Best Meat for Carne Asada: How to choose and prepare it

A few days ago, your brand-new Santa Maria grill arrived. Since then, you’ve been daydreaming about how to break it in. Glazed BBQ ribs? A full Argentine asado? Or, why not, celebrate a beloved Mexican-American tradition with a carne asada feast for your friends and family?

But if you’re going to fire up that kind of meal, it needs to live up to your grill. Just throwing on a random cut of beef won’t cut it.

Keep reading to discover the best cuts for carne asada and how to prepare them for juicy, flame-kissed results packed with bold flavor and irresistible texture.

A Tribute to Carne Asada, Santa Maria-Style

At Gaucho Life, we build grills designed for serious flavor and versatility. So naturally, we had to try carne asada for ourselves. 

After some trial, error, and countless conversations with Mexican and U.S. cooks, we fell head over heels for it, and narrowed the secret of great carne asada down to three essentials:

• Grilling hot and fast over wood-fired embers, using a Santa Maria-style setup for perfect height control and smoky flavor

• Marinating the beef in a bold, citrus-forward blend to tenderize and boost flavor

• Choosing the right cut: thin, beefy, and tender enough to shine over the flames

Like most unforgettable grilled meals, it doesn’t take much more than that. Just good meat, a few friends, cold drinks… and a fire that does the rest!

If you’re looking for grill inspiration, check out our guide on how to choose the best Santa Maria grill.

What Is Carne Asada, Really?

Much like Argentine asado, carne asada is a staple of backyard cookouts and family gatherings. It’s also a beloved street food: hot off the grill, wrapped in tortillas, and bursting with bold, smoky flavor. Whether paired with grilled veggies, guacamole, or spicy salsa, it’s meant to be shared, savored, and eaten with your hands.

Carne asada typically features thinly sliced beef, marinated in bright, zesty flavors like lime juice, orange juice, garlic, and cumin. The meat is then grilled quickly over open flame and served in warm tortillas for a casual, crowd-pleasing meal.

While Argentine asado and carne asada share a community-centered spirit, their approach to grilling couldn’t be more different.

In carne asada, tortillas are essential, and everything is meant to be eaten hot off the grill, taco-style. Asados, on the other hand, are plated meals, accompanied by simple sides, and always eaten with a fork (or sometimes right off a wooden board, but still fork-in-hand).

The variety of cuts and cooking styles also differs:

• Asado features a variety of thick, minimally seasoned cuts, cooked slowly over indirect fire. 

• Carne asada thrives on marinades, high heat, and quick grilling, often using just one flavorful cut.

That said, the best cuts for each tradition often overlap, as they are tender, beefy bites, almost built to shine over fire. Which ones deliver the best flavor? Jump to the next section to find out.

Want to know how much meat to prepare for your next feast? Here’s how to calculate meat for an asado.

The Best Cuts for Carne Asada

As we’ve said before, one of the keys to a carne asada that lives rent-free in your memory (or replaces your go-to grilled favorite) is starting with the right cut of beef.

The best carne asada cuts deliver the perfect balance of tenderness, juiciness, and bold, beefy flavor. Look for meat with fine, even marbling and a loose grain, which helps absorb marinades and stay tender when grilled hot and fast.

Always choose meat that’s bright, deep red (a sign of freshness) and aim for slices that are at least ½ inch thick. That way, your meat will sear beautifully while still soaking up all the flavor from your marinade.

Now, let’s discuss some top cuts for carne asada.

• Skirt steak. Also known as fajita steak or entraña (its Argentine counterpart), a staple in Argentina grilled meat culture…, skirt steak is a thin, intensely flavorful cut with an open grain that soaks up marinades like a pro. It cooks quickly over high heat and delivers a rich, juicy bite with loads of character. In short: the classic carne asada cut.

• Flank steak. Thicker and leaner than skirt, flank steak benefits from a long citrus-based marinade to boost tenderness. After grilling, let it rest before slicing to lock in the juices. Known as vacío in Argentina, it has a clean, beef-forward flavor that’s a favorite among meat lovers.

• Ribeye. If you're going for a more indulgent take on carne asada, ribeye is hard to beat. Its dense marbling means intense flavor and natural tenderness, especially when sliced down to about ½ inch for quick grilling. It’s a splurge, sure, but for special occasions, it brings next-level satisfaction.

• Top sirloin. A great everyday option, top sirloin is budget-friendly, easy to cook, and holds up well over high heat. It takes to marinades beautifully and is perfect when grilling for a crowd or a weeknight family dinner. No stress, just results!

• Chuck steak. The beauty of carne asada is how a humble cut can shine with the right care. Chuck steak is affordable and packed with bold flavor, but it needs a longer marinade (around 4 hours) to reach its full potential. The reward? A layered, juicy, and deeply satisfying bite.

 

Cut	Description	Why It Works?
Skirt steak (fajita steak)	Long, thin, intensely beefy. The entraña of the Argentinian asado	Signature carne asada cut, juicy and quick to grill
Flank steak	Leaner, fibrous, needs slicing against the grain	Great for marinades, holds flavor well
Ribeye	Marbled, tender, rich. The American equivalent to the Argentinian ojo de bife.	More indulgent option, ideal for premium versions
Sirloin (top sirloin)	Balanced fat and tenderness, ideal for large gatherings	Budget-friendly, easy to cook
Chuck steak	Economical, marinate longer and cook slowly for tenderness	Bold flavor, juicy when prepared right

 

Pro tip → If you’re weighing Smoker vs. Grill for carne asada, start here: Smoker vs. Grill comparision.

