Carne Asada Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
4 hrs
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Total Time
4 hrs 40 mins
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Servings
4 servings
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Calories
351 kcal
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Course
Main Course, Lunch, Dinner
Carne Asada Recipe
Description
This recipe creates a vibrant marinade combining fresh orange and lime juices with vegetable oil, soy sauce, fresh jalapeño, garlic cloves, and ground cumin for a balanced, tangy flavor profile. The flank steak soaks in this mixture for several hours or overnight, infusing it with citrus brightness and spiced aromatics.
Grilling the marinated steak over medium-high heat allows for caramelization on the outside while maintaining juiciness inside. After grilling 7–9 minutes per side and resting for 10 minutes, slicing against the grain ensures tenderness. The corn tortillas are warmed on the grill, softening and gaining slight char for texture contrast.
Assembled with fresh pico de gallo and creamy guacamole, these carne asada tacos showcase layers of flavor and textural contrast. Leftover steak keeps well refrigerated for several days and reheats nicely for use in wraps, salads, or quesadillas, extending its versatility beyond taco night.
Ingredients
- 1 pound flank steak
Marinade
- ⅓ cup orange juice
- ¼ cup lime juice fresh
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 jalapeño halved and seeded
- 3 cloves garlic
- 1 teaspoon cumin
For Serving
- 8 corn tortillas
- Pico de Gallo
- guacamole
Instructions
- In a blender, combine orange juice, fresh lime juice, vegetable oil, soy sauce, halved and seeded jalapeno, 3 cloves of garlic, and cumin. Pulse until blended.
- Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Ensure the steak is well-coated and marinate for at least 4 hours or overnight in the refrigerator.
- Preheat the grill to medium-high heat. Remove the marinated steak from the refrigerator and let it come to room temperature while the grill heats up.
- Grill the steak for 7-9 minutes on one side. Flip the steak and cook for an additional 5-7 minutes, or until it reaches your desired level of doneness.
- Transfer the cooked steak to a cutting board and allow it to rest for 10 minutes.
- While the steak is resting, grill the corn tortillas just until they are softened and lightly browned on the edges. Wrap the warmed tortillas in aluminum foil to keep them warm.
- After the steak has rested, slice it against the grain and then cut it into small pieces.
- Assemble the tacos by filling the warmed tortillas with steak, pico de gallo, and guacamole.
Notes
- Store leftover carne asada in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers on stovetop or grill for best flavor and texture before using in tacos, wraps, salads, or quesadillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351 | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 337mg | 14% |
| Potassium | 570mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 20mg | 22% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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