Three citrus juices, a splash of tequila, and a screaming hot grill. That’s the whole secret to carne asada that actually tastes like the real thing.
⭐️⭐️⭐️⭐️⭐️ Chellie raved, “This marinade was spot on! The whole family loved this. It’s very tender and perfectly delicious.”
Originally published in 2025, I came back to this one in 2026 to add expert tips, updated marinating times, and a few extra details to make your carne asada even better. Because good recipes deserve a second look!
What makes this the Best Carne Asada Marinade
Growing up in So California, blessed with many Hispanic family friends who were excellent cooks, I’ve eaten from the best! Carne asada street tacos are popular all around the country now. Plus with a few visits to Mexico under my belt, well, let’s just say this recipe takes me back to taco stands and sandy beaches!
The flavor is hard to describe without just making it. Bright and citrusy from three kinds of juice (does anything smell like fresh-squeezed citrus? I think not!), earthy and smoky from the cumin and paprika, with heat from the jalapeño or serrano. The tequila adds something you can’t quite put your finger on, but you’d notice if it was missing. And that char from the grill ties it all together.
After numerous batches, a few tweaks, and extensive taste-testing with family and friends, this version has become the clear favorite. The orange, lemon and lime juices add tons of flavor, while tequila brings an authentic touch. Similar to this Yucatan Achiote Pork. Instead of using soy sauce as many recipes do, mine is gluten and soy-free! If you can squeeze citrus and measure a few spices, you can make this bold, juicy carne asada at home! And of course, make these carne asada tacos.
- Gluten-free
- No soy sauce
- Authentic carne asada recipe loaded with fresh citrus juices
What is Carne Asada?
Carne asada, which translates to “grilled meat,” is the cornerstone Mexican dish. Typically made with flank or skirt steak, it’s marinated in bold spices and citrus, then grilled over high heat for that perfect char. You’ll often find it sliced thin and served wrapped in corn tortillas for tacos, burritos, or simply alongside rice and beans. I usually go with skirt steak, it’s easy to find and delivers on tenderness when prepared right.
Carne Asada Meat Simple Ingredients
- Flank or Skirt Steak: Lean, flavorful cuts perfect for high-heat grilling; flank is a thicker, slightly less fatty cut than skirt steak, but I have to say, I think the best cut for carne asada is skirt steak!
- Fresh Orange Juice: Adds sweetness and balances the acidity of the other citrus juices. Use a whole orange for more sweetness. While you can use bottled juice, you’ll get the best flavor from fresh squeezed citrus.
- Lime Juice & Lemon Juice: For a tangy and bright flavor that cuts through the richness of the steak.
- Tequila (blanco): Enhances the marinade with a touch of earthy complexity and it also helps tenderize the meat!
Substitute: Apple cider vinegar + water; mimics the acidity if you don’t have tequila. - Olive Oil or Vegetable Oil: Helps the marinade coat the meat evenly and adds moisture. Use neutral oil for a milder flavor, I like Avocado.
- Garlic: Fresh garlic lends a savory flavor.
- Red or White Onion: Adds aromatic sweetness and texture to the marinade.
- Spices: Use a combination of smoked paprika, ground cumin, dried oregano and Kosher salt to season up the meat to perfection! Feel free to add a few grinds of black pepper if you prefer.
- Fresh Cilantro: For a bright, traditional flavor, use both the stems and the leaves!
- Jalapeño or Serrano Peppers: Adds heat! Go for serrano peppers if you like it spicy!
Get the full recipe in the recipe card below.
The Best Carne Asada Marinade
This marinade is all about balance, bright citrus, bold spices, and a slight kick of heat. Orange juice brings sweetness, lime and lemon bring acidity, and tequila (or vinegar) adds punch. Smoked paprika, cumin, and oregano provide warmth and depth.
Optional flavor upgrade: Toast a dried chile (such as guajillo or ancho) in a dry pan, remove the seeds, blend it with a splash of water, and add it to the marinade for extra depth.
WATCH: How to Make Carne Asada
How to Marinate Carne Asada (and for how long)
Step 1 – Marinate the Steak
In a large zip-top bag or small bowl, whisk together the citrus juices, tequila (or ACV + water), oil, garlic, onion, spices, salt, cilantro, and your choice of minced chile pepper. To amp up your marinade even more, pulse it a few times in a food processor or blender. Much like this Birria.
Cover and refrigerate for a minimum of 8 hours up to 24 hours. I find the sweet spot is around 8-10 hours.
Expert Tip: I used to just marinate for a couple of hours, but now I think the best flavor comes at a minimum of 8 hours up to 24 hours. Much past that, the meat will start to degrade due to the citrus.
Expert Tip: For milder heat, toast the chile over an open flame or in a dry pan, then mince. Remove seeds to tone down the spice. Add steak and turn to coat well.
How to Grill Carne Asada Steak
Preheat a grill (gas or charcoal) or cast-iron skillet or grill pan over medium-high heat. And make sure to oil the grill grates well. Remove the steak from the marinade and shake off any excess.
