Carne Asada - Once Upon A Chef

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Carne asada isn’t just any steak dinner—it’s juicy, charred at the edges, and packed with bold, smoky flavor. Perfect for fajitas, tacos, or burritos, and always a crowd-pleaser.

Photo by Johnny Miller, Clarkson Potter 2021)

Carne asada means “grilled meat” in Spanish. It’s a staple of Latin American cuisine, usually referring to marinated, grilled beef that’s sliced up and served with tortillas, Mexican rice, beans, salsa, guacamole, pickled onions—you name it—for a fun, hands-on meal. While carne asada is traditionally made with skirt or flank steak, for my carne asada recipe, I like to use flat iron steak instead. It’s not only packed with flavor, but it’s also super tender and much more forgiving on the grill than skirt or flank steak. That said, go ahead and use the other two if you want — they’ll work just fine too.

In another departure from tradition, I add soy sauce to my marinade. It’s not exactly authentic, but it does wonders for bringing out the meat’s savory, umami flavor. I also sneak in a bit of sugar, which helps the meat caramelize on the grill and gives you those irresistible charred edges that everyone in my family loves.

“A winneru002du002dI immediately bought more flat iron steak to stash in the freezer to make it again! The marinade and my charcoal grill brought out incredible flavor ! Served it with pico de gallo. Yum!”

What You’ll Need to Make Carne Asada

Soy Sauce: Adds savory depth and helps tenderize the steak—kind of like a shortcut to flavor.
Lime Juice: Brings bright, citrusy flavor.
Vegetable Oil: The base of the marinade; also prevents the meat from sticking to the grill.
Sugar: Balances the tang and salt in the marinade and helps the meat get that nice caramelized char on the grill.
Cumin: Adds warm, earthy flavor that gives the carne asada its classic seasoning profile.
Ancho Chile Powder: Lends a smoky note and a gentle kick—nothing too spicy, just enough to round things out.
Garlic: Brings bold, aromatic flavor that soaks into the meat as it marinates.
Flat Iron Steak: Skirt steak is the classic choice for carne asada, but unless it’s been commercially tenderized (like it is in restaurants), it can be tough and tricky to work with. Flat iron has the same bold flavor but is naturally tender, so you get great results without any extra fuss.
Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Tenderize the steak. Using a fork, poke holes about an inch apart all over one side of the steak. This helps break up the fibers and lets the marinade soak in more deeply for maximum flavor.

Step 2: Make the marinade. In a large dish, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic. Make sure to whisk thoroughly as this will help dissolve the sugar.

Step 3: Marinate the steak. Add the steak to the marinade and turn to coat evenly. Cover and refrigerate for at least 4 hours (and up to 8). Flip the steak at least once during the process. (Flipping the steak ensures both sides absorb the marinade evenly, especially if it’s only partially submerged.)

Step 4: Grill the steak. Lightly oil the grill grates and preheat the grill to high. Once it’s fully heated, grill the steak for about 5 minutes per side for medium-rare. Covering the grill helps cook the steak more evenly while still getting a great crust on the outside. The high heat also plays a part in achieving a nice char and smoky flavor.

If grilling outdoors is not an option, use a grill pan or cast-iron skillet over high heat. You’ll still get a good sear and some of that classic charred flavor. Just make sure your kitchen is well-ventilated, because it can get smoky!

Step 5: Rest and slice. Let the steak rest on a cutting board, loosely tented with foil, for about 5 minutes. Resting the steak allows the juices to redistribute, so they don’t run out when you slice. Slice the steak thinly against the grain. (To find the grain, look for the lines running across the meat and slice perpendicular to them for the most tender bites.)

More Mexican Recipes You May Like

Grilled Mexican Street Corn (Elote)
Beef Enchiladas
Shrimp Tacos with Avocado Salsa
Chicken Fajitas

Recipe
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Carne Asada

By Jennifer Segal A quick marinade, a hot grill, and a naturally tender cut of beef are the keys to this easy, crowd-pleasing carne asada recipe you'll want to make all summer long. Servings: 4 to 6Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes , plus at least 4 hours to marinate

Ingredients US CustomaryMetric

¼ cup soy sauce
3 tablespoons lime juice, from 2 limes
3 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon ground cumin
1½ teaspoons ancho chile powder
3 large cloves garlic, minced
2 pounds flat iron steak (see note)

Instructions

In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.
Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.
Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve.

