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Fire-Kissed Carne Asada

The backyard classic. Marinated flank steak over open flame—simple, primal, perfect.

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Prep Time

20 min + marinade

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Cook Time

10 min

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Servings

6

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Difficulty

Easy

Fire-Kissed Carne Asada

There’s grilling, and then there’s GRILLING

The Story

In our family, carne asada isn’t just dinner—it’s an event. The grill gets lit, the drinks come out, kids run around the yard, and the smell of citrus-marinated beef over charcoal draws neighbors from three houses over.

This is that recipe.

Ingredients

For the Marinade

  • 2 lbs flank steak (or skirt steak)
  • 1/2 cup fresh orange juice
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 4 garlic cloves, minced
  • 1 jalapeño, minced (seeds removed for less heat)
  • 1/2 bunch fresh cilantro, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • Salt to taste

For Serving

  • Fresh corn tortillas
  • Grilled green onions (cebollitas)
  • Guacamole
  • Pico de gallo
  • Lime wedges
  • Cotija cheese

Instructions

1. Marinate

Whisk together orange juice, lime juice, soy sauce, garlic, jalapeño, cilantro, oil, cumin, and pepper.

Place steak in a large bag or container. Pour marinade over. Refrigerate at least 2 hours, preferably overnight.

2. Fire Prep

Get your grill screaming hot. We’re talking 500°F+ on the grates. Charcoal preferred—the smoke flavor matters.

Remove steak from marinade 30 minutes before grilling. Let it come to room temperature. Pat dry.

Season generously with salt.

3. The Cook

Place steak directly over the hottest part of the grill.

Don’t. Touch. It.

4-5 minutes per side for medium-rare. You want a deep char on the outside, pink in the middle.

4. Rest

This is crucial. Let the steak rest 10 minutes before cutting.

Slice AGAINST the grain into thin strips.

5. Serve

Pile on warm tortillas with grilled onions, fresh guac, and a squeeze of lime.

Pro Tips

  • Against the grain. Look at the lines in the meat. Cut perpendicular to them. This is the difference between tender and chewy.
  • Hot and fast. Low heat makes sad carne asada. Go hot.
  • The char matters. Don’t be afraid of blackened bits. That’s flavor.
  • Cebollitas. Throw whole green onions on the grill while the meat rests. Char them. Life-changing.

This is what Saturdays were made for

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