The Best Carne Asada Recipe
The BEST Carne Asada Recipe is a medium Mexican recipe that serves 4. 375 calories per serving. Recipe by I can do that! on YouTube.
Prep: 20 min | Cook: 6 min | Total: 36 min
Cost: $23.57 total, $5.89 per serving
Ingredients
- 1.5 lb Flank Steak (trimmed of excess fat; cut into one piece for marinating)
- 2 pcs Orange (juiced; zest optional for extra aroma)
- 4 pcs Lime (juiced)
- 0.25 cup Cilantro (roughly chopped)
- 1 tsp Ground Cumin (freshly ground if possible)
- 1 tsp Chipotle Chili Powder (adds smoky heat)
- 3 cloves Garlic (minced)
- 1 small White Onion (diced)
- 1 pcs Jalapeño (seeded and minced; adjust heat to taste)
- 2 tsp Salt (kosher or sea salt)
Instructions
Juice the Citrus
Squeeze the juice from the two oranges and four limes into a measuring cup, discarding the seeds.
Time: PT5M
Prep Aromatics
Finely chop the cilantro, mince the garlic, dice the onion, and mince the jalapeño (remove seeds for less heat).
Time: PT5M
Make the Marinade
In a mixing bowl combine the citrus juice, chopped cilantro, garlic, onion, jalapeño, ground cumin, chipotle powder, and salt. Stir until fully blended.
Time: PT2M
Marinate the Steak
Place the flank steak in a zip‑top bag or shallow dish, pour the marinade over it, seal or cover, and massage gently to coat all sides.
Time: PT2M
Refrigerate to Tenderize
Transfer the marinating steak to the refrigerator and let it sit for at least 4 hours or overnight for maximum tenderness.
Time: PT0M
Temperature: 4°C
Preheat Cooking Surface
When ready to cook, preheat your grill or cast‑iron skillet over very high heat (about 450‑500°F).
Time: PT5M
Temperature: 450‑500°F
Sear the Steak
Remove the steak from the fridge, pat dry with paper towels, and place on the hot surface. Cook for about 2 minutes per side for medium‑rare, adjusting time for thickness.
Time: PT4M
Temperature: 450‑500°F
Rest the Meat
Transfer the steak to a plate and let it rest for half the cooking time (approximately 2 minutes) so the juices redistribute.
Time: PT2M
Slice Thinly
Using a sharp knife, slice the steak thinly against the grain at a slight angle for maximum tenderness.
Time: PT3M
Serve
Serve the sliced steak in warm corn or flour tortillas, topped with your favorite salsa, avocado, or fresh cilantro if desired.
Time: PT0M
Nutrition Facts
- Calories
- 375
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Dairy‑Free, Paleo‑Friendly
Ingredient Substitutions
- Instead of Flank Steak: Skirt Steak, Sirloin Flank
- Instead of Orange: Blood Orange, Mandarin
- Instead of Lime: Key Lime, Lemon
- Instead of Cilantro: Parsley (different flavor)
- Instead of Ground Cumin: Coriander powder
- Instead of Chipotle Chili Powder: Smoked Paprika, Ancho Chili Powder
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of White Onion: Yellow Onion
- Instead of Jalapeño: Serrano pepper, Fresh chipotle
- Instead of Salt: Seasoned salt
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Zip‑Top Bag or Shallow Dish
- Grill or Cast‑Iron Skillet
- Tongs
- Plate for Resting
- Meat Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Marinate the steak for at least 4 hours to tenderize
- Cook over very high heat to sear quickly
- Rest the steak before slicing
- Slice against the grain
Chef Tips from the Video
- Slice the steak thinly at a slight diagonal to increase surface area for tacos.
- For extra smoky flavor, finish the steak on a charcoal grill if available.
- Add a splash of the leftover citrus‑marinade to the taco topping for an extra burst of flavor.
Troubleshooting
Steak is still tough after cooking
Increase marinating time to overnight and ensure the citrus juice fully covers the meat.
Steak overcooked and dry
Cook only 2 minutes per side on high heat and let it rest; use a meat thermometer to keep internal temp at 130‑135°F for medium‑rare.
Marinade too salty
Rinse the steak briefly under cold water before patting dry, then proceed with searing.
Storage
Refrigerator: Store sliced steak in an airtight container for up to 3 days.
Freezer: Freeze uncooked, marinated steak in a zip‑top bag for up to 2 months; thaw in refrigerator before cooking.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the flank steak the night before and keep it refrigerated.
- You can pre‑slice the rested steak and store the strips in a sealed container for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of flank steak tacos in Mexican cuisine?
Flank steak tacos, known as "tacos de arrachera," are a staple of northern Mexican street food, traditionally marinated in citrus to tenderize the tougher cut and grilled over open flame. They reflect the region’s ranching heritage and the Mexican love for bold, smoky flavors.
What are the traditional regional variations of flank steak tacos in Mexico?
In Baja California, the steak is often marinated with beer and served with a tangy salsa verde. In the Yucatán, achiote paste replaces chipotle for a reddish hue. Each region tweaks the citrus blend and spice profile to match local tastes.
How is authentic arrachera traditionally served in Mexican culture?
Authentic arrachera is served on small corn tortillas, topped with chopped onions, cilantro, a squeeze of lime, and sometimes a drizzle of salsa roja. It is commonly enjoyed with a side of grilled nopales or beans.
What occasions or celebrations feature flank steak tacos in Mexican culture?
Flank steak tacos are popular at family gatherings, festivals (ferias), and weekend barbecues, especially during the summer when outdoor grilling is common. They are also a favorite street‑food offering at fairs and markets.
What other Mexican dishes pair well with flank steak tacos?
Serve these tacos alongside Mexican rice, refried beans, guacamole, and a fresh pico de gallo salad. A chilled agua fresca or a light cerveza complements the rich, smoky flavors.
What are the authentic traditional ingredients for Mexican arrachera versus acceptable substitutes?
Traditional arrachera uses flank steak, fresh lime and orange juice, garlic, onion, cilantro, cumin, and chipotle. Substitutes can include skirt steak for a similar texture, or using lemon instead of orange if unavailable, though the flavor profile changes slightly.
What common mistakes should I avoid when making flank steak tacos from the YouTube channel I can do that!?
Common errors include under‑marinating the meat, cooking over low heat which makes the steak tough, and slicing with the grain. The video stresses a minimum 4‑hour citrus marinate, a very hot grill, and slicing against the grain for tenderness.
Why does this recipe use a high‑heat sear instead of a slower grill for flank steak?
High‑heat searing creates a quick crust that locks in juices while the interior stays tender. A slower grill would overcook the thin steak and diminish the bright citrus flavor the video aims for.
Can I make the citrus‑marinated flank steak ahead of time and how should I store it?
Yes, marinate the steak overnight in the refrigerator. Keep it in a sealed bag or container; after cooking, store sliced steak in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.
What texture and appearance should I look for when searing the flank steak for tacos?
The steak should develop a deep, caramelized brown crust on each side while remaining pink‑red in the center. It should feel firm to the touch but still yield slightly when pressed, indicating a perfect medium‑rare.
What does the YouTube channel I can do that! specialize in?
The YouTube channel I can do that! focuses on approachable home‑cooking tutorials, often featuring quick, confidence‑building recipes that demystify classic dishes for everyday cooks.
How does the YouTube channel I can do that!'s approach to Mexican cooking differ from other Mexican cooking channels?
I can do that! emphasizes simplicity and minimal equipment, using everyday pantry items like citrus and basic spices, whereas many Mexican channels showcase more elaborate preparations or specialty ingredients.
Last updated: August 28, 2026
