Beer-Marinated Carne Asada Recipe for Juicy Grilled Steak

Beer-Marinated Carne Asada is a bold, juicy steak prepared by marinating skirt or flank steak in a flavorful mix of Mexican beer, citrus, and spices. The beer helps tenderize the meat and adds depth, while orange juice and fresh cilantro brighten the flavor profile. When grilled or pan-seared, the meat develops a smoky, caramelized crust that makes every bite satisfying and savory.

This recipe works beautifully for tacos, burritos, quesadillas, or served alongside grilled vegetables, rice, and beans. It’s versatile enough for a relaxed weeknight dinner and impressive enough for weekend cookouts and gatherings.

• 2 lbs skirt steak or flank steak
• 1 can of Mexican beer
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp paprika
• 1 tbsp black pepper
• 1 tsp dried oregano
• 2 tsp salt
• Juice of 1 orange
• 2 tbsp olive oil
• 1/4 onion, sliced
• 1/4 bunch cilantro

• In a large mixing bowl, combine the beer, garlic powder, onion powder, paprika, black pepper, oregano, salt, orange juice, and olive oil. Stir to blend the spices into the liquid.
• Add the sliced onion and chopped cilantro to the marinade. Place the steak into the bowl, making sure the meat is fully coated. Massage the marinade into the steak so the flavors penetrate the surface.
• Cover and refrigerate for at least 1 hour. For best results, marinate overnight to allow the flavors to develop and the beer to help tenderize the meat.
• When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for 15–20 minutes. Preheat a grill or a heavy skillet over medium-high heat and lightly oil the grates or pan.
• Grill or pan-sear the steak to your preferred doneness, flipping once during cooking to develop a nice crust. Cooking time will vary with thickness—aim for a well-browned exterior and a juicy interior.
• Transfer the cooked steak to a cutting board and let it rest for a few minutes. Resting allows the juices to redistribute for a more tender bite.
• Slice the steak thinly against the grain. Cutting across the muscle fibers shortens them and makes the meat easier to chew and more tender.
• Serve with warm tortillas, grilled jalapeños, crumbled queso fresco, fresh salsa, and a squeeze of lime. Leftover carne asada is excellent in burritos, over nachos, or atop a bed of rice and beans.

• Overnight marinating yields the most flavorful and tender results. If you’re short on time, one hour will still impart good flavor.
• Skirt steak offers a more pronounced beefy flavor and a looser grain, while flank steak is leaner and slices nicely. Either cut works—choose based on your preference.
• If you want extra char and flavor, reserve a small portion of the marinade before adding raw meat and brush it on while grilling. Do not reuse marinade that has contacted raw meat unless it’s boiled first.
• Let the steak rest after cooking for at least 5 minutes. Resting helps the juices redistribute so the meat stays moist when sliced.
• Always slice against the grain for maximum tenderness. Identify the direction of the muscle fibers and cut perpendicular to them into thin slices.
• This carne asada is versatile: chop it for burritos, layer it on nachos, or serve it with sides like grilled peppers, charred corn, or a simple cabbage slaw to brighten the plate.
• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over low heat or slice cold and use in tacos or salads. Avoid overcooking when reheating to keep the meat tender.
• Variations: Add a splash of lime juice or a few dashes of hot sauce to the marinade for extra brightness and heat. Fresh minced garlic can replace garlic powder for a more aromatic profile.