Dinner

Cilantro Lime Carne Asada Recipe

Name: Cilantro Lime Carne Asada Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 1½ teaspoons chili powder; 1½ teaspoons garlic powder; 1½ teaspoons ground cumin; 1½ teaspoons paprika; ¾ teaspoon salt; ¾ teaspoon black pepper; ¾ teaspoon oregano; 2 pounds flank steak; 1/4 cup fresh lime juice (about 2-3 limes); 1/2 cup chopped cilantro; 3 tablespoons vegetable oil

ByNoah Steele March 10, 2026March 10, 2026

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Introduction

Cilantro Lime Carne Asada is a flavorful and tender grilled steak perfect for tacos, salads, or enjoying on its own. Marinated with zesty lime juice and fresh cilantro, this dish brings vibrant Mexican-inspired flavors to your table with ease.

A wooden cutting board holds a grilled steak that is sliced halfway through into five pieces, showing a pink, juicy inside with a dark brown, slightly charred outside crust. A whole green lime sits near the top center of the board, and fresh green cilantro sprigs are scattered around the edges. A silver knife is resting at the top of the board with part of the blade visible. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ teaspoons chili powder
1½ teaspoons garlic powder

1½ teaspoons ground cumin
1½ teaspoons paprika

¾ teaspoon salt
¾ teaspoon black pepper

¾ teaspoon oregano
2 pounds flank steak
¼ cup fresh lime juice (about 2-3 limes)

½ cup chopped cilantro
3 tablespoons vegetable oil

Instructions

Step 1: Mix all of the ingredients for the carne asada seasoning together in a small bowl.

Step 2: In a zip-top bag or container, combine the flank steak with the seasoning mix, lime juice, chopped cilantro, and 2 tablespoons of vegetable oil. Seal and let marinate for at least 20 minutes.
Step 3: When ready to cook, heat a grill or grill pan over medium heat. Brush the grill with the remaining tablespoon of oil, then place the flank steak on the grate. Cook for 4-6 minutes until nicely seared.
Step 4: Flip the steak and cook the other side until it reaches your desired doneness. Remove from heat and let the steak rest for 5 minutes.

Step 5: Slice the carne asada into thin strips against the grain of the meat before serving.

Tips & Variations

For extra tenderness, marinate the steak for up to 2 hours in the refrigerator.
Swap flank steak with skirt steak if preferred; both work well for carne asada.

Add a pinch of cayenne pepper to the seasoning mix for a spicy kick.
Serve with warm corn tortillas, fresh salsa, and guacamole for a complete meal.

Storage

Store leftover carne asada in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the meat. Carne asada also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A grilled steak with a dark brown, charred outer layer is sliced into several thick pieces, showing a pink, juicy inside with a slightly rough texture. The steak is placed on a wooden cutting board, which also holds a halved green lime at the back and fresh green cilantro sprigs on both sides. A knife with a silver blade rests behind the lime. The cutting board sits on a white marbled texture surface. The overall scene is bright and fresh, highlighting the meat's texture and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cilantro instead of fresh?

Fresh cilantro adds a bright, fresh flavor that dried cilantro can’t fully replicate. It’s best to use fresh, but if unavailable, use about one-third the amount of dried cilantro.

How do I know when the steak is cooked to the right doneness?

Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Flank steak is best enjoyed medium-rare to medium for optimal tenderness.