Carne Asada Easy & Authentic Recipe
Carne Asada Easy & Authentic Recipe is a easy Mexican recipe that serves 4. 250 calories per serving. Recipe by Riquisimo Mexican Kitchen on YouTube.
Prep: 4 hrs 15 min | Cook: 13 min | Total: 4 hrs 43 min
Cost: $14.09 total, $3.52 per serving
Ingredients
- 1.5 lb Flank Steak (trimmed, cut into 1‑inch strips)
- 0.5 cup Fresh Cilantro (loosely packed, chopped)
- 0.25 cup Orange Juice (freshly squeezed)
- 2 tbsp Lemon Juice (about 1 lemon, freshly squeezed)
- 2 tbsp Olive Oil (extra‑virgin recommended)
- 3 cloves Garlic (minced)
- 1 tsp Ground Black Pepper (freshly ground)
- 1 tsp Salt (kosher or sea salt)
- 0.25 tsp Red Pepper Flakes (optional, for a hint of heat)
Instructions
Prep Herbs and Garlic
Rinse the cilantro, pat dry, and finely chop. Peel and mince the garlic cloves.
Time: PT5M
Make the Marinade
In a mixing bowl combine chopped cilantro, orange juice, lemon juice, olive oil, minced garlic, black pepper, salt, and optional red pepper flakes. Stir until well blended.
Time: PT5M
Season the Steak
Pat the steak strips dry with paper towels. Sprinkle lightly with additional salt and a pinch of garlic powder if desired.
Time: PT2M
Marinate
Place the steak in the bowl (or a zip‑top bag), pour the marinade over it, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Time: PT4H
Preheat Skillet
Remove the steak from the fridge, let it sit at room temperature for 10 minutes. Heat a skillet over medium heat (about 350°F).
Time: PT5M
Temperature: 350°F
Cook the Steak
Add the marinated steak strips in a single layer. Cook 4 minutes on the first side, then flip and cook another 4 minutes, or until the interior reaches 130°F for medium‑rare.
Time: PT8M
Temperature: 350°F
Rest the Meat
Transfer the steak to a plate, cover loosely with foil, and let rest for 5 minutes before slicing against the grain.
Time: PT5M
Serve
Slice the steak thinly against the grain, garnish with extra chopped cilantro, and serve with warm tortillas, rice, or a fresh salad.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 25 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly, Keto-Friendly
Ingredient Substitutions
- Instead of Flank Steak: Skirt steak, Sirloin steak
- Instead of Fresh Cilantro: Parsley, Coriander leaves
- Instead of Orange Juice: Store‑bought 100% orange juice
- Instead of Lemon Juice: Lime juice
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Ground Black Pepper: White pepper
- Instead of Salt: Sea salt
- Instead of Red Pepper Flakes: Cayenne pepper (pinch)
Equipment Needed
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Tongs
- Skillet or Frying Pan
- Plastic Wrap or Lid
Critical Steps — Do Not Skip
- Ensuring the steak is fully coated with the citrus‑herb marinade.
- Cooking over medium heat to avoid burning the orange/lemon sugars.
- Resting the meat before slicing to retain juiciness.
Chef Tips from the Video
- Add a splash of tequila to the marinade for an authentic Mexican twist.
- For extra char, finish the steak under a broiler for 1‑2 minutes after pan‑searing.
- Serve with a squeeze of fresh lime and a side of pico de gallo.
Troubleshooting
Steak turns out tough.
Do not overcook; keep cooking time to 4‑4 minutes per side and let the meat rest. Also, slicing against the grain helps.
Marinade is too acidic and makes the meat mushy.
Limit marination to 4 hours; longer times break down the muscle fibers excessively.
The pan smokes heavily.
Reduce heat slightly and ensure the skillet is not overly hot before adding the meat; the citrus sugars can burn quickly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked steak portions for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the steak overnight for deeper flavor.
- Cook the steak fully, slice, and store in the fridge; reheat gently in a skillet.
Frequently Asked Questions
What is the cultural significance and history of cilantro orange lime marinated steak in Mexican cuisine?
Citrus‑marinated beef, known as "carne adobada" or "carne asada" in Mexico, dates back to the colonial era when Spanish settlers introduced citrus fruits. The bright flavors of orange, lime, and cilantro reflect the Mexican love for fresh, tangy marinades that tenderize meat and add vibrant taste.
What are the traditional regional variations of citrus‑marinated steak in Mexico?
In the north, the steak is often marinated with only lime and orange, while in the Yucatán region they add achiote paste for color. Coastal areas may include pineapple juice for extra sweetness, and some regions add dried chilies for heat.
How is cilantro orange lime marinated steak traditionally served in Mexican households?
It is typically sliced thin and served with warm corn tortillas, fresh salsa, guacamole, and a side of Mexican rice. In many families it appears on the table for tacos, accompanied by pickled onions and cilantro leaves.
What occasions or celebrations is cilantro orange lime marinated steak associated with in Mexican culture?
The dish is popular at family gatherings, weekend barbecues, and festive celebrations such as birthdays and Día de los Muertos, where grilled meats are central to the feast.
What makes cilantro orange lime marinated steak special or unique in Mexican cuisine?
The combination of fresh cilantro with both orange and lime creates a layered citrus profile that both tenderizes and flavors the meat, setting it apart from simpler lime‑only marinades common in other Mexican dishes.
What are the most common mistakes to avoid when making cilantro orange lime marinated steak?
Common errors include over‑marinating, which can make the meat mushy, cooking on too high heat that burns the citrus sugars, and not letting the steak rest before slicing, which leads to dry bites.
Why does this recipe use orange juice in the marinade instead of just lime juice?
Orange juice adds natural sweetness that balances the acidity of lime, helping to caramelize the steak during cooking and creating a more complex flavor profile typical of many Mexican marinades.
Can I make cilantro orange lime marinated steak ahead of time and how should I store it?
Yes, you can marinate the steak up to 24 hours ahead. Keep it covered in the refrigerator; after cooking, store leftovers in an airtight container for up to three days or freeze for two months.
What does the YouTube channel Riquisimo Mexican Kitchen specialize in?
The YouTube channel Riquisimo Mexican Kitchen specializes in authentic Mexican home‑cooking tutorials, focusing on traditional flavors, quick weeknight meals, and detailed step‑by‑step guidance for home cooks.
How does the YouTube channel Riquisimo Mexican Kitchen's approach to Mexican cooking differ from other Mexican cooking channels?
Riquisimo Mexican Kitchen emphasizes simple, ingredient‑driven recipes that stay true to regional Mexican techniques while using equipment most home cooks already have, unlike some channels that rely on specialty tools or overly complex preparations.
Last updated: August 29, 2026
