Grilled Mexican Steak with Citrus Marinade
A quick marinade, a hot grill, and a naturally tender cut of beef are the keys to this easy, crowd-pleasing carne asada recipe you'll want to make all summer long.
- Prep15 min
- Cook10 min
- Total25 min
- DifficultyEasy
- Servings4
Carne asada is a classic Mexican grilled steak, known for its bold, citrusy marinade and charred, smoky exterior. This version uses flat iron steak, a tender and affordable cut that soaks up the flavors beautifully.
The marinade comes together in minutes with pantry staples like soy sauce, lime juice, and spices. After a few hours in the fridge, the steak is grilled hot and fast, then sliced thin against the grain for maximum tenderness. Perfect for tacos, burrito bowls, or simply served with rice and beans.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.
- Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.
- Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve.
💡 Tips
- For best flavor, marinate the steak for the full 8 hours.
- If you don't have ancho chile powder, use regular chili powder.
- Let the steak rest before slicing to keep it juicy.
Inspired by a recipe from Once Upon a Chef