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A delicious carne asada recipe based on steak marinated in the flank or flank steak and grilled until tender and juicy. A great addition to any Mexican meal, this authentic recipe is made with olive oil, lemon juice, garlic, cumin, oregano, and other simple ingredients.
Juicy, melts in your mouth Carne Asada was always a real treat growing up!
I remember my brother or father taking some prepared meat (steak already marinated) at our local Mexican meat market on Sundays and grilled it on the patio while my mom and sisters finished fixing the sides.
When it was time to eat, they served the meat on large family-style plates along with things like Mexican rice, some Mexican sauces, and homemade corn tortillas. It has always been one of my favorite Sunday family lunches because the meat is so good!
What is roast beef?
Carne asada is marinated, roasted beef. When translated from Spanish, carne asada literally means “grilled meat.” Pretty simple, right?
The most common type of meat used to prepare carne asada is flank steak or flank steak. Flank steak is usually leaner and slightly fatter, while flank steak is usually a thicker, leaner cut. As long as they are both thinly sliced after grilling, they are both great options for roast beef.
Marinated roast beef Ingredients
In addition to the cut of beef, an important component is the marinade.
The marinade for carne asada varies greatly from region to region in Latin America and there is no real “authentic” marinade. Some marinades are as simple as oil, salt, pepper, garlic, and lime juice, while others have a longer list of ingredients and spices.
For this carne asada marinade, I leaned into the latter and tried to get as much flavor out of it as possible by using some of the following:
- chopped cilantro
- olive oil
- Orange juice
- lime juice
- White wine vinegar
- chilli powder
- cumin powder
- Dried oregano
- a finely chopped jalapeño
- salt and black pepper
Once the marinade is mixed, simply pour it over the steak in a large roasting pan, bowl, or large zipper bag and refrigerate 2-4 hours.
How to make roast beef
Once the meat is marinated, remove it from the marinade and dry it. Next, spray both sides with a drizzle of olive oil to prevent it from sticking to the grill and season lightly with coarse salt and black pepper.
Place it on the grill over medium-high heat for about 8-10 minutes per side depending on the thickness of the meat and then let it rest for 5 minutes before thinly slicing it against the grain.
What temperature is it?
For the most tender and juicy roast beef, the meat should be cooked over medium heat. To do this, remove the steak from the grill once it reaches the temperature of 130°C and let it rest for 5 minutes. If you prefer your meat at medium heat, remove it from the heat when it reaches 140°C.
My husband likes to use the finger test to check for doneness, but I’m not very good at it, so I always use a meat thermometer.
Here is a great easy to use instant read thermometer. It is a kitchen tool that I use almost every day!
No grill? No problem!
If you don’t have an outdoor grill or the weather isn’t right for outdoor grilling, you can cook roast beef indoors!
Simply heat a large skillet over high heat. A cast iron skillet or grill are the best options. Then cook meat 6-8 per side, until desired doneness is reached.
Be sure to turn on the stove vent hood to remove excess smoke that can occur when cooking on high heat.
What to serve with roast beef
Two of my favorite dishes to make with carne asada are carne asada fries and carne asada tacos! But in case you are looking for other ideas, here are some dishes that go perfectly with this recipe:
tips and tricks
- Be sure to cut the steak against the grain for the most tender roast beef. For counter slicing, take note of the direction the muscle fibers of the meat flow, then cut perpendicular to those lines.
- Cooking time will vary depending on the thickness of the meat. Cook time for flank steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side. You can also use a meat thermometer for accuracy.
roast beef recipe
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
A delicious recipe for roast beef based on steak or flank steak marinated and grilled until tender and juicy. Authentic and delicious!
In a medium bowl, mix all ingredients except steak.
Place the steak in a large roasting pan or gallon ziplock bag and pour the marinade over it. Flip the steak a couple of times until completely covered with the marinade and refrigerate 2 to 4 hours. Do not marinate for more than 8 hours as the meat will begin to crack and become soggy.
Remove steak from marinade and discard excess marinade. Pat the meat dry with kitchen paper and drizzle with a drizzle of olive oil, enough to cover each side. Season lightly with coarse salt and black pepper on both sides.
Preheat grill for direct heat grilling to high heat (450-500°F). Grill the steaks with the lid closed for 4-8 minutes per side, depending on thickness. Flank steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.
Remove the fillets from the oven and let them rest for 5 minutes. Cut into thin slices against the Parmesan cheese and serve.
Serving: 1/8 of recipe Calories: 213kcal (11%) Carbohydrates: 1g Protein: 24g (48%) Fat: 12g (18%) Saturated Fat: 4g (20%) Polyunsaturated Fat: 0g Monounsaturated Fat: 2g Trans Fat : 0 g Cholesterol: 75 mg (25%) Sodium: 620 mg (26%) Potassium: 12 mg Fiber: 0 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 4.1 mg (5%) Calcium: 0 mg Iron : 1.8 mg (10%)