Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Carne Asada
Citrus-and-garlic marinated grilled steak, sliced thin for tacos or platters.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Make the Marinade: Blend the lime and orange juice, garlic, cilantro, jalapeño, cumin, olive oil, salt, and pepper.
- 2
Marinate: Pour over the steak and marinate for at least 1 hour (up to 8 hours) in the fridge.
- 3
Heat the Grill: Get a grill or cast-iron pan very hot.
- 4
Grill: Cook the steak 3-4 minutes per side for medium-rare, depending on thickness.
- 5
Rest and Slice: Rest the meat 5-10 minutes, then slice thinly against the grain.
- 6
Serve: Serve in warm corn tortillas with chopped onion, cilantro, salsa, and lime.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving535
Calories
45 g
Protein
0 g
Carbs
40 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Carne asada, simply grilled meat, is the heart of the northern Mexican cookout, where thin cuts of beef are marinated in citrus and grilled hard over an open fire. It is the centerpiece of the carne asada gathering, a social ritual of family and friends grilling, eating tacos, and lingering over the day. The dish prizes char and bright lime over heavy sauces, letting the smoke and beef do the talking.
Listahan note
This version uses a quick citrus-and-garlic marinade and a screaming-hot grill to get the char that makes carne asada, then slices it thin against the grain for tacos.
Technique cues
- Marinate the thin steak only an hour or two, since the acidic citrus will start to mush the meat if left too long.
- Grill over the hottest possible fire and do not move the meat, so it builds a deep char before the thin cut overcooks.
- Rest the steak a few minutes, then slice thin against the grain so each bite stays tender rather than stringy.
Kitchen flow
- Parallel prep
- Marinate the steak, then prep tortillas, onions, salsa, and lime while the grill heats so it all lands together.
- Make-ahead
- Mix the marinade and chop the garnishes ahead; marinate the meat only an hour or two before grilling.
- Leftover move
- Chop leftover carne asada into quesadillas, burritos, or breakfast tacos with eggs.
- Cleanup rhythm
- Grill the meat, onions, and tortillas together so the whole meal cooks on one grate with little to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
skirt or flank steak
main protein
Purpose: These thin, beefy cuts take a marinade well and char fast over high heat, ideal for tacos.
Handling: Trim, marinate, and grill quickly over high heat, then slice against the grain.
Adaptation: Flap meat or thin-cut sirloin also work for carne asada.
fresh lime juice
marinade acid
Purpose: Lime tenderizes the surface and gives the bright, citrusy tang that defines carne asada.
Handling: Combine with garlic and oil and marinate briefly, not overnight.
Adaptation: Orange and lime together add a touch of sweetness common in some regions.
garlic
aromatic base
Purpose: Garlic gives the marinade savory depth that complements the char.
Handling: Mince or crush into the marinade.
Adaptation: Garlic powder in a pinch, though fresh is far more vibrant.
cilantro
herbal note and garnish
Purpose: Cilantro brightens the marinade and finishes the tacos with fresh green flavor.
Handling: Chop some into the marinade and reserve more for garnish.
Adaptation: Flat-leaf parsley for the cilantro-averse, with a squeeze of extra lime.
corn tortillas
taco vehicle
Purpose: Warm corn tortillas are the traditional way to eat carne asada at a cookout.
Handling: Warm on the grill until soft and lightly charred.
Adaptation: Flour tortillas for a northern-Mexico style, or serve the meat over a salad.
white onion
grilled and fresh garnish
Purpose: Charred and raw onion both feature, adding smoky sweetness and sharp crunch.
Handling: Grill whole green onions and dice raw white onion for the tacos.
Adaptation: Pickled onions add a tangy alternative.
Technique notes
- Pat the steak dry after marinating so it sears and chars instead of steaming on the grill.
- Grill green onions and whole serranos alongside as the classic carne asada accompaniments.
- Slice on a board with a juice groove and pour the resting juices back over the sliced meat.
Ingredient swaps
- Gluten-free direction
- Serve in corn tortillas and confirm any bottled marinade or salsa has no wheat.
- Stovetop direction
- Use a screaming-hot cast-iron pan or grill pan indoors to get a similar char.
- Lower-sodium direction
- Build flavor from citrus, garlic, and char, seasoning with just a light hand of salt.
Serve alongside
- grilled green onions and serranos
- Frijoles Refritos (Refried Beans)
- Arroz Rojo (Mexican Rice)
- guacamole and salsa verde
- Mexican lager with lime
- classic lime margarita
- agua fresca de tamarindo
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate sliced carne asada for up to three days in an airtight container.
- Reheat quickly in a hot skillet to keep it from overcooking and drying out.
- Freeze cooked meat for up to two months, though fresh-grilled is far better in texture.
Equipment
- grill or hot cast-iron pan
- tongs for high-heat grilling
- sharp knife and cutting board for slicing thin
- comal or grill grate for tortillas
Make this household-aware
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