This easy carne asada recipe will make the best homemade carne asada you’ve ever eaten. Recipe includes oven, stovetop and grill instructions.
Hey, friends. I’ve talked before about how while I fully love every recipe I post here, there are some I get extra excited about sharing with you. My Tri-tip recipe was one, these Country-style Ribs and Carnitas were too. And today, I have another one for you: Carne Asada.
I can’t wait for you to try this recipe, because it is the best homemade carne asada you will ever eat. You get super flavorful tangy meat, and since you’re going to cook it over fast, high heat, it’s also got those crispy, charred edges that, as the chef, you totally have first dibs on.
For the full, printable recipe, scroll on down to the recipe card. If you’ve never made carne asada before or have some carne asada questions, read on.
What is carne asada?
Carne asada translates literally as “grilled meat.” Its preparation varies, but generally, it’s thin cuts of beef sometimes marinated, sometimes prepared with a rub, and grilled or cooked over high heat. It can be served as a stand-alone main dish or sliced and used as filling for tacos, burritos, and other dishes.
What kind of meat is carne asada?
There are a few different cuts of beef you can use for carne asada. Most popular here in the US are flank steak, skirt steak, and flap meat (if you’re curious where they all come from, this is a great breakdown ). All three are thin-ish cuts with an easily detectible grain that do well when marinated and cooked over high heat.
Here in California, I don’t see any one of these consistently available at a reasonable price, so I’ll use them interchangeably depending on price and availability. They’re all going to taste great and get the job done.
Given a choice though, my favorite is flap meat. It has a great beefy flavor, is usually the cheapest option, and seems to come out slightly more tender than the other two.
Carne Asada Marinade Recipe
While some carne asada is prepared with just a spice rub, this recipe uses a citrus-based marinade. The acids help break down the muscle fibers and tenderize the meat, and it penetrates really well, so the meat picks up a ton of flavor.
How long to marinate carne asada? If you’re in a hurry, you can get away with just a few hours, but you’ll get the best results with a 24-hour marinade. If you can, start marinating your beef the night before. You won’t be sorry.
Pro tip: I know marinades with more than a couple of ingredients are a pain to make, but this one’s worth it, I promise! Line up your ingredients before hand, in the order they’re written in the recipe, and if you use a liquid measuring cup like the one in the photo above, you don’t actually have to get any other measuring cups dirty. Plus most of the spices call for 1 teaspoon so things will move quickly.
How to Make Carne Asada
Your carne asada will shrink quite a bit as it cooks!
Once your meat is marinated, you’re going to want to cook it over quick, high heat.
- On the grill – Medium-high heat 4 to 8 minutes per side.
- In the oven – Under the broiler on high 4 to 6 minutes per side.
- On the stove – Medium-high heat 4 to 8 minutes per side.
Cooking time will vary depending on the thickness of the meat, so I highly recommend using an instant-read thermometer to take the guesswork out of cooking. If you have a thermometer, these are the temps you’ll want to aim for:
Medium rare 130-140°F Medium 140-150°F Medium well 150°F+
The meat in the photos was cooked under the broiler to about 137°F at the thickest point.
Then slice the meat across the grain. ( Here’s why, if you’re curious. ) Depending on the type of steak you used, this grain might run all the way down the length of the meat or across it like it does with this flap meat.
Fortunately, the grain in all three cuts is pretty obvious, so you shouldn’t have any trouble finding the direction.
How to serve carne asada?
Carne asada can be served as a main on its own with a side of beans and rice . It’s also great chopped and used in steak fajitas , tacos , salads , carne asada fries , or burrito bowls .
For other carne asada sides, a quick corn salad, easy oven-roasted broccoli , or chips and nacho cheese are a good option.
Carne Asada Recipe Notes
- If making under the broiler, save any pan juices to pour over leftovers during storage to help keep the meat moist.
