Grilled Carne Asada Recipe

  • Yield:

    10 servings

  • Total Time:

    50 mins

  • Prep Time:

    20 mins

  • Cook Time:

    30 mins


  • 6–8 pounds skirt steak (Arrachera) or flank steak
  • 1 cup Mazola® Corn Oil
  • 1 cup orange juice
  • ½ cup lime juice
  • ¼ cup soy sauce
  • 1 bunch cilantro, roughly chopped
  • 1 onion, thinly sliced
  • 2 jalapeños, thinly sliced into rounds
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon seasoned salt
  • 1 tablespoon garlic powder
  • 1 tablespoon lemon pepper seasoning
  • 1 tablespoon paprika
  • 2 teaspoons cumin


For the marinade:
  1. In a large mixing bowl, add the Mazola® Corn Oil, orange juice, lime juice, soy sauce and all of the seasonings. Mix to fully combine.
For the carne asada:
  1. Step 1) Cut your choice of steak into manageable pieces if the pieces are large.
  2. Step 2) Using a large baking dish or aluminum foil pan, start layering the steak with the onion, jalapeños, cilantro, and the marinade.
  3. Step 3) Start by scattering some of the onion, jalapeños, and cilantro on the bottom, pour over some of the marinade, then place 2–3 pieces of steak, pushing it down into the marinade and flipping over to make sure both sides are covered. On top of this first layer of meat, once again add more of the onion, jalapeño and cilantro mixture and more marinade, followed by more steak. Repeat this layering process until you have used up all of the steak pieces. Any leftover marinade, onions, jalapeños, and cilantro, scatter over the top of the baking dish with the meat. Cover well and let this marinate in the refrigerator for at least 4–6 hours, or up to 24 hours.
  4. Step 4) Once the steak is marinated to your preference, remove from the fridge at least 30 minutes before grilling so that the meat is at room temperature.
  5. Step 5) Preheat the grill and add the meat to your grill in batches if needed. Grill up for 4–8 minutes per side, depending on the temperature you'd like your steak to be. (4 minutes per side will give you more of a medium-rare finish while 8 minutes per side will give you more of a well-done finish.) Once the steak is finished cooking, set onto a plate and let rest for at least 10–15 minutes before slicing.
  6. Step 6) Serve the carne asada for tacos with tortillas, and finish off with toppings of your choice (salsas, pico de gallo, lime juice, cilantro, onion).

Recipe by Alfredo Garcia of @freddsters

Marinated carne asada can be used in a variety of ways—for fajitas, for tacos, to top a salad, or put inside a torta. It's a classic grilled steak recipe that will make summer delicious any way you serve it.