Carne asada is more than just grilled meat; it is the soul of a great Mexican fiesta. Translated literally as “grilled meat,” carne asada refers to beef that has been marinated, seared over high heat to achieve a charred exterior, and sliced thin against the grain. When tucked into a warm corn tortilla and topped with fresh salsa, onions, and cilantro, it becomes the quintessential street taco.
Achieving that authentic restaurant-quality flavor requires a balance of the right cut of beef, a punchy marinade, and the correct cooking technique. Whether you are using a charcoal grill or a heavy cast-iron skillet, this guide will walk you through every step to ensure your next taco night is legendary.
Choosing the Best Cut of Beef for Tacos
The foundation of great carne asada is the beef. While you can technically grill many different cuts, two specific options stand out for their flavor and texture.
Flank Steak
Flank steak is a lean, long, and flat cut of beef. It has a very distinct grain and a deep, beefy flavor. Because it is relatively lean, it relies heavily on the marinade to tenderize the muscle fibers. When cooked to medium-rare and sliced thinly, it provides a satisfying chew that holds up well inside a tortilla.
Skirt Steak
Most enthusiasts agree that skirt steak is the gold standard for carne asada. It is more marbled with fat than flank steak, which results in a richer flavor and a more tender bite. There are two types: inside skirt and outside skirt. The outside skirt is thicker and more uniform, making it the preferred choice for professional chefs. Skirt steak has a loose grain structure that is perfect for soaking up marinades.
Alternative Cuts
If you cannot find flank or skirt steak, flap meat (sirloin tips) is an excellent alternative. It has a similar texture to skirt steak and is often more affordable. In a pinch, thinly sliced ribeye can also be used, though it will be much fattier and softer than traditional taco meat.
The Secret is in the Marinade
A common mistake is thinking that salt and pepper are enough. Authentic carne asada depends on a marinade that provides acidity to tenderize the meat and aromatics to build layers of flavor.
The Acid Component
Citrus is essential. The combination of lime juice and orange juice creates a bright, tangy profile. The citric acid works to break down the tough connective tissues in the steak. For a more robust flavor, some recipes include a splash of vinegar or even a bit of light beer, which adds enzymes that further help with tenderization.
Aromatics and Spices
To get that classic “taqueria” scent, you need a heavy hand with the following:
- Garlic: Freshly minced garlic is always better than powdered.
- Cilantro: Use both the leaves and the stems for maximum herbal punch.
- Cumin: This provides the earthy, smoky undertone that defines the dish.
- Chili Powder or Dried Chilies: For a mild heat and a deep red color.
- Soy Sauce: A secret ingredient in many modern recipes, it adds umami and saltiness that enhances the natural beef flavor.
Marinating Time
For the best results, marinate the beef for at least 4 hours. If you are in a rush, even 1 hour will make a difference. However, avoid marinating for more than 12 to 24 hours. Because of the high acid content from the citrus, the meat can eventually become “mushy” as the fibers break down too much.
Preparing the Meat for the Heat
Before the steak touches the heat, there are a few preparation steps that ensure an even cook and a better sear.
Temperature Regulation
Take the meat out of the refrigerator about 30 minutes before you plan to cook. Bringing the beef closer to room temperature allows it to cook more evenly. If the meat is ice-cold in the center, the outside will burn before the inside reaches the desired temperature.
Patting Dry
Even though the meat has been in a liquid marinade, you should lightly pat the surface with paper towels before grilling. Excess moisture on the surface creates steam, which prevents the meat from developing a dark, crusty sear. You want the sugars in the marinade to caramelize against the heat, not boil in their own juices.
How to Cook Carne Asada on the Grill
The traditional way to cook carne asada is over a hot fire. The smoke from the drippings hitting the coals adds a flavor that is impossible to replicate indoors.
Setting Up the Grill
Whether using charcoal or gas, you need a two-zone fire. One side should be screaming hot (direct heat), and the other side should be cooler (indirect heat). Clean your grates thoroughly and lightly oil them to prevent sticking.
The Searing Process
Place the steak directly over the hottest part of the grill. You should hear an immediate, loud sizzle. For a skirt steak, which is usually thin, you only need about 3 to 5 minutes per side. The goal is to reach an internal temperature of 130 degrees Fahrenheit to 135 degrees Fahrenheit for medium-rare.