- This recipe calls for 1 1/2 to 2 pounds of meat, which will serve 4 to 6 people when served as a main dish, but the marinade can be stretched to cover a little over 3 pounds of meat, or whatever will comfortably fit in a gallon bag.
- I’ve included stovetop instructions in the recipe just in case you don’t have a grill and don’t want to use the broiler, but it’s not my favorite way to cook carne asada since you have to do it in batches, and the high heat tends to make things smokey after a little while. Make sure to turn on your kitchen fan and open a window before starting or you might set off your fire alarm. (Don’t ask me how I know this… 😉 )
- You might also enjoy Carnitas Tacos , Chipotle Chicken Tacos , and Basil and Garlic Steak Marinade .
Ingredients
Special Equipment
- ▢ Liquid measuring cup optional, but nice to have
- ▢ Instant-read thermometer optional, but nice to have
- ▢ Foil if cooking under the broiler
Marinade
- ▢ 1/2 cup orange juice bottled is fine
- ▢ 1/2 cup soy sauce low-sodium is fine
- ▢ 1/4 cup lemon juice bottled is fine
- ▢ 1/4 cup olive oil
- ▢ 2 tablespoons lime juice bottled is fine
- ▢ 2 cloves garlic pressed or diced
- ▢ 1 teaspoon chili powder
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon black pepper
- ▢ 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
- ▢ 1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed
Meat
- ▢ 1 1/2 to 2 pounds skirt, flank, or flap steak
Instructions
- Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.
In the Oven
- Adjust top rack to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan and broil 4 to 6 minutes per side. Pull at 135°F for medium-rare, 145°F for medium.
On the Stovetop
- Turn on your kitchen fan and crack open a window. Heat a large skillet over medium-high heat and grease pan with a drizzle of vegetable oil. Cut meat into pan-size pieces and cook in batches, 4 to 8 minutes per side until done or the internal temperature reads 135°F for medium-rare, 145°F for medium. If the outside of your meat begins to cook too quickly or things start getting too smokey, turn heat down to medium.
On the Grill
- Heat grill to medium-high heat and cook for 4 to 8 minutes per side, until the internal temperature reaches 135°F for mediu-rare, 145°F for medium.
- Serve and enjoy!
Notes
Marinade Adapted from AllRecipes
40+ Egg Yolk Recipes to use up leftover egg yolks and instructions for storing egg yolks in the refrigerator.
Welcome to the latest edition of “Waste Not,” a series dedicated to reducing food waste in the kitchen. You can find older posts in this series for:
- What to Do With Leftover Pesto
- What to Do With Leftover Whipping Cream
- What to Do With Leftover Buttermilk
- What to Do With Leftover Pumpkin Puree
- What to Do With Leftover Half and Half
- What to Do With Leftover Tomato Paste
Last week, I wrote a “Waste Not” post for Egg Whites with 25+ Egg White Recipes for using up leftovers. Today, we’re doing the flip side, What to Do With Leftover Egg Yolks.
Maybe you’ve made some Small-batch Cupcakes or Angel Food Cake and have some extra yolks sitting around. Here’s what you should do with them…
What to Do With Egg Yolks
Storing Egg Yolks in the refrigerator
Egg yolks can be stored in the refrigerator in an airtight container. If the yolks are broken, use them as soon as possible as they will dry out quickly. For unbroken yolks, cover with a tablespoon or two of water to keep them from drying out and pour off water before using. Refrigerated egg yolks stored this way should keep for two to four days .
Freezing Egg Yolks
I don’t generally recommend freezing egg yolks. They’re finicky to store and don’t keep as well as egg whites. You’re usually better off just making a batch of egg yolk cookies and freezing the cookies instead. BUT, if you have a lot of egg yolks and want to give it a try, Eggs.ca has a good article on freezing yolks .
Don’t feel like storing your yolks? Cook them into something good instead…
Egg Yolk Recipes
The following recipes all call for egg yolks. Some call for extra egg yolks in addition to whole eggs. Those recipes are written as (x extra yolks).
