Carne asada is a popular Mexican dish consisting of grilled and marinated beef. While traditionally cooked on a grill or barbecue, carne asada can also be prepared in the oven with great results. The key considerations when cooking carne asada in the oven are the temperature and cook time. Selecting the right temperature ensures the meat is cooked through without drying out. Below we’ll discuss the ideal oven temperature and cook times for perfectly cooked carne asada.
What is Carne Asada?
Carne asada simply means “grilled meat” in Spanish. It consists of thin cuts of beef that are marinated in a blend of ingredients to infuse flavor and tenderize the meat before grilling.
Some common cuts used for carne asada include:
- Flap meat or flap steak
- Skirt steak
- Flank steak
- Sirloin steak
These cuts come from the belly or diaphragm muscles of the cow. They are thin, flat cuts that are ideal for quick grilling.
The traditional marinade for carne asada includes:
- Lime juice
- Orange juice
- Cilantro
- Olive oil
- Garlic
- Onion
- Chili powder
- Cumin
- Salt
- Pepper
The citrus juices help tenderize the beef while the blend of seasonings infuse Mexican flavors. The meat is left to marinate anywhere from 20 minutes up to overnight depending on the cut of meat.
Carne asada can be served as an entree with sides like rice, beans, and fresh tortillas. It also makes for excellent taco and burrito fillings. When cooked well, it is juicy, flavorful and slightly charred.
Oven Temperature for Carne Asada
While the oven cannot replicate the char and smoky flavor from grilling, it can produce juicy and flavorful carne asada. The key is to use the right temperature. Here are some guidelines for oven temperatures when cooking carne asada:
- 350°F – This moderate temperature is ideal for cooking the meat through without overcooking the exterior. At 350°F, cook for approximately 20-25 minutes for skirt, flap or flank steak about 1 inch thick.
- 400°F – For a steak-like finish with more browning, use a higher temperature like 400°F. Cook for around 15-18 minutes per 1 inch thickness to achieve medium doneness before the exterior dries out.
- 500°F – For thin cuts like skirt or flank steak less than 1/2 inch thick, high heat is best. Cook at 500°F for 8-12 minutes to quickly char the outside while keeping the inside tender.
Always allow the meat to rest 5-10 minutes after cooking before slicing against the grain for maximum tenderness.
Tips for Oven Carne Asada
- Use a broiler pan or oven-safe wire rack to allow air flow around the meat for better browning.
- Flip the meat halfway during cooking for even doneness unless the steak is very thin.
- Brush lightly with oil before cooking to promote browning and caramelization in the oven.
- Add a small oven-safe skillet or pan filled with a little water beneath the meat to add moisture and prevent drying out.
Monitoring the internal temperature with a meat thermometer is the best way to test for doneness. Target an internal temperature of 145°F for medium rare or 160°F for medium doneness.
Cook Time for Carne Asada
The exact oven cook time for carne asada depends on a few factors:
- Thickness of the meat – Thinner cuts will cook faster while thicker steaks require more time.
- Doneness – Rare meat is cooked less while well done requires higher internal temperatures.
- Oven temperature – Higher heat短ens cooking time.
- Meat temperature – Meat straight from the fridge takes longer than meat at room temp.
Here are some general guidelines for oven cook times based on thickness:
| Thickness | Cook Time in Oven |
|---|---|
| 1/2 inch steak | 8-12 minutes |
| 3/4 to 1 inch steak | 15-25 minutes |
| 1 1/2 inch steak | 25-30 minutes |
For cuts like skirt or flank steak, slice across the grain before cooking for quicker, more even cooking.
Use a digital meat thermometer, the best way to confirm readiness, and allow the meat to rest before serving.
Marinade for Oven Carne Asada
Marinating is a must for flavorful carne asada cooked indoors. The marinade should include acidic ingredients to tenderize as well as spices, herbs, and oil for flavor.
A basic carne asada marinade contains:
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp pepper
- 1/2 tsp salt
Whisk together the above ingredients in a baking dish. Add 1-2 pounds of skirt, flank, flap steak or sirloin. Turn to coat and let marinate for a minimum of 30 minutes up to overnight, turning occasionally.
For more intense lime flavor, marinade for at least 2-4 hours. The longer time allows the citrus to penetrate into the meat.
