The “best” Carne Asada lives up to its name with marinated flank, skirt, or flap steak grilled to smoky char and sliced thin for tender perfection. Each bite delivers zesty citrus, garlic-punched umami, and subtle spice licks that transport you straight to a Mexican street taco stand. It’s the go-to at carne asada gatherings—summer cookouts and taco nights included. Foodie and Wine+10Carlsbad Cravings+10Carlsbad Cravings+10
1. What Makes This the “Best” Carne Asada
- It uses flank or skirt steak—learned from Carlsbad Cravings—for that buttery texture and grill-ready surface. Carlsbad Cravings
- A bold citrus‑soy marinade (orange & lime juices, soy sauce, jalapeño, garlic, cilantro) tenderizes and infuses deep flavor. Bon Appétit
- Grilling creates a charcoal‑kissed char while keeping center slices juicy and medium‑rare.
- Rubbing steak with spices (cumin, chili powder, smoked paprika, garlic) before grilling adds layers of smoky, peppery complexity. Foodie and Wine+6Carlsbad Cravings+6realsimple.com+6Bon Appétit+3Carlsbad Cravings+3Carlsbad Cravings+3
- This is her standalone best, according to Carlsbad Cravings readers—“better than our favorite Mexican restaurant,” they testified. Foodie and Wine+10Carlsbad Cravings+10Carlsbad Cravings+10
2. Ingredient Highlights & Marinade Logic
- Steak cut: Lean and flat flank or skirt steak holds marinade well, grills fast, and slices beautifully. Carlsbad CravingsFoodie and Wine
- Citrus blend: Orange and lime juices break down tough fibers, tenderize, and add bright acidity. Foodie and Winerealsimple.com
- Umami base: Soy sauce, garlic, and onions enhance depth and salty richness.
- Spice rub layers: Ground cumin, chili powder, smoked paprika, onion powder, and optional chipotle or cilantro kick building heat before grilling. Carlsbad Cravings
- Liquid smoke or Worcestershire optional: Adds smoky complexity if you’re grilling indoors or want extra depth.
3. Cooking Guide: How to Grill the “Best” Carne Asada
Prep Steps
- Pound the steak lightly for even thickness. Marinate for 6–24 hours (overnight preferred) for maximum flavor and tenderness. Foodie and WineCarlsbad Cravings
- Remove from fridge 30 minutes before grilling to bring meat to room temperature. Foodie and WineCarlsbad Cravings
Grill or Grill Pan Method
- Preheat grill or cast-iron pan to high heat.
- Cook 6–8 minutes per side (depending on thickness), aiming for medium doneness (~155°F internal, rests to ~160°F). Foodie and Wine
- Allow the steak to rest for 10 minutes before slicing to let juices redistribute. Foodie and WineCarlsbad Cravings
Slice & Serve
- Always slice against the grain—crucial for tender bites.
- Serve in warmed corn tortillas or flour tortillas for tacos, burritos, nachos, bowls, or even loaded carne asada fries. instagram.com+5Carlsbad Cravings+5allrecipes.com+5
5. Tips to Nail It Every Time
- Don’t over-marinate—limit to 24 hours; excess acid can make steak mushy. allrecipes.com+4Foodie and Wine+4allrecipes.com+4Carlsbad Cravings+1instagram.com+1Carlsbad Cravings
- Rest steak before slicing—essential for juicy, even texture.
- Double-rub season, apply spice blend after marinading for maximum flavor on the grill. Carlsbad CravingsFoodie and Wine
- Use high heat, whether grill or grill pan—to char quickly without overcooking the center.
- Warm your tortillas—char them briefly or microwave with damp towel to keep them pliable and flavorful. Carlsbad Cravings
6. Creative Ways to Serve The “Best” Carne Asada
- Street tacos: Finely chopped steak, pico de gallo, guac or avocado crema, cotija, and lime wedges. Carlsbad Cravings
- Carne Asada Fries: layer grilled steak over Mexican‑spiced fries, cheese, salsa, avocado crema. Melt everything for a decadent snack. Carlsbad Cravings
- Burrito Bowls: carne asada over rice or cauliflower rice, beans, salsa, guac, shredded lettuce, queso fresco.
- Quesadillas & Tacos: Add chopped probrez, rice, salsa, cheese in tortillas or quesadillas.
7. Make-Ahead, Storage & Freezing Tips
- Marinate steak up to 24 hours in advance to deepen flavor.
- Pre-grilled carne asada freezes beautifully—slice then freeze in air-tight bag up to 3 months. Thaw and reheat gently to preserve juiciness. Carlsbad CravingsFoodie and Wine
- Warm tortillas and prep pico de gallo and crema ahead for speedy assembly at taco time.
8. Nutrition Snapshot (Approximate, per 4 oz cooked steak slice)
- Calories: ~200 kcal
- Protein: ~28 g
- Fat: ~8–10 g (mostly from meat)
- Carbs: Minimal (from marinade sugars)
This is a satisfying, protein-rich dish that’s flexible for low-carb bowls or tacos with minimal tortillas.
Frequently Asked Questions
Q: Should I use skirt or flank steak?
Both work well—flank is leaner and wide; skirt is more beefy and flavorful. Choose whichever is freshest. Foodie and WineCarlsbad Cravings
Q: Can I grill indoors instead of outdoors?
Yes! Use a well-heated grill pan or cast iron skillet to get char and sear if you don’t have an outdoor grill.
Q: Can I make this without citrus?
Citrus builds tenderization and flavor—best flavor comes from it—but you can substitute some vinegar if needed.
Q: What is “San Diego-style” carne asada?
This style features a citrus-soy marinade with jalapeño and garlic, plus a spice rub—fresh and bold versus traditional Tex-Mex dry rub. Foodie and Wine
9. Why This Recipe Earnt the Title of “Best” Carne Asada
- Turns lean flank steak into a tender, flavor-packed dish.
- Grilling over high heat locks in juices while adding smoky char.
- Versatile—works for tacos, bowls, fries, quesadillas, and more.
- Endorsed by readers and tested as better than restaurant versions. Carlsbad Cravings
- Uses pantry-friendly ingredients with minimal fuss but maximum payoff.
Want the full recipe card with measurements and printable guide?
👉 [Click here to view the full Carne Asada recipe on KeiraRecipes]