Carne asada, which simply means “grilled meat” in Spanish, is one of the most loved dishes of northern Mexico, especially the state of Sonora, where cattle ranching and outdoor grilling are a way of life. Thin cuts of beef are marinated, grilled over high heat and then sliced for tacos, burritos or plates with rice and beans. The dish is now hugely popular across the United States too.
The secret to great carne asada is the seasoning and marinade. The good news is that it needs only a handful of ingredients.
The flavour profile
Good carne asada should be bold and balanced. You want a smoky, charred flavour from the grill, savoury depth from garlic and spices, a little heat from chilli and a bright, zesty note from citrus that cuts through the richness of the beef.
Essential seasoning ingredients
- Garlic: fresh cloves, minced or crushed, for a deep savoury base.
- Onion: fresh onion or onion powder.
- Ground cumin: adds warmth and an earthy flavour.
- Mexican oregano: more citrusy and floral than Mediterranean oregano.
- Fresh lime juice: brightens the flavour and helps tenderise the meat.
- Chilli: fresh jalapeño or serrano, or dried chilli powder, for gentle heat.
- Salt and black pepper: essential for seasoning the beef properly.
- A little oil and water: to help the marinade coat the meat evenly.
Optional extras
Many cooks have their own twist. Try adding:
- Dried ancho or guajillo chillies for a richer, smokier flavour.
- Orange juice for sweetness alongside the lime.
- Fresh coriander (cilantro), chopped finely.
- A splash of vinegar for extra tang.
- Soy sauce or Worcestershire sauce for umami depth.
- Mexican beer in the marinade for a more complex flavour.
Choosing the meat
Skirt steak and flank steak are the classic cuts. They are thin, full of flavour and cook quickly over high heat. Always slice them thinly against the grain after cooking so they stay tender.
How to marinate
- If using dried chillies, toast them briefly in a dry pan, then soak and blend them. Lightly toasting the garlic can also deepen its flavour.
- Mix all the marinade ingredients together.
- Place the steak in a zip-top bag or shallow dish, pour over the marinade and massage it into the meat.
- Refrigerate for at least two to four hours, or overnight. Because of the acidic lime juice, avoid marinating for much longer than 24 hours, or the texture can become mushy.
- Grill over very high heat for a few minutes per side, until nicely charred, then rest briefly before slicing.
Serving ideas
Serve carne asada in warm corn tortillas with chopped onion, coriander, salsa and a squeeze of lime, or with rice, beans and guacamole. Leftovers make excellent burritos and salads.
Have the right tools
Beyond the seasoning, a few good tools make all the difference: a hot grill or heavy cast-iron pan, a sharp knife for slicing and tongs for turning the meat. With those and a well-balanced marinade, restaurant-quality carne asada is easy to make at home.
