can be sliced thin, like skirt or flank steak.
What goes into a carne asada marinade?
The marinade is what gives carne asada its unique taste. It adds flavor and helps make the steak juicy and tender.
Common marinade ingredients
Though recipes can vary, a few key ingredients turn up in most carne asada marinades:
- Citrus juice: Lime is most common; orange or lemon may be added for balance
- Garlic: Adds a sharp, strong flavor
- Cilantro: Offers fresh, herbal notes
- Jalapeño: Brings mild heat (more if seeds are left in)
- Olive oil: Helps hold everything together and keeps meat moist
- Spices: Cumin, black pepper, sometimes a bit of chili powder
- Soy sauce: Adds saltiness and depth
- Apple cider vinegar: Helps tenderize further (optional)
How the marinade works
The marinade does three main things:
- Adds flavor: The citrus, spices, and herbs soak into the meat
- Tenderizes: The acids in citrus or vinegar soften tough muscle fibers
- Helps browning: Oil and certain seasonings help the steak brown and char on the outside
But caution-the meat shouldn’t sit too long in acidic marinade, or it can turn soft and lose its texture.
How long to marinate
- Minimum: 1 hour (for some flavor)
- Best range: 3-8 hours (for good flavor and softness)
- Do not marinate over: 8-12 hours (the meat can get mushy if left longer)
Plan your timing so your steak soaks up all the taste it can but stays firm and juicy.
How to prepare and cook carne asada
Cooking carne asada is simple if you pay attention to a few key steps, ensuring that nice char on the outside and juicy meat inside.
Marinating steps
- Mix all marinade ingredients in a large bowl or Ziploc bag.
- Add the beef, making sure every piece is coated.
- Seal or cover and put in the fridge for 1 to 8 hours.
- Take the steak out of the marinade, pat dry with paper towels (this helps it sear well).
Best way to grill
- Charcoal grill is traditional for the best smoky flavor.
- Set your grill to high heat (coals should be white-grey if using charcoal).
- When grill is hot, place steak on and cook 6-10 minutes per side for skirt/flank steak, turning sometimes.
- Steak should reach about 130°F (54°C) for medium-rare. It will finish cooking as it rests.
If you don’t have a grill
- Use a hot cast iron pan or grill pan.
- Heat pan until just starting to smoke, add steak, and cook like on a grill-about 6-8 minutes per side for flank, 4 minutes per side for skirt steak.
- Vent your kitchen, as it can get smoky.
- You can also use an oven broiler for a charred effect.
Tips for best results
- Don’t overcrowd the pan or grill. Cook in batches if you need to.
- Let meat rest at least 5-10 minutes after grilling. This lets juices go back into the meat.
- Always, always slice thin and against the grain for maximum tenderness.
How to serve carne asada
Carne asada can be the main event or ready to be turned into tacos and other dishes. How you cut and serve it matters.
Slicing and presentation
- After meat has rested, find the direction of the muscle fibers.
- Cut thin slices across (not with) the grain. This makes it easier to chew.
- Place on a platter for serving; garnish with chopped cilantro and lime wedges.
You can drizzle with some reserved marinade for extra flavor (if some was set aside before the meat touched it).
Sides and accompaniments
- Corn or flour tortillas (for tacos)
- Pico de gallo (tomatoes, onions, cilantro)
- Guacamole
- Refried beans
- Mexican rice
- Elotes (grilled corn) or esquites (corn salad)
- Grilled spring onions or cactus
- Spicy salsa for those who like heat
Ideas for using carne asada
- Tacos: Slices of steak in warm tortillas, topped with onion, cilantro, and lime
- Burritos: Steak, beans, rice, cheese, and salsa in a big flour tortilla
- Quesadillas/nachos/fries: Try carne asada in cheesy or loaded snacks
- Bowls: Sliced steak over rice or greens with your favorite toppings
However you serve it, the key is to let the beef shine with its marinade and smoky flavor.
Storing and reheating carne asada
If you have leftovers, you can keep enjoying carne asada for a few more days-if you store and reheat it the right way.
Storing in the fridge
- Place cooled carne asada in a sealed container
- It stays good for up to 3-4 days
- Refrigerate within 2 hours of cooking for safety
Freezing: before or after cooking
- Freeze uncooked, marinated meat in a sealed freezer bag for up to 3 months. Thaw overnight in the fridge before grilling.
- Cooked carne asada can also be frozen for up to 2 months. Use freezer-safe containers. Smaller portions defrost more easily.
How to reheat carne asada
- Oven (best for large amounts): Preheat to 250°F (120°C), put meat in a dish with a splash of broth or water, cover with foil, and heat for 15-20 minutes.
- Stovetop (for small amounts): Heat a pan to medium, add a bit of oil or broth, and reheat meat for 1-3 minutes, turning it so it heats evenly.
- Microwave (last resort): Use short bursts, stirring often to avoid drying out the meat.
Common questions about carne asada
How is carne asada different from regular steak?
The main differences are the marinade and the purpose. Regular steak is usually just seasoned with salt and pepper and served as a whole piece. Carne asada is marinated with citrus, spices, and herbs for extra flavor and tenderness. Also, it is usually thinly sliced after grilling, making it better for tacos and similar dishes, and helping even tough cuts stay tender.
Is charcoal or gas grilling better?
Charcoal is the top choice for authentic flavor-it gives a smoky, grilled taste that matches tradition. However, gas grills work well too, especially if you can get them really hot. No matter what kind of grill you use, make sure it’s very hot before adding the meat so you get a good sear without overcooking inside.
How do I keep carne asada from turning out tough or dry?
- Don’t marinate too long-3 to 8 hours is plenty
- Grill over very high heat for a short time
- Don’t cook past medium doneness
- Let it rest before slicing, so juices go back into the meat
- Slice thin and against the grain for tenderness
Can I make carne asada with other meats?
While “carne” means beef and that’s the usual choice, you can use the same marinade and technique with chicken or pork. Just adjust cook times-chicken and pork need to be cooked through. It won’t be “carne asada” in the traditional sense, but you’ll have tasty grilled meat with similar flavors.