Small-batch M&M Cookies (No Chill)
1 Egg Yolk
One Peanut Butter Cookie for Two Small-batch Snickerdoodles Small-batch Soft Pumpkin Cookies with Cream Cheese Frosting One-bowl Small-batch Sugar Cookies (3 Ways) One Chocolate Chip Cookie for Two (Three Ways) Easy Shepherd’s Pie With Ground Beef (Dinner for Two) Chocolate Cookie Dough Cupcakes (Small-batch) Small-batch Oatmeal Cookies with Icing Small Batch of Cut-out Sugar Cookies (No-chill) Small-batch M&M Cookies (No Chill) Small-batch Peanut Butter Cookies Small-batch Chocolate Chip Pumpkin Cookies Small-batch Oreo Cupcakes Small-batch Homemade Hostess Cupcakes Small-batch Chocolate Cupcakes with Chocolate Buttercream Small-batch Chocolate Mini M&M Cookies No-chill Small-batch Chocolate Chip Cookies Small-batch Chocolate Cinnamon Rolls With Espresso Glaze Chocolate Souffles for Two With Creme Anglaise Small-batch Gingerbread Cookies With Faux Royal Icing Small-batch Giant Christmas Cookies Easy Overnight Cinnamon Rolls for Two
Eggs Benedict Quiche with Hollandaise Sauce from The View From Great Island
2 to 3 Egg Yolks
(2 yolks) Dark Chocolate Pudding from She Loves Biscotti (2 yolks) Gluten-free Chocolate Chip Cookies from My Gluten-free Kitchen (2 yolks) Prize Winning Key Lime Pie Recipe from Souffle Bombay (2 yolks) Lemon Curd from Beyond The Chicken Coop (2 extra yolks) Small-batch Mini Pumpkin Eclairs (3 yolks) Low Carb Egg Noodles from Low Carb Yum (3 yolks) French Maple Buttercream from Cooking With Carlee (3 extra yolks) Vegetarian Carbonara Recipe with Spaghetti from Umami Girl (3 extra yolks) Whole 30 Eggs Benedict from The Organic Kitchen (3 extra yolks) Eggs Benedict Quiche with Hollandaise Sauce from The View From Great Island
Vanilla Creme Brûlée The Suburban Soapbox
4+ Egg Yolks
(4 yolks) Pink Cream Puffs (4 yolks) Dairy-Free Banana Pudding from My Sequined Life (4 yolks) Game Of Thrones Ice Cream Recipe from Let’s Eat Cake (5 yolks) Dreamy and Decadent Chocolate Mousse from Christina’s Cucina (5 yolks) Homemade Chocolate Ice Cream from The Suburban Soapbox (5 yolks) Lemon Pie from Live Well Bake Often (6 yolks) Homemade Eggnog Pudding from Plating Pixels (6 yolks) Dandelion & Honey Ice Cream from Practical Self-reliance (6 yolks) Maple Pots de Crème from Joyfully Mad (10 yolks) Creamy Leche Flan Recipe from The Unlikely Baker (10 yolks) Vanilla Creme Brûlée from The Suburban Soapbox (12 yolks) Vintage Gold Cake from Cooking With Carlee
These simple Carne Asada Burrito Bowls are perfect for easy dinners and meal prepping.
Remember that Carne Asada recipe (that really, REALLY good carne asada recipe) I posted last week? In that post, I mentioned that while carne asada is pretty perfect all on its own, it’s also killer when used in other recipes.
Today I have just such a recipe for you: Carne Asada Burrito Bowls.
Carne asada makes an excellent burrito bowl filling, because it’s packed full of flavor that’s going to stand up well to all the other ingredients. No matter what else you add to your bowl, carne asada’s still going to be the star.
These things are so simple to throw together; they’re perfect to plan for nights you know you’re going to want something easy for dinner or for meal prepping.
