Authentic Carne Asada

This juicy, flavor-packed carne asada is marinated in fresh citrus, garlic, and spices, with the optional kick of beer for extra depth. Grilled to perfection, it’s smoky, tender, and full of authentic Mexican flavor. Perfect for tacos, burritos, or enjoying straight off the cutting board.

Ingredients (Serves 6–8)

• 3 lbs flank or skirt steak
• 4 limes, juiced
• 2 oranges, juiced
• 4 garlic cloves, minced
• ½ cup chopped cilantro
• 1 large white onion, sliced (use half for marinade, save half for later)
• ¼ cup olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 bottle beer (optional – recommended: Modelo Especial or Corona) Reminder: keep one aside to enjoy during grilling. 
• Salt & pepper to taste

Marinade

1. In a large bowl, mix lime juice, orange juice, garlic, cilantro, onion, olive oil, chili powder, cumin, paprika, salt, and pepper.
2. (Optional) Add beer to the marinade for extra depth and tenderness.
3. Add steak, ensuring it’s fully coated. Cover and marinate in the refrigerator for at least 2 hours (best overnight).

Grill Instructions

1. Preheat the BBQ Grill to medium-high heat (about 450°F-500°F)
2. Once hot, take the reserved half of the onion, spear it with a grilling fork or tongs, and rub it across the grates. This is a traditional method — the onion cleans, seasons, and adds extra flavor to the grill, or so my Dad says. 
3. Remove steak from marinade, shake off excess liquid.
4. Grill steak 3–5 minutes per side, depending on thickness and desired doneness. Carne asada is best served medium-rare to medium. Avoid pressing down on the steak — you want to keep those juices inside.
5. Transfer steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain, or my personal favorite, roll up the steak and slice. 

Serving Tip: Serve with warm tortillas, grilled onions, salsa, and guacamole. Okay... I got hungry writing this, save me a plate :)