Quick Carne Asada Recipe
This quick and easy carne asada recipe uses a short list of simple ingredients and just 30 minutes of marinating time. Juicy, flavorful, and perfect for tacos, nachos, salads, and more!
Servings: 6 to 8 Servings
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
Calories: 238kcal | Carbohydrates: 5g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 125mg | Potassium: 326mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 2mg