Grill or sear for 3–5 minutes per side, depending on the thickness and desired doneness. Let rest for 5–10 minutes, then slice thinly against the grain. Finish with a squeeze of lime and extra cilantro, serve with your favorite pico de gallo and Mexican rice.
Estimated Grill Times for Carne Asada
| Doneness | Internal Temperature | Time per Side | Total Time |
|---|---|---|---|
| Rare | 120–125°F | 2–3 minutes | 4–6 minutes |
| Medium-Rare | 130–135°F | 3–4 minutes | 6–8 minutes |
| Medium | 140–145°F | 4–5 minutes | 8–10 minutes |
| Medium-Well | 150–155°F | 5–6 minutes | 10–12 minutes |
| Well Done | 160°F+ | 6–7 minutes | 12–14 minutes |
Other Ways to Cook Carne Asada
No grill? No problem. You can still get tender, flavorful Carne Asada right in your kitchen using one of these simple methods.
- Cast Iron Skillet or Grill Pan: This is my go-to when I want that same great char without firing up the grill—or when the weather isn’t cooperating. Heat a cast iron skillet or grill pan over medium-high heat until it’s almost smoking. Add a little oil, then sear the steak for 4 to 6 minutes per side, depending on thickness. Just be sure not to overcrowd the pan. If needed, cook in batches to get that perfect sear.
- Broiler (Oven-Grilled): Your oven’s broiler mimics the high heat of a grill and delivers great flavor. Preheat the broiler to high, place the steak on a wire rack over a baking sheet, and broil about 4 to 6 inches from the heat source for 4 to 6 minutes per side, until nicely charred. Keep an eye on it, things move fast under the broiler!
- Oven Roasting: Not traditional, but it works if you’re cooking for a crowd. Preheat your oven to 425°F. Place the marinated steak on a baking sheet and roast for 10 to 15 minutes, flipping halfway through. For that extra layer of flavor, finish it under the broiler for 2 minutes per side. Use an instant-read thermometer and pull the steak at 130–135°F for medium-rare.
Best Carne Asada Recipe Tips
You want medium-high heat, whether on a grill or a hot cast iron pan.
- Remove the steak from the marinade and shake off any excess marinade.
- Grill or sear for 3–5 minutes per side, depending on the thickness and your preferred level of doneness.
- Let the steak rest for 5–10 minutes on a cutting board, loosely covered with foil, to lock in all the juices before slicing.
How to Slice and Serve Carne Asada
Always slice against the grain; this shortens the muscle fibers and keeps every bite tender. You’ll notice the steak has visible lines running in one direction; those are the muscle fibers, or the “grain.” Cut in the opposite direction.
10 Most Popular Ways to Use Carne Asada
- Tacos: The classic! Slice the steak thinly against the grain, then pile it into warm corn or flour tortillas. Check out my recipe for steak tacos. Top with chopped onions, fresh cilantro, a squeeze of lime, and maybe a little guacamole or salsa.
- Burritos: Wrap that tender meat in a large flour tortilla with rice, beans (try charro beans), cheese, and your favorite toppings. You can keep it simple or load it up, totally customizable.
- Bowls: Build a burrito bowl with a base of rice, lettuce, or cauliflower rice to keep it low-carb. Add Carne Asada, black beans, roasted corn, avocado, and pico de gallo for a fresh, balanced meal.
- Nachos: Layer tortilla chips with chopped Carne Asada, cheese, black beans, and your favorite fixings. Bake until melty, then top with sour cream, jalapeños, or a drizzle of crema. YUM!
- Quesadillas: Add sliced Carne Asada to a cheesy quesadilla for a heartier twist. Serve with salsa or guacamole for dipping.
- Fajitas: Toss sliced steak with sautéed peppers and onions for a quick, sizzling skillet meal. Serve with warm tortillas and your favorite toppings.
- Salads: Slice Carne Asada thin and add to a bed of greens with tomatoes, avocado, grilled corn, and a zesty lime vinaigrette. A lighter option, but still satisfying. Try my Mexican salad!
- Carne Asada Fries: A fun, indulgent option; top crispy fries with chopped steak, melted cheese, sour cream, guacamole, and jalapeños. Great for game day or a weekend treat.
- Torta Sandwiches: Layer the steak on a crusty roll with refried beans, avocado, pickled jalapeños, lettuce, and crema. A hearty Mexican-style sandwich that hits the spot.
- Breakfast Burritos or Hash: Use leftovers in breakfast burritos with scrambled eggs, potatoes, and cheese—or chop it up for a steak and potato hash topped with a fried egg.
How to Store Carne Asada Meat
Leftover Carne Asada: Refrigerate cooked steak in an airtight container for up to 4-5 days.
Freezing (Before or After Grilling):
- Wrap cooled cooked steak tightly and freeze for up to 2 months.
- For uncooked Carne Asada, freeze the steak in the marinade in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before grilling.
