Easy Carne Asada for the Grill – The Schmidty Wife: Easy Carne Asada Recipe for Grilling

A Summer Evening Secret

My grandson calls this our “magic meat.” I still laugh at that. He’s right, though. This recipe turns a simple steak into a party. It all happens in a bag. You just mix the marinade and let the steak take a bath.

The smells are amazing. The lime and orange make it bright. The garlic and cumin make it warm. Doesn’t that smell amazing? It reminds me of happy backyard dinners. Food should make you feel that way.

Why The Marinade Matters

This step is not just for flavor. It tenderizes the meat, too. The acid from the citrus juices does the work. It’s like a little kitchen helper. This matters because flank steak can be tough. The marinade makes it soft and friendly to eat.

Let it soak for at least an hour. Overnight is even better. I sometimes make it in the morning. Then dinner feels easy. What’s your favorite make-ahead trick? I love learning new ones.

My Little Grill Story

My husband, Tom, was the grill master. He taught me one important thing. Let the grill get hot first. A hot grill gives you those nice dark lines. It also keeps the meat juicy. I think of him every time I hear that sizzle.

Don’t move the steak around too much. Let it cook for those four minutes. Then give it a confident flip. You can do it. Fun fact: The sizzle sound is moisture quickly turning to steam! It’s the sound of good food coming.

The Most Important Step

After grilling, you must let the steak rest. Cover it and wait five minutes. This matters so much. All the tasty juices inside need to settle. If you cut it right away, the juice runs out onto the board.

Then, always cut it “against the grain.” See the lines running along the steak? Cut across them, not with them. This makes each bite tender. Do you rest your meat before cutting? It makes all the difference.

How We Love to Eat It

We slice it into strips. Then the fun begins. You can pile it on warm tortillas. Add a little onion and fresh cilantro. You can also put it on top of a big green salad. It’s so versatile.

The best meals are shared. This one makes everyone gather around. It’s simple, honest food. What would you serve with your carne asada? Tell me your favorite side dish. I’m always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
Olive oil	3 tablespoons
Freshly squeezed lime juice	¼ cup
Freshly squeezed orange juice	½ cup
Soy sauce	¼ cup
Garlic	3 cloves, minced
Ground cumin	1 teaspoon
Chili powder	1 teaspoon
Cilantro	½ cup loosely packed, chopped	Loosely packed
Salt	½ teaspoon
Flank steak (or skirt steak)	2 pounds

My Easy Carne Asada for a Summer Crowd

Hello, my dear. Pull up a chair. Let’s talk about grilling. This carne asada recipe is my summer favorite. It always makes me think of my grandkids running in the yard. The smell from the grill brings everyone running. It’s so simple, but tastes like a party. I love how the citrus makes the steak so tender. Doesn’t that smell amazing? You just mix, marinate, and grill. Let me walk you through it.

Step 1: First, make the marinade. Find a big bowl or a strong ziplock bag. Pour in the olive oil, lime juice, and orange juice. Add the soy sauce, garlic, and all those lovely spices. Give it a good stir with a fork. I still laugh at the time I used bottled juice. Fresh is always better, trust me.

Step 2: Now, add your flank steak to the marinade. Seal the bag or cover the bowl. Let it sit in the fridge. One hour is okay, but overnight is magic. The flavors really get cozy in there. (My hard-learned tip: put the bag in a dish. It prevents a big, saucy mess in your fridge!).

Step 3: Time to fire up the grill! Get it nice and hot. Medium-high heat is perfect. Take the steak out and let the extra marinade drip off. Listen for that wonderful sizzle when it hits the grates. That’s the sound of flavor.

Step 4: Grill for about 4 minutes, then flip. Do this twice, so you grill for about 12 minutes total. Use a meat thermometer to check. I like mine at 135°F for medium. Do you prefer your steak more pink or more well-done? Share below!

Step 5: This is the important part. Move the steak to a cutting board. Cover it loosely and walk away for 5 minutes. This lets the juices settle. Then, slice it thinly against the grain. See those little lines in the meat? Cut across them. It makes every bite tender.

Cook Time: 15–20 minutes
Total Time: 1 hour 20 minutes (plus marinating)
Yield: About 8 servings
Category: Dinner, Grilling

Three Fun Twists to Make It Yours

This recipe is like a good friend. It’s happy to change things up. Here are some fun ideas I’ve tried over the years.

Mushroom “Steak” Swap: Use big portobello mushrooms instead. They soak up the marinade beautifully. Perfect for my vegetarian friends.

Spicy Fiesta Version: Add a chopped jalapeño to the marinade. A little kick makes everything more fun. My grandson loves it this way.

Winter Citrus Blend: Try grapefruit juice with the orange juice. It’s brighter and perfect for a chilly grill day. It tastes like sunshine.

Which one would you try first? Comment below!

Serving It Up With Style

Now, how to serve your masterpiece? I love warm corn tortillas on the side. Let everyone build their own tacos. Add diced onion, fresh cilantro, and a squeeze of lime. A simple bean salad or grilled corn completes the meal. So delicious.

For drinks, a cold limeade is always a hit. It’s so refreshing. For the grown-ups, a light Mexican beer pairs perfectly. It cuts through the rich, savory flavors. Which would you choose tonight?

Storing Your Carne Asada for Later

Let’s talk about saving some for later. Cooked carne asada keeps well in the fridge. Just store it in a sealed container for up to four days. You can also freeze it for a few months. I wrap portions tightly in foil first.

This is perfect for batch cooking. Grill two steaks instead of one. You’ll have ready-made meals for busy nights. I once did this before my grandkids visited. We made quick tacos all week long!

Reheating is simple. Use a skillet over medium heat. Add a splash of water to keep it juicy. This matters because good food shouldn’t be wasted. It also makes weeknights so much easier. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Grilling Hiccups

Grilling can have little problems. Let’s solve them together. First, if your steak is tough, you may have cut it wrong. Always slice it thinly against the grain. This breaks up the tough fibers.

Second, the marinade might not stick. I remember when mine was too watery. Make sure your bag is sealed tight. Shake it a few times while it rests. This helps the flavor soak in deeply.

Third, the steak might cook unevenly. Let it sit out for 20 minutes before grilling. A cold steak goes on the grill. This matters for even cooking and great flavor. Fixing small issues builds your kitchen confidence. Which of these problems have you run into before?

Your Carne Asada Questions, Answered

Q: Is this recipe gluten-free? A: Use tamari instead of regular soy sauce. Then it is perfectly gluten-free.

Q: Can I make it ahead? A: Yes! The meat can marinate overnight. This makes the flavor even better.

Q: What if I don’t have cilantro? A: You can leave it out. A bit of dried oregano works nicely too.

Q: Can I double the recipe? A: Absolutely. Just use a bigger bowl or two bags for marinating.

Q: Any optional tips? A: Let the steak rest after grilling. This keeps all the tasty juices inside. Fun fact: Letting meat rest is called “carryover cooking.” Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It brings back happy memories of summer evenings. My table was always full of family and laughter. I want that for you too.

Your cooking journey is a beautiful story. I would be so honored to see a page from it. Please share your own kitchen creations with me. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.