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Carne Asada isnโt just a recipe: itโs an invitation to celebrate. Learn how to make authentic Carne Asada, a popular grilled steak recipe, just like they do in the heart of Mexico.
What is Carne Asada?
Whether itโs a birthday party, a baptism, or just another Saturday night, a simple โIโm making Carne Asadaโ is an invitation that every Mexican will understand. The subtext is clear: Thereโs a party, and youโre invited.
Iโm a classically-trained chef who loves a journey into international cuisine, but this recipe came straight from the source. My husband is from Mexico and a life-long line cook and independent food purveyor, and he taught me everything we need to know about Carne Asada. This is exactly how they make it in Aguascalientes and the way we always make it at home, too.
You might be tempted to serve Carne Asada with refried beans, and of course youโre free to do what you want. But in Mexico, โWe eat beans all day every day! For Carne Asada, we just want meat.โ (As told to me by many Mexicans in Aguascalientes.) So, for the most authentic experience, stick to classics like grilled green onions and chiles, guacamole, simple quesadillas made right on the grill, and ice cold Mexican beer.
Table of Contents
Best Carne Asada Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Seasoned salt: Lawryโs is a popular brand, or you can make your own seasoned salt with sugar, paprika, turmeric, onion powder, garlic powder, cornstarch, and salt.
- Green onions: Look for the green onions with the large round bulbs if possible (or substitute scallions which are straight at the bottom without any roundness).
- Caribe chiles: These yellow chiles are commonly served in Mexico. Or, substitute Anaheim chiles. To remove the skins, transfer browned chiles to a plastic bag or bowl covered with plastic wrap to steam, then rub off the skins. Slice the peeled chiles into strips if desired.
- Steak: Carne Asada is literally translated as โgrilled beef,โ but itโs so much more wonderful than that sounds. Itโs typically made from flank steak because it is wide and flat and therefore easy to grill. Skirt steak is ideal, too, because it has more fat and is buttery and flavorful.
- Quesadillas: Lay a corn tortilla on the grill and flip until warmed through. Lay a generous slab of melting cheese such as Monterey Jack or Oaxaca cheese over half the tortilla, then fold to close. Continue turning until the quesadilla is hot and the cheese is melted and stretchy.
How to Make Carne Asada
- In a large shallow dish or zipper-top plastic bag, combine beer, lime juice, onion, cilantro, seasoned salt, cumin, 1 teaspoon salt, and 1 teaspoon pepper.ย Add steak and turn to coat. Marinate at least 1 hour or up to 2 hours. Let stand at room temperature 30 minutes before grilling.
- Preheat grill over high heat for 10 minutes. Clean and oil grate. Add green onions and chiles over direct heat and grill, turning occasionally, until brown spots start to form, about 5 minutes.
- Push the grilled vegetables to the side. Remove steak from marinade and shake off excess.ย Grill steak over direct heat, turning occasionally, according to the thickness of the steak and your preferred doneness temperature: 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, and 160 degrees for well done.
- Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Serve with tortillas, quesadillas, guacamole, grilled green onions, and grilled chiles.
Yield: This recipe starts with 4 pounds of steak, enough for about 8 generous servings of Carne Asada, 8 ounces each (6 ounces after cooking).
How to Make Carne Asada Meat Ahead of Time
Carne Asada is best when itโs marinated at least one hour ahead. If you marinate it longer than 2 hours, though, the meat may tenderize too much and get mushy from the lime juice and beer.
If you want to get ahead on the marinating, add just the spices (Lawryโs and cumin), onions, and cilantro to the meat a day in advance. Add the beer and lime juice up to 2 hours before you plan to grill the meat.
How to Store Carne Asada
Store leftovers covered in the refrigerator for up to 4 days.
Serving Suggestions for Carne Asada
Carne Asada is best served with soft corn tortillas, grilled green onions and caribe chiles, guacamole, minced fresh cilantro, and simple quesadillas made right on the grill. Grilled onions, minced white onions, and a pile of lime wedges are good too.
You can also make salsa for Carne Asada:
Serve everything on a large platter and let people helps themselves. Pile your plate and build tacos after you find your seat. Itโs never a bad idea, either, to peel open the cheese quesadillas and pile the meat right in there. Delicious!
If you want to fill out your Mexican menu with more authentic dishes (even if they arenโt traditionally served with Carne Asada), I suggest:
Favorite drinks for Carne Asada
Ice cold Mexican beer is always a welcome addition to any fiesta, but here are some family-friendly alternatives good for party-goers of all ages.
Cocktails for Carne Asada
More Mexican favorites
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Recipe for Carne Asada Meat
Ingredientsย
- 8 ounces Mexican beer
- 1/4 cup lime juice
- 1 large onion peeled and thinly sliced
- 1/2 bunch cilantro chopped (leaves and tender stems)
- 1 tablespoon Seasoned salt
- 2 teaspoons ground cumin
- Salt and freshly ground black pepper
- 1 bunch green onions (see note 1)
- 4 Caribe chiles or other yellow chiles such as Anaheim (see note 2)
- 4 pounds flank steak or skirt steak (see note 3)
- Corn tortillas for serving
- Quesadillas for serving (see note 4)
- Guacamole for serving
Instructionsย
- In a large shallow dish or zipper-top plastic bag, combine beer, lime juice, onion, cilantro, seasoned salt, cumin, 1 teaspoon salt, and 1 teaspoon pepper.ย
- Add steak and turn to coat. Marinate at least 1 hour or up to 2 hours. Let stand at room temperature 30 minutes before grilling.
- Preheat grill over high heat for 10 minutes. Clean and oil grate. Add green onions and chiles over direct heat and grill, turning occasionally, until brown spots start to form, about 5 minutes. Push the grilled vegetables to the side.
- Remove steak from marinade and shake off excess.ย Grill steak over direct heat, turning occasionally, according to the thickness of the steak and your preferred doneness temperature: 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, and 160 degrees for well done.
- Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Serve with tortillas, quesadillas, guacamole, grilled green onions, and grilled chiles.
Recipe Video
Notes
- Green onions: Look for the green onions with the large round bulbs if possible (or substitute scallions which are straight at the bottom without any roundness).
- Caribe chiles: These yellow chiles are commonly served in Mexico. Or, substitute Anaheim chiles. To remove the skins, transfer browned chiles to a plastic bag or bowl covered with plastic wrap to steam, then rub off the skins. Slice the peeled chiles into strips if desired.ย
- Steak: Flank steak easy to cook and slice because of its wide, flat shape. Skirt steak is ideal, too, because it has more fat and is buttery and flavorful.
- Quesadillas: Lay a corn tortilla on the grill and flip until warmed through. Lay a generous slab of melting cheese such as Monterey Jack or Oaxaca cheese over half the tortilla, then fold to close. Continue turning until the quesadilla is hot and the cheese is melted and stretchy.
- Yield: This recipe starts with 4 pounds of steak, enough for about 8 generous servings of Carne Asada, 8 ounces each (6 ounces after cooking).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Correction needed,. ingredients say lime juice and directions say lemon juice.
No big deal I assume it is lime juice just a typo error.
Sounds like a good recipe that Iโm trying tomorrow.
Thank you for pointing that out Marsha! Iโll update it now. โ Meggan
Such a tasty recipe! I am excited to make this again.