Carne Asada: The Best Cut to Buy and a Citrus-Garlic Marinade
Great carne asada is about three things: a thin, beefy cut, a bright citrus marinade and a screaming-hot grill. Get the cut right and you're most of the way to taco night. Here's what to ask for.
The best cuts for carne asada
| Cut | Spanish name | Why use it |
|---|---|---|
| Skirt steak | Arrachera, entraña | The classic: rich, loose grain, soaks up marinade |
| Flank steak | Falda (MX), vacío (AR) | Leaner, even thickness, easy to slice |
| Flap meat | Ranchera (varies by region) | Beefy and tender, often a better value |
Thin is good. If your steak is thicker than about ¾ inch, ask us to butterfly it so it cooks fast and takes on more marinade. Our Latin cut translation guide lists more regional names.
How much to buy
For tacos, plan on about ⅓ to ½ pound of raw meat per person. For carne asada plates with rice and beans, plan on ½ to ¾ pound.
Citrus-garlic carne asada
Ingredients
- 2½ lb skirt, flank or flap steak
- ½ cup orange juice
- ¼ cup lime juice
- 6 cloves garlic, minced
- 1 jalapeño, minced
- ½ cup chopped cilantro
- ¼ cup vegetable oil
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp chili powder or ground ancho
- ½ tsp black pepper
Instructions
- Whisk the orange juice, lime juice, garlic, jalapeño, cilantro, oil, salt, cumin, oregano, chili powder and pepper in a bowl.
- Put the steak in a zip-top bag or dish, pour the marinade over it and turn to coat. Refrigerate for 2 to 8 hours.
- Heat the grill as hot as it will go. Take the steak out of the marinade, let the excess drip off and pat it lightly dry.
- Grill 3 to 5 minutes per side for skirt or flap and 5 to 7 for flank, until well charred outside and about 130 to 135 °F inside for medium-rare.
- Rest 5 minutes, then cut along the grain into manageable pieces and slice each piece thinly across the grain.
- Serve right away in warm tortillas with onion, cilantro, lime and salsa.
Don't over-marinate
Citrus juice starts to change the texture of the meat if it sits too long. 2 to 8 hours is the sweet spot for skirt and flap; flank can go up to 12. Always marinate in the fridge, and throw out marinade that touched raw meat.
Slice it right
Skirt and flank have long, obvious muscle fibers. Cut the cooked steak into pieces along the grain first, then slice each piece thinly across the grain. That's the difference between tender and chewy.
Serve it with
Warm corn tortillas, chopped white onion and cilantro, lime, salsa verde or roja, grilled green onions (cebollitas) and charro beans. Leftovers are great in quesadillas or a breakfast hash. For more on grilling thin cuts, see our temperature chart.
Quick answers
What is the best cut for carne asada?
Skirt steak (arrachera) is the classic. Flank steak is leaner and easy to slice, and flap meat (often called ranchera) is beefy, tender and a good value.
How long should carne asada marinate?
2 to 8 hours in the fridge for skirt or flap, and up to 12 hours for flank. Longer in citrus can make the texture mushy.
Where can I buy skirt steak near Davenport, FL?
At Costa's Meat Market, 2169 Davenport Blvd. We carry skirt steak and can butterfly or slice thin cuts for carne asada. Call (863) 422-2313.
Shop the counter at Costa's
2169 Davenport Blvd, Davenport, FL, in Webb's Town Center. Open Mon–Sat 8 am–8 pm and Sun 8 am–5 pm. Order online for pickup, call for custom cuts, or join the WhatsApp group for weekly specials.