Should You Marinate Carne Asada?

While it’s not strictly required, a good marinade is key to unlocking flavor and juiciness, especially when you’re working with leaner cuts like flank or skirt steak.

Additionally, the citrus in traditional Mexican marinades helps tenderize the meat by breaking down muscle fibers, resulting in a more tender bite.

A great marinade should enhance the natural beefy flavor of the cut, not cover it up. Classic carne asada marinades include:

• Lime and orange juice

• A splash of vinegar

• Garlic, cumin, black pepper, salt

• And chilies for just the right amount of kick

Depending on the region or family recipe, marinades may also include beer, wine, soy sauce, or herbs like cilantro and oregano. Some versions, with olive oil and fresh herbs, resemble Argentine chimichurri in character!

Our advice? Explore. Mix spices, acids, and aromatics until you find the balance of citrusy brightness, heat, and freshness that feels just right to you.

To get the most out of your marinade, let the meat soak for 2 to 4 hours. That’s usually enough to infuse bold flavor and improve texture. 

For more fibrous cuts like chuck steak or a thick flank, you can marinate longer, but avoid going beyond 8 hours. Too much time in citrus can “overcook” the meat, turning it mushy instead of juicy.

How to Grill It Right?

Grilling carne asada to perfection, and making the most of your Santa Maria grill and those beautiful beef cuts, is all about managing the heat. Here’s how we do it at Gaucho Life:

1. We start by firing up the grill with hardwood logs. Oak, mesquite, or hickory are great choices, as they burn hot and clean, adding rich, smoky flavor. Lump charcoal is a great alternative. For a hands-on setup, the Santa Maria Grill Kit gives you everything you need.

2. Let the logs burn down to glowing red embers. Use an iron brasero with a poker and a shovel to control the fire, avoid flying cinders, and keep your grilling space tidy.

3. Rake the embers into a single layer under the grill grate. You can define “high heat” and “low heat” zones. Set your Santa Maria grill’s grate 5 to 7 inches above the coals for direct, intense heat.

4. Let the grill get piping hot. Not sure if it’s ready? Hold your hand about 2 inches above the grate. If you can’t keep it there for more than 4–5 seconds, you’re good to go.

5. After marinating the meat, pat it dry. This helps to obtain a perfectly seared exterior, almost caramel brown. Using a brush, lightly oil the meat or the grate to prevent sticking. 

6. Lay the meat flat across the hottest zone of the grate. It will sear quickly, locking in juices. Avoid moving the meat too much, to let it develop dark grill marks and a rich, golden-brown crust.

7. Depending on the thickness, grill it 2-4 minutes per side. Medium-rare to medium is ideal. Once done, remove the meat and rest for 5–10 minutes so the juices redistribute. 

8. Slice thinly across the grain for maximum tenderness.

Serve your carne asada on a wooden plate for a rustic aesthetic. Pair it with warm tortillas (grilled on the cooler side of the grate), some veggies, or minced nopales. For a nod to Argentine flavor, pair it with chimichurri and, to achieve a fresher taste, with guacamole or salsa pico de gallo.

FAQs

Still wondering which cut is best for your next carne asada? Here are some of the most common questions we hear. If yours isn’t listed, feel free to reach out. We’re always happy to help!

What’s the absolute best meat for carne asada?

There’s no absolute best meat for carne asada, as a good marinade and proper cooking techniques can enhance almost every meat cut. That said, these classic options consistently deliver bold flavor and juicy results:

• Skirt steak: The traditional go-to. Rich, beefy, and perfect for high-heat grilling.

• Flank steak: Leaner and thicker, but still packed with flavor.

• Ribeye: For a next-level take! Tender, juicy, and indulgent, all-in-one!

Can I use Argentine cuts for carne asada?

Absolutely! Some cuts that shine in carne asada also hold their own in Argentinian asado—especially show‑stopper options like Santa Maria Tri‑Tip when prepared over open embers. Skirt steak is known as entraña, flank steak is vacío, and top sirloin goes by picanha..

How thick should carne asada meat be?

Ideally, aim for about ½ inch thick. This helps the meat cook quickly, absorb the marinade, and develop a perfect sear without drying out.

Do I have to marinate it?

While not mandatory, marinating is strongly recommended, especially with leaner cuts. A good marinade adds flavor, tenderizes the meat, and helps lock in moisture. For best results, marinate for 2 to 4 hours (no more than 8).

The Last Flip: Carne Asada, Hot Off the Grill

Few things are more satisfying than grilling with precision, except, of course, enjoying the results. A mouth-watering carne asada starts with the best beef cuts. However, a citric marinade that enhances its flavor, and a Santa Maria grill that gives you full control over heat and fire, such as Gaucho Life’s, are also key to it.

Craving for some carne asada? Then it’s time to fire up the grill and roll up your sleeves. Go ahead: oil the grates, adjust the coals, and pat the meat dry. Lay it down and soak in the sizzle, the aroma, the anticipation…

Because, at Gaucho Life, we know that grilling is more than just cooking. It’s a lifestyle. Take it further with one of our top Argentinian grills for your next cookout.