Dinner

Carne Asada with Cilantro Lime Marinade Recipe

Name: Carne Asada with Cilantro Lime Marinade Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 4 h 22 min
Cuisine: Mexican
Ingredients: 1 1/5 lb flank steak; 3 Tbsp soy sauce; 3 Tbsp olive oil; 1/2 cup cilantro, finely chopped; 3 Tbsp orange juice; 2 Tbsp lime juice; 3 garlic cloves, minced; 1 tsp salt; ½ tsp black pepper; 1 tsp ground paprika; 1 tsp ground cumin

ByMaya Quinn January 30, 2026January 30, 2026

Jump to Recipe

Introduction

Carne Asada is a flavorful grilled steak dish popular in Mexican cuisine. Marinated with citrus and spices, it offers a tender and juicy centerpiece perfect for tacos, salads, or enjoying on its own.

The dish shows a single layer of thinly sliced grilled steak, arranged side by side on a white marbled surface, with a medium-rare pink center and a slightly charred brown edge. On top, in the middle running down the length of the steak, is a thick layer of bright green chimichurri sauce that has finely chopped parsley, white onion pieces, and red chili flakes, all mixed with olive oil, giving it a glistening texture. To the side, there is a hint of a small clear bowl with more chimichurri sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/5 lb flank steak
3 Tbsp soy sauce
3 Tbsp olive oil
1/2 cup cilantro (finely chopped)
3 Tbsp orange juice
2 Tbsp lime juice
3 garlic cloves (minced)
1 tsp salt
½ tsp black pepper
1 tsp ground paprika
1 tsp ground cumin

Instructions

Step 1: In a bowl, combine soy sauce, olive oil, cilantro, orange juice, lime juice, minced garlic, salt, black pepper, paprika, and cumin to create the marinade.
Step 2: Coat the flank steak evenly with the marinade. Cover tightly and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Step 3: Preheat the grill to medium-high heat to get a nice sear and even cooking.
Step 4: Remove the steak from the marinade and pat it dry with paper towels. Grill the steak for 5-6 minutes on each side, flipping halfway through cooking until it reaches your desired doneness.
Step 5: Let the steak rest for a few minutes, then thinly slice it against the grain for maximum tenderness.
Step 6: Serve the carne asada with chimichurri sauce or your favorite sides for a delicious meal.

Tips & Variations

Marinating overnight enhances the flavor and tenderness significantly.
For added smoky flavor, cook the steak over charcoal if possible.
Try adding a pinch of chili powder or chipotle for a spicy kick.
If flank steak isn’t available, skirt steak is an excellent alternative.

Storage

Store leftover carne asada in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat or microwave until just heated through to avoid drying out the meat.

How to Serve

Thin slices of cooked steak are neatly arranged on a white plate, overlapping slightly. The steak shows a cooked brown outside with some pink inside, indicating medium doneness. Small specks of herbs and coarse ground black pepper are scattered over the surface, adding texture and color contrast. The meat's texture looks tender and juicy with visible grill marks and a slight shine. The plate sits on a white marbled surface, enhancing the dish’s rich colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for carne asada?

Yes, skirt steak or sirloin can be good substitutes, but flank steak remains the most traditional choice for its flavor and texture.

How do I know when the steak is done?

For best results, cook the flank steak to medium-rare or medium. It should be slightly pink inside and very tender. Use a meat thermometer for accuracy: 130-135°F for medium-rare, 140°F for medium.