This carne asada recipe starts with juicy, thinly shaved ribeye steak that’s marinated in a bold and zesty blend of fresh lime juice, garlic, onion, and cilantro. It’s simple, fresh, and packed with flavor—everything you want in an authentic carne asada recipe. Whether you grill it or sear it in a cast-iron pan on the stove, this easy carne asada delivers restaurant-quality results right at home.
There’s just something irresistible about the flavor of sizzling, juicy carne asada hot off the grill. This recipe is all about bold citrus, fresh herbs, and smoky charred edges. The marinade uses fresh lime juice, garlic, onion, and cilantro to deeply season thinly shaved ribeye steak, creating layers of flavor in every bite. It’s an easy carne asada recipe that tastes just as rich and flavorful as what you’d find at your favorite Mexican restaurant—perfect for tacos, bowls, or whatever your appetite craves.
Why You’ll Love This Carne Asada Recipe
- Made with ribeye – This cut is rich and tender. You can use other cuts like flank steak or sirloin, but ribeye gives that buttery texture we love.
- Big flavor, simple ingredients – The marinade comes together quickly and uses pantry staples plus fresh herbs and citrus.
- Perfect for tacos and more – Serve it in warm tortillas or bowls—either way, it’s one of those main dishes that disappears fast.
- Easy to prep and cook – Just marinate and grill! The meat cooks in minutes for a fast weeknight dinner or weekend cookout.
- Family-friendly favorite – This is one of my boys’ favorite things to eat. Everyone builds their own tacos just the way they like!
Love Mexican Flavors?
If you love bold Mexican flavors as much as we do, make sure to try our homemade birria, jalapeno poppers, and easy ceviche recipes too! They’re perfect for rounding out a full Mexican-inspired feast.
Ingredients You’ll Need
For the Meat & Marinade:
- 2 lb ribeye steak, shaved thin
I buy it pre-sliced from the butcher, which saves so much time. If you can’t find ribeye, use flank steak, outside skirt steak, or sirloin steak. Just slice it thinly against the grain for tenderness. - ½ bunch fresh cilantro, chopped
A staple in traditional Mexican recipes. It adds brightness and balances the richness of the meat. - 1 medium onion, thinly slicedAdds subtle sweetness and depth to the marinade, infusing the meat with extra flavor as it soaks.
- Juice of 1 lime
The acidity from lime juice is key for breaking down the muscle fibers in the steak and infusing flavor. - 4–5 garlic cloves, minced
Brings bold, aromatic flavor that pairs perfectly with the citrus and meat. - 1 red bell pepper, thinly sliced
Optional, but I love the extra color and sweetness it adds when grilled. - ¼ cup neutral oil (avocado or light olive oil)
Helps coat the meat and prevents sticking on the grill or cast iron pan. - 1–2 tablespoons Chef Merito Steak & Meat Seasoning
This seasoning is packed with spices that give the meat a deep, savory flavor. It’s my shortcut to delicious carne asada without mixing 10+ spices.
How to Make This Easy Carne Asada Recipe
- Choose your steak
I love using pre-shaved ribeye for convenience, but you can also use flank steak, outside skirt steak, or sirloin. If you’re using a whole cut like skirt or flank steak, marinate it whole and slice it thinly against the grain after grilling. - Make the marinade
In a large zip-top bag or bowl, combine the cilantro, onion, lime juice, garlic, bell pepper, oil, and seasoning. This blend creates a bold, flavorful marinade with just the right amount of acidity to tenderize the meat. - Marinate the steak
Add the meat to the marinade and toss to coat. Seal tightly and refrigerate for at least 4 hours—overnight is even better for maximum flavor. - Preheat your grill or pan
Heat your outdoor grill or a grill pan on the stovetop over medium-high heat. If you’re using a cast iron skillet, make sure it’s nice and hot to help the meat sear and develop a flavorful crust. - Grill the steak
For thinly shaved steak, grill in batches for about 2–3 minutes per side until browned. If using a whole cut like skirt or flank, grill it whole for 3–5 minutes per side depending on thickness, then let it rest before slicing. - Rest and slice
Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Then slice into thin, bite-sized pieces—especially if you used a whole cut of meat.
Serving Suggestions
This is one of those recipes you can enjoy in various ways. Here are some of our favorite serving ideas:
- Carne Asada Tacos – Serve in warm corn tortillas with chopped onion, fresh cilantro, and a squeeze of lime. Add salsa verde or fresh pico de gallo for an extra kick.
- Mexican Rice Bowls – Layer with rice, black beans, avocado, and a little sour cream. Top with green onions and chili powder for a fresh take.
- Carne Asada nachos– Use leftover carne asada to top nachos topped with melted cheese, guacamole, and jalapeños.
- California Burritos – Wrap it in a flour tortilla with fries, shredded cheese, and fresh toppings for a bold bite.
How to Store Leftovers
- Fridge: Place cooled carne asada in an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze leftovers in a large ziplock bag for up to 2 months. Be sure to label with the date!
- Reheating: Warm on the stovetop or in a cast iron pan with a splash of water or oil to keep it juicy. Avoid overcooking so it stays tender.
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FAQ
What’s the most common type of meat for carne asada?
Traditional carne asada often uses flap meat, flank steak, or outside skirt steak. These are leaner cuts with bold flavor. I use ribeye for its tenderness and superior flavor.
Do I need a grill to make this?
Nope! A grill pan or cast iron skillet on the stovetop works great. Just make sure it’s preheated to medium-high heat to mimic the char from an outdoor grill.
Can I add orange juice to the marinade?
Yes! A bit of orange juice adds subtle sweetness and helps tenderize the meat. You can use it in combination with lime juice for even more depth.
How long should I marinate the meat?
A minimum of 4 hours is great, but overnight is even better for an authentic carne asada recipe with big flavor. Just don’t go over 24 hours to avoid mushy texture.
Flavorful Carne Asada
Ingredients
Method
- I love using pre-shaved ribeye for convenience, but you can also use flank steak, outside skirt steak, or sirloin. If you’re using a whole cut like skirt or flank steak, marinate it whole and slice it thinly against the grain after grilling.
- In a large zip-top bag or bowl, combine the cilantro, onion, lime juice, garlic, bell pepper, oil, and seasoning. This blend creates a bold, flavorful marinade with just the right amount of acidity to tenderize the meat.
- Add the meat to the marinade and toss to coat. Seal tightly and refrigerate for at least 4 hours—overnight is even better for maximum flavor.
- Heat your outdoor grill or a grill pan on the stovetop over medium-high heat. If you’re using a cast iron skillet, make sure it’s nice and hot to help the meat sear and develop a flavorful crust.
- For thinly shaved steak, grill in batches for about 2–3 minutes per side until browned. If using a whole cut like skirt or flank, grill it whole for 3–5 minutes per side depending on thickness, then let it rest before slicing.
- Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Then slice into thin, bite-sized pieces—especially if you used a whole cut of meat.
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