Carne Asada (Mexican Flank Steak)
A great marinade is key to making an authentic Carne Asada, a Mexican flavored grilled flank steak. There is not one specific recipe for the marinade but it will have a combination of ingredients that give it a Mexican flavor and this is my favorite.
I was curious about the Spanish to English translation of the words ‘Carne Asada’ (Mexican Flank Steak), and it is simply ‘roast meat.’ This preparation using marinated flank steak takes it way above something so simple sounding.
Carne Asada uses either beef flank (or skirt steak) that has been marinated in a seasoned marinade then grilled to impart a nice charred flavor. Worse case scenario, Carne Asada could be cooked indoors on the stovetop in a grill or cast iron pan, but it’s never roasted in the traditional sense of oven baking.
The beef is thinly sliced and can be served as a main course or as an ingredient in other dishes like fajitas, tacos or nachos.
The marinade for an authentic Carne Asada Flank Steak combines classic Mexican flavors of jalapeno, garlic, cilantro, lime juice, and is well-seasoned with chili powder and cumin. The addition of orange juice in this recipe helps to tenderize the meat and adds additional flavor.
I’ve tried multiple combinations for the marinade and this one is my favorite; combining multiple citrus juices with the more expected ingredients was a winner. And as important as the seasoning in the marinade is, giving the meat enough time to soak in all the flavors is equally important; 2 hours is good, 6 hours is better, and overnight is best.
I served this dish as the main course the night I made it, with Cilantro, Honey, and Chile Butter Corn on the side. Last night we had delicious Mexican Street Tacos with an amazing Creamy Cilantro Sauce; I’ll be posting those recipes soon!
How Long to Grill Carne Asada Flank Steak
When you’re ready to grill your Carne Asada; prepare your grill as you would typically for medium high heat. Not only is flank steak a thin cut of beef but it is also lean meat without a lot of fat so it’s most important that you watch your grill so it doesn’t flame up or get too hot and as importantly, check the internal temperature when grilling; this is not a piece of meat that can handle well-done.
Depending on the thickness of your steak, you’ll typically want to grill over medium-high heat for 5-7 minutes per side, flipping once. Using an instant read thermometer (affiliate link) placed into the meat horizontally helps determine the degree of done-ness. I linked to one I gave to myself recently as a gift; it might be the Cadillac of thermometers but I love it! I can take it into my family room or office and watch the progress of meat that’s in the oven or outdoors on the grill.
Carne Asada Mexican Flank Steak should not be left unattended though…it cooks too quickly. I recommend grilling it either rare or medium rare; if you absolutely must than OK, medium. Anything more than medium should be avoided though; because of the lack of fat, anything beyond that and flank steak will become dry and tasteless.
Here is the temperature guide from Certified Angus Beef (https://www.certifiedangusbeef.com/kitchen/doneness.php):
- 125F/52C: Rare (cool red center)
- 135F/57C: Medium-rare (warm red center)
- 145F/63C: Medium (warm pink center)
- 150F/66C: Medium-well (slightly pink center)
- 160F/71C: Well done (little or no pink)
Steak will continue to rise in temperature approximately 5 degrees once it’s taken off the grill so letting it rest allows the juices to settle and the steak to come to full temperature.
As important as the marinade is to tenderize flank steak, cutting it correctly is equally important. The grain of flank steak meat runs with the longer side of the meat so you never want to cut it that direction. Make sure your slices are cut along the short side, that will help break up the grain and insure your meat will be more tender.
I usually cut the meat with my knife angled as well; it will result in individual pieces that are a bit wider than if cutting perpendicular to the meat. Why didn’t I do that when I made the steak in these photos? My assistant (a high school girl!) got ahead of me and made quick work of it. Either way tastes the same…so all was good…I mean GREAT! I mean it, I love, love, love this Carne Asada Mexican Flank Steak. I know you’ll love it too!
More of our Favorite Flank Steak Recipes
- Grilled Flank Steak with Béarnaise Butter
- Flank Steak Salad with Mashed Potatoes and Pesto
- Marinated Grilled Flank Steak
- Flank Steak Salad with Mashed Potatoes and Pesto
More Steak Recipes
PIN IT! ‘Carne Asada Flank Steak’
Carne Asada Mexican Flank Steak
Ingredients
- ½ cup fresh orange juice about 1 very large navel orange
- ¼ cup fresh lemon juice about 1 lemon
- ¼ cup fresh lime juice about 2 limes
- 1 ½ tablespoons white wine vinegar
- ¼ cup olive oil
- 1 to 2 jalapeños thinly sliced
- 4 cloves garlic crushed
- 1 cup fresh cilantro chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 1 ½ pounds flank steak see Notes
Instructions
- Add the orange juice, lemon juice, lime juice, white wine vinegar, olive oil, jalapeños, garlic, cilantro, cumin, salt, and black pepper to a bowl and whisk to combine.
- Put the steak into a 9 by 13-inch casserole dish. Use a fork to poke a few holes in the meat on both sides (this helps tenderize it and lets the marinade seep in).
- Pour the marinade on top, cover the dish, and refrigerate for at least 2 hours (but up to 24 hours).
- When it’s time to grill the steak, remove it from the marinade and scrape off the pieces of jalapeño, garlic, and cilantro. Let it sit at room temperature for about 15 minutes while the grill heats up.
- Clean grill grates and brush with a paper towel or napkin soaked with vegetable oil. Preheat the grill to medium high. Once hot, add the steak and cook for 5-7 minutes on each side, flipping once. (This should yield medium-rare meat but all grills and techniques differ. See Notes below for internal temperatures.)
- Remove the steak from the grill and let it rest for 10 minutes. Thinly slice across the grain. Serve.
