Why You’ll Love This Recipe
This recipe is packed with bold, fresh flavors from lime juice, cilantro, and spices. The marinade tenderizes the meat while infusing it with a zesty kick. It cooks quickly, making it great for weeknight meals or outdoor grilling, and it’s incredibly versatile for different dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flank steak or skirt steak
lime juice
orange juice
fresh cilantro, chopped
garlic, minced
olive oil
soy sauce
cumin
chili powder
salt
black pepper
Directions
In a bowl, whisk together lime juice, orange juice, cilantro, garlic, olive oil, soy sauce, cumin, chili powder, salt, and black pepper.
Place the steak in a shallow dish or resealable bag and pour the marinade over it. Ensure the meat is fully coated.
Cover and refrigerate for at least 1–2 hours, or up to overnight for deeper flavor.
Preheat a grill or grill pan to high heat.
Remove the steak from the marinade and let excess drip off.
Grill for about 4–6 minutes per side, depending on thickness and desired doneness.
Remove from heat and let the steak rest for 5–10 minutes.
Slice thinly against the grain for the most tender texture.
Serve with your favorite sides or use in tacos, burritos, or bowls.
Servings and timing
Servings: 4–6 people
Prep time: 10 minutes (plus marinating time)
Cook time: 10–12 minutes
Total time: 20–25 minutes (excluding marination)
Variations
Use lemon juice instead of lime for a slightly different citrus flavor.
Add jalapeños to the marinade for extra heat.
Use fresh oregano for an herbal twist.
Cook in a skillet if a grill is not available.
Serve with grilled vegetables for a complete meal.
Storage/Reheating
Store leftover carne asada in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a skillet over medium heat or microwave until warmed through.
You can also freeze cooked steak for up to 2 months. Thaw before reheating.
FAQs
What cut of meat is best for carne asada?
Flank or skirt steak are ideal for their flavor and texture.
How long should I marinate the steak?
At least 1–2 hours, but overnight gives the best results.
Can I cook this without a grill?
Yes, a grill pan or skillet works well.
How do I keep the steak tender?
Don’t overcook and always slice against the grain.
Can I make this ahead of time?
Yes, marinate ahead and cook when ready.
Is this dish spicy?
It’s mildly spiced, but you can adjust the heat.
Can I freeze the marinated meat?
Yes, you can freeze it in the marinade.
What can I serve with carne asada?
Rice, beans, tortillas, or salad are great options.
Why is my steak tough?
It may be overcooked or sliced incorrectly.
Can I use dried cilantro?
Fresh cilantro is recommended for the best flavor.
Conclusion
Cilantro Lime Carne Asada is a bold and refreshing dish that’s easy to prepare and full of flavor. Whether served on its own or in your favorite Mexican-inspired meals, it’s a versatile recipe that’s sure to impress.
PrintCilantro Lime Carne Asada
Juicy grilled steak marinated in a zesty blend of lime, orange, garlic, and fresh cilantro. This vibrant carne asada is tender, flavorful, and perfect for tacos, bowls, or serving on its own.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-25 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Ingredients
- Flank steak or skirt steak
- Lime juice
- Orange juice
- Fresh cilantro, chopped
- Garlic, minced
- Olive oil
- Soy sauce
- Cumin
- Chili powder
- Salt
- Black pepper
Instructions
- In a bowl, whisk together lime juice, orange juice, cilantro, garlic, olive oil, soy sauce, cumin, chili powder, salt, and black pepper.
- Place steak in a dish or bag and pour marinade over it, coating well.
- Cover and refrigerate for at least 1–2 hours or overnight.
- Preheat grill or grill pan to high heat.
- Remove steak from marinade and let excess drip off.
- Grill for 4–6 minutes per side until desired doneness.
- Let rest for 5–10 minutes before slicing.
- Slice thinly against the grain and serve.
Notes
- Use skirt steak for more intense flavor.
- Add jalapeños to marinade for extra heat.
- Cook in a skillet if no grill is available.
- Store leftovers in refrigerator for up to 4 days.
- Freeze cooked steak for up to 2 months.
- Always slice against the grain for tenderness.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 95 mg
