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Smoked Carne Asada

Carne Asada is delicious recipe that originates from Mexico, so make sure you follow these steps below so you can master this dish.
Prep Time3 hrs 10 mins
Cook Time16 mins
Total Time3 hrs 26 mins
Course: Appetizer, condiment, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 6 serves
Calories: 324kcal
Cost: 30


  • pellet grill
  • Sealable plastic bag
  • Paper towel
  • Digital meat thermometer


  • 1 ½ - 2 lbs Flank or Skirt Steak
  • 3 tbsps olive oil

For Marinade

  • 200 g fresh pineapple
  • 1 tbsp brown sugar
  • 1 coriander bunch
  • 3-4 heaped Tbsps flake salt
  • 2 tbsp of Olive Oil
  • 1 tsp of freshly ground black pepper
  • Juice of 2 limes
  • 1 tbsp of worcestershire sauce
  • 4 cloves of fresh garlic
  • 1 tbsp of cumin powder
  • 1 tsp of cayenne pepper or hot chilli powder to taste, optional
  • 1 tsp of smoked paprika


Marinate The Beef

  • To a large sealable plastic bag, add the orange and lime juice, garlic, cilantro, cumin, tequila, peppers, vinegar, and soy sauce for the marinade.
  • Mix properly.
  • Place your cuts of beef in the bag and give it a good shake and ensure everything is well covered.
  • Refrigerate for at least 3 hours or overnight.

Prep The Beef Before Smoking

  • Take out the mat
  • Pat dry with a paper towel to eliminate any excess liquids.
  • Wipe off any herbs like the chopped cilantro that could burn easily and leave a bitter taste.
  • Discard the marinade.

Preheat Your Grill

  • Get your grill ready by adding your wood chips, wood chunks, or wood pellets to the fire compartment, depending on the type of grill you're using.
  • Preheat to between 400 - 450°F.

Get Smoking!

  • Place the steak on the grill grates and cook.

Temperature Check

  • Get out your meat thermometer.
  • The Carne Asada is ready when it reads an internal temperature of 120 - 135°F.

Let Your Steak Rest

  • Let the flank steak rest for 10-15 minutes before serving.
  • Slice meat against the grain.