Carne Asada (How to Grill Juicy, Charred Steak Every Time)

This is carne asada the way it should be… Deeply charred edges, juicy slices, and big, bold flavor that makes it one of our favs for grilling time and time again. The marinade does the heavy lifting, but the real difference is high heat, proper slicing, and not overthinking it. Get those three right, and everything else -tacos, fries, bowls – is easy-peasy.

But the cut matters more than most recipes admit. Skirt steak is the traditional choice. It’s got a loose grain, big beefy flavor, takes marinade well, and chars fast. Flank is leaner, slightly more forgiving on timing, great if skirt isn’t available. Bavette (flap meat) is the underdog: cheaper than either, phenomenal flavor, and arguably the best texture of the three when sliced properly. We have cooked all three enough to have opinions, and we will give you those opinions in the recipe.

Grill it hot enough to get a good char, slice thin against the grain, then chop it! That last step, the chop after you slice it, is the taquería detail that changes how the whole thing eats. This recipe covers gas, charcoal, and Blackstone griddles, so wherever you are cooking, dinner is about to be epic.

What Is Carne Asada?

Carne asada translates to “grilled meat,” but in practice, it refers to thin cuts of beef – usually skirt or flank- marinated with citrus, garlic, and spices, then grilled hot and fast.

It’s known for:

Bold, citrus-forward flavor
Quick cook time over high heat
Thin slicing for tenderness

Best Cuts for Carne Asada

Cut	Why It Works
Skirt Steak	Most traditional. Intense beefy flavor, great char.
Flank Steak	Leaner, slightly thicker, still works well when sliced thin.
Bavette	Looser grain, very tender when cooked properly.

Avoid: thick steaks like ribeye or strip—this isn’t that kind of cook.

🔪 Ingredients for Carne Asada

Steak

Skirt steak, flank steak, or bavette. For this cook, it’s cheap, thin cuts that make it because Loose muscle fibers = better marinade absorption + fast grilling.

Marinade

📝 How to Make Carne Asada

Marinate the Steak

Place the steak in a bowl or zip-top bag with the marinade.

Refrigerate 6–8 hours. Do not exceed 12 hours; the citrus can start to break down the meat too much.

Grill the Steak

Preheat grill to high heat (450–500°F). Clean and oil grates.

Remove steak from marinade and pat lightly dry.

Grill 3–5 minutes per side, until a deep char develops and the Internal temp reaches 135–140°F (medium).

Rest and Slice

Rest the steak 5 minutes. Then, slice the steak thinly against the grain, and chop it into smaller pieces for serving. The meat should feel tender when sliced, not chewy or tight.

How to Grill Carne Asada (Gas, Charcoal, griddle)

Gas Grill

Preheat high for 10–15 minutes
Grill direct heat, 3–5 minutes per side

Charcoal Grill

Two-zone fire
Sear over hot coals, move if flare-ups occur

Griddle or Cast Iron

Preheat until very hot
Sear 3–4 minutes per side with full surface contact

Sliced carne asada being cut into small bites on a wooden cutting board with a knife.

💡 Meat Nerd Tips

Don’t have time to marinate? A good carne asada seasoning works in a pinch, but you’ll miss some of the citrus depth.
Dry the surface before grilling. Wet marinade = steam, not char.
High heat isn’t optional. This is a fast cook with aggressive sear and that char is the thing that makes every bite great.
Slice against the grain every time. This is what makes it tender – when working with these cuts, this is the one mistake most people make.
Don’t over-marinate. Citrus will turn the texture mushy if pushed too far.
Chop after slicing. This spreads the char through every bite.

🍽️ How to Serve Carne Asada

Keep it simple or build from it:

Carne Asada Tacos
Carne asada fries
Burrito bowls or rice bowls
Straight off the board with lime and salt

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Juicy, charred carne asada made with a citrus-garlic marinade and grilled hot and fast for tender, flavorful steak every time. Perfect for tacos, bowls, or serving straight off the cutting board.

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Preheat Grill

Preheat grill to high heat (450–500°F). Clean and oil the grates.

High heat is everything here—if your grill isn’t hot enough, you won’t get the char that makes carne asada taste likeke it came from a taquería.

Grill

Grill steak 3–5 minutes per side over direct heat until deeply charred and the internal temperature reaches 135–140°F for medium.The steak should have a dark, well-developed char on the outside while still feeling slightly springy when pressed. It’s normal for thinner sections to cook closer to medium, focus on getting a good sear rather than perfectly even doneness.

Rest, Slice & Serve

Remove from grill and rest for 5 minutes.
Slice thinly against the grain, then chop into smaller pieces if desired.

Choose the right cut: Skirt steak is the most traditional, with a deep beefy flavor and great char. Flank steak is leaner and slightly thicker, but it works well when sliced thin. Bavette is the most tender option with a looser grain – great if you can find it.
Don’t over-marinate: 6–8 hours is ideal. More than 12 hours, and the citrus can break down the meat too much, leading to a soft texture.
Pat the steak dry before grilling: Excess marinade causes steaming and flare-ups. A quick pat-down helps build a proper crust.
High heat is non-negotiable: Carne asada should cook fast over high heat (450–500°F) to develop char without overcooking the interior.
Aim for medium, not medium-rare: These cuts cook unevenly, so trying to hold a perfect medium-rare edge-to-edge can leave parts underdone. Letting the steak go closer to medium gives you better char and more consistent bites; this isn’t a ribeye, it’s all about flavor and texture.
Slice against the grain: This is what makes the meat tender. Slice thin, then chop for classic taquería-style texture.

Grilling & Cooking Options

Gas Grill: Preheat on high for 10–15 minutes. Grill steak over direct heat 3–5 minutes per side until charred and 130–135°F internal.
Charcoal Grill: Use a two-zone fire. Sear over hot coals, moving to the cooler side if flare-ups occur. Cook 3–5 minutes per side.
Griddle or Cast Iron: Preheat until very hot and lightly oil. Sear steak 3–4 minutes per side, pressing slightly for even contact and browning.

Course: Main Course

Cuisine: Mexican

Quick Summary: How to Make Carne Asada

Marinate skirt, flank, or bavette steak for 6–8 hours, then grill it over high heat until charred and about 130–135°F inside. Rest briefly, slice thin against the grain, and chop if desired before serving.