Tips for the Best Marinade
- Use equal parts acidic liquid to oil. Too much acid can start to chemically cook the meat.
- Slice and pound thicker cuts before marinating so the flavor penetrates deeper into the meat.
- For convenience, reserve a portion of the marinade to brush over the meat just before serving.
- Don’t reuse raw marinade left on the uncooked meat to avoid food safety risks.
Experiment with different spice blends in the marinade. Cumin, chili powder, garlic, and oregano are classic, but you can also use pepper flakes, smoked paprika, ground coriander or Mexican oregano.
Side Dishes for Oven Carne Asada
To make a complete meal, oven-cooked carne asada pairs nicely with these flavorful sides:
- Mexican rice – Rice cooked with tomato sauce and spices is a standard accompaniment to absorb all the tasty juices.
- Refried or black beans – Warm, creamy beans complement the meat well when served oven carne asada.
- Street corn – Grilled corn on the cob slathered in a creamy chili-lime dressing.
- Esquites – A bright, flavorful corn salad tossed with mayo, lime, chili powder and cotija cheese.
- Guacamole – Cool, creamy avocado dip with onion, tomato, lime and cilantro.
- Pico de gallo – Fresh tomato salsa is easy to make and pairs perfectly.
- Warm tortillas – Soft corn or flour tortillas are ideal vehicles for the asada and toppings.
Serve oven carne asada family-style with any combination of these for an easy weeknight meal. Or set up a taco bar spreading out the meat and sides for DIY tacos.
Tips for Juicy Oven Carne Asada
It’s easy to end up with dry, overcooked meat when using the oven. Here are some tips to keep oven-cooked carne asada juicy:
- Use a flavorful marinade – The acid helps break down fibers while oil keeps moisture in.
- Allow meat to rest before slicing – This allows juices to redistribute for a juicier finished dish.
- Cook at a high temp – Quick cook time gives less chance for moisture loss.
- Wrap in foil – Tent foil over the meat during the rest period to retain heat and moisture.
- Add liquid to the pan – A splash of marinade, broth or water in the skillet or pan provides steam.
- Use a meat thermometer – Precise temperature prevents overcooking.
Marinating properly is one of the biggest keys for flavor and moisture when cooking carne asada in the oven.
Common Carne Asada Mistakes
It’s easy to dry out or over-season the meat. Avoid these errors when preparing oven-cooked carne asada:
- Skimping on marinade time – Meat needs time to soak up all the flavor
- Over-marinating – Too long can make meat mushy
- High oven temp – Cooks exterior too fast before inside is done
- Overcooking – Easiest way to dry out the meat
- Cutting before resting – Causes juices to run out
- Too much salt in marinade – Makes overall flavor too salty
Pay attention to marinating times, use an accurate meat thermometer, and let the meat rest after cooking for the best results.
Frequently Asked Questions
What is the best cut of meat for carne asada?
Flank steak, skirt steak, flap meat, and hanger steak are considered the best cuts for carne asada due to their thin profile and rich beefy flavor that pairs well with marinades.
How long should you marinate carne asada?
For best results, marinate the meat for at least 2-4 hours but optimally overnight in the refrigerator. Thinner cuts like skirt steak can marinate for just 30 minutes to an hour.
Can you cook already marinated carne asada in the oven?
Yes, pre-marinated carne asada from the store works perfectly cooked in the oven. Follow the package instructions for oven temperature and cook time.
Is carne asada better grilled or oven cooked?
Grilling imparts a smoky charred flavor that’s hard to replicate in the oven. But oven cooking results in tender, juicy and flavorful meat with some browning. Both have their merits.
What temperature should carne asada be when serving?
After resting, carne asada is best served warm but not piping hot – around 145°F for medium rare or 160°F for medium doneness.
Conclusion
Cooking carne asada in the oven produces excellent results with a flavorful marinade, a hot oven, and proper cooking times. Use a temperature between 350-500°F depending on thickness. Allow thinner steaks around 8-12 minutes, increasing to 20-30 minutes for cuts 1-1 1/2 inches thick.
Monitor temperature rather than time and let the meat rest before slicing for tender and juicy oven-baked carne asada. Serve with classic Mexican sides like beans, rice, grilled peppers and onions, guacamole, pico de gallo and warm tortillas.