Making carne asada in the oven lets you enjoy the bold, charred flavors of this classic Mexican favorite any time of year. Using a preheated cast iron grill pan or the broiler, you can get a delicious sear and tender interior without going outdoors. This method is ideal for rainy days, weeknights, or whenever you want grilled taste with minimal fuss.
Though it looks like a simple steak, the marinade transforms the meat. This recipe uses a vibrant carne asada marinade built on citrus (orange, lemon, and lime) and vinegar to tenderize, with garlic, jalapeño, cilantro, cumin, salt, and pepper for depth and brightness. The result is juicy, flavorful steak that tastes like it was grilled outdoors.
“I’ve made your “Authentic Carne Asada” a few times, so I know this one will also be fantastic. And what a great alternate way of cooking it.”
valentina
Table of Contents
- Ingredients to Make Carne Asada in the Oven
- Fun Fact
- Choosing the Right Pan
- Checking Carne Asada Doneness
- Serve With
- Or Make
- How to Make Carne Asada in the Oven
- Carne Asada in the Oven Recipe
Ingredients to Make Carne Asada in the Oven
- Steak: Skirt steak or flank steak works well; outside skirt steak is especially flavorful and tender when sliced against the grain.
For the Marinade
- Jalapeño: seeded if you prefer milder heat, leave seeds for more kick
- Garlic: fresh cloves, minced
- Fresh cilantro: leaves and tender stems, chopped
- Orange: juice of 1 orange
- Lime: juice of 1 lime
- Lemon: juice of 1 lemon
- Apple cider vinegar: or white vinegar
- Olive oil: extra virgin preferred
- Ground cumin
- Kosher salt and freshly ground black pepper
Fun Fact
While “carne asada” is commonly translated as “grilled meat,” the word “asada” can describe roasting, broiling, or grilling—so cooking carne asada in the oven is entirely authentic.
Choosing the Right Pan
A cast iron grill pan is ideal because preheating it in a cold oven ensures the pan is very hot when you add the steak, producing a satisfying sear. If you don’t have a grill pan, broiling the steak on a foil-lined baking sheet is an excellent alternative; both methods are covered in the recipe card below.
Checking Carne Asada Doneness
The most reliable way to check doneness is an instant-read thermometer inserted into the thickest part of the steak: 130°F for medium-rare, 140°F for medium. For a typical skirt or flank steak about 1/2-inch thick or thicker, plan roughly 10–12 minutes total in the oven for medium. Remember the steak will continue to rise a few degrees while resting.
This oven method delivers the same bright, charred flavors you love from the grill without the hassle of firing up a barbecue. It’s a convenient way to enjoy carne asada year-round and may become your go-to when quick, crowd-pleasing steak is on the menu.
Serve With
- Mexican rice or cauliflower rice
- Tortilla chips with salsa, guacamole, or pico de gallo
- Mexican street corn salad or corn on the cob
- Refried black beans or classic refried beans
Or Make
- Grilled carne asada (when grilling season returns)
- Carne asada nachos, burritos, fries, quesadillas, salads, bowls, or tacos
How to Make Carne Asada in the Oven
Whisk the marinade ingredients together in a large glass baking dish. Add the skirt steak in a single layer, turning to coat. Cover and refrigerate for at least 1 hour, up to 8 hours—longer than that can change the meat’s texture.
To cook on a grill pan: place a cast iron grill pan in a cold oven and preheat to 425°F. Using oven mitts, remove the hot pan and brush it lightly with vegetable oil. Arrange the steaks in a single layer so they sizzle on contact. Return the pan to the oven and cook 8 to 14 minutes total, flipping once—remove when the internal temperature reaches 130°F for medium-rare. Let the steak rest 5 minutes, then slice thinly across the grain and serve.
Carne Asada in the Oven
Ingredients
- 2 pounds skirt steak trimmed of excess fat
Carne Asada Marinade
- 1 jalapeño seeded and minced
- 4 cloves garlic minced
- 1/2 cup fresh cilantro leaves chopped
- juice of 1 orange
- juice of 1 lime
- juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
-
In a large glass baking dish, whisk together the marinade ingredients (jalapeño through black pepper). Add the skirt steak in a single layer, turning to coat fully. Cover and refrigerate for at least 1 hour and up to 8 hours.
Grill Pan Instructions
-
Place a cast iron grill pan in a cold oven and preheat the oven to 425°F. With oven mitts, remove the hot pan and brush lightly with vegetable oil. Arrange steaks in a single layer so they sizzle on contact. Return the pan to the oven and cook 8 to 14 minutes total, flipping once. Remove when the internal temperature reaches 130°F for medium-rare. Transfer to a cutting board, rest 5 minutes, then slice thinly across the grain.
Broiling Instructions
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Line a baking sheet with foil and adjust the oven rack so the steak will be 2–3 inches from the broiler. Set oven to high broil. Place the marinated steak on the prepared sheet and broil 5 to 7 minutes per side, depending on thickness and desired doneness (130°F medium-rare, 140°F medium, 160°F well done). Transfer to a cutting board, rest 5 minutes, then slice across the grain and serve.
Notes
- Ask your butcher for outside skirt steak for the best texture and flavor.
- Marinating longer increases tenderness and flavor, but keep it under 8 hours to avoid over-tenderizing the meat.
- For juiciest results aim for medium-rare. Target internal temperatures before resting: 130°F medium-rare, 140°F medium, 160°F well done.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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