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Carne Asada Grilled Flank

Featured in Recipes the Whole Family Will Love.

Carne asada brings tender, marinated flap or flank steak to your table, bursting with the flavors of garlic, cumin, lime, chipotle, and cilantro. After at least four hours in the zesty marinade, the steak hits a hot grill and is cooked quickly, flipping every couple of minutes for a juicy result. Aim for medium rare to medium for the best tenderness. Let the meat rest before slicing against the grain to preserve the juices. Serve with your favorite toppings in tortillas, or try it over fries or nachos for a lively meal that’s a crowd-pleaser every time.

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Updated on Tue, 20 May 2025 13:36:40 GMT
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Carne Asada | mellierecipes.com

Juicy carne asada has always been my way to bring a backyard party to life whether for taco night or a casual summer get together. The bold marinade gives each slice deeply savory flavor and turns a simple piece of beef into a tender delicious centerpiece. With just a few minutes at the grill your home can feel like your favorite taco spot.

I love how fast the actual grilling is and that the leftovers make incredible steak salads or breakfast burritos the next morning. My first attempt was on a whim to impress a group of friends and it quickly turned into my signature dish for every family BBQ.

Ingredients

  • Cilantro: fresh and chopped for herbal punch pick a bunch with vibrant green leaves
  • Garlic: minced to provide depth and flavor use firm tight cloves for best results
  • Cumin: ground spice brings warmth and earthiness
  • Brown sugar: adds a hint of sweetness and helps caramelization opt for dark brown for richer molasses taste
  • Soy sauce: delivers umami and saltiness choose one with minimal additives
  • Limes: juiced for acidity and brightness always use fresh for best zing
  • Chipotle in adobo sauce: adds smokiness and gentle heat a little goes a long way
  • Flap meat or flank steak: essential for tenderness and flavor look for even marbling and avoid grayish meat
  • Warm tortillas: optional but perfect for soft tacos select tortillas that are soft and pliable
  • Chopped onions: optional for a sharp crunchy topper go for white or red onions
  • Avocado: sliced for a creamy finish pick one that yields to gentle pressure

Step-by-Step Instructions

Make the Marinade:
Combine cilantro garlic cumin brown sugar soy sauce lime juice and chipotle in a large bowl or zip lock bag mixing thoroughly until everything is well blended. Take your time here to ensure every flavor is evenly distributed.
Marinate the Meat:
Place the flap or flank steak into the marinade making sure every surface is coated. Close the container or bag tightly and refrigerate for at least 4 hours preferably overnight for deeper flavor. Massage the marinade into the meat before sealing to help it absorb better.
Preheat the Grill or Pan:
About 30 minutes before grilling remove the steak from the fridge to take the chill off. Heat your grill or grill pan as hot as possible. A ripping hot surface ensures you will get a beautiful sear.
Grill the Steak:
Once hot lay the marinated steak directly on the grill. Leave undisturbed for a couple of minutes to get that caramelized char then flip every two minutes. Repeated flipping encourages even cooking and guards against that gray ring.
Check Temperature:
After about 5 minutes begin checking the thickest part of your steak with a meat thermometer. Aim for about 5 degrees less than your ideal doneness since the meat will continue cooking as it rests.
Rest and Slice:
Transfer your steak to a plate and let it rest for 10 minutes. This step keeps the juices in and delivers more tender slices. Always cut against the grain for that perfect bite.
Serve and Enjoy:
Pile slices onto warm tortillas or over fries or nachos and finish with onions avocado and your favorite fixings.
Carne Asada Pin it
Carne Asada | mellierecipes.com

My personal favorite ingredient in this recipe is definitely chipotle in adobo the way its smoky heat lingers and enhances the beef is irresistible. Years ago my uncle showed me just how transformative a marinade could be and now every family gathering centers around this carne asada as we all argue who gets the crispiest corner pieces.

Storage Tips

Store any leftover carne asada tightly wrapped in the refrigerator for up to 3 days. It reheats best sliced and quickly seared in a hot skillet. Freeze for up to 2 months for a fast taco fix anytime. Always label containers with the date to keep things organized.

Ingredient Substitutions

If flap or flank steak is unavailable you can substitute skirt steak or even thinly sliced sirloin but expect a slight flavor or texture difference. For those avoiding soy you can use coconut aminos or even saltier tamari. Lemon juice works in a pinch if limes are out of reach.

Serving Suggestions

Slice the steak finely and let everyone build tacos at the table with toppings like radish crumbled cheese salsa and extra lime wedges. It is also fantastic as a topping for loaded fries or as part of a hearty bowl with beans and rice. Try layering with grilled vegetables for a lighter meal.

Cultural Context

Carne asada is a Mexican classic that literally translates as grilled meat. Traditionally marinated beef is grilled over open fire then served with a spread of simple toppings. In my family it has come to symbolize welcoming guests and celebrating togetherness in the simplest yet most delicious way.

Frequently Asked Questions

→ How long should the steak be marinated?

At least 4 hours is best, but overnight or up to 24 hours enhances the flavors even more.

→ What cut of beef works best?

Flap meat or flank steak both suit carne asada for their rich flavor and quick grilling time.

→ How do I know when the steak is cooked?

Use a meat thermometer. For medium rare, aim for 135°F before resting; carryover heat will raise the temperature.

→ Why slice against the grain?

Slicing against the grain shortens muscle fibers, making each bite more tender and easier to chew.

→ What toppings go well with carne asada?

Chopped onion, cilantro, avocado, salsa, and a squeeze of lime brighten up the grilled steak perfectly.

→ Can I cook it indoors?

Yes, a grill pan on high heat works well if an outdoor grill isn’t available; just ventilate well.

Carne Asada Grilled Flank

Juicy marinated steak grilled and sliced, perfect with cilantro, onions, and warm tortillas.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes


Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings (900-1350 grams steak, serves 6)

Dietary: Dairy-Free

Ingredients

→ Marinade

01 1 bunch fresh cilantro, chopped
02 3 cloves garlic, minced
03 15 milliliters ground cumin
04 7 grams brown sugar
05 30 milliliters soy sauce
06 Juice of 2 limes
07 15 milliliters chipotle in adobo sauce

→ Beef

08 900-1350 grams flap meat or flank steak

→ Optional Serving Accompaniments

09 Warm tortillas
10 Chopped onions
11 Sliced avocado

Instructions

Step 01

In a large bowl or resealable bag, combine cilantro, garlic, cumin, brown sugar, soy sauce, lime juice, and chipotle in adobo sauce. Mix thoroughly to create a uniform marinade.

Step 02

Add flap meat or flank steak to the marinade, ensuring all surfaces are coated. Cover or seal and refrigerate for at least 4 hours, preferably overnight up to 24 hours for optimal flavor.

Step 03

Preheat a grill or grill pan over high heat until it reaches temperature, ensuring grill grates are clean and lightly oiled.

Step 04

Place the marinated meat on the hot grill. Sear for 2 minutes, then flip. Continue flipping every 2 minutes to promote even cooking and minimize graying, grilling for a total of 5 minutes or until your desired internal temperature is 5°C below your final target.

Step 05

Insert a meat thermometer into the thickest part of the steak. Refer to these targets: Rare: 52°C, Medium Rare: 57°C, Medium: 63°C, Medium Well: 66°C, Well: 71°C. Remove the beef once it is about 5°C under your preferred temperature to account for carryover cooking.

Step 06

Transfer steak to a board, tent loosely with foil, and let rest for 10 minutes. Slice thinly against the grain for tenderness.

Step 07

Serve the sliced beef in warm tortillas with chopped onions and sliced avocado, or your preferred garnishes.

Notes

  1. For best results, avoid overcooking flap or flank steak, as it becomes tough if exposed to high temperatures. Given the varying thickness, some portions may be more done than others, which is ideal for serving different preferences.
  2. Resting the meat after grilling prevents juice loss and enhances tenderness.

Tools You'll Need

  • Grill or grill pan
  • Large mixing bowl or resealable plastic bag
  • Chef's knife
  • Meat thermometer
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (from soy sauce).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 19 g
  • Total Carbohydrate: 9 g
  • Protein: 35 g