How to Make Carne Asada: Authentic Carne Asada Recipe

The roots of carne asada (grilled meat) are in the state of Sonora in northern Mexico: cattle-raising country. The meat—most often the ranchera, or flap steak, though you can also use flank steak or skirt steak—is traditionally marinated and grilled over charcoal, then chopped and cooked further on a flattop or stovetop grill pan before it’s served.

Carne asada is as flexible as they come, equally at home in a variety of quick dishes.

1. 1. Tacos. Carne asada tacos may be the simplest way to let perfectly grilled meat shine. Wrap the thin slices of meat in flour or corn tortillas, and serve with anything from salsa verde, to pico de gallo, a dollop of sour cream or crema, guacamole, fresh lime wedges, or chopped onions and fresh cilantro with sliced radishes on the side. It’s your taco—dress it up how you like.
2. 2. Burritos. For a more substantial meal, pair your carne asada with rice, beans, and a smattering of toppings—think slices of avocado, salsa roja, and melty cheese—all wrapped up tight in a tortilla and sealed on a flat-top.
3. 3. Fajitas. Paired off with warm tortillas and grilled peppers and onion, strips of carne asada are a perfect centerpiece for this do-it-yourself main course. Top with a squeeze of lime, crema, and cooling cilantro.

A good carne asada marinade is a little like jazz: it’s all about your personal sense of rhythm, preference, and experimentation. You’ll need to fine-tune the ratios each time, so start conservative (a teaspoon or so of each, depending on how much steak you’ll be using) and eventually ramp up the flavors you like best. Ingredients common in carne asada marinade include:

1. 1. Cumin. Use least a teaspoon ground cumin in your marinade. Earthy, floral cumin is integral to Mexican cuisine.
2. 2. Peppers. Heat, from a chili powder like paprika, cayenne, or chipotle, or fresh minced jalapeño or serrano pepper give a kick to any carne asada marinade.
3. 3. Garlic. Sharp allium spice from garlic powder or a freshly crushed garlic clove is integral to a marinade for carne asada.
4. 4. Citrus. Acid to help break down the meat fibers and lock in a juicy texture. Consider a splash of fresh citrus, like lemon juice, lime juice, or orange juice.
5. 5. Salt. The backbone of any seasoning or marinade: kosher salt. Alternatively, you can add a note of salty umami with soy sauce.

Whisk together your chosen ingredients with a ¼ cup of olive oil until smooth and pour over the steak in a shallow baking dish. Cover with plastic wrap and refrigerate, flipping halfway through to ensure even distribution. (You can also use a tightly sealed Ziploc bag—just be sure the meat is covered.) Let it rest in the refrigerator for about 2–3 hours prior to cooking.