Carne Asada

Tessa Ludwig
The marinade for these Carne Asada's adds so much flavor. It is simple to make and can be marinated for many hours.
I serve with my Guacamole, Pico de Gallo, and Mango Salsa.
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Prep Time 15 mins
Cook Time 10 mins
Marinate 1 hr
Course Main Course
Cuisine Mexican
Servings 8 :6 oz
Calories 329 kcal




  • 3 lbs Flank or Skirt Steak I use 2 flank steaks
  • 2 TBS olive oil
  • 2 large oranges
  • 2 limes
  • 2 TBS white wine vinegar
  • 2 TBS coconut aminos I use Coconut Secrets
  • 4 garlic cloves minced or chopped
  • 1/2 jalapeno diced more or less if desired
  • 1/4 cup cilantro chopped
  • 2 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin



  • Squeeze juice from orange and lime into a large glass or stainless steel bowl.
  • Whisk in olive oil, vinegar, coconut aminos, garlic, jalapeno, cilantro, cumin, salt, and pepper.
  • Add meat, turn until well combined and all the meat is covered.
  • Marinate covered in the fridge all day. At least 4+ hours.


  • Remove meat from the fridge about 30 minutes before grilling.
  • Preheat grill to medium-high heat.
  • When grill is heated, place flank steak on the grill. Grill each side about 5 minutes. Times may vary due to thickness of meat and the grill.
  • Remove from grill and let rest for 5 minutes.
  • Slice thinly.
  • Serve on my homemade tortilla shells or a bed of lettuce with your favorite topping.


Serving: 6ozSodium: 159.4mgCalcium: 82.5mgVitamin C: 261mgVitamin A: 64.8IUSugar: 4.2gFiber: 0.7gPotassium: 87mgCholesterol: 112.5mgCalories: 329kcalMonounsaturated Fat: 2.5gPolyunsaturated Fat: 0.4gSaturated Fat: 6.5gFat: 17.1gProtein: 36.5gCarbohydrates: 7.5gIron: 3.1mg
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