Go Back
Two beef tacos in holders, a black plate with cooked beef topped with herbs, a stack of corn tortillas, and lime wedges on a gray surface.

Ribeye Carne Asada

5 from 3 votes
This Ribeye Carne Asada is my favorite way to bring big, bold flavor to the table with hardly any effort. The lime, garlic, and cilantro make the ribeye tender and full of fresh flavor. It’s one of those meals that disappears fast every time I make it.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
4 hours
Total Time 4 hours 30 minutes
Servings: 8
Course: dinner, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 lbs ribeye steak shaved thin- I buy it pre-sliced from the butcher. Or you can use flank steak, outside skirt steak, or sirloin steak.
  • 1/2 cup cilantro chopped
  • 1 onion medium, thinly sliced
  • 4-5 cloves garlic minced
  • 1 red bell pepper thinly sliced
  • 1/4 cup neutral oil avocado or light olive oil
  • 1 1/2 tbl Chef Merito Steak & Meat Seasoning
  • 1 lime juiced

Method
 

  1. Choose your steak based on preference. Pre-shaved ribeye is convenient, but flank steak, outside skirt steak, or sirloin can also be used. If using a whole cut, plan to slice it thinly against the grain after cooking.
  2. In a large zip-top bag or bowl, combine the cilantro, onion, lime juice, garlic, bell pepper, oil, and seasoning to create the marinade.
  3. Add the steak to the marinade and toss until fully coated. Seal tightly and refrigerate for at least 4 hours, or overnight for deeper flavor.
  4. Preheat an outdoor grill, grill pan, or cast iron skillet over medium-high heat.
  5. If using shaved steak, cook in batches for 2–3 minutes per side until browned. If using a whole cut such as flank or skirt steak, grill for 3–5 minutes per side, depending on thickness.
  6. Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Slice into thin, bite-sized pieces, especially if using a whole cut of meat.

Notes

  • Slice the meat against the grain. This keeps each piece tender and easy to chew, especially if you’re using a whole cut like flank or skirt steak.
  • Marinate long enough. At least 4 hours allows the flavors to soak in, but overnight gives the best flavor and tenderness.
  • Use fresh lime juice. Bottled juice won’t give the same bright, clean flavor that fresh citrus adds to the marinade.
  • Don’t overcrowd the pan or grill. Cook the steak in batches so it sears properly instead of steaming.
  • Preheat your grill or skillet. A hot surface helps create that flavorful crust and locks in the juices.
  • Let the meat rest. Resting for 5 minutes before slicing keeps the juices inside and the texture perfect.
  • Taste and adjust the marinade. Before adding the meat, check the seasoning and acidity to make sure it’s balanced.
  • Add orange juice for sweetness. A small splash adds depth and helps tenderize the meat naturally.
  • Make it ahead. Marinate the steak the night before so it’s ready to grill when you are.
  • Store leftovers properly. Keep cooked carne asada in an airtight container for up to 3 days and reheat gently to keep it juicy.
 
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!