Reheating: Warm gently in a skillet until heated through. Avoid overcooking to keep it tender.
Marinade for Carne Asada FAQs
Yes! Skirt steak, flap steak, flank, or thin-cut sirloin all work well for Carne Asada. Just choose a cut that’s relatively thin, flavorful, and becomes tender with a good marinade and quick, high-heat cooking.
Absolutely. A cast-iron skillet on the stovetop works perfectly, or you can pop it in a hot oven! You’ll still get that caramelized sear without having to fire up the grill. But you want your pan screamin’ hot!
It has a mild kick. For less heat, remove the seeds from your chile or use just a pinch of chile powder instead!
I’d skip it for this one. Carne asada is all about high heat and a fast cook, that’s what gives you the char, the chew, and those crispy edges. A slow cooker will technically cook the meat, but you’ll end up with something closer to shredded beef or barbacoa. Totally delicious, just not carne asada. Stick to the grill, a cast iron skillet, or the broiler and you’ll get the real deal.
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Updated in 2026 with expert tips and marinating times for an even better result!
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Video
Equipment
Ingredients
- 2 pounds skirt steak flank steak, or thin-cut sirloin
- ½ naval orange juiced, about ¼ cup, use a whole orange for sweeter flavor
- 1 lime juiced, about 2 tablespoons
- 1 lemon juiced, about 2 tablespoons
- 2 tablespoons tequila blanco preferred, Substitute: 1 tablespoon apple cider vinegar + 1 tablespoon water
- ¼ cup olive oil or neutral oil like avocado or vegetable
- 3 cloves garlic minced or grated
- ½ red onion finely chopped, or white onion
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt more to taste, black pepper if desired
- ¼ cup fresh cilantro chopped
- 1 small jalapeño toasted and minced, or serrano pepper, or ½–1 teaspoon chile powder, ancho, chipotle, or regular chili powder
Instructions
- Marinate the Steak: In a large zip-top bag or shallow bowl, whisk together the citrus juices, tequila (or ACV + water), oil, garlic, onion, spices, salt, cilantro, and your choice of minced chile or chili powder.Tip: For milder heat, toast the chile over an open flame or in a dry pan, then mince. Remove seeds to tone down the spice.2 pounds skirt steak, ½ naval orange, 1 lime, 1 lemon, 2 tablespoons tequila, ¼ cup olive oil , 3 cloves garlic , ½ red onion, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ¼ cup fresh cilantro, 1 small jalapeño
- Add steak and turn to coat well. Cover and refrigerate and marinate meat for a minimum of 8 hours up to 24 hours. My sweet spot is 8-10. *See notes for freezing.
- Grill the Carne Asada: Preheat a grill or cast-iron skillet over medium-high heat. Remove steak from marinade and shake off excess.
- Grill or sear for 3–7 minutes per side, depending on thickness and doneness preference. *See notes below for temperature guide.
- Let rest for 5–10 minutes on a cutting board, covered loosely with foil, then slice thinly against the grain. Finish with a squeeze of lime and extra cilantro. Enjoy!
Notes
- Storage: Let steak cool completely, then store in an airtight container in the fridge for up to 4-5 days.
- Reheat gently in a skillet over medium heat or in a 300°F oven until warmed through. Add a splash of broth or water to keep it moist. Avoid microwaving to prevent drying out.
- Freezing Cooked Steak: Slice and cool completely before freezing. Store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat as above.
- Freezing in Marinade (Make-Ahead Option): Add raw steak and marinade to a freezer-safe bag, seal tightly, and freeze flat for up to 3 months. Thaw in the fridge overnight, no need to re-marinate. Cook as directed once fully thawed.
- Cast Iron Skillet or Grill Pan:
Heat a heavy pan over medium-high heat until nearly smoking. Add a little oil, then cook the steak for 4–6 minutes per side, depending on thickness. Don’t overcrowd—cook in batches if needed. - Broiler (Oven-Grilled):
Set your broiler to high. Place the steak on a wire rack over a baking sheet and broil 4–6 inches from the heat for 4–6 minutes per side. Watch closely—it cooks fast! - Oven Roasting:
Preheat oven to 425°F. Roast steak on a baking sheet for 10–15 minutes, flipping halfway. For more flavor, finish under the broiler for 2 minutes per side. Use a thermometer and pull at 130–135°F for medium-rare.
| Doneness | Internal Temp | Time per Side | Total Time |
|---|---|---|---|
| Rare | 120–125°F | 2–3 minutes | 4–6 minutes |
| Medium-Rare | 130–135°F | 3–4 minutes | 6–8 minutes |
| Medium | 140–145°F | 4–5 minutes | 8–10 minutes |
| Medium-Well | 150–155°F | 5–6 minutes | 10–12 minutes |
| Well Done | 160°F+ | 6–7 minutes | 12–14 minutes |
Nutrition
Chellie
This marinade was spot on! The whole family loved this. It’s very tender and perfectly delicious.
Thank you so much Chellie, so appreciate your sweet words!