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Horizontal image of a plate with corn salsa, sliced meat, and limes, in front of limes, glasses, and a cutting board with more meat.

Homemade Carne Asada

  • Author: Meghan Yager
  • Total Time: 3 hours, 20 minutes
  • Yield: 4 servings 1x


Carne asada is all you need to make tonight’s dinner a real standout during a busy week. The marinated and grilled meat boasts intense flavor.


  • 2 lbs flank or skirt steak
  • Zest of 1 lime
  • Juice of 2 limes
  • 2 cloves garlic, minced
  • 1/4 cup chopped white onion (about 1/4 medium)
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp white vinegar
  • 3 Tbsp olive oil
  • 1 tsp ancho chili powder


  1. Place flank steak into a gallon-size resealable bag.  
  2. In a medium-sized bowl, stir together remaining ingredients. Pour over the steak. Close bag and  shake well to distribute. Place in refrigerator, flat side down. Refrigerate 1-3 hours, turning once to redistribute the marinade.  
  3. Heat grill and place steak in center. Grill until you get a nice sear on all sides, about 5 minutes per side, depending on the temperature of your grill. You are looking for somewhere between 130-135˚F for medium rare, 135-145˚F for medium on an instant-read thermometer.
  4. Remove from grill and allow meat to rest for 10-15 minutes.  
  5. Slice into strips, against the grain.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Beef
  • Method: Grill
  • Cuisine: Mexican

Keywords: carne asada, mexican, cinco de mayo, beef, steak, grill