Seared Carne Asada (California Style) | Arteflame

Introduction

There is nothing that signals the start of a laid-back weekend quite like the smoky, citrus-laced aroma of Carne Asada hitting a hot grill. It transports you straight to the vibrant street corners of Los Angeles, where the scent of charred meat and fresh cilantro hangs in the air. This recipe captures that West Coast spirit perfectly—juicy, tender steak with those irresistible crispy edges that only a high-heat sear can provide. Whether wrapped in a warm tortilla or piled high on a plate, it creates an instant festive mood.

Why You'll Love This Recipe

This is my go-to "fiesta starter" because it delivers massive flavor with minimal active cooking time. The magic lies in the citrus-soy marinade, which tenderizes the meat while adding a savory depth that balances the bright lime and orange notes. It is the ultimate crowd-pleaser that scales easily whether you are feeding a family of four or a backyard full of hungry guests. Plus, cooking it on the Arteflame means you get that restaurant-quality crust without losing any juices to flare-ups.

Kitchen Wisdom

• Slice Against the Grain: This is the golden rule for flank and skirt steak. Cutting perpendicular to the muscle fibers ensures every bite is melt-in-your-mouth tender rather than chewy.
• Patience Pays Off: Give the meat at least 4 hours to marinate. The acid needs time to break down the fibers, and the salt needs time to penetrate for deep seasoning.

Swaps & Substitutions

Need to make it gluten-free? Swap the soy sauce for tamari or coconut aminos. If you aren't a fan of red meat, this exact marinade works wonders on chicken thighs—just adjust your grilling time slightly!

Ingredients

The Meat

• 2 lbs Flank Steak or Skirt Steak (Skirt steak offers more fat and flavor; flank is leaner)

The California Marinade

• 1/2 cup Fresh Orange Juice
• 1/4 cup Fresh Lime Juice
• 1/4 cup Soy Sauce (adds savory umami depth)
• 1/4 cup Olive Oil
• 4 cloves Garlic, minced
• 1 Jalapeño, seeded and finely diced
• 1/4 cup Fresh Cilantro, chopped
• 1 tbsp Chili Powder
• 1 tbsp Ground Cumin
• 1 tsp Dried Oregano (Mexican oregano preferred)
• 1 tsp Black Pepper
• 1/2 tsp Salt (adjust to taste, keeping the saltiness of the soy sauce in mind)

Garnish & Serving

• Corn or Flour Tortillas
• White onion, diced
• Fresh cilantro leaves
• Lime wedges

Instructions

Step 1: Prepare the Marinade

1. In a large mixing bowl or a gallon-sized resealable plastic bag, combine the orange juice, lime juice, soy sauce, and olive oil. Whisk well to emulsify the liquids.
2. Add the minced garlic, diced jalapeño, chopped cilantro, chili powder, cumin, oregano, black pepper, and salt. Stir until the spices are thoroughly integrated into the liquid.
3. Place the flank or skirt steak into the bowl or bag. Massage the marinade into the meat to ensure it is fully coated. Seal the bag or cover the bowl tightly with plastic wrap.
4. Refrigerate for at least 4 hours, though overnight (8-12 hours) is ideal for maximum tenderness and flavor absorption.

Step 2: Fire Up the Arteflame

1. Build a wood fire in the center of your Arteflame grill. Allow the fire to burn down until you have a nice bed of hot coals and the cooktop reaches a high searing temperature (around 400°F - 450°F).
2. Scrape the cooktop clean and apply a thin layer of cooking oil (like avocado or grapeseed oil) to season the steel and prevent sticking.
3. Remove the steak from the marinade and let the excess liquid drip off. Discard the remaining marinade. Letting the meat sit at room temperature for 20 minutes before grilling helps it cook more evenly.

Step 3: Grill to Perfection

1. Place the steak directly onto the hottest part of the flat cooktop ring. You should hear an immediate, aggressive sizzle.
2. Sear the steak for about 3 to 5 minutes per side, depending on the thickness. For skirt steak, which is thinner, it may only need 3 minutes per side. You are looking for a deep, dark brown crust (the Maillard reaction) while keeping the inside juicy.
3. If using a meat thermometer, aim for an internal temperature of 130°F for medium-rare or 140°F for medium. Avoid cooking beyond medium to keep the meat tender.

Step 4: Rest and Serve

1. Remove the steak from the grill and place it on a cutting board. Tent it loosely with aluminum foil.
2. Let the meat rest for at least 10 minutes. This step is non-negotiable; cutting it too soon will cause all the flavorful juices to run out.
3. Slice the steak against the grain into thin strips. This shortens the muscle fibers, ensuring every bite is tender. Serve immediately with warm tortillas and garnishes.

Tips

Mastering Carne Asada is as much about the technique as it is about the ingredients. One of the most critical aspects is how you slice the meat. Both flank and skirt steak have long, tough muscle fibers. If you cut with the grain, the meat will be chewy and difficult to eat. Always look for the direction of the fibers and slice perpendicular to them. Additionally, do not skip the resting period. The high heat of the Arteflame drives the juices to the center of the meat; resting allows them to redistribute, ensuring a juicy steak from edge to edge. Finally, if you are using skirt steak, it is often sold in very long strips; feel free to cut it into manageable sections before marinating to make grilling easier.

Variations

While the classic California citrus-soy profile is a crowd favorite, Carne Asada is highly adaptable. You can tweak the heat, the protein, or the serving style to match your dietary needs or flavor preferences. Here are a few ways to mix things up while keeping the spirit of the dish alive:

• Spicy Kick: Add a minced habanero or a tablespoon of crushed red pepper flakes to the marinade for extra heat.
• Pollo Asado: Use the exact same marinade on boneless, skinless chicken thighs for a juicy poultry alternative.
• Beer Marinade: Substitute the orange juice with a Mexican lager (like Modelo or Pacifico) for a deeper, earthier flavor profile.
• Carne Asada Fries: Skip the tortillas and pile the chopped steak over french fries, topping with cheese, guacamole, and sour cream.
• Keto-Friendly: Serve the sliced steak in butter lettuce cups with sliced avocado and salsa to keep it low-carb.

Best pairings

To create a complete fiesta, your sides should complement the rich, savory, and tangy flavors of the steak. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the meat. The smoke and heat from the grill will tie the whole meal together seamlessly.

• Grilled Green Onions (Cebollitas): Toss whole green onions in oil and salt, and char them on the grill until soft and sweet.
• Mexican Street Corn (Elote): Grill corn on the cob on the flat top, then slather with mayo, cotija cheese, and chili powder.
• Charred Salsas: Roast tomatoes, jalapeños, and onions on the grill before blending them into a warm, smoky salsa.
• Beverages: A cold Mexican lager with lime or a classic margarita on the rocks pairs perfectly with the acidity of the marinade.

Conclusion

This California-style Carne Asada recipe captures the essence of West Coast outdoor cooking: fresh ingredients, bold flavors, and the unmistakable taste of fire. Using the Arteflame grill not only simplifies the process but also enhances the texture of the meat, giving you that coveted restaurant-quality sear right at home. Whether you are hosting a summer barbecue or just looking to elevate your Tuesday taco night, this recipe delivers consistent, mouthwatering results.

Remember, the secret lies in the patience of the marinade and the precision of the slice. Once you try this method, you will find it hard to go back to pan-searing or standard gas grilling. So gather your friends, warm up your tortillas, and enjoy the vibrant, smoky, and savory experience of authentic Carne Asada.