Mexican › Main Dishes

Carne Asada

Serves: 10 · 5 oz
By Ken Gray Published May 1, 2026
Carne Asada

This carne asada uses a bold, salty‑sweet marinade with soy, beer, and citrus, then hits the meat hard on a ripping‑hot grill so the edges char while the inside stays juicy. I do love taco truck tacos, so I am constantly trying to improve the marinade.

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Nutrition Facts

Per serving (5 oz)

Nutrition Facts
Calories 165
Total Fat 7.5 g
Sodium 500 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Protein 23 g
Calcium 25 mg
Iron 1.5 mg

Instructions

Marinade

  1. Mince the Garlic Cloves
  2. Finely Dice the Onion
  3. Tear up the Cilantro
  4. De-seed the Jalapeño (skip this if you want heat)
  5. Mince the Jalapeño
  6. Whisk it all together

Meat Preparation and Cooking

  1. Pour the mixture over the meat in a pan or ziplock bag
  2. Marinade for around 4 hours (don’t go overnight because the beer and citrus can over‑break‑down the meat)
  3. Pull out of the refrigerator 30 minutes before cooking
  4. Grill over high heat (or on a very hot comal/plancha) until you get a heavy char on the outside and medium‑rare to medium inside.
  5. Slice thinly against the grain, then optionally toss the strips briefly back on the hot surface with a splash of soy for that extra “taquería glaze.”

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Recipe Techniques and Tips

1. Balance the marinade properly

  • Acid (citrus + beer/vinegar): Use lime + orange juice plus a bit of beer or vinegar to tenderize the surface without dissolving the texture.

  • Salt/umami: Soy sauce, Worcestershire, or fish sauce add depth and help create a caramelized crust; keep them in the 1–2 tbsp range per 1–2 lb of steak unless you want a very salty‑truck profile.

  • Oil: A few tablespoons of neutral oil carry flavor and help the meat grill without drying out.

2. Prep and cut for flavor

  • Cut with the grain first, then slice against the grain after cooking: This keeps the fibers from shredding too early and lets the marinade penetrate.

  • Butterfly or slice thin: For street‑style, many vendors use thin‑cut skirt or partially sliced flank so the marinade soaks in quickly and the meat cooks fast with good char.

  • Score the surface lightly if using thicker flank; small shallow cuts let the marinade reach deeper without overcooking.

3. Marinating time and method

  • 1–8 hours is ideal for citrus‑based marinates; much longer (24+ hours) can turn the edge mushy.

  • Use a ziplock or shallow dish so the meat is fully submerged, and flip once or twice to keep it evenly coated.

  • Keep it cold: Always marinate in the fridge, never at room temperature.

4. Flavor‑building tricks

  • Blend aromatics: Some recipes blend garlic, onion, cilantro, and chiles into a paste so the marinade clings and browns better on the grill.

  • Add smoke: A touch of chipotle in adobo, smoked paprika, or a dash of liquid smoke boosts that taquería‑style smokiness.

  • Reserve a bit of marinade: Save a small amount (before touching raw meat) to reduce with a splash of beer or soy for a quick glaze right after grilling.

5. Pre‑grill and cooking technique

  • Pat dry and wipe off excess: Before grilling, pat the steak and wipe off clinging marinade so it sears instead of steaming.

  • High heat, short time: Grill hard and fast so the outside charred and crisp while the inside stays juicy; avoid overcooking, since the marinade is salty and cuts tend to dry out.

  • Rest and slice thin: Let the steak rest 5 minutes, then slice very thin against the grain for maximum tenderness in tacos.

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