The Authentic Carne Asada Recipe, A Juicy & Tender Bite Every Time

Looking for an unforgettable recipe that’s so delicious it takes everyone’s breath away? If you love meat that makes your mouth water, then Authentic Carne Asada is the best you will EVER have. A tender, juicy flank steak is cooked to perfection — and tasting the authentic Mexican flavor is pure bliss.

Authentic Carne Asada is a classic Mexican dish where the flavorful marinade is the center of attention, making fans close their eyes so every tastebud can truly cherish each succulent bite. It’s so delicious you’ll want to eat it plain, commanding respect from even the pickiest of eaters.

The ingredients are simple and the steps are super easy to follow. There really is no excuse to not try Authentic Carne Asada! This scrumptious recipe, created by Chef Marc Matsumoto, will satisfy any hungry person.

Authentic Carne Asada is the perfect go-to classic for occasions of all kinds: weeknight dinners, potluck parties, BBQ cookouts, and more. You can eat it on a taco, burrito, or however you like! Feel free to pair it with traditional Mexican side dishes such as cilantro lime rice, charro beans, guacamole and queso.

Here’s how to make Authentic Carne Asada:


  • 1 Lime (juiced)
  • 1/4 cup Olive oil
  • 1/4 cup Cilantro (minced)
  • 1 Serrano chilli minced (to taste)
  • 1 tablespoon Garlic (minced)
  • 1 teaspoon Granulated sugar
  • 1/2 teaspoon Ground coriander
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon Ground cumin
  • 2 teaspoons Kosher salt (less if using table salt)
  • Ground black pepper (to taste)
  • 1 Skirt steak (or 2 hanger steaks)


  1. Combine all the first 11 ingredients in a large Ziploc bag. Taste it and add more salt or sugar if needed. It should be relatively salty, but not so salty that it burns your tongue. The sugar is a personal preference thing. If you like it sweeter, add more sugar. Add the meat to the bag, squeeze out as much air as you can and seal the bag. Let this marinate for at least 1 hour, or preferably overnight in the refrigerator.
  2. When you’re ready to grill the meat, remove it from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure the Carne Asada will cook evenly. If you’re using a broiler, move the rack to the top position and turn the broiler on high, with a grilling rack on top of a baking sheet. Scrape any excess marinade off the meat and place the meat on the grill. Cook until nicely browned on one side, flip and brown the other side. Skirt steak will cook much faster than hanger steak, so be careful not to overcook it.
  3. Transfer the Carne Asada to a cutting board and let it rest for at least 5 minutes. Use a sharp knife to roughly chop up the meat then add it to a bowl with the sweet onions, cilantro, and any juices that accumulated on the baking sheet or cutting board.

Recipe by Marc Matsumoto.

Try serving it with our Chipotle Inspired Guac: