There’s something downright magical about a perfectly grilled steak, especially when it’s been bathed in a bold, citrusy marinade and kissed by flames until it’s got that irresistible char. That’s exactly what you get with Spicy Carne Asada—a dish that’s as vibrant and lively as a Mexican street market at high noon.
This isn’t just steak. It’s an experience. The kind that makes you close your eyes after the first bite, savoring the smoky heat, the bright acidity of lime, and the deep, garlicky umami that lingers on your tongue. Whether you’re piling it into warm tortillas for tacos, tossing it into a burrito bowl, or serving it up as a show-stopping main course, this recipe delivers big, bold flavors with every bite.
Why This Recipe Works
- Explosive flavor: The marinade is a powerhouse—citrus tenderizes, chilies bring the heat, and spices add layers of depth.
- Quick and easy: Most of the work happens while the steak chills in the fridge, soaking up all that goodness.
- Versatile as heck: Tacos? Bowls? Salad topper? This steak does it all.
The Story Behind the Sauce
It all comes down to two things: the marinade and the sear. The marinade works its magic, breaking down the fibers and infusing the meat with flavor, while a screaming-hot grill (or skillet) locks in juices and creates that crave-worthy crust.
Essential Ingredients & Tools
Ingredients for the Marinade
- ½ cup orange juice – Sweet, tangy, and packed with natural enzymes that help tenderize the meat.
- ¼ cup lime juice – Fresh is best, but in a pinch, bottled will do. That bright acidity is key.
- 3 tbsp olive oil – Helps carry all those fat-soluble flavors into the steak.
- 4 cloves garlic, minced – Because garlic makes everything better.
- 2 tbsp soy sauce – Umami bomb. If you’re gluten-free, coconut aminos work great.
- 1 tbsp smoked paprika – Adds that deep, smoky backbone. Regular paprika works, but it’s not the same.
- 1 tsp cumin – Earthy, warm, and essential.
- 1–2 tsp chili powder – Adjust to your heat tolerance. Ancho for mild, cayenne if you like it fiery.
Ingredients for the Steak
- 1.5 lbs flank or skirt steak – Flank is lean and beefy; skirt is a little richer. Both work beautifully.
- 1 tsp salt – Enhances natural meat flavors.
- ½ tsp black pepper – Balances heat.
- Fresh cilantro, chopped – For that final, fresh finish.
- Lime wedges – Finishing acidity.
Tools You’ll Need
- Grill or cast-iron skillet – High heat is non-negotiable. No grill? A heavy skillet works.
- Ziplock bag or shallow dish – For marinating.
- Meat thermometer – Because guessing leads to sadness.
- Sharp knife – Slicing against the grain is the key to tenderness.
How to Make Spicy Carne Asada
- Marinate the steak: In a mixing bowl, whisk together all marinade ingredients—½ cup orange juice, ¼ cup lime juice, 3 tbsp olive oil, 4 cloves minced garlic, 2 tbsp soy sauce, 1 tbsp smoked paprika, 1 tsp cumin, and 1–2 tsp chili powder. Place the 1.5 lbs flank or skirt steak in a ziplock bag or shallow dish, then pour the marinade over it, ensuring every inch is coated. Seal or cover tightly and refrigerate for 2–24 hours. The acid in the citrus juices breaks down tough muscle fibers, while the oil and spices infuse flavor. Pro tip: For deeper penetration, lightly score the steak’s surface (1/8″ deep) with a knife before marinating, especially with thicker cuts like flank steak.
- Prep the grill or skillet: About 30 minutes before cooking, remove the steak from the fridge to take the chill off—this promotes even cooking. Pat the steak thoroughly dry with paper towels. Moisture on the surface prevents proper searing. Heat your grill or cast-iron skillet to high (450–500°F). If using a skillet, preheat it for 10 minutes to mimic grill-level heat.
- Grill to perfection: Place the steak on the hottest part of the grill or skillet. Cook undisturbed for 4–5 minutes per side for medium-rare (130°F internal temperature). Avoid pressing down—this squeezes out juices. If flare-ups occur, move the steak to indirect heat briefly. For crosshatch grill marks, rotate the steak 45° after 2 minutes. Carryover cooking will add another 5°F, so pull the steak at 125°F if you prefer medium-rare.
- Rest and slice: Transfer the steak to a cutting board and let it rest 5–10 minutes. Resting allows juices to redistribute—skipping this step leads to dry meat. Slice against the grain (perpendicular to the muscle fibers) into thin strips. This shortens the fibers, making each bite tender. Garnish with fresh cilantro and lime wedges for a bright finish.
Pro Technique
The Dry-Surface Rule
A wet steak won’t sear properly—it’ll steam instead. After marinating, pat it aggressively with paper towels. For extra insurance, brush it lightly with avocado oil before grilling.
Controlled Char
Flare-ups happen. Keep a spray bottle of water handy to tame them. If you’re indoors, add a pinch of smoked salt to the marinade for that grill-like depth.
Marinating Sweet Spot
- Skirt steak: 4–6 hours.
- Flank steak: Up to 12 hours.
Any longer and the acid can turn the meat mushy.
Perfect Pairings
Complementary Dishes
- Charred Corn Elote: The sweetness of Grilled Corn balanced with cotija cheese and chili powder contrasts the steak’s heat. Serve on the cob or sliced into kernels for easy eating.
- Black Bean Salad: A cold, citrusy bean salad with red onion and bell peppers adds fiber and freshness to cut through the richness.
Drinks
- Garnacha (Spanish Grenache): This medium-bodied red wine’s berry notes and mild tannins complement the spice without overpowering. Chill slightly for summer servings.
- Michelada: A Mexican beer cocktail with lime, hot sauce, and Tajín rim—its effervescence and saltiness refresh the palate between bites.
Something Sweet
- Mango Sorbet: The icy, fruity finish cleanses the palate and cools lingering heat.
- Cajeta-Drizzled Churros: Caramelized goat’s milk dulce de leche (cajeta) echoes the steak’s caramelized crust.
Spicy Carne Asada: A Fiery, Flavorful Steak Masterpiece
Make the best Spicy Carne Asada with my bold marinade and perfect sear. Juicy, smoky, and packed with flavor—fire up the grill and dig in!
Ingredients
For the Marinade
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½ cup orange juice
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¼ cup lime juice
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3 tbsp olive oil
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4 cloves garlic (minced)
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2 tbsp soy sauce
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1 tbsp smoked paprika
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1 tsp cumin
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1–2 tsp chili powder
For the Steak
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1.5 lbs flank or skirt steak
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1 tsp salt
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½ tsp black pepper
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Fresh cilantro (chopped)
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Lime wedges
Instructions
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Whisk together all marinade ingredients in a bowl. Place steak in a ziplock bag or shallow dish, pour marinade over it, and refrigerate for 2–24 hours.01
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Remove steak from fridge 30 minutes before cooking. Pat dry with paper towels.02
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Heat grill or skillet to high (450–500°F). Cook steak for 4–5 minutes per side for medium-rare (130°F).03
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Rest steak for 5–10 minutes, then slice against the grain. Garnish with cilantro and lime.04
