Carne Asada is a flank steak marinated overnight in a sauce made with red wine vinegar, lime juice, cilantro, salt, pepper, and a tiny bit of sweetener. Once grilled, the steak is cut into slices and served as desired. The marinade gives the grilled steak so much flavor!
This recipe is delicious. It holds it’s own as a main dish, but it also great as a filling in a tortilla or as a topping on a salad. And, it is a great meal to celebrate with Cinco de Mayo!
Grilling the first steak of the season
This beef loving girl has been waiting for the opportunity to put a steak on the grill. As soon as the weather warmed up, grilling this Carne Asada was the very first thing I did!
Grilled meat brings out the most incredible flavors. Then, when you marinate it as I did for this Carne Asada recipe, it puts it over the top delicious. The steak was so tender and had so much flavor.
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What you need to make Carne Asada
Beef: I recommend skirt steak or flank steak. You can also use sirloin, tenderloin, or rib steak.
Coconut Aminos or Soy Sauce: I prefer coconut aminos. I love the flavor it gives. However, if you use soy sauce that works just as well.
Red Wine Vinegar: in a pinch, use regular white vinegar, but if you can use red wine vinegar, I highly recommend it.
Lime Juice: I prefer fresh squeezed lime juice, or you can use a bottled lime juice if that is what you have available.
Sweetener: If following a low carb diet, I recommend monkfruit. Otherwise, use granulated white sugar
Avocado Oil or Olive Oil
Fresh Cilantro: This is used in the marinade and I don’t recommend a substitution. If you can’t get fresh cilantro, I recommend using 1-2 tablespoons of dried cilantro.
Celebrating Cinco de Mayo with Mexican Recipes
I am a huge fan of Mexican Recipes and have been making Carne Asada for my family for over 30 years now. I also love cilantro, lime, and spice! When celebrating Cinco de Mayo, there are some other recipes you may consider trying.
In a large storage container, add the cilantro, red wine vinegar, lime juice, olive oil, salt, pepper, and sweetener. Whisk to combine.
Place the steak in the marinade and turn to coat. Cover the container and marinate in the refrigerator at least 4 hours, up to 24 hours.
Remove the steak from the marinade and discard marinade. Grill the steaks, covered, over medium heat for 17 minutes, or until 160 degrees (medium).
Transfer the steak to a cutting board and tent with foil. Let stand 10 minutes. Cut steak against the grain into thin strips. Place steak on a serving plate and cover with any juices left on the cutting board.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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