Carne Asada
A proper carne asada is less about the complexity of the ingredients and more about the management of fire. The goal is a deep, crusty exterior that gives way to a tender, juice-filled center.
Commit to the sear
Your grill needs to be hot enough to singe the eyebrows off a bull. If you aren't using charcoal, set your gas grill to its highest setting and let it preheat for at least 15 minutes before the meat hits the grates.
- Heavy-duty charcoal or gas grill
- Large non-reactive bowl or sealable plastic bag
- Long-handled metal tongs
- Sharp chef's knife
What goes in.
- 2 lbskirt steak or flank steak, trimmed of excessive silver skin
- 1/2 cupfresh orange juice
- 1/4 cupfresh lime juice
- 3 clovesgarlic, smashed
- 1/2 cupcilantro, chopped with stems
- 2 tspkosher salt
- 1 tspblack pepper, cracked
- 1 tspground cumin
- 1/4 cupneutral oil
Mastering the live flame
Cook the steak exclusively over the hottest part of the fire. You want rapid, aggressive charring that stops just as the center reaches medium-rare.
The method.
Mix the marinade
Whisk the citrus juices, oil, garlic, cilantro, salt, pepper, and cumin in your bowl or bag. Submerge the steak and turn to coat.
The wait
Refrigerate for at least 4 hours, but no more than 8. The acid will begin to break down the meat; leaving it too long will turn the texture mealy.
Prepare the fire
Clean your grill grates thoroughly. Light your charcoal or turn your gas grill to high. The grates should be nearly white-hot before you start.
Sear the meat
Remove the steak from the marinade, shaking off excess liquid. Place it directly over the heat. Cook 3–5 minutes per side, depending on thickness, until you see deep, dark char marks.
Rest and carve
Move the steak to a cutting board and let it rest for 10 minutes. Slice it against the grain into thin strips to ensure every bite is tender.
Other turns to take.
Spicy variation
Add two finely minced serrano or jalapeño peppers to the marinade for heat.
Dry rub approach
Omit the liquid marinade and apply a heavy rub of salt, cumin, chili powder, and onion powder to the steak 30 minutes before grilling.
When it doesn't go to plan.
Always slice against the grain; you will see the muscle fibers running in one direction, so cut perpendicular to them.
If the steak catches fire from dripping fat, move it to a cooler zone briefly, then slide it back over the flames.
Use skirt steak if you want maximum beefy flavor, or flank steak if you prefer a leaner, firmer bite.
The ones that keep coming up.
Can I use an indoor grill pan?
You can, but you won't get the same smoky char that a charcoal fire provides. Open your kitchen windows wide.
What if the steak is too tough?
You likely sliced with the grain instead of across it, or you overcooked the meat. Keep the internal temperature below 135°F for the best results.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe