Carne Asada in the Oven

Making Carne Asada in the oven brings the flavors of this quintessential Mexican dish indoors. With a cast iron grill pan, you can achieve that same succulent, melt-in-your-mouth steak right in your kitchen. It’s perfect for rainy days, busy weeknights, or anytime you’re craving that char-grilled taste without firing up the outdoor grill.

While this may look like a typical steak at first glance, the flavors tell a different story. This version uses the same reader-favorite Carne Asada marinade from my grilled recipe. It’s a vibrant blend of vinegar and an aromatic trifecta of citrus (orange, lemon, and lime juice) for tenderness, with cilantro, garlic, jalapeño, and cumin for mouthwatering flavor. The result is a dish that brings all the bold taste of outdoor grilling right into your kitchen, no matter the weather outside.

“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.”

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Ingredients to Make Carne Asada in the Oven

• Steak: Most carne asada recipes call for skirt steak or flank steak. If you have the option, I recommend outside skirt steak for its texture and taste.

For the Marinade

• Jalapeño: leave the seeds if you like for extra spicy kick
• Garlic: fresh garlic cloves 
• Fresh Cilantro: tender leaves and stems
• Orange: juice of 1 fresh orange
• Lime: juice of 1 fresh lime
• Lemon: juice of 1 fresh lemon
• Apple Cider Vinegar: or white vinegar if that’s what you have on hand
• Olive Oil: ideally extra virgin olive oil for the best flavor
• Ground Cumin
• Kosher Salt and Freshly Ground Black Pepper

Fun Fact

Though most people translate “carne asada” as “grilled meat,” “asada” is actually a more flexible adjective that can be used to describe roasting, broiling, or grilling. So making carne asada in the oven isn’t cheating at all!

Choosing the Right Pan

A cast iron grill pan is ideal for this recipe (And for another reader favorite, Chicken Kabobs in the oven). Preheating the grill pan, starting in a cold oven, means that it’s sizzling hot when you add the marinated steak. So you get that lovely sear that you expect from an outdoor grill.

That said, if you don’t have a grill pan, broiling the steak in a foil lined baking sheet is a great option too. Directions for both in the recipe card. 

Checking Carne Asada Doneness

Inserting an instant-read thermometer horizontally into the thickest part of your steak is the most accurate check for doneness – 130°F for medium rare, 10 to 12 minutes until it reaches 140°F for medium. (The steak will continue to cook during the resting period before slicing). This works best if your steak is at least 1/2-inch thick. 

This oven method for Carne Asada captures all the char-grilled flavor you love, no patio required. It works perfectly on rainy days or when I just don’t feel like dealing with the outdoor grill. Give it a try, and you might be surprised how often you find yourself firing up the oven instead of the grill. It’s a simple twist that could change the way you think about this classic dish.

Serve With

• Rice Cooker Mexican Rice or Mexican Cauliflower Rice
• Chips with Salsa Guacamole and/or Pico de Gallo
• Mexican Street Corn Salad
• Mexican Corn on the Cob
• Homemade Refried Black Beans or Refried Beans

Or Make

• Grilled Carne Asada (during grilling season)
• Carne Asada Nachos
• Carne Asada Burritos
• Carne Asada Fries
• Carne Asada Quesadillas
• Carne Asada Steak Salad
• Carne Asada Tacos

How to Make Carne Asada in the Oven

Combine skirt steak with carne asada marinade ingredients in a large glass baking dish whisk together; cover and refrigerate for at least 1 and up to to 8 hours.

To cook: Preheat a cast iron grill pan (see recipe card for broiling option) to 425˚F, starting in a cold oven. Remove preheated grill pan with oven mitts and brush lightly with vegetable oil. Add steaks in a single layer (they should sizzle) and cook 4 to 7 minutes per side, 130°F for medium-rare. Transfer steak to cutting board; let rest 5 minutes then slice across the grain and serve.