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Sliced carne asada on a serving plate surrounded by plates containing tortillas, guacamole, pickled onions and cotija cheese.

Easy Carne Asada

This carne asada recipe stars a bold, citrusy marinade inspired by the authentic flavors of Mexico, packed with fresh orange and lime juice, soy sauce and warm spices, then cooked hot and fast for tender, juicy steak with that signature char. No grill required. Use it for tacos, bowls, fries and more.
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Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 4 servings

Ingredients  

  • 2/3 cup fresh orange juice
  • 1/2 cup fresh lime juice 
  • 1/2 cup soy sauce 
  • 1/4 cup olive oil 
  • 3 Tablespoons apple cider vinegar 
  • 3 cloves garlic, minced 
  • 1/2 cup finely chopped white onion 
  • 1/4 cup finely chopped cilantro leaves 
  • 2 teaspoons cumin 
  • 2 teaspoons paprika 
  • 2 teaspoons dried oregano 
  • 1/2 teaspoon chili powder 
  • 1 (2-pound) flank steak or skirt steak
  • Vegetable oil, for cooking 

Instructions 

  • In a large sealable plastic bag or bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, apple cider vinegar, garlic, white onion, cilantro, cumin, paprika, dried oregano, chili powder and 1 teaspoon kosher salt.
  • Add the meat to the marinade then seal the bag and refrigerate it for a minimum of 1 hour and up to 6 hours.
  • When ready to cook, preheat a grill pan over medium-high heat then grease it generously with oil. 
  • Remove the steak from the bag, scrape off any onions and discard the marinade. Arrange the steak on the pan and let it cook until it naturally releases from the pan. (The time will depend on how thick your steak is.) Flip the steak once and continue cooking it until it reaches your desired level of doneness. (For medium-rare, aim for about 120°F since carryover cooking while the steak rests will get it to about 130°F.)
  • Remove the steak from the pan and let it rest for 5 to 10 minutes before slicing it across the grain and serving. 

Notes

  • Marinating: I like to marinate the steak in a large zip-lock bag for easy cleanup and it squeezes into a crowded fridge much more easily than a bowl. A 13x9-inch baking dish works great too, since the shape fits the long, thin steak perfectly and forces maximum marinade contact with the meat.
  • Marinating time: Don't go longer than 6 hours. The citrus and apple cider vinegar in this marinade are acidic enough that an overnight soak will start to break down the proteins and turn the texture mushy.
  • Cooking: You can cook this on an outdoor grill, grill pan, cast-iron or stainless steel pan on the stovetop. Skip nonstick. You won't get the same crust. For a full temperature guide, check out my How to Cook Steak on the Stovetop post.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet for 1 to 2 minutes, just enough to warm through without overcooking.
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