Carne Asada

Carne asada—a dish of grilled steak marinated in lime juice—is a signature of Northern Mexico, and you’ll find variations across the country. Most carne asada recipes start by marinating a lean cut of beef (like flank, skirt, or flap steak) in a mixture of lime and orange juices, dried chiles, and spices. Here, we take a different approach. Our recipe starts with a dry rub of chile powder, black pepper, garlic powder, cumin, and brown sugar; the sugar tenderizes the steak and, once it hits the heat, caramelizes into a beautiful crust. Citrus, however, can turn bitter when exposed to the fire, so wait until after grilling to brush the meat with an intensely citrusy dressing, made from all the usual carne asada marinade ingredients.

Cook the steak on an outdoor grill, preferably charcoal, for big smoky flavor. If that’s not an option, get a cast-iron grill pan ripping hot on the stovetop and sear away. Either way, use a meat thermometer or cake tester to test the steak’s doneness, and after it rests, slice the meat against the grain for the most tender bite.

Requiring minimal cooking and prep time, this easy recipe is a great staple to have in your rotation—especially around grilling season. Tuck slices of the grilled meat into flour or corn tortillas for carne asada tacos, or make burritos stuffed with pico de gallo, guacamole, thinly sliced jalapeño, and fresh cilantro. Pile leftovers on a bed of tortilla chips for an epic plate of nachos, or go for the San Diego classic carne asada fries.

Fajitas! Tostadas! Chilaquiles! More Mexican recipes right this way →