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carne asada in slices on cutting board
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5 from 4 votes

Carne asada

This marinated beef is easy to prepare, cooks quickly on the grill and is packed with tasty flavor.
Prep Time5 mins
Cook Time10 mins
marinading time2 hrs
Total Time15 mins
Course: Main Course
Cuisine: Mexican
Servings: 3 (approx)
Calories: 247kcal
Author: Caroline's Cooking


  • 1 lb. beef skirt steak 450g, can also use flank steak, top sirloin also fine
  • 1 lime juice ie juice from 1 lime
  • ¼ cup orange juice
  • ¼ teaspoon cumin
  • 2 cloves garlic large, 3 if smaller
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • Trim any excess fat from the steak and if you prefer, cut into slightly smaller lengths to make it easier to grill.
  • Put the orange juice, lime juice, garlic, cumin, salt and pepper in a freezer bag big enough to hold the meat, or container that allows the meat to lay flat.
  • Mix the marinade ingredients, add the meat and toss to coat. Cover and refrigerate to marinade at least 2 hours but less than 8.
  • When ready to cook, remove from refrigerator a few minutes early to come to room temperature and preheat grill to a high heat.
  • Shake off excess marinade and grill for a few minutes on each side until cooked through.
  • Serve in thin slices – be sure to cut it across the grain. Recommended with grilled green onions, salsa/pico de gallo and/or guacamole.


You can marinate the beef in a large plastic bag for easy clean up or in a bowl or dish - make sure the meat is covered with the marinade.
Grill on high for best results (around 500°F). If you do not own an outdoor grill, you can make carne asada in the oven under the broiler.
Cooking time is an estimate and depends on the thickness of your cut of beef. Use a meat thermometer for best results.


Calories: 247kcal | Carbohydrates: 4g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 295mg | Potassium: 483mg | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 3mg