What to Put Inside Burrito Bowls
Aside from the carne asada, which gets marinated, broiled, and sliced before going in the bowls, this recipe starts with a bed of easy cilantro lime rice .
After that, anything goes. If you’ve ever put it in a burrito or wanted to put it in a burrito, you can put it in a burrito bowl. I used:
- Corn
- Black beans
- Diced tomatoes
- Mexican cheese blend
- Sour cream and guacamole
Other good burrito bowl ideas:
- Pico de gallo
- Salsa
- Fajita veggies
- Pinto beans
Meal Prep Carne Asada Burrito Bowls
If you’re into meal prepping, burrito bowls also make great make-ahead meals (see recipe notes if you want to double the recipe and make a really big batch).
To prepare the bowls in advance, place a layer of rice at the bottom of your container (I like these 5×7-inch pyrex dishes ). Add meat, beans, and any other ingredients you’re going to want to heat up before eating.
Store any ingredients that won’t microwave well (sour cream, some more delicate veggies, salsa, etc,.) in a small separate container.
Enjoy your week of pre-made lunches and how tidy and satisfying they look stacked neatly in your fridge. 😉
Carne Asada Burrito Bowls Recipe Notes
- If you’d like to double the recipe, this amount of marinade will stretch to cover up to 3 pounds of meat, so no need to double the marinade ingredients.
- If you’ve never made carne asada before, and you’d like a little more hand-holding walking you through meat selection and the cooking process, go read my original carne asada recipe post .
- For more easy weeknight meals, try Salsa Chicken , Carne Asada Tacos , Chipotle Chicken Tacos , Steak Fajitas , Chicken Fajita Sandwiches or Easy Chicken Shawarma .
Ingredients
- ▢ 1/2 cup orange juice bottled is fine
- ▢ 1/2 cup soy sauce low-sodium is fine
- ▢ 1/4 cup lemon juice bottled is fine
- ▢ 1/4 cup olive oil
- ▢ 2 tablespoons lime juice bottled is fine
- ▢ 2 cloves garlic pressed or diced
- ▢ 1 teaspoon chili powder
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon black pepper
- ▢ 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper optional
- ▢ 1/2 bunch fresh cilantro chopped about 3/4-1 cup very loosely packed
Meat
- ▢ 1 1/2 pounds skirt, flank, or flap steak
Rice
- ▢ 1 1/2 to 2 cups chicken broth
- ▢ 1 cup long-grain or extra-long-grain rice
- ▢ 1 lime zested and juiced keep juice and zest separated
- ▢ 1 tablespoon ( 14g ) butter
- ▢ 1/4 teaspoon salt
- ▢ 1/4 cup chopped loosely packed cilantro divided
Burrito Bowls
- ▢ 1 15-ounce can black beans drained
- ▢ 1 15-ounce can corn drained
- ▢ 1/2 cup ( 2oz ) shredded Mexican-blend cheese
- ▢ 1 large tomato diced
- ▢ 1/2 cup guacamole
- ▢ 1/4 cup sour cream
Instructions
Carne Asada Marinade
- Stir together all marinade ingredients. Place meat in a gallon plastic bag or large container and pour marinade over the meat. Marinate for at least 4 hours, up to about 24*, flipping the meat once halfway through.
Cilantro Lime Rice
- In a saucepan or rice cooker, cook rice according to package instructions, replacing the water with chicken broth and adding lime juice, butter, and salt when you add the rice.*
- After rice has finished cooking, stir in half of the lime zest and cilantro. Taste and add more lime and cilantro to taste.
Burrito Bowls
- Adjust top oven rack so it is about 4 inches from the heating element. Heat broiler on high and place meat on a foil-lined heavy-duty baking sheet or broiler pan. Broil for 4 to 6 minutes per side, until done or an instant-read thermometer reads 135°F for medium-rare, 145°F for medium.
