Carne Asada - Mexican Beef for Tacos, Burritos and more | @bestrecipebox

Grilled Beef Carne Asada

Course: Main Course, Salad
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinade Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 Servings
Calories: 292 kcal
This popular Latin American grilled and sliced beef dish is fantastic in a salad, taco, tortilla or served with rice/beans. What ever you serve it with, it’s delicious and easy.


  • 1 pound Beef Flank Flap or Skirt Steak, or other preferred steak (whole or pre-sliced 1/2-inch thick)
  • 1/4 cup Olive Oil
  • 1/2 small Onion , diced
  • 1/4 cup chopped Cilantro
  • 3 cloves Garlic , minced
  • 1 Tablespoon White Vinegar
  • 1 Tablespoon fresh Lime Juice
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Kosher Salt or Sea Salt , or to taste
  • 1/2 teaspoon ground Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Chili Powder
  • fresh cracked Black Pepper , to taste


  1. Combine all marinade ingredients in a large bowl (oil, onion, cilantro, garlic, vinegar, lime juice, Worcestershire sauce, sugar, salt, cumin, paprika, chili powder, and pepper). Add steak to the marinade, turning the beef to make sure it is completely coated.
  2. Marinate for at least 1 hour or up to overnight.
  3. If cooking on a grill, pre-heat the grill on medium-high to high (depending on your grill's heat). Make sure to scrape the grill clean and smooth, it will help reduce chances of the meat sticking to the grill when cooking.

  4. Remove the steak from the marinade and cook over medium-high heat for about 3-4 minutes on each side or until your preferred doneness (if you are comfortable cooking on high heat, go for it since it does helps create a nice char-just be careful, the beef can cook a bit too quickly if you aren't on top of it!) . The beef can be cooked in a skillet or on the grill - a skillet may be preferable if using slices rather than the whole steaks.
  5. After cooking, allow meat to rest for about 5 minutes. If using whole steaks, slice 1/2-inch thick and serve on rice, in tortillas, or in a tortas (sandwiches).

Recipe Notes