Some of the best moments of summer happen outdoors, gathered around a hot grill with family and friends while dinner cooks over an open flame. The Best Carne Asada captures the mood, offering a flavorful centerpiece for relaxed evenings, backyard entertaining, and everything that makes the season worth savoring.

Carne asada has long been a favorite for good reason. Thin slices of beef absorb bold flavors quickly, making them ideal for high-heat cooking over an open flame. This version draws inspiration from traditional preparations that rely on a bright, citrus-forward marinade balanced with savory notes and fresh herbs. The result is steak with a deeply flavorful exterior, a tender bite, and the unmistakable character that only live-fire cooking can provide.

A hot grill is essential. High temperatures create the beautifully charred edges and caramelized surface that define great carne asada while preserving a juicy interior. Once rested and sliced against the grain, every piece delivers rich flavor and satisfying texture. Whether served on warm tortillas, paired with grilled vegetables, or arranged alongside fresh toppings and sauces, it offers versatility without requiring hours of preparation.

Late summer meals are iconic. The glow of patio lighting, the sound of food sizzling over stainless steel grates, and plates passed around as the evening air begins to cool all help define the season. Carne asada is a summer favorite, offering bold flavor that feels both relaxed and special.

Fire up your Summerset grill, gather your favorite toppings and sides, and enjoy a recipe that captures everything people love about outdoor summer living. For more summer inspiration, check out The Sizzling Summer Series.

Serves 4

The Best Carne Asada Ingredients

  • 3 whole dried ancho chiles, stems and seeds removed (see notes)
  • 3 whole dried guajillo chiles, stems and seeds removed (see notes)
  • 2 whole chipotle peppers, canned in adobo
  • 3/4 cup (180 ml) fresh juice from 2 to 3 oranges, preferably sour oranges
  • 2 tablespoons (30 ml) fresh juice from 2 to 3 limes
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) soy sauce
  • 2 tablespoons (30 ml) Asian fish sauce, such as Red Boat
  • 2 tablespoons (30 g) dark brown sugar
  • 1 small bunch cilantro, leaves and tender stems only, divided
  • 6 medium cloves of garlic
  • 1 tablespoon whole cumin seeds, toasted and ground
  • 1 teaspoon whole coriander seeds, toasted and ground
  • Kosher salt
  • 2 pounds (900 g) skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (see notes)
  • Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving

The Best Carne Asada Directions

  1. Place dried ancho and guajillo chiles on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to a blender jar and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, brown sugar, cilantro, garlic, cumin seed, and coriander seed. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt. Transfer half of the salsa to a large bowl and the other half to a sealed container. Set aside the sealed container in the refrigerator.
  2. Add an extra 2 teaspoons of salt to the salsa in the bowl. It should taste slightly saltier than is comfortable to taste. Add 1 piece of steak to the bowl and turn to coat. Transfer to a gallon-sized zipper-lock bag with the top folded over to prevent excess sauce and meat juices from contaminating the seal. Repeat with the remaining steaks, adding them all to the same bag. Pour any excess marinade over the steaks. Squeeze all the air out of the bag and seal it. Refrigerate for at least 3 hours or up to 12 hours.
  3. When ready to cook, remove the extra salsa from the fridge to let it warm a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out the coals and arrange them on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
  4. Remove steaks from the marinade and wipe off excess marinade. Place directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook, turning occasionally, until steaks are well charred on the outside and center registers 110°F (43°C) on an instant-read thermometer, 5 to 10 minutes total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately, passing extra salsa, lime wedges, avocado, onions, cilantro, and tortillas on the side.

Notes: I like ancho and guajillo chiles here, but a mix of chiles such as negro, pasilla, and California can be used in their place. An equivalent weight of hanger or flap steak can be used in place of skirt steak.

Taken from seriouseats.com