This carne asada in the oven skips the grill entirely and still gets you that charred, juicy flank steak in about 10 minutes under the broiler. The citrus marinade, loaded with lime, garlic, and cilantro, does most of the work while you wait. All you need is a baking dish, a foil lined pan, and a hot broiler.
Why My Grill Takes the Winter Off
Living in Toronto, my grill is buried under snow for a good chunk of the year, and I am not standing outside in negative degrees flipping steak.
This oven version came out of that exact problem. It uses the same marinade as my classic grilled Carne Asada, but the broiler does the job the flames usually do, and honestly, the char you get on the edges is close enough that I do not miss the grill in January.
I have tested this with both a full four hour marinade and a rushed one hour version on nights when dinner needed to happen fast, and the one hour steak still comes out tender and full of flavor. The lime juice is doing a lot of that work, so do not skip it even if you are short on time.
This is one of the recipes Thomas asks for on repeat, usually turned into Carne Asada Tacos with a big bowl of Pico de Gallo on the side. It also holds up well for meal prep, since the flavor only gets better after a day in the fridge.
Ingredients for Carne Asada Marinade
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Flank Steak: I use flank steak for this recipe because it is thin enough to cook through in the 10 minutes it takes under the broiler, without drying out. I have tested this with skirt steak too, and it works well, it just cooks a little faster since it is thinner, so start checking the temperature closer to the 4 minute mark per side.
Pro Tip: if your flank steak has a noticeably thicker end, pound it down slightly with a meat mallet so the whole piece cooks evenly under the broiler instead of one end finishing before the other.
Fresh Limes: Freshly squeezed lime juice is what tenderizes the beef and gives the marinade its bright, citrusy edge. I have made this with fresh orange juice in place of half the lime juice, and it is delicious, a little sweeter and less sharp. Bottled lime juice works in a pinch, but the flavor is noticeably flatter, so I only reach for it when I am truly out of fresh limes.
Fresh Garlic Cloves: I use four cloves, minced fine so they distribute through the marinade instead of clumping in one bite. If you love a stronger garlic flavor, this is one place I would not hold back, carne asada can take it.
Fresh Cilantro: This is what gives the marinade its herby depth, and I would not leave it out unless you genuinely dislike cilantro. In that case, fresh parsley is the sub I recommend, it will not taste identical but it keeps the marinade from feeling flat.
Cumin and Chili Powder: This combination is what gives the steak its color and warmth without making it spicy. I keep the chili powder amount modest on purpose, since the broiler already adds a smoky, charred flavor on its own. If you want real heat, add fresh jalapeño or a pinch of crushed red pepper flakes directly to the marinade.
How to Make Carne Asada In the Oven
Before you start, position your top oven rack about 4 inches from the broiler element and line a heavy duty baking sheet with foil. I always let the broiler fully preheat, at least 5 minutes, before the steak goes in. A broiler that is not fully hot will steam the steak instead of searing it.
Step 1: I whisk the olive oil, lime juice, garlic, cilantro, cumin, and chili powder together in a glass bowl until it is fully combined. I like to taste the marinade at this point, it should taste a little too salty and acidic on its own, since that flavor mellows once it soaks into the meat.
Step 2: I place the flank steak in a baking dish and pour the marinade over both sides, then cover and let it sit for 1 to 4 hours. This is important because the lime juice needs time to break down the muscle fibers, that is what gives you a tender bite instead of a chewy one. I have gone as long as overnight and never had a problem, the steak just gets more flavorful the longer it sits.
Step 3: I place the steak on my foil lined baking sheet and broil it for 4 to 6 minutes per side. I do not walk away during this step, thin cuts like flank steak go from perfectly charred to overcooked fast under a broiler. This is why I always check the internal temperature rather than going by time alone.
Step 4: I let the steak rest on a cutting board for about 5 minutes before slicing. This step matters more than people think, cutting into it right away lets all the juice run out onto the board instead of staying in the meat.
A meat thermometer is by far the best way to tell when your steak is done. Check the internal temperature at the thickest part of the steak. Take it out of the oven when it’s cooked to your liking.
Medium-rare — 135°F and reddish-pink in the center.
Medium — 145°F and only slightly pink in the center.
Well done —160°F and very little to no pink in the center.
How to Slice Steak Against The Grain
The grain refers to the direction the muscle fibers run through the steak. Cutting against the grain, instead of with it, breaks those fibers into shorter pieces, which is what makes each bite easy to chew instead of stringy.
Look for the thin lines running through the meat, that is your grain. Angle your knife perpendicular to those lines and slice in thin strips. I keep my slices thin on purpose, since thicker cuts hold onto more of that chew that carne asada is not supposed to have.
Olivia’s Recipe Tips
Bring the steak to room temperature before it goes under the broiler. Twenty minutes on the counter is enough. Cold steak straight from the fridge cooks unevenly, the outside chars before the inside catches up.
Save every drop of the pan juices. I pour them over the sliced steak right before serving, and I also use them to keep leftovers moist when reheating.
Ways to Use Homemade Carne Asada
Carne Asada Quesadillas is one of our top choice. We love to load them up with sour cream, hot sauce, homemade guacamole with Mexican rice and beans on the side. *chef’s kiss*
As far as sides go, there are so many options! This delicious Carne Asada pairs well with a simple Caprese salad. But, You also can’t go wrong with steak and crispy potatoes or French fries and grilled corn on the cob anytime!
Carne Asada in the Oven
Ingredients
- ⅓ cup olive oil
- 2 limes juiced
- 4 garlic cloves minced
- ¼ cup fresh cilantro chopped
- 1 teaspoon cumin powder
- ¼ teaspoon chili powder
- salt and pepper to taste
- 1 lbs flank steak
Instructions
- In a medium glass bowl, whisk together all of the oil, lime juice, garlic, cilantro, cumin, chili powder, salt, and pepper.
- Place the steak in a glass baking tray, and pour the marinade over it. Ensure both sides of the steak are well coated. Cover the baking tray with plastic wrap and marinate for 1 to 4 hours. You can marinate overnight for even more flavor.
- Position the top oven rack about 4 inches from the broiler and preheat the broiler to high. Place the meat on a heavy-duty baking sheet or broiling pan lined with foil. Broil for 4 to 6 minutes on each side. Remove from the oven when the internal temperature reaches 135°F for medium-rare or 145°F for medium or 160˚F for well done.
- Place the steak on a cutting board and let it rest for 5 minutes. Then, slice it thinly against the grain and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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can I use chicken breasts, thighs or pork loin with this marinade??
You absolutely can 😉