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Picture a steak that’s tender, juicy, and rich with Mexican flavors, making you eager for another bite. That’s what our single serving Carne Asada recipe delivers. It’s simple and convenient, ideal for when you want a delicious meal without spending too much time cooking.
Dreaming of a Mexican fiesta for one? Don’t sweat it! These delicious single serving Mexican and Tex-Mex recipes bring the bold and authentic flavors of Mexico straight to your table. Enjoy a satisfying portion of savory Beef Enchiladas, sizzling Chicken Fajitas, creamy Mexican Corn Dip, or a hearty bowl of Taco Soup.
Table of Contents
- Why You’ll Love This Recipe
- What Is Carne Asada?
- Ingredients
- How To Make Carne Asada For One
- Expert Tips
- How To Enjoy Carne Asada
- Best Toppings For Carne Asada
- Storing And Reheating Carne Asada
- Frequently Asked Questions
- More Single Serving Mexican Favorites
- Ways To Use Leftover Ingredients
- Carne Asada For One Recipe
Why You’ll Love This Recipe
- Quick and Easy: Minimal prep and cook time make this a go-to dish for any day of the week.
- Bursting with Flavor: Our marinade packs a punch with zesty citrus, warm spices, and that authentic Mexican taste.
- So Versatile: Enjoy it in tacos, piled on nachos, topping a salad – the possibilities are endless!
- Carne Asada For Two: Easily double or triple the recipe for your next gathering.
- No Grill Necessary: Craving that charred flavor indoors? Cook it on your stovetop for equally delicious results.
What Is Carne Asada?
Carne Asada is a popular Mexican dish that traditionally features marinated, grilled steak often used in tacos, burritos, or served on its own. The meat is typically marinated in a blend of citrus juices, garlic, and various spices, then grilled to smoky perfection.
Our single serving recipe takes the classic flavor of carne asada and makes it quick, easy, and totally delicious. You’ll get the same crave-worthy taste with minimal prep, a portion that’s just right for one, and no grill needed! Our stovetop method lets you enjoy carne asada anytime for maximum convenience.
Ingredients
If you have any ingredients leftover from this small batch carne asada recipe, check out our Leftover Ingredients Recipe Finder.
- Steak: Traditional Carne Asada recipes often use lean cuts like flank steak or skirt steak, known as “arrachera” in Spanish. However, you can choose any lean beef cut, keeping in mind that cooking times may vary depending on the cut. If you have leftover flank steak, consider using it in Beef and Broccoli, Mongolian Beef, or Pepper Steak.
- Olive oil: Extra virgin olive oil is my go-to for both the marinade and for stovetop cooking. It’s the least processed, capturing the essence, flavors, and antioxidants from the olive fruit. However, if you prefer a lighter taste, light olive oil is an acceptable alternative.
- Lime juice: Lime juice adds a tangy kick to beef marinades, making the meat flavorful. If you’re looking to switch things up, consider using orange juice or another citrus for a different tang.
- Apple cider vinegar: This ingredient works to tenderize the meat by breaking down tough fibers, while also adding a layer of flavor. It’s a key component that boosts the effectiveness of the marinade.
- Soy sauce: I recommend using low-sodium soy sauce to control the salt level, but traditional soy sauce works too. Soy sauce is excellent for breaking down proteins and infusing the meat with a rich, savory flavor.
- Seasonings: The marinade is kept simple, utilizing ground cumin, salt, and black pepper. However, don’t hesitate to experiment with other spices like smoked paprika, onion powder, or ground coriander to suit your taste.
- Sugar: A touch of sugar in the marinade adds subtle sweetness, balancing out the acidity and spiciness of the other ingredients.
How To Make Carne Asada For One
These step-by-step photos and instructions help you visualize how to make Carne Asada. See the recipe below for ingredient amounts and full recipe instructions.
- Marinate the steak: Whisk together the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a bowl. Stir in the minced garlic, chopped jalapeños, and chopped cilantro.
