Carne Asada Recipe

8 servings


10 minutes

active time

30 minutes

total time


2 pounds flank steak or skirt steak, (excess fat removed)

1 jalapeño pepper (seeded and minced)

4 cloves garlic, (minced)

½ cup chopped cilantro

⅓ cup olive oil

1 orange, (juiced, about ¼ cup of juice)

1 lime, (juiced, about 2 tablespoons of juice)

2 tablespoons white wine vinegar (white or apple cider vinegar also work)

2 teaspoons chili powder

1 teaspoon kosher salt, (plus more for grilling)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ancho chili powder

¼ teaspoon freshly ground black pepper (plus more for grilling)


In a medium bowl, whisk together all of the ingredients except for the steak.

Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.

Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.

Preheat grill for direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.

Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve.


Can substitute regular or smoked chili powder for ancho


Serving Size

1 /8th of recipe


213 kcal

Total Fat

12 g

Saturated Fat

4 g

Unsaturated Fat

2 g

Trans Fat



75 mg


620 mg

Total Carbohydrate

1 g

Dietary Fiber


Total Sugars



24 g

8 servings


10 minutes

active time

30 minutes

total time
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