Easy Grilled Carne Asada

There’s something about the sizzle of steak hitting a screaming-hot grill that takes me right back to summer cookouts at my grandparents’ ranch in south Texas. My abuela’s neighbor, Mrs. Delgado, would bring over the most incredible carne asada — the kind that made the whole block smell like heaven. I spent years trying to recreate that magic, and this recipe is as close as I’ve gotten. The secret is a simple but punchy citrus-garlic marinade, a ripping-hot grill, and the patience to let the meat rest before slicing. Once you nail this, it’ll become your go-to for taco nights, burrito bowls, or just eating straight off the cutting board with a cold drink in hand.

aka The Backyard Legend

Ingredients

• 2 lbs flank steak (or skirt steak)
• ⅓ cup fresh lime juice (about 3 limes)
• ¼ cup fresh orange juice (about 1 orange)
• ¼ cup avocado oil
• 3 tablespoons coconut aminos
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• ½ cup fresh cilantro, roughly chopped
• 1 jalapeño, seeded and minced

For Serving:

• Warm tortillas
• Fresh lime wedges
• Sliced avocado
• Pico de gallo or fresh salsa
• Chopped cilantro

Instructions

1. Make the marinade: In a medium bowl, whisk together the lime juice, orange juice, avocado oil, coconut aminos, minced garlic, cumin, smoked paprika, chili powder, black pepper, sea salt, cayenne, chopped cilantro, and minced jalapeño until well combined.
2. Marinate the steak: Place the flank steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, making sure it’s fully coated on both sides. Seal and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor. Flip the bag halfway through if possible.
3. Preheat the grill: Heat your grill to high — you want it screaming hot, around 450–500°F (230–260°C). Clean and oil the grates with a paper towel dipped in avocado oil, held with tongs.
4. Bring steak to room temp: Remove the steak from the fridge 30 minutes before grilling. Pull it from the marinade and pat it dry with paper towels — this is critical for getting a good sear. Discard the marinade.
5. Grill the steak: Place the steak directly over the hottest part of the grill. Cook for 4–5 minutes per side for medium-rare (internal temp of 130°F / 54°C) or 5–6 minutes per side for medium (135°F / 57°C). You want deep, dark char marks and a beautiful crust. Only flip once.
6. Rest the meat: Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes — this is non-negotiable. The juices need to redistribute. The internal temp will rise another 5°F during rest.
7. Slice and serve: Slice the steak against the grain into thin strips, about ¼-inch thick. Cutting against the grain is what makes each bite tender rather than chewy. Serve immediately with warm tortillas, lime wedges, sliced avocado, and pico de gallo.

Tips

• Don’t skip the rest: Cutting too early means all those beautiful juices end up on the cutting board instead of in the meat. Ten minutes is the sweet spot.
• Slice thin, slice against the grain: Look at the lines running through the meat — your knife should cut perpendicular to those lines. This makes flank steak incredibly tender.
• Marinate longer for more flavor: Two hours is the minimum, but 6–8 hours is ideal. Don’t go past 8 hours though — the citrus acid will start breaking down the meat too much and make it mushy.
• No grill? No problem: Use a cast-iron skillet on the stovetop over high heat. Get it smoking hot, add a splash of avocado oil, and sear 4–5 minutes per side.
• Leftover gold: Cold carne asada slices are incredible in salads, grain bowls, or reheated quickly in a hot skillet for next-day tacos.