- Add the steak and marinade to a zip lock bag, tossing the steak a few times to coat. Press the excess air out, seal the bag, and chill for at least 30 minutes or up to 3 hours. Alternatively, you can place the steak in the bowl with the marinade. Flip the steak over to coat, cover the bowl and refrigerate.
- Sear the steak: Set a heavy 10-inch skillet over medium-high heat and let it heat up for 1 minute. Add ½ tablespoon of olive oil to the pan and let it heat for 30 seconds. Add the steak, searing each side for 4 to 8 minutes, or to the desired doneness. (See below for meat cooking tips).
- Let the meat rest. Remove the steak from the skillet and place it on a cutting board. Cover the steak to let the meat rest for 10 minutes. This step is important. If you slice the meat before allowing it to rest, much of the meat juices will run out leaving you with a dry, flavorless piece of meat.
- Slice the steak: Use a sharp, long-bladed knife to cut the steak across the grain of the meat. When you look at your meat, notice the long, white strands running across it. Those are the muscle fibers that are resilient and tough. When a piece of meat has a lot of those fibers, it can be hard to eat. Do not cut the meat parallel to those lines. Cutting against the grain will sever the fibers which will make the meat more tender and easier to eat.
Serve carne asada with warm tortillas and whatever fixings you prefer. Traditionally, a good carne asada taco would be topped with pico de gallo, chopped onions, guacamole, and a squeeze of lime. You might even enjoy making a simple skinny margarita to go along with it.
RELATED: Small Batch Tortillas Recipe
Expert Tips
- Read it through: Before you start, take a minute to read the entire recipe and check out the photos. This will give you a good overview of the process.
- Room temperature is key: Let your steak sit out for a bit before cooking. This helps it cook evenly and stay extra juicy.
- Slice it right: After cooking, cut the steak at a 45-degree angle (against the grain) for the most tender bites.
- Doubling the Recipe: Love this Carne Asada recipe? It’s easily scalable! To serve two people, simply double the quantities of each ingredient.
- Tasty toppings: Fresh cilantro and queso fresco add a delicious finishing touch to your tacos.
- Warming Tortillas: You have options when it comes to heating your tortillas:
- Skillet: Set a skillet to medium-high heat. Heat each tortilla for about 15-20 seconds per side until they’re warm and pliable.
- Microwave: Place the tortillas in a stack on a microwave-safe plate, covered with a damp paper towel. Microwave for 15 seconds on high, then continue at 10-second intervals until warm.
- Oven: For a big batch, stack the tortillas and wrap them in foil. Bake at 350 degrees F for 10-15 minutes until they’re heated through.
How To Enjoy Carne Asada
When you’ve mastered this Carne Asada recipe, the sky’s the limit for how you can enjoy it!
- Carne Asada Fries: Pile your freshly cooked Carne Asada atop a bed of crispy fries. Drizzle with a homemade or store-bought queso and finish with a sprinkle of fresh parsley.
- Carne Asada Salad: Toss chunks of Carne Asada into a green salad loaded with black beans, corn, and your favorite dressing.
- Carne Asada Rice Bowl: Layer a bowl with cooked rice, beans, Carne Asada, and a medley of sautéed vegetables like bell peppers and onions.
- Carne Asada Pizza: Yes, pizza! Top a pre-baked pizza crust with marinara sauce, Carne Asada slices, and your choice of cheese. Bake until golden.
- Carne Asada Stir-fry: Sauté Carne Asada slices with a variety of vegetables like broccoli, bell peppers, and snap peas. Serve over cooked rice or noodles.
Best Toppings For Carne Asada
The right toppings can transform your carne asada tacos from good to amazing! Think creamy textures, zesty flavors, and fresh bursts to perfectly complement the savory meat. Here are some of our favorite topping ideas:
- Guacamole: Adds creaminess and delicious avocado flavor.
- Cotija cheese: This crumbly cheese offers a salty, tangy kick.
- Queso: Melty, cheesy goodness – what’s not to love?
