Fire up your charcoal grill, grab some Cowboy Charcoal, and get ready for a flavorful celebration with this Grilled Carne Asada recipe. As the marinated steak sizzles over the coals, the aroma alone will have you anticipating the first juicy bite.
When life feels upside down, the bright, smoky scents of this easy recipe are an instant pick-me-up. Serve the carne asada with warm tortillas, fresh pico, and a squeeze of lime for an unforgettable meal that brings people together.
Sponsored by Cowboy Charcoal
Carne asada is Mexican comfort food at its finest. Whether you’re celebrating or enjoying a relaxed family dinner, tender steak marinated with amber beer, citrus, garlic, and herbs then grilled over real charcoal creates bold, smoky flavors that everyone will love.
My preferred lump charcoal contains no fillers or additives and lights quickly while burning long, adding authentic smoke to the meat. For an extra level of smoke, toss a few mesquite wood chunks onto the coals before grilling.
Table of Contents
- Why You’ll Love This Great Carne Asada Recipe
- More Carne Asada
- Simple Ingredients Overview
- Grilled Carne Asada Pro tips
- How to Make the Best Grilled Carne Asada
- Grillin’ Time
- Slice Away!
- 3 FAQs for My Authentic Carne Asada Recipe
- Flavor X Fire & FOOD X Fire
- Grilled Carne Asada Recipe
Why You’ll Love This Great Carne Asada Recipe
Carne asada, which literally means “grilled meat,” is a classic centerpiece in Mexican cooking. Marinated, grilled, and sliced, this steak is ideal for tacos, burritos, nachos, or simply served with warm tortillas and your favorite toppings. It’s bold, versatile, and incredibly satisfying.
The marinade tenderizes the meat while building layers of flavor. With a short marinating time, you’ll still get great depth without overpowering the steak’s natural beefiness.
More Carne Asada
Carne Asada Baked Potato
Carne Asada Crunch Wrap
Carne Asada Pizza
Carne Asada Breakfast Tacos
Simple Ingredients Overview
- Steak: Flank steak or skirt steak, simply seasoned with sea salt.
- Marinade: A blend of bold flavors — hatch chile rub (or a mix of cumin, sea salt, and black pepper), amber beer, white vinegar, diced white onion, cilantro, garlic, fresh navel orange juice, lime juice, and sliced jalapeño.
With these ingredients in hand, clean your grill, get your tongs ready, and prepare to enjoy a delicious carne asada feast.
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Grilled Carne Asada Pro tips
- Score or poke the meat so the marinade penetrates more deeply.
- Don’t marinate flank steak longer than 5 hours to avoid a mushy texture.
- Use mesquite wood for a strong smoke profile; choose hickory or apple for milder smoke.
- Always slice the steak against the grain and at a slight angle for tender, juicy pieces.
How to Make the Best Grilled Carne Asada
Prep
Bring the flank steak to room temperature and score the outside with shallow cross-hatch cuts using a sharp knife. Combine all marinade ingredients in a blender until smooth.
Place the scored steak in a shallow glass dish or sturdy plastic bag, pour the marinade over it so the meat is fully coated, and refrigerate for 2–5 hours.
Marinating infuses flavor and does much of the work ahead of time, making the actual grilling quick and satisfying.
Grillin’ Time
Light two charcoal chimneys and let them burn about 15 minutes until the coals are glowing. Pour the hot coals into the grill, add a few mesquite chunks if desired, and bank them into a single pile for direct heat.
Place the marinated steak over the coals and grill about 7–8 minutes per side, or until the internal temperature reaches about 120°F for medium-rare. Remove the steak and let it rest on a cutting board for roughly 10 minutes before slicing.
Resting preserves the juices and makes slicing easier, producing tender, flavorful pieces to serve.
Slice Away!
Slice the rested steak thinly against the grain at an angle, sprinkle with a little sea salt, and serve immediately. Pair with warm tortillas, chopped onion, cilantro, salsa, and lime wedges for classic carne asada tacos.
3 FAQs for My Authentic Carne Asada Recipe
Yes. Flank and skirt are traditional for their texture and flavor, but other cuts like sirloin can work well when properly marinated and grilled.
Cutting against the grain shortens the muscle fibers, making the meat more tender. Slicing at an angle creates longer, more flavorful pieces that hold juices better.
Flank steak is long and flat with a pronounced grain. Its texture absorbs marinades well and grills quickly, making it a popular choice for dishes like carne asada, fajitas, and stir-fries.
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Grilled Carne Asada
Ingredients
Steak:
- 2 Flank Steaks or Skirt Steaks
- 2 tsp Sea Salt to finish
Marinade:
- 2 tbsp Hatch Chile Rub (Or 1 tbsp cumin, 2 tsp sea salt and 1 tsp black pepper)
- 6 oz Amber Beer
- ¼ cup White Vinegar
- ½ cup White Onion diced
- ¼ cup Cilantro
- 10 cloves Garlic
- 1 Navel Orange juiced
- 3 Limes juiced
- 1 Jalapeño sliced
Instructions
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At room temperature, score the outside of the flank steak.
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Blend all marinade ingredients until smooth.
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Place the steak in a glass container or plastic bag, pour in the marinade, and refrigerate for 2–5 hours.
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Light two chimneys of charcoal and preheat 15 minutes. Pour coals into the grill, add a few mesquite chunks, and arrange for direct cooking.
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Grill the steak 7–8 minutes per side or until it reaches 120°F for medium-rare. Remove and rest 10 minutes.
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Slice against the grain at an angle, season with sea salt, and serve.
Notes
Grilled Carne Asada Pro Tips
- Score the meat so the marinade penetrates deeply.
- Keep marinating to 5 hours or less to avoid a mushy texture.
- Use mesquite for bold smoke; hickory or apple for milder smoke.
- Slice against the grain at an angle for the best texture and flavor.