Quick and Easy Carne Asada
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Updated Jun 23, 2025, Published Jul 25, 2021
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Quick and Easy Carne Asada is one of the most versatile meats in Mexican cooking — and once you see how simple it is to make at home, you’ll never go back to buying it pre-marinated. This recipe uses a zesty marinade of lime juice, garlic, tequila, and cilantro to create juicy, flavorful grilled steak in just 30 minutes.
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I used to buy carne asada from my local carnicería, but once I realized how easy (and more affordable) it is to make from scratch, I never looked back. Now it’s part of our regular summer rotation — whether I’m grilling for family, prepping for tacos, or just craving that bold, chargrilled flavor.
What is Carne Asada?
Carne asada translates to “grilled meat,” and it’s a Mexican staple known for its bold, citrusy marinade and flame-kissed flavor. Traditionally made with flank or skirt steak, carne asada is sliced thin and served in tacos, tortas, burritos, or on its own with a side of borracho beans and cilantro lime rice or Mexican rice.
Why You’ll Love This Recipe
- Quick to make – Only 30 minutes of marinating means you can pull this off on a weeknight.
- Minimal cleanup – Everything happens in a zip-top bag and on the grill.
- So versatile – Use this steak to make carne asada tacos, carne asada nachos, carne asada salad, or even carne asada pizza.
- Budget-friendly – Cheaper than buying pre-marinated meat from a carnicería.
- No grill? No problem! – Use a stovetop cast iron grill pan or skillet instead.
Ingredients & Substitutions
You only need a handful of simple ingredients to make this homemade carne asada:
- Olive oil – Helps the marinade coat the steak.
- Butter – Adds richness and helps create a flavorful crust.
- Tequila – Optional, but adds depth (can sub with beer or omit entirely).
- Lime juice – Freshly squeezed for that signature tang.
- Garlic – Freshly minced for bold flavor.
- Cilantro – Adds a fresh herbal note.
- Onion – Sliced thin or grated into the marinade.
- Flank or skirt steak – You can also use flap steak.
- Salt & pepper – Season just before grilling.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Quick and Easy Carne Asada
Step 1: Make the marinade. In a bowl, combine the olive oil, butter, tequila, lime juice, garlic, cilantro, and onion. Mix well.
Step 2: Marinate the steak. Place the steak in a large zip-top bag and pour in the marinade. Seal and massage the marinade around the meat until coated. Let marinate for 30 minutes at room temp, or refrigerate for up to 2 hours.
Step 3: Bring to room temperature. If refrigerated, let the meat sit out until it reaches room temperature before cooking.
Step 4: Grill the steak. Preheat your grill or grill pan to high. Remove steak from marinade, pat dry, and season both sides with salt and pepper. Grill the carne asada for 4 to 5 minutes per side for medium-rare.
Step 5: Let it rest. Transfer to a cutting board and let rest for 10 minutes. This helps keep it juicy.
Step 6: Slice and serve. Slice against the grain into ½-inch strips. Serve as desired!
Tip: Let the meat rest as long as you grilled it — usually about 10 minutes.
Serving & Topping Suggestions
Carne asada is one of those magical meats that pairs well with just about anything. Once it’s grilled and sliced, you can serve it up in so many delicious ways:
- Carne asada tacos with fresh salsa and homemade corn tortillas
- Carne asada nachos loaded with cheese, black beans, and chunky guacamole
- Carne asada salad with avocado, pepitas, and lime vinaigrette
- Carne asada pizza topped with roasted corn and melty cheese
- Tequila lime carne asada skewers for fun, grill-friendly appetizers
- Over cilantro lime rice, carne asada fries, or folded into carne asada quesadillas, burritos, and carne asada tortas
- Don’t forget the sides: grilled green onions and borracho beans are always a hit
Leftovers? They’re perfect for meal prep — simply store in the fridge and repurpose throughout the week!