- Chopped green onions: Bring a fresh crunch and a pop of color.
- Sour cream: Adds a cool, creamy balance to any spice.
- Chopped jalapeño: Perfect if you crave a little heat.
Storing And Reheating Carne Asada
Storing Leftovers: Keep your carne asada fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 4 days.
Easy Stovetop Reheating: For the best flavor, reheat your carne asada slices on the stovetop. Heat a bit of olive oil in a pan over medium heat. Add the steak slices and cook until warmed through, flipping them occasionally for even heating.
Frequently Asked Questions
While flank steak and skirt steak are traditional, other cuts like sirloin or ribeye can also work well. Look for a cut that’s marbled with some fat for maximum flavor and tenderness.
Yes, absolutely! Grilling adds a delicious smoky flavor to carne asada. Here’s how:
Preheat: Get your gas grill very hot (HIGH setting).
Sear: Sear the steak for 1-2 minutes per side for a nice char.
Lower heat: Reduce the grill to medium heat.
Cook: Grill for 8-10 minutes total for medium-rare, flipping halfway through.
Rest: Let the steak rest for at least 10 minutes, covered loosely with foil, before slicing.
The best way to ensure your carne asada is cooked perfectly is to use an instant-read meat thermometer. Here’s a helpful temperature guide:
Rare: 125 degrees F
Medium-Rare: 135 degrees F (ideal for flank steak)
Medium: 145 degrees F
Medium-Well: 155 degrees F (not recommended for flank steak)
Well-Done: 165 degrees F (not recommended for flank steak)
While carne asada is traditionally made with beef, for a vegetarian alternative, try marinated and grilled portobello mushrooms or thickly sliced and grilled eggplant. They both have a meaty texture that works well with the seasonings.
More Single Serving Mexican Favorites
Craving a Mexican feast but cooking just for yourself? No worries! From sizzling fajitas to hearty enchiladas, I’ve got you covered with these single serving recipes that bring the authentic flavors of Mexico right to your table.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this carne asada recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Carne Asada For One
Equipment
Ingredients
- ½ pound flank or skirt steak
Marinade
- ¼ cup olive oil , plus ½ tablespoon for the skillet
- 2 tablespoons soy sauce
- ½ tablespoon lime juice
- ½ tablespoon apple cider vinegar
- ½ tablespoon sugar
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon ground cumin
- 1 garlic clove -minced
- 1 teaspoon chopped jalapeño chili pepper
- 2 tablespoons finely chopped cilantro leaves
Instructions
- Marinate the steak: Whisk to combine ¼ cup of the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a bowl. Stir in the minced garlic, chopped jalapeños, and chopped cilantro.
- Add the steak and marinade to a zip lock bag, tossing the steak a few times to coat. Press the excess air out, seal the bag, and chill for at least 30 minutes or up to 3 hours. Alternatively, you can place the steak in the bowl with the marinade. Flip the steak over to coat, cover the bowl and refrigerate.
- Sear the steak: Set a heavy 10-inch skillet over medium-high heat and let it heat up for 1 minute. Add ½ tablespoon of olive oil to the pan and let it heat for 30 seconds. Add the steak, searing each side for 4 to 5 minutes, or to desired doneness. Cooking the meat for this length of time will deliver steak that is between medium and medium rare.Note: Flank steak is best not cooked above medium or else it can be tough instead of juicy. To check for doneness, insert an instant-read thermometer into the center of the steak.* Rare steak: 125 degrees F* Medium rare: 135 degrees F (my preferred temperature for flank steak)* Medium: 145 degrees F (your target temperature)* Medium well: 155 degrees F (not recommended)* Well done: 165 degrees F (not recommended)
- Let the meat rest. Remove the steak from the skillet and place it on a cutting board. Cover the steak to let the meat rest for 10 minutes. This step is important. If you slice the meat before allowing it to rest, much of the meat juices will run out leaving you with a dry, flavorless piece of meat.
