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Close-up of grilled steak, sliced to show a pink, medium-rare center, served on a red plate with charred wedges of cabbage.
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Easy Grilled Carne Asada

A simple citrus marinade turns flank steak into tender, flavorful carne asada, perfect for grilling.
Prep Time15 minutes
Cook Time12 minutes
Marinate Time4 hours
Total Time4 hours 27 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 8 Servings
Calories: 349kcal
Author: Laura

Ingredients

  • 9 tbsp avocado oil or preferred neutral oil
  • 1 navel orange you will need the juice and zest
  • 1 lime you will need the juice and zest
  • 1 tsp sugar
  • 2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 3 garlic cloves, minced
  • 2 tbsp cilantro, chopped
  • 1 jalapeño, stemmed, seeded, and chopped
  • 2 1/2 lb flank steak flank steaks can be anywhere between 2-3 pounds on average

For Grilling

  • Worcestershire sauce
  • black pepper

Instructions

  • Zest the citrus directly into the oil
    Close-up of grated lemon zest and juice in a clear glass measuring cup with red measurement markings.
  • Juice the orange and lime into a cup
  • Measure out 3 TBSP of juice into a bowl, save the rest for another use
  • Add the salt, sugar, garlic, cilantro, jalapeño, cumin, and cinnamon to the bowl
  • Stir to combine
    A metal spoon stirs a green herb and liquid mixture in a glass measuring cup, viewed from above.
  • Whisk the oil into the citrus juice mixture
    Ground spices being poured from a white plate into a mixing bowl containing chopped herbs and liquid in a glass measuring cup.
  • Place the steak in a shallow dish or bowl
  • Reserve a few spoonfuls of the marinade and set aside for grilling
  • Pour the remaining marinade over the steak
    Raw flank steak topped with a marinade of chopped herbs, garlic, and oil, displayed on a white surface.
  • Turn to coat evenly
  • Cover and refrigerate for at least 1 hour or up to 4 hours
  • Turn the steak occasionally while marinating
  • Preheat the grill until hot, you can hold your hand over it for 2-4 seconds before pulling it away
  • Remove the steak from the marinade and pat away most of the excess marinade
  • Place on the grill and cook for 2-3 minutes
    Raw marinated flank steak with herbs and seasoning placed on a grill, ready to be cooked.
  • Turn and brush lightly with reserved marinade, add a splash of Worcestershire sauce and a sprinkle of black pepper
    Grilled steak with visible grill marks and a shiny marinade, garnished with chopped herbs, cooking on a grill.
  • turn again and lay in the opposite direction to create the grill marks pattern on the steak, brush with a little marinade, add a splash of Worcestershire sauce and a pinch of black pepper
  • repeat the turn and baste one more time, be sure you're not over cooking the meat
  • Remove from the grill and cover loosely
  • Rest for 5 to 10 minutes
    Grilled steak with visible char marks, seasoned with herbs and juices, resting on a light-colored grooved surface.
  • Slice thinly across the grain and serve
    Grilled steak, charred cabbage, green onions, and toasted tortillas arranged on a red tray.
  • Check the temperature, the amount of time you cook each side depends on how well done you like your beef

Video

Notes

  • The amount of time you cook each side depends on how well done you like your beef, be sure to adjust the cooking time 
  • 2-3 minutes per side equals roughly 8-12 minutes of cook time, and the finished steak was cooked to medium rare
  • Always slice flank steak against the grain for the most tender texture
  • Cooking time will vary depending on steak thickness and preferred doneness
  • Resting the steak before slicing brings the final temperature up and helps retain juices and flavor

Nutrition

Serving: 1 Serving | Calories: 349kcal | Carbohydrates: 4g | Protein: 31g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 85mg | Sodium: 689mg | Potassium: 532mg | Fiber: 1g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 2mg