Want to learn how to cook carne asada in the oven? This cooking method results in the same delicious flavor without grilling it outside the traditional Mexican way.
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I love carne asada, but I don't always want to fire up the grill, especially when the weather isn't cooperating. After cooking it in the oven a few times, I found that high oven heat gives the steak a nicely browned exterior while keeping the inside tender and juicy. Best of all, it takes less than 15 minutes to cook carne asada in the oven, so most of the work is done while the meat is marinating.
I've learned that keeping an eye on the internal temperature makes a big difference because flank steak can quickly become tough when it cooks too long. I like serving the sliced steak with my Mexican Rice for an easy dinner, and any leftovers are perfect for making my carne asada pizza the next day. Cooking it this way has become one of my favorite options when I don't want to cook outside.
Ingredients
Marinating is an important step to carne asada recipes. Not only does it add flavor and tenderize the meat, but it also gives the dish a unique taste that sets it apart from other Mexican staples.
Here's what you'll need to prepare the recipe, including ingredients for the marinade and the dry spice blend.
- Steak: Carne asada meat is usually a flank steak. But a similar cuts, like round steak or skirt steak, is also acceptable.
- Olive oil: Marinades include oil to help the other ingredients adhere to the meat. Oil also helps to lock in moisture and flavor, as well as add a bit of richness.
- Soy sauce: In addition to adding a salty, umani flavor, soy sauce also tenderizes the meat.
- Juice: Orange and lime juice provide an extra layer of flavor that complements the spices. They also add acidity which helps break down the tough fibers in the meat, resulting in a more tender texture.
- Garlic: Gives a punch of flavor to the marinade.
- Chipolte paste: Adds a smoky, spicy flavor.
- Seasonings: A blend of cumin, cilantro seeds, smoked paprika, salt, and cayenne pepper are used to spice up the taste.
See recipe card for quantities.
Instructions
Start by marinating and seasoning the meat. Then it's ready to be baked at a high temperature.
Combine all the dry spices in a small mixing bowl.
Prepare the marinade and marinate the meat for 4 to 12 hours.
Add oil to the dry spice mix and stir into a seasoning paste.
Rub the seasoning mixture over the marinated steak.
Once the meat has sat for a half hour at room temperature, it's ready to cook. Bake the steak in a preheated oven, flipping once, until the temperature reaches the desired doneness.
Variations
- Change up the oil. Switching from olive oil to sesame oil will add a nutty flavor.
- Modify the spice blend. Try adding things like oregano, cilantro, or chili powder for a bolder taste.
- Kick up the heat. Try using a hot sauce in your marinade for a more spicy take on carne asada. You can also use cayenne or crushed red pepper to impart flavor and a bit of heat to your dish.
Tips
- Position the rack toward the upper third of the oven. Keeping the steak closer to the top heat helps the exterior brown better without requiring a longer cooking time.
- Choose a steak with an even thickness. A flank steak that is fairly uniform from end to end will cook more evenly. If one end is noticeably thinner, expect it to reach your preferred doneness sooner.
- Use an instant-read thermometer from the side. Insert it horizontally into the thickest part of the steak for a more accurate reading, especially with a relatively thin flank steak.
- Account for carryover cooking. The internal temperature can continue to rise several degrees while the steak rests, so consider removing it from the oven slightly before it reaches your final target temperature.
- Don't trim away every bit of fat. A small amount of exterior fat can add flavor and help keep the meat moist during the high-temperature cooking.
- Use the broiler briefly for more char. If the steak reaches the desired internal temperature but needs more browning, a short finish under the broiler can give the exterior more of the char associated with grilled carne asada. Watch it closely because the brown sugar in the marinade and spice mixture can burn quickly.
- Don't cover the steak tightly while it rests. A tight foil covering traps steam and can soften the browned exterior. If you cover it at all, tent the foil loosely.
- Slice it thinly. Flank steak can be chewy when cut into thick pieces. Thin slices across the grain make the finished carne asada noticeably more tender.
- Look at the grain before cooking. It can sometimes be harder to identify after the steak is browned. Noting which direction the muscle fibers run beforehand makes it easier to slice correctly later.
Storage
Leftovers should be stored in an airtight container and kept in the refrigerator. For best results, use within 4 days. Cook carne asada on a baking sheet in the oven at 350°F for 10 to 12 minutes to reheat.
FAQ
It is typically cooked at a high temperature of 400-450°F. The best way to ensure the meat is cooked properly is to use a meat thermometer and check the internal temperature for doneness.
Trader Joe's carne asada can be cooked in the oven the same way as the marinated steak in this recipe.
Depending on the size and thickness of the meat, cooking times can vary from about 10 to 20 minutes.
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Recipe
Carne Asada in Oven
Ingredients
- 1 pound flank steak or similar cut of meat
For the marinade
- 2 tablespoons extra virgin olive oil
- ¼ cup reduced-sodium soy sauce use gluten-free if needed
- ¼ cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 garlic clove
- 1 teaspoon chipotle paste
For the Dry Spice Mix
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds cilantro seeds
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
For serving
- Black beans
- Mexican rice
- Avocado slices
- Tomato slices
Instructions
- Mix all ingredients of dry Spice mix in a small pot with a lid. Reserve.
- Add the meat to a ziplock bag or sealable pot with the marinade ingredients. Add 1 tablespoon of the Spice Mix to the marinade bag, stir well and seal the bag. Marinate in the fridge for at least 4 hours, up to 12 hours.
- When ready to broil, add 2 tablespoons of olive oil to the remaining Dry Spice Mix and mix well to form a paste.
- Remove the meat from the marinade and pat the steak dry with a paper towel to remove excess liquids. Rub the steak with the Dry Spice Mix paste and leave it to rest at room temperature for a further 30 minutes.
- Preheat the oven to 425°F with a cast-iron pan or grill inside.
- When ready to grill, remove with oven mitts carefully and place the flank steak inside, which should sizzle when touching the grill. Cook the steak for 8-14 minutes, flipping the steak halfway through until the internal temperature reads 130°F for medium rare or 140°F for medium. The time will vary on the thickness of the steak and desired doneness.
- Remove the steak from the oven and let it rest for 10 minutes before slicing diagonally against the grain.
- Serve with your desired sides, we suggest black beans, Mexican rice, avocado and tomato.
MacKenzie says
This carne asada marinade is fantastic. Also love that I can use my oven
Mandy Applegate says
I’d never tried carne asada before and so I’m glad I found this recipe, it turned out perfect!
Kris says
This came out perfectly tender and flavorful! Will make again for sure!
Amanda Dixon says
This carne asada is wonderful! The marinade is super easy to whip up, and it added so much flavor. It's way too cold to grill over these past few days, but this worked perfectly.
Shelby says
The meat comes out so juicy and perfectly flavored! Delicious for dinner but also wicked for meal prep too!
Sonia says
This is the first time I have tried to make carne asada. It turned out perfect, and the recipe was so easy. I will make this again for sure!
MJ says
Found this recipe under Gluten Free meals and was distressed to find that Soy Sauce is listed as an ingredient. Regular soy sauce is NOT gluten free as it contains wheat. If you are celiac, please be sure to substitute Gluten Free Soy Sauce. It tastes as good, if not better, in my opinion.