Mouth Watering Carne Asada Recipe

"Have You Had Your Fix Yet?"

Our carne asada recipe is a real treat. If you haven't tried it before you may be wondering exactly what it is.

It is basically thin slices of beef (usually flank or skirt steak) marinated or not, then grilled or pan fried. Then you stuff a warm tortilla with the carne asada, guacamole, salsa, maybe a little cheese and there you go.

I like taking a tri tip roast from Costco and slicing it real thin say 1/2 inch thick and then marinating it for 3 or 4 hours.

A Secret To Tender Carne Asada

How do you achieve that tender beef? It's by marinating it for at least an hour and preferably longer, say 4 to 6 hours. But that's not all. It's how you cook it too. If you are grilling the meat, get the bbq nice and hot. Take the beef out of the fridge and let it come to room temperature for 15 to 20 minutes before grilling.

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Cook your meat on medium high for about 4 to 6 minutes on each side depending on how thick it is. When it's done (it's a little pink inside) let it rest for 5 to 10 minutes so the juices redistribute.

The last thing you need to do is slice the beef nice and thin across the grain.

If you do these three things: marinate, cook with a hot fire (watch it closely), and slice it correctly you will have mastered the perfect carne asada recipe.

Carne Asada Recipe


  • 1 1/2 lbs. flank steak
  • 1/2 cup apple cider vinegar
  • 1 cup orange juice
  • 1 lemon, juiced
  • 1/2 lime, juiced
  • 1 tsp. liquid smoke
  • 2 tbs. olive oil
  • 1 Tbs. Yoshida's marinade sweet teriyaki sauce
  • 1 1/2 tsp. dried oregano leaves
  • 3 tsp. garlic powder


Place all the liquid ingredients in a non metal bowl. Add the garlic powder 1 teaspoon at a time and mix in with a wire whisk to avoid lumps. Then add the oregano.

Place the steak in a shallow glass dish that just fits the steak.

Pour the marinade over the beef and cover with saran wrap. Place in the refrigerator at least 1 hour. 3 or 4 is better.

If you don't have Yoshidas sweet teriyaki sauce, try one of your own. Even regular soy sauce will work. I like a little sweetness to my recipe so you can add honey to the soy sauce if you like. A teaspoon or so should do it.

Grill over medium high heat or pan fry the carne asada. 4 to 6 minutes on each side should do the trick.

If you decide to pan fry it, you will get the best results with a cast iron pan. Heat the pan on high so you can get a good sear on the meat.

Let the meat rest a bit (5 minutes) before slicing. Heat up a few corn or flour tortillas and serve this carne asada recipe with homemade guacamole, salsa and sour cream and you are in for a treat.

You can now make carne asada tacos, burritos and tortas or serve it by itself with a side of refried beans and spanish rice.

More Beef Recipes

Carne Guisada
Beef Enchiladas
Steak Fajitas

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California