This Carne Asada recipe brings out bold, zesty, and savory flavors through a citrus-garlic marinade and high-heat grilling. It’s perfect for tacos, bowls, or served with your favorite sides.

Ingredients

1½ to 2 pounds flank steak
5 garlic cloves, minced
1 lime, juiced
1 orange, juiced
1 jalapeño, cored and finely minced (optional)
½ cup finely chopped fresh cilantro
¼ cup avocado oil (or olive oil)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
Coarse sea salt and black pepper, to taste

Instructions

1. Prepare the Marinade

In a medium bowl, whisk together the garlic, lime juice, orange juice, jalapeño (if using), cilantro, oil, chili powder, cumin, and oregano until well combined.

2. Marinate the Steak

Place the flank steak in a shallow dish or large zip-top bag. Pour the marinade over the steak, turning it to coat evenly. Cover and refrigerate for 2 to 4 hours.

3. Bring to Room Temperature

Remove the steak from the fridge, transfer it to a plate, and discard the marinade. Season both sides with salt and pepper. Let it rest at room temperature for about 30 minutes before cooking.

4. Grill the Steak

Preheat your grill (or grill pan, cast-iron skillet, or griddle) to high heat. Grill the steak for 5 to 7 minutes per side, depending on thickness and your preferred doneness. Avoid moving the steak while it sears.

Doneness guide (internal temperature):
Rare – 120°F, Medium Rare – 130°F, Medium – 140°F, Medium Well – 150°F, Well Done – 160°F+

5. Let It Rest

Transfer the steak to a clean plate and let it rest for 10 minutes to allow the juices to redistribute.

6. Slice and Serve

Slice the steak thinly against the grain for maximum tenderness. Serve whole or chopped, depending on your dish.

Why You’ll Love This Recipe

Packed with bold, citrusy flavor
Versatile for tacos, bowls, or main course
Simple ingredients with big results
Ideal for grilling season or indoor stovetop grilling
Great for meal prep

Tips

Marinate long enough: A minimum of 2 hours is essential, but don’t exceed 8 hours to avoid mushy texture.
Don’t skip the rest time: It helps keep the meat juicy.
Use high heat: For the perfect char and crust.
Cut against the grain: This breaks up muscle fibers for tender slices.

Variations and Substitutions

Meat Options: Use skirt steak, flap meat, or sirloin flap as alternatives to flank steak.
Citrus Swap: If you don’t have fresh orange, use bottled orange juice (about ¼ cup).
Spice Level: Leave out jalapeño or cayenne if you prefer mild flavors.
Oil Choices: Any high-smoke-point oil like grapeseed or canola works fine.

FAQs

Can I cook this in a regular pan?
Yes, a cast iron skillet or griddle over high heat will work just as well.

How long can I marinate the steak?
Between 2 to 4 hours is best. Up to 8 hours maximum.

Can I freeze it?
You can freeze the uncooked steak in the marinade, or freeze the cooked steak in slices for easy reheating.

Serving Suggestions

Slice and serve with warm tortillas and toppings for tacos.
Pair with grilled vegetables, Mexican rice, or street corn (elote).
Serve over a salad or grain bowl with avocado and salsa.
Add to a steak quesadilla or burrito for leftovers.