Carne Asada sliced into strips with chimichurri on top on a slate serving tray

Carne Asada

This Carne Asada recipe has a touch of Asian flair thanks to tamari soy sauce. Think chimichurri meets soy-citrus marinade and you have yourself a fantastic combination that’s sure to entice the taste buds.

This dish uses flank steak, a relatively inexpensive cut of meat that can be tough, but not if you marinate it! With a bit of tamari (I used San-J’s 28% less sodium gluten-free tamari), fresh orange and lime juice, olive oil, cilantro, and garlic, you have yourself a marinade that can also be used to drizzle over top at serving time.

I like to serve this over lime rice with pico de gallo and guacamole, but you can serve it any way you like! Slice it thin and put it in tacos, make yourself a burrito bowl, or add it to salad.

Carne Asada sliced into strips with chimichurri drizzled on top and fresh pico de gallo in the background

4.50 from 4 votes
Carne Asada sliced into strips with chimichurri on top on a slate serving tray
Print Recipe

Carne Asada Recipe

Prep Time20 mins
Cook Time12 mins
Marinate time6 hrs
Total Time6 hrs 32 mins
Course: Main Course
Cuisine: Asian, Mexican
Servings: 6 servings
Calories: 340kcal
Author: Gluten Free & More


  • 1 cup chopped fresh cilantro leaves
  • 1/3 cup olive oil
  • ¼ cup San-J 28% less sodium gluten free tamari
  • ½ cups fresh orange juice (from 1 large orange)
  • 4 tablespoons fresh lime juice (from 2 large limes)
  • 4 cloves garlic , grated or minced
  • 2 chipotle peppers in adobo sauce , finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Kosher or fine sea salt
  • Black pepper
  • 1 (1½ - 2 pound) flank steak
  • Vegetable oil

Optional for serving:

  • Corn tortillas
  • Guacamole
  • Pico de Gallo
  • Salsa
  • Cilantro
  • Diced onions


  • In a medium mixing bowl, combine the cilantro, oil, soy sauce, orange juice, lime juice, garlic, chipotles, cumin, 1 teaspoon salt, and 1 teaspoon pepper. Whisk to combine. Take out ½ cup, cover and refrigerate until serving time.
  • Pour the remaining mixture into a large resealable food storage bag. Add the steak, push out all the air, and seal. Flip the bag several times to coat the meat with the marinade. Marinate for 6-12 hours in the refrigerator. Flip the bag over occasionally.
  • Prepare the grill for direct heat and preheat to medium-high. Oil the grates.
  • Remove the steak from the marinade, discarding the marinade. Pat the steak dry and season with salt and pepper on both sides. Grill with the lid closed for 6 minutes per side or until it reaches an internal temperature for 130 degrees for medium rare. Remove from the grill and let rest for 10 minutes. Remove the reserved marinade from the refrigerator and let sit while the steak rests.
  • Slice the steak against the grain, pour the reserved marinade over and serve.


Nutrition Facts
Carne Asada Recipe
Amount Per Serving
Calories 340 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g25%
Cholesterol 91mg30%
Sodium 521mg22%
Potassium 635mg18%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 34g68%
Vitamin A 316IU6%
Vitamin C 15mg18%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Beef Cilantro Marinade San-J Steak Tamari
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