Quick and Easy Carne Asada
7
Published Jul 25, 2021
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Carne Asada is one of the most versatile meats in the Mexican cooking toolbox. My quick and easy recipe for this beloved beef requires just a short list of easy to find ingredients and as little as 30 minutes of marinating time!
While you can easily purchase prepared carne asada from your local carniceria, this simple recipe means you don’t have to. Once you see how ridiculously easy it is to make this grilled steak at home, you’re sure to add it to your permanent summer rotation.
Why I Love This Recipe
Before I ever tried to make carne asada at home, I would always purchase the prepared stuff from my local Latin supermercado. While it was quite tasty, it was also more expensive than purchasing meat for cooking myself. I also didn’t know exactly what went into making it, meaning I had no grasp on the sodium levels or whether there were any artificial ingredients.
This homemade carne asada recipe is so dang quick to make and has such a short list of ingredients that it is a snap to make on even the busiest of days. The fact that it only requires a short 30-minute marinating window means I can whip this up as a last minute “what the heck am I serving for dinner?!?” meal.
I also love how simple the clean up is for this tasty marinated steak recipe. I do all the marinating in a gallon zip top bag, and throw the meat on the grill. The only things I have to clean are the cutting board and knife!
TIP: No grill? No problem! Simply opt for a cast iron grill pan and do the cooking on your stovetop.
Making the carne asada on the grill also has a whole host of benefits: first, I don’t heat up my house during the summertime. Second, we get an excuse to hang out with the family outside – BONUS! Third, I’m a huge sucker for that chargrilled taste that you can only achieve from a real barbecue.
Do yourself a favor and try this authentic recipe for homemade carne asada. I promise you won’t regret it!
How to Make My Quick & Easy Carne Asada
How to Serve Carne Asada
Carne asada is one of those delightful unicorns that goes well with just about everything. Once the steak is cooked and cut into thin slices or chopped, there are about a gazillion ways to serve it.
That means it is a perfect candidate for meal prep; just make a big batch at the beginning of the week and you’ll have an easy and delicious protein to turn to when life gets hectic.
NOTE: This list is in no way comprehensive, rather is just intended as a springboard for your creativity. Use carne asada in:
- Pizzas
- Salads
- Nachos
- Tacos
- Enchiladas
- French fries
- Tortas
- Quesadillas
- Skewers
- Burritos and burrito bowls
If you have a recipe that you usually add an animal protein to, try swapping in your homemade carne asada. It is tender, juicy, and filled with traditional Mexican flavors. I’m pretty sure there are no wrong answers for how to serve this yummy marinated steak.
Frequently Asked Questions
I personally love to use flank or skirt steak for this recipe, but flap steak will also work quite well!
Absolutely! I love to make a big batch on my meal prep day so that I can add tasty bits of marinated meat to my meals all week long.
The meat only needs about 30 minutes to marinate, but you can leave it in the refrigerator for up to 24 hours. Once cooked, carne asada should keep for up to a week in the refrigerator.
While I love the charred taste that you can only get from a charcoal barbecue, feel free to use a cast iron grill pan or cast iron skillet and your stovetop to cook this yummy meat.
Complementary Recipes
Wondering what to serve with your super tasty carne asada? I have LOTS of ideas for you. Here are a few to get you started:
If you tried this yummy recipe for my Quick and Easy Carne Asada, please be sure to rate and review it below!
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Carne Asada
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
- Be sure to let the meat come to room temperature before you cook it.
- Let the meat rest for as long as you cook the meat for.
- I like my carne asada medium-rare, but feel free to cook yours to your desired doneness.
- Feel free to chop and cook a bit longer in a skillet, if needed.
- No tequila? Replace with beer. Or just omit.
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….
This recipe looks wonderful!! Only meat pies I have had. Has a top and bottom crust!?!? Like a pie style. Would that work for this recipe!?
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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