Keep the grill lid open for thin cuts like skirt steak to prevent the center from overcooking while you hunt for that perfect char. If the meat flares up or chars too quickly, move it to the cooler side of the grill to finish cooking.
Cooking Carne Asada Indoors
If you don’t have a grill, a cast-iron skillet or a heavy griddle is your best friend.
Using Cast Iron
Heat the skillet over high heat until it starts to smoke slightly. Add a tablespoon of high-smoke-point oil (like avocado or vegetable oil). Lay the steak into the pan, pressing down slightly to ensure maximum contact. Because you won’t have the “open air” of a grill, be prepared for some smoke in your kitchen—turn on your vent fan! Cook for about 4 minutes per side.
The Broiler Method
As an alternative, you can use your oven’s broiler. Place the oven rack in the highest position and preheat the broiler to high. Place the marinated meat on a sheet pan and slide it under the heating element. This mimics the intense overhead heat of a commercial infrared grill. Watch it closely, as it can go from charred to burnt in seconds.
The Most Important Step: The Rest and the Cut
How you handle the meat after it leaves the heat is just as important as how you cooked it.
Resting the Meat
Never cut into carne asada immediately after taking it off the grill. The muscle fibers are tight and the juices are concentrated in the center. Let the meat rest on a cutting board for at least 5 to 10 minutes. This allows the juices to redistribute, ensuring that the moisture stays in the meat rather than running off onto your board.
Slicing Against the Grain
Look closely at the steak to identify the direction of the muscle fibers (the grain). Always slice perpendicular to these lines. If you slice with the grain, the meat will be rubbery and hard to chew. By slicing across the grain, you are shortening the fibers, making the meat “melt-in-your-mouth” tender. For tacos, many people prefer to slice the meat into long strips first, and then dice those strips into small, bite-sized cubes.
Assembling the Perfect Taco
Now that the meat is ready, the assembly makes the meal complete.
The Tortillas
Authentic tacos use corn tortillas. For the best experience, toast them directly over a gas flame or on a dry skillet for 30 seconds per side until they are pliable and slightly charred. Keep them warm in a clean kitchen towel or a tortilla warmer.
Essential Toppings
While you can add cheese and sour cream, a traditional “street style” taco keeps it simple to let the beef shine:
- Onion and Cilantro: Finely diced white onion and chopped fresh cilantro.
- Salsa: A sharp Salsa Verde (tomatillo-based) or a smoky Salsa Roja.
- Lime Wedges: A fresh squeeze of lime juice right before eating cuts through the richness of the beef.
- Radishes: Thinly sliced radishes provide a refreshing crunch.
Storage and Reheating
If you have leftovers, carne asada keeps well in the refrigerator for up to three days. To reheat, avoid the microwave if possible, as it can make the beef rubbery. Instead, flash-sear the chopped meat in a hot skillet with a tiny bit of oil for 60 seconds. This restores the crisp edges and warms the fat without overcooking the interior of the beef.
FAQs
What is the best temperature to cook carne asada to?
For the best texture and flavor, aim for medium-rare. This means removing the meat from the heat when it reaches an internal temperature of 130 degrees Fahrenheit. After resting, the temperature will rise slightly to about 135 degrees Fahrenheit.
Should I trim the fat off the steak before marinating?
For flank steak, there is usually very little fat to trim. For skirt steak, you should remove any large, tough membranes (silverskin), but leave some of the surface fat. This fat will render down during the grilling process and provide extra flavor and moisture to the tacos.
Can I use lemon juice instead of lime juice?
While lemon juice provides the necessary acidity, lime juice is traditional and offers a specific flavor profile that complements Mexican spices better. If you must use lemon, try to mix it with a little bit of orange juice to mellow out the sharpness.
Why is my carne asada tough?
Tough carne asada is usually caused by one of three things: not marinating long enough, overcooking the meat past medium, or slicing with the grain instead of against it. Ensure you are cutting perpendicular to the visible muscle fibers to break up the chewiness.
Do I need to use oil in the marinade?
Yes, including a neutral oil (like vegetable or canola oil) in the marinade is important. Oil helps transfer the fat-soluble flavors of the spices into the meat and prevents the steak from sticking to the grill grates. It also helps create a better sear.