- Allow meat to rest for 5 to 10 minutes while you heat the rest of your burrito bowl ingredients. Slice carne asada across the grain into strips.
- Divide cilantro rice between bowls or food prep containers. Top rice with meat and the rest of your burrito bowl toppings. Serve and enjoy.
Notes
This easy carne asada recipe will make the best homemade carne asada you’ve ever eaten. Recipe includes oven, stovetop and grill instructions.
Hey, friends. I’ve talked before about how while I fully love every recipe I post here, there are some I get extra excited about sharing with you. My Tri-tip recipe was one, these Country-style Ribs and Carnitas were too. And today, I have another one for you: Carne Asada.
I can’t wait for you to try this recipe, because it is the best homemade carne asada you will ever eat. You get super flavorful tangy meat, and since you’re going to cook it over fast, high heat, it’s also got those crispy, charred edges that, as the chef, you totally have first dibs on.
For the full, printable recipe, scroll on down to the recipe card. If you’ve never made carne asada before or have some carne asada questions, read on.
What is carne asada?
Carne asada translates literally as “grilled meat.” Its preparation varies, but generally, it’s thin cuts of beef sometimes marinated, sometimes prepared with a rub, and grilled or cooked over high heat. It can be served as a stand-alone main dish or sliced and used as filling for tacos, burritos, and other dishes.
What kind of meat is carne asada?
There are a few different cuts of beef you can use for carne asada. Most popular here in the US are flank steak, skirt steak, and flap meat (if you’re curious where they all come from, this is a great breakdown ). All three are thin-ish cuts with an easily detectible grain that do well when marinated and cooked over high heat.
Here in California, I don’t see any one of these consistently available at a reasonable price, so I’ll use them interchangeably depending on price and availability. They’re all going to taste great and get the job done.
Given a choice though, my favorite is flap meat. It has a great beefy flavor, is usually the cheapest option, and seems to come out slightly more tender than the other two.
Carne Asada Marinade Recipe
While some carne asada is prepared with just a spice rub, this recipe uses a citrus-based marinade. The acids help break down the muscle fibers and tenderize the meat, and it penetrates really well, so the meat picks up a ton of flavor.
How long to marinate carne asada? If you’re in a hurry, you can get away with just a few hours, but you’ll get the best results with a 24-hour marinade. If you can, start marinating your beef the night before. You won’t be sorry.
Pro tip: I know marinades with more than a couple of ingredients are a pain to make, but this one’s worth it, I promise! Line up your ingredients before hand, in the order they’re written in the recipe, and if you use a liquid measuring cup like the one in the photo above, you don’t actually have to get any other measuring cups dirty. Plus most of the spices call for 1 teaspoon so things will move quickly.
How to Make Carne Asada
Your carne asada will shrink quite a bit as it cooks!
Once your meat is marinated, you’re going to want to cook it over quick, high heat.
- On the grill – Medium-high heat 4 to 8 minutes per side.
- In the oven – Under the broiler on high 4 to 6 minutes per side.
- On the stove – Medium-high heat 4 to 8 minutes per side.
Cooking time will vary depending on the thickness of the meat, so I highly recommend using an instant-read thermometer to take the guesswork out of cooking. If you have a thermometer, these are the temps you’ll want to aim for:
Medium rare 130-140°F Medium 140-150°F Medium well 150°F+
The meat in the photos was cooked under the broiler to about 137°F at the thickest point.
Then slice the meat across the grain. ( Here’s why, if you’re curious. ) Depending on the type of steak you used, this grain might run all the way down the length of the meat or across it like it does with this flap meat.
Fortunately, the grain in all three cuts is pretty obvious, so you shouldn’t have any trouble finding the direction.
How to serve carne asada?
Carne asada can be served as a main on its own with a side of beans and rice . It’s also great chopped and used in steak fajitas , tacos , salads , carne asada fries , or burrito bowls .