Quick and Easy Carne Asada Expert Tips & Tricks
- Use a hot grill to get that perfect char and sear.
- Don’t over-marinate – 30 minutes to 2 hours is plenty.
- Slice against the grain for tender pieces.
- No grill? Use a cast iron skillet or grill pan on your stovetop.
Storage & Reheating
- Fridge: Store cooked carne asada in an airtight container for up to 5 days.
- Freezer: Freeze slices in a freezer-safe bag for up to 3 months.
- To reheat: Warm in a skillet or microwave just until heated through.
Frequently Asked Questions
I love using flank or skirt steak — they’re flavorful and quick-cooking. Flap steak is also a great option.
This carne asada recipe only needs 30 minutes, but you can marinate for up to 24 hours for deeper flavor.
Yes! Use a cast iron skillet or cast iron grill pan on the stovetop, or even broil it in the oven for that charred effect.
Carne asada literally means “grilled meat” in Spanish. It’s a classic Mexican dish typically made with marinated steak cooked over high heat.
Try it with cilantro lime rice, Mexican rice, borracho beans, grilled green onions, wrapped in homemade flour tortillas or homemade corn tortillas. It’s also delicious over carne asada nachos, carne asada salads, or in carne asada tacos.
Yes! Once cooked and sliced, carne asada freezes well for up to 3 months. Store in an airtight container or freezer bag.
More Recipes Using Carne Asada
If you tried this Quick and Easy Carne Asada or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below! Tag me @MuyBuenoCooking if you recreate this — I love seeing your summertime steak moments!
Quick Carne Asada Recipe
Ingredients
Carne Asada:
- 4 tablespoons butter, melted
- 1/4 cup tequila, reposado
- 1 lemon, juiced
- 1 lime, juiced
- 1 tablespoon chopped fresh thyme
- 1 serrano chile, stemmed and finely chopped
- 3 cloves garlic, finely chopped
- ¼ cup chopped fresh cilantro
- ½ cup chopped red onion
- 1 ½-pound flank, skirt, or flap steak
- kosher salt
Instructions
- In a bowl, combine butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.
- Place steak in a large sealable bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. You can also use a shallow dish if you prefer. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat a grill or grill pan to high. Remove the steak from the plastic bag and generously season with salt. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces or chop.
Video
Notes
- Let steak come to room temp before grilling.
- Rest meat for the same time you grilled it to keep it juicy.
- Cook to your desired doneness — I prefer medium-rare.
- If undercooked, chop and finish in a skillet.
- No tequila? Use beer or omit.
- Always slice against the grain for tenderness.
- Works with flank, skirt, or flap steak.
- Use leftovers in carne asada nachos, tacos, salads, or burrito bowls.
- Refrigerate leftovers up to 5 days or freeze up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
I’m a native El Pasoan also living in Colorado 🙂 I absolutely love all your recipes.
I enjoy the flavors of your recipes! Oh so yums!
Ok, Yvette. My father was a steak restaurant co-owner in an Arizona border town, Mexican side. He wasn’t the chef of the open, mesquite charcoal grill the restaurant placed. He did show the show the chef how to grill the beef and poultry that was served. Best steak of both sides of the border by all his patrons.
Now, the thing is that the restaurant didn’t just use the cuts that you mentioned. All cuts, from the finest were grilled. Also, the meat was never marinated. I have grilled forever 45 years and have never marinated the stakes that I grilled and all if them have had a very good taste, lucky I guess.
Also, carne asada is when it’s grilled. When cooked on a stove it’s broiling not carne asada….that is my, 100% Mexican opinion. Thank you for letting me post….good luck….
I love carne asada tacos, second is to put it on top of a good salad. Thank you mija for the recipe, I have to make it myself.
Had it at your house and yum, I loved it.
Love you mija.❤
Hi there,
I am looking forward to making this! I know it sounds crazy but how & what to you serve this with?
I haven’t made this recipe yet but wondering if you had a recipe for chicken mole? But love your recipes