This carne asada pairs a savory dry rub with a vibrant cilantro-citrus marinade to deliver tender, deeply flavored grilled beef. The combination of fresh herbs and citrus juices breaks down the meat while infusing it with authentic Mexican flavor.
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Place the beef fajita meat and short ribs in a large glass dish.
To make the marinade, finely chop the cilantro and parsley and add them to a large mixing bowl.
Finely dice the red bell pepper and add it to the bowl with the herbs.
Mince the garlic and add it to the bowl.
Squeeze the juice of two oranges and two limes into the bowl.
Pour in the olive oil and vinegar.
Season the marinade with dried oregano and salt.
Stir the marinade ingredients until everything is well combined.
Season the meat in the dish directly with salt, onion powder, garlic powder, black pepper, and paprika. Use your hands to rub the seasonings into all sides of the meat.
Pour the prepared marinade over the seasoned meat.
Using your hands, thoroughly mix the marinade into the meat, ensuring every piece is well-coated.
Cover the dish and let the meat marinate for 3 to 4 hours.
After marinating, cook the carne asada to your liking, for example by grilling or pan-searing.
Store cooked carne asada in an airtight container for 3-4 days; reheat gently on a skillet or grill to avoid drying out.
Grill or grill pan · Meat thermometer
Several hours minimum for best flavor; overnight (8-12 hours) is ideal for maximum tenderness and herb penetration.
Skirt or flank steak are traditional choices. Both are flavorful, relatively tender when marinated, and slice well against the grain.
Yes; marinate the meat up to 24 hours in advance, then grill when ready. Cooked carne asada keeps refrigerated for 3-4 days.
Both add distinct flavor; cilantro brings earthiness and parsley adds brightness. Use both for the fullest taste, or cilantro alone if preferred.
Grill to medium-rare (130-135°F internal temp) for tender, juicy results. Avoid overcooking lean cuts like skirt steak.
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