For other carne asada sides, a quick corn salad, easy oven-roasted broccoli , or chips and nacho cheese are a good option.
Carne Asada Recipe Notes
- If making under the broiler, save any pan juices to pour over leftovers during storage to help keep the meat moist.
- This recipe calls for 1 1/2 to 2 pounds of meat, which will serve 4 to 6 people when served as a main dish, but the marinade can be stretched to cover a little over 3 pounds of meat, or whatever will comfortably fit in a gallon bag.
- I’ve included stovetop instructions in the recipe just in case you don’t have a grill and don’t want to use the broiler, but it’s not my favorite way to cook carne asada since you have to do it in batches, and the high heat tends to make things smokey after a little while. Make sure to turn on your kitchen fan and open a window before starting or you might set off your fire alarm. (Don’t ask me how I know this… 😉 )
- You might also enjoy Carnitas Tacos , Chipotle Chicken Tacos , and Basil and Garlic Steak Marinade .
Ingredients
Special Equipment
- ▢ Liquid measuring cup optional, but nice to have
- ▢ Instant-read thermometer optional, but nice to have
- ▢ Foil if cooking under the broiler
Marinade
- ▢ 1/2 cup orange juice bottled is fine
- ▢ 1/2 cup soy sauce low-sodium is fine
- ▢ 1/4 cup lemon juice bottled is fine
- ▢ 1/4 cup olive oil
- ▢ 2 tablespoons lime juice bottled is fine
- ▢ 2 cloves garlic pressed or diced
- ▢ 1 teaspoon chili powder
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon black pepper
- ▢ 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
- ▢ 1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed
Meat
- ▢ 1 1/2 to 2 pounds skirt, flank, or flap steak
Instructions
- Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.
In the Oven
- Adjust top rack to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan and broil 4 to 6 minutes per side. Pull at 135°F for medium-rare, 145°F for medium.
On the Stovetop
- Turn on your kitchen fan and crack open a window. Heat a large skillet over medium-high heat and grease pan with a drizzle of vegetable oil. Cut meat into pan-size pieces and cook in batches, 4 to 8 minutes per side until done or the internal temperature reads 135°F for medium-rare, 145°F for medium. If the outside of your meat begins to cook too quickly or things start getting too smokey, turn heat down to medium.
On the Grill
- Heat grill to medium-high heat and cook for 4 to 8 minutes per side, until the internal temperature reaches 135°F for mediu-rare, 145°F for medium.
- Serve and enjoy!
Notes
Marinade Adapted from AllRecipes
Easy Carne Asada Recipe (Oven, Stovetop & Grill Instructions)
Ingredients
Special Equipment
- Liquid measuring cup optional, but nice to have
- Instant-read thermometer optional, but nice to have
- Foil if cooking under the broiler
Marinade
- 1/2 cup orange juice bottled is fine
- 1/2 cup soy sauce low-sodium is fine
- 1/4 cup lemon juice bottled is fine
- 1/4 cup olive oil
- 2 tablespoons lime juice bottled is fine
- 2 cloves garlic pressed or diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
- 1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed
Meat
- 1 1/2 to 2 pounds skirt, flank, or flap steak
Instructions
- Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.
In the Oven
- Adjust top rack to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan and broil 4 to 6 minutes per side. Pull at 135°F for medium-rare, 145°F for medium.
On the Stovetop
- Turn on your kitchen fan and crack open a window. Heat a large skillet over medium-high heat and grease pan with a drizzle of vegetable oil. Cut meat into pan-size pieces and cook in batches, 4 to 8 minutes per side until done or the internal temperature reads 135°F for medium-rare, 145°F for medium. If the outside of your meat begins to cook too quickly or things start getting too smokey, turn heat down to medium.
On the Grill
- Heat grill to medium-high heat and cook for 4 to 8 minutes per side, until the internal temperature reaches 135°F for mediu-rare, 145°F for medium.
- Serve and enjoy!
