Mexican Carne Asada is grilled, thinly sliced beef from cuts such as flank, skirt, or flap steak, cooked over high heat to create a smoky, charred exterior, then served in tacos, burritos, or as a main dish with rice and beans.
Jump to
This Mexican carne asada uses a citrus-soy marinade and can be grilled or pan-seared, then served with a homemade blended jalapeño sauce. Pair it with Mexican rice and beans for a complete meal.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Skirt steak (arrachera): Cooks quickly and stays tender when sliced properly.
- Sour orange juice: Softens the meat and adds flavor.
- Beer: Helps tenderize the meat.
- Soy sauce: Adds savory flavor and helps the marinade soak in.
- Jalapeños: Add heat to balance the meat.
- Garlic: Adds flavor to the meat and sauce.
- Cilantro: Adds fresh flavor.
How to Make Mexican Carne Asada
Note: Full instructions are provided in the recipe card below.
- Marinate the steak: Whisk sour orange juice, beer, soy sauce, garlic paste, salt, black pepper, allspice, oregano, cumin, granulated onion, and paprika. Whisk in olive oil. Add steak, coat well, cover, and refrigerate 1 hour, flipping halfway.
- Make the jalapeño sauce: Heat oil over medium heat. Add jalapeños, garlic, and onion; season with salt and sauté lightly. Add water, cover, and cook 8-10 minutes until soft. Cool slightly, then blend with cooking liquid, cilantro, and lime juice. Adjust salt.
- Prepare the grill:
Charcoal: Light a chimney of charcoal. When ashed over, spread on one side and heat, covered, about 5 minutes.
Gas: Preheat on high, covered, 15 minutes. Turn off one burner to create a cooler zone. - Grill the vegetables: Oil grates. Grill jalapeños and green onions over high heat. Season with salt and lime juice. Turn every 2 minutes until charred, 7-10 minutes. Transfer to a bowl and cover.
- Grill the steak: Grill over high heat until browned and 130-135°F (medium), about 2-4 minutes per side. Move to the cooler side if needed. Rest 10 minutes, then slice against the grain.
- Serve: Serve in warm tortillas with steak, jalapeño sauce, onion, cilantro, lime, grilled serranos, and green onions.
Hint: Always include an acidic ingredient in the marinade and slice the steak against the grain to keep the meat tender.
Storage, Make Ahead, & Freezing
Storage: Refrigerate cooked steak in an airtight container for up to 3 days.
Make Ahead: Marinate the steak up to 12 hours in advance.
Freezing: Not recommended, as the sauce and steak lose texture.
Camila's Tips & Variations
- Choose marbled meat: Pick Skirt steak with visible fat so the steak stays soft and juicy.
- Always use acid in the marinade: Orange and lime juice help soften the meat and improve texture.
- Flip during marinating: Turn the steak halfway through so both sides absorb flavor evenly.
- Let the steak rest: Resting keeps the juices inside before slicing.
- Slice against the grain: Cutting across the fibers makes the meat tender, not chewy.
- Char the vegetables first: Grilled jalapeños and green onions add smoky flavor to the tacos.
- Use the cooking liquid in the sauce: It keeps the jalapeño sauce smooth and full of flavor.
- Use tortillas hot: Warm tortillas keep the meat juicy and prevent tearing.
Frequently Asked Questions
Why is my steak still tough after marinating?
The fibers were not sliced correctly; cut against the grain.
How do I make the steak more tender?
Use acidic juice and marinate at least one hour.
What happens if I overcook the steak?
The fibers tighten and release moisture; remove earlier.
Pair with
You may also like
Recipe
Mexican Carne Asada
Mexican Carne Asada is grilled, thinly sliced beef from cuts such as flank, skirt, or flap steak, cooked over high heat to create a smoky, charred exterior, then served in tacos, burritos, or as a main dish with rice and beans.
Equipment
Ingredients
For the steak
- 2 pounds Well-marbled skirt steak, trimmed and cut with grain into 6- to 8-inch-long steaks
For the marinade
- 2 garlic cloves , peeled and mashed into a paste
- 1 teaspoon sea salt , adjust to taste
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon ground Allspice
- ½ teaspoon dried oregano
- ⅛ teaspoon ground cumin
- ¼ cup Sour orange juice (or 2 tablespoons orange juice, combined with 2 tablespoons lime juice)
- 2 tablespoons dark beer , such as Dos Equis or any beer of preference
- 1 tablespoon Soy sauce
- ½ teaspoon granulated onion
- 1 teaspoon Paprika
- 2 tablespoons olive oil
For the creamy jalapeño sauce
To serve
- Warm corn tortillas
- juice from 1 lime
- 6 green onions
- 6 serrano chiles or jalapeños
- Chopped white onion
- Chopped fresh cilantro
Instructions
- Marinate the Steak: In a bowl, whisk together the sour orange juice, beer, soy sauce, garlic paste, salt, black pepper, allspice, oregano, cumin, granulated onion, and paprika, then whisk in the olive oil.
- Add the steak and coat evenly with the marinade. Cover and refrigerate for 1 hour, flipping the steaks halfway through.
- Make the Jalapeño Sauce: Heat oil in a saucepan over medium heat. Add the jalapeños, garlic, and onion. Season with salt and lightly fry. Add the water, cover, reduce the heat, and cook for 8-10 minutes until soft.
- Turn off the heat and let cool slightly. Blend with the cooking liquid, cilantro, and lime juice. Taste and adjust with salt if needed.
- Prepare the Grill: For a Charcoal Grill, bout 25 minutes before cooking, open the bottom vent all the way. Light a large chimney starter filled with charcoal briquettes (about 6 quarts).
- When the coals are mostly gray with ash, spread them evenly over one side of the grill. Place the cooking grate on top, cover, and fully open the lid vent. Let the grill heat until very hot, about 5 minutes.
- For a Gas Grill: Turn all burners to high, close the lid, and preheat until hot, about 15 minutes.
- Turn off one burner to create a cooler zone. If your grill has more than two burners, turn off the burner farthest from the main heat source and leave the remaining burners on high.
- Grill the Vegetables: Clean and lightly oil the grill grates. Place the jalapeños and green onions on the hotter side of the grill, then sprinkle with salt and squeeze fresh lime juice over them.
- Cook, covered if using a gas grill, turning every 2 minutes, until the jalapeños and green onions are well charred, about 7 to 10 minutes. Transfer to a medium bowl and cover tightly with plastic wrap.
- Grill the Steak: Place steaks on the hotter side of the grill and cook until well browned and the meat registers 130 to 135 degrees (for medium), 2 to 4 minutes per side.
- (Move steaks to the cooler side of the grill before taking the temperature to prevent them from overcooking.)
- Transfer the steaks to a cutting board, tent them with aluminum foil, and let them rest for 10 minutes.
- Cut steaks on the bias against the grain into ½-inch-thick slices. Arrange on a platter and serve in warm tortillas with steak, jalapeño sauce, onion, cilantro, lime, grilled serranos, and green onions.
Notes
Storage: Refrigerate cooked steak in an airtight container for up to 3 days.
Make Ahead: Marinate the steak up to 12 hours in advance.
Freezing: Not recommended, as the sauce and steak lose texture.
Nutrition
Nutrition Facts
Mexican Carne Asada
Amount per Serving
Calories
357
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
95
mg
32
%
Sodium
826
mg
36
%
Potassium
556
mg
16
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
34
g
68
%
Vitamin A
428
IU
9
%
Vitamin C
12
mg
15
%
Calcium
35
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
