Carne asada in the oven is a way to cook thin beef, usually flank steak, using the broiler to brown the outside and keep the inside juicy without a grill, making chopped steak that works for tacos, bowls, or plates.
Jump to
This recipe is made for tacos de carne asada, but it can be used for any carne asada dish. It uses pickled jalapeños to help soften and flavor the steak before cooking.
The meat is then chopped and served in warm corn tortillas with onion, cilantro, and salsa de árbol, making it perfect for Cinco de Mayo.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Flank steak: Provides a thin cut that cooks quickly and stays tender under high heat.
- Pickled jalapeños with carrots and onions: Add acid so the meat softens and absorbs flavor.
- Canola oil: Prevents sticking and helps tortillas crisp lightly.
- Corn tortillas: Hold the filling and provide structure for tacos.
- Onion: Adds sharp contrast to balance the rich meat.
- Cilantro: Adds freshness to cut through fat and heat.
How to Make Carne Asada in the Oven
Note: Full instructions are provided in the recipe card below.
- Lay the flank steak in a large baking dish and pour the pickled jalapeños over it. Flip, cover, and wrap tightly in plastic wrap, and let rest at room temperature for 1 hour.
- Preheat the broiler. Season the steak on both sides with salt and freshly ground pepper. Broil over high heat for about 5-6 minutes per side for medium-rare, then chop into ¼-inch pieces.
- Heat a small skillet over medium heat with 1 tablespoon of canola oil. Warm the corn tortillas for about 30 seconds per side, adding more oil if needed.
- Stack two tortillas, add the chopped steak, then top with onion and cilantro. Finish each taco with a drizzle of salsa de árbol.
Hint: Use the top oven rack for better char.
Storage, Make Ahead, & Freezing
Storage: Store cooked steak in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Coat the steak with pickled jalapeños and refrigerate up to 24 hours before cooking.
Freezing: Not recommended.
Camila's Tips & Variations
- Warm tortillas: Heat in a lightly oiled skillet or stack on a microwave-safe plate, cover with plastic wrap, and microwave for 40 to 60 seconds. Alternatively, lightly spray with oil and bake in a preheated 350°F oven for 2 to 4 minutes, until pliable.
- Prefer a grill: Grill steak over high heat for 5 to 6 minutes per side.
- Serving suggestion: Serve with salsa de árbol, lime wedges, chopped white, yellow, or red onion, and extra cilantro.
Frequently Asked Questions
Why is my carne asada dry in the oven?
It was overcooked or rested too little. Reduce the broil time and let the steak rest before chopping.
Why does my steak come out tough?
It was sliced with the grain. Cut against the grain to shorten fibers.
What happens if I marinate too long?
Acid breaks down fibers. Limit marinating to 24 hours.
Pair with
You may also like
Recipe
Carne Asada in the Oven
Equipment
- cast-iron skillet
Ingredients
- 1 flank steak , trimmed of excess fat
- 1 cup pickled jalapenos , including the carrots and onions that come in the jar
- Sea or kosher salt
- Freshly ground pepper
- 1 tablespoon canola oil , plus more, as needed
- 8 corn tortillas
- ¼ cup white or yellow onion , coarsely chopped
- ¼ cup cilantro leaves
Instructions
- Lay the flank steak in a large baking dish and pour the pickled jalapeños over it. Flip, cover, and wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
- Preheat the broiler. Season the steak on both sides with salt and freshly ground pepper. Broil over high heat for about 5-6 minutes per side for medium-rare, then chop into ¼-inch pieces.
- Heat a small skillet over medium heat with 1 tablespoon of canola oil. Warm the corn tortillas for about 30 seconds per side, adding more oil if needed.
- Stack two tortillas, add the chopped steak, then top with onion and cilantro. Finish each taco with a drizzle of salsa de árbol.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
