Carne Asada - The Real Deal

Prep Time
Cook Time
Ready In

"Prep time does not include marinating time of (minimum) two hours. This recipe has been in my family for many years. Originally, we are from Jalisco, Mexico where this Mexican favorite originated. This is better than anything you'll ever get in a "corporate" mexican restaurant in the U.S. Sorry, El Torito... This is a great recipe for a backyard BBQ party or large family gathering. We normally make Pollo Asado at the same time, for those that don't eat beef. Since you make tacos with this, it doesn't take a lot of meat to feed each person, so it can be pretty economical!"

Original recipe yields 5 servings


  • Serving Size: 1 (285.1 g)
  • Calories 372.6
  • Total Fat - 14.5 g
  • Saturated Fat - 6 g
  • Cholesterol - 156.5 mg
  • Sodium - 134.1 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.3 g
  • Protein - 49.8 g
  • Calcium - 80.8 mg
  • Iron - 4 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.

Step 2

Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste. Zip bag closed and shake or knead to blend all ingredients well.

Step 3

Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least two hours, turning and shaking bag from time to time.

Step 4

Drink rest of beer while meat is marinating.

Step 5

Place meat on hot grill, turning only once, about four minutes per side for medium well.

Step 6

When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.

Step 7

Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.

Tips & Variations

  • BBQ


This made a good dinner for us last night. Next time we will marinate the meat longer. We just did the basic 2 hours. Also my DH didn't want to start the barbecue so he made it on the stove and we both think this is the best barbecued. So next time we will barbecue it.

review by:
(24 May 2020)

Lynn (diner524)

This is delicious and it is the real deal!! I made this marinade as written, including some crushed red pepper flakes, and then divided it in half. I put 1 lb. flank steak in one half and 4 small chicken breast in the other. The steak and chicken were both so tender and delicious. Thanks for sharing the recipe Lori! Made for Culinary Quest 2015.

review by:
(5 Sep 2015)


Oh, yes, this is the real deal! I made this exactly as posted, using flap meat. I did not have achiote powder but did add the red pepper flakes. The meat was full of flavor and was great on its own! It's easy to put together and well worth it. I will definitely be making this again. Made for Culinary Quest 2015 by a fellow Toasted Tourist.

review by:
(30 Aug 2015)


Yum! You're right - this is better than what you get at a restaurant. We enjoyed this one night for dinner and then used the leftovers the next night wrapped up in tortillas. So good. Thanks for sharing. Made for Cinco de Mayo Bevy tag.

review by:
(22 May 2015)

Daily Inspiration

We really enjoyed the marinade for this meat. I could not find flank steak so I used skirt steak instead. Combined some avocado,tomato,onion and cilantro and I also grilled some peppers - green & red bell peppers and poblanos. Served the steak on white corn tortillas with the above condiments. Delish. : ) Nancy

(5 May 2015)


Marinated meat is always tender and using this marinade not only tenderized the meat but it made the meat pick up several different flavors all at once that left me with a smile on my face. Make sure you marinade long enough for the meat to be enhanced by the ingredients in the marinade.

review by:
(13 Jan 2014)