- Slice the steak: Use a sharp, long bladed knife to cut the steak across the grain of the meat. When you look at your meat, notice the long, white strands running across it. Those are the muscle fibers which are resilient and tough. When a piece of meat has a lot of those fibers, it can be hard to eat. Do not cut the meat parallel to those lines. Cutting against the grain will sever the fibers which will make the meat more tender and easier to eat.
Notes
- Read it through: Before you start, take a minute to read the entire recipe and check out the photos. This will give you a good overview of the process.
- Room temperature is key: Let your steak sit out for a bit before cooking. This helps it cook evenly and stay extra juicy.
- Slice it right: After cooking, cut the steak at a 45-degree angle (against the grain) for the most tender bites.
- Doubling the Recipe: Love this Carne Asada recipe? It’s easily scalable! To serve two people, simply double the quantities of each ingredient.
- Tasty toppings: Fresh cilantro and queso fresco add a delicious finishing touch to your tacos.
- Warming Tortillas: You have o
- Skillet: Set a skillet to medium-high heat. Heat each tortilla for about 15-20 seconds per side until they’re warm and pliable.
- Microwave: Place the tortillas in a stack on a microwave-safe plate, covered with a damp paper towel. Microwave for 15 seconds on high, then continue at 10-second intervals until warm.
- Oven: For a big batch, stack the tortillas and wrap them in foil. Bake at 350 degrees F for 10-15 minutes until they’re heated through.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I followed the ingredients exactly and marinated it 3 hours. While the result was very tasty, the steak was very tough. I read somewhere that marinating the flank than 30 min results in a tough steak. The taste was spot on however.
Hi there! I’m glad you enjoyed the flavor of the carne asada! It’s great to hear the taste was spot on. I’m curious about how you sliced your steak. If the steak wasn’t sliced against the grain, it could be the reason it turned out tough. Cutting against the grain means slicing perpendicular to the muscle fibers, making them as short as possible. Even a perfectly cooked steak can be chewy and tough if sliced parallel to the grain, leaving you with long muscle fibers. Thanks for your feedback!
Yes, I did slice against the grain. Then I tried slicing the rest of the steak at a diagonal against the grain in thinner slices and it was great! By the way, I bought all the ceramic cookware in red, and love them. The quality is great and they are so cute! I made many of your recipes weekly for the past month or so. Thank you for your creative work!
Thank you so much for your follow-up! I’m so glad to hear that slicing the steak at a diagonal did the trick! I’m also very happy to know that you love your new cookware – thank you!
I was blown away by how good this Carne Asada recipe turned out. It was so tender, juicy & flavorful. I wanted to use flank steak but the store I went to was out, so I used skirt steak. I was skeptical about using skirt steak because in the past, it has been tough or chewy, but this time it was perfect. I followed the recipe except for a few tweaks here & there. I didn’t have any apple cider vinegar, so I used red wine vinegar, & also added a bit of lemon juice & orange juice to the marinade, on top of the limes. Next time, I’m gonna get the apple cider vinegar & try finding a good flank steak, can’t wait. By the way, I live in San Antonio, TX & I truly believe this is the best tasting carne asada I’ve ever had, including from Mexican restaurants here. Thanks for this wonderful recipe!
Thank you so much, Gina. I’m so happy you enjoyed it and I appreciate your comment so much!
I do have 1 question. When I left the steak in the marinade overnight (about 18 hours), it turned gray. Is that normal? I still cooked it & it tasted great, but I was a bit worried. I’ve made it several times & only left it overnight once, other times it was only in the marinade a few hours. Is there anything I should do different to keep that from happening? I’m just wondering for future reference cause I love the recipe.
I’m so glad to hear you’re loving the carne asada recipe! The gray color you’re seeing is completely normal when marinating for an extended period. The acidic components of the marinade, like lime juice and vinegar, can cause the surface of the steak to change color, but it’s perfectly safe to eat. If you’re concerned about the color change, you can opt to marinate the steak for a shorter duration, like 1-3 hours, which is enough time to infuse those delicious flavors without the color shift.