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Juicy flank steak marinated in citrus and spices and grilled to perfection. Don’t wait for “Taco Tuesday” for the best grilled Carne Asada Recipe you’ve ever had! 

The citrus and secret spices in this marinade take it over the top. But the best part is how easy it is to make.

grilled carne asada on a plate garnished with orange and lime wedges

Summer Grilling

Welcome to the Summer Grilling Series where I’m sharing amazing grilling recipes each and every week. Up next: Homemade Carne Asada Marinade. This one just might be my absolute favorite!

If there was only one cuisine I had to eat for the rest of my life, it would probably be Mexican. Tacos, burritos, tostadas, GUACAMOLE!  Give me all the guacamole please! And chips & salsa. That is my weakness. What about you?

raw flank steak soaking in marinade

Grilled Carne Asada Recipe

For this recipe, you’ll just need some simple ingredients that you probably already have in your house. What I think makes it really special is the oranges and the cloves. It also has lime, garlic, and other traditional Mexican spices.

carne asada sliced thinly on a cutting board, meat is medium rare.

The meat should marinate for at least 30 minutes, but the longer the better. Best case scenario, I like to let it to sit overnight. But most often I prep it in the morning and cook it for dinner. You can also throw it all in a freezer bag and freeze it. When you’re ready to use it, let it thaw in your fridge.

All of the summer grilling recipes I’m sharing freeze well. So make a double batch and freeze one for future use.

grilled Carne asada on a plate with lettuce, avocado, tomato, orange and lime wedges.

Best Grilling Practices:

  • Preheat the grill ~ You need a good surge of heat to kickstart the cooking. This will give you those beautiful grill marks, and keep your meat from sticking. It should preheat 10-15 minutes and be around 400-500 degrees.
  • Give it space ~ All food cooks better with a little space around it. Leave a quarter of your space empty in case you need to quickly move something to a warmer or cooler spot.
  • Keep the lid on ~ It keeps the interior a consistent temperature and gives you more predictable results. It also prevents those flare ups.
  • Rest ~ when cooking, the heat pushes the juices to the surface. If you let the meat ‘rest’ for a few minutes after removing them from the grill, those juices will reabsorb into the meat giving you a juicy piece of meat.

Get Grilling!

We love to make this a low carb option, so we eat it over lettuce with tomatoes, avocado and cilantro. For my THM (Trim Healthy Mama) friends, this is an S.

Not into low carb? Then serve it up on a flour or corn tortilla. You could also add some rice (brown is healthier) or some quinoa.

carne asada grilled to medium rare on a plate with lettuce, tomatoes and avocados.

⭐ Mexican favorites

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grilled carne asada recipe

Grilled Carne Asada

Juicy flank steak marinated in citrus and spices and grilled to perfection. Don’t wait for “Taco Tuesday” for the best grilled Carne Asada Recipe you’ve ever had! 
5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
marinating time: 30 minutes
Total Time: 55 minutes
Servings: 6
Calories: 316kcal


  • 2-2 1/2 lbs Flank Steak
  • 2 tbsp olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh squeezed lime juice
  • 1/4 cup orange juice
  • 1 tbsp fresh garlic, minced or pressed
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/2 tbsp cumin
  • 1/2 tbs chili powder
  • 1/8 tsp ground cloves
  • 1 small bunch cilantro, chopped
  • 1/2 orange, sliced
  • lettuce, tomatoes, avocados and cilantro for serving


  • Whisk together oil, vinegar, lime juice, orange juice, garlic, pepper, salt, cumin, chili powder, cloves and cilantro.
  • Place steak in a zip lock bag or 9×13 dish. Pour marinade over top. Add sliced oranges.
  • Marinate for at least 30 minutes and up to 1 day.
  • Preheat grill to 400-500.  Remove meat from marinade, place on the grill.  Cook for 6-7 minutes per side for medium rare. Adjust times to your preference.
  • Let meat rest for 10  minutes after removing from the grill.  Slice against the grain and serve with lettuce, tomatoes, avocado and cilantro.


Freezer option:  Place meat and marinade in a ziplock bag and freeze flat. Double bagging it is always a good idea.  
Thaw in the fridge prior to cooking.


Calories: 316kcal | Carbohydrates: 3g | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 211mg | Potassium: 706mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 3mg
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