Notes

You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!).

Pair with

Grilled Mexican Street Corn (Elote)

Nutrition Information

Per serving (Nutritional data assumes only 1/3 of marinade is absorbed by steak—4 servings)Calories: 387kcalCarbohydrates: 1gProtein: 46gFat: 22gSaturated Fat: 8gCholesterol: 154mgSodium: 524mgSugar: 1g Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Beef, Lamb, Veal & Pork
Dairy-Free
Dinner
Gluten-Free Adaptable
Quick & Easy
Mexican
Tex-Mex

Comments

Jenn, I marinated the meat yesterday and our dinner plans changed. The steak has been marinating for 24 hours. Is it ruined? Wondering if I should bother cooking it
- — Karin Walker on November 25, 2025
- Reply
- Hi Karin, it won’t be ruined—it just may be very salty—but I think it’s worth trying.
  - — Jennifer Segal on November 26, 2025
  - Reply
I’ve made this a number of time and needed to again say how AMAZING this recipe is. I buy flat iron in bulk (my Costco has it for 1/3 the price of the regular grocery store), marinate and freeze it. My family says this is the best steak they have ever had! Served with boiled corn and an avocado/cuke/tomato salad.
- — Elizabeth on October 22, 2025
- Reply
Would this still be tasty if the meat is cooked to well done, not medium rare? I have a family member who is immunosuppressed and their meat needs to be fully cooked for health reasons. Thank you!
- — Danielle on August 9, 2025
- Reply
- Hi Danielle, It will still be delicious. Enjoy!
  - — Jennifer Segal on August 9, 2025
  - Reply
Love this recipe! Q: can I marinade the meat overnight or should I do it the morning before we grill?
- — Parul on June 16, 2025
- Reply
- Hi Parul, usually it’s fine to marinate something overnight, but for this recipe, I’d limit it to eight hours because the soy sauce in the marinade could make the steak too salty if you let it go longer. I’m so glad you like it!
  - — Jennifer Segal on June 16, 2025
  - Reply
This recipe is spot on as usual for JenN. Flat iron is a wonderful cut of beef. I use the marinade and it was delightful. Five minutes per side five minute rest. Perfect I now have a new steak recipe. Thank you.
- — Judith Schell on May 9, 2025
- Reply
Delicious! Followed the recipe exactly and cooked it on the stove top in a cast iron skillet. Took about 6 minutes per side but it was perfect medium rare. I’ve never cooked a flat iron steak before but I can see trying other marinades and this cooking method. Thank you for this recipe!
- — Patty on May 5, 2025
- Reply
Is it possible to cook this either on the stove top or in the oven? We unfortunately do not have a grill, but LOVE carne asada, and I’m sure your version is outstanding!
- — Allison H. on May 1, 2025
- Reply
- Hi Allison, yes, you can cook it on the stove using a grill pan or cast-iron skillet over high heat. If you want to use the oven, I’d set the oven rack about 5 inches from the heat source and broil 5 to 6 min per side for medium rare. Hope you enjoy it!
  - — Jennifer Segal on May 1, 2025
  - Reply
A winner–I immediately bought more flat iron steak to stash in the freezer to make it again! The marinade and my charcoal grill brought out incredible flavor ! Served it with pico de gallo. Yum!
- — Tracy on April 17, 2025
- Reply
I’m a big fan of your recipes and have made this delicious recipe so many times. Always a family hit. Can you freeze the meat in the marinade (thinking of adding lime zest instead of lime juice) without any issues? Didn’t see my question answered in the comments. I bought a 2-pk of Flank steak and thought I’d make one and freeze one.
- — Allison W on April 10, 2025
- Reply
- So glad you like the recipes! Yes, it would be fine to freeze the meat in the marinade. 😊
  - — Jennifer Segal on April 11, 2025
  - Reply

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Welcome - I'm Jennifer Segal - Classically Trained Chef, Cookbook Author & Busy Mom

Once upon a time, I went to culinary school and worked in fancy restaurants. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Read more…