Trader Joes Carne Asada Recipe

This tender, juicy Trader Joes Carne Asada Recipe is made with flap steak, fresh citrus juices, and cilantro, ready in 2 hours and 25 minutes. The meat chars beautifully on a hot grill, creating caramelized edges while remaining perfectly pink inside. I love how easily this marinade brings that famous grocery store flavor right into my own kitchen.

Restaurant-Quality At Home

I used to buy the pre-marinated packages every week until I realized how simple the ingredients actually are. Recreating it yourself means you control the sodium and choose the exact cut of beef.

My biggest mistake early on was not letting the meat marinate long enough, which resulted in a tough texture. Now I always give it at least two hours to soak up those bright citrus notes.

Trader Joes Carne Asada Recipe Ingredients

• 1.5 lbs beef flap meat (or flank steak)
• 1/3 cup freshly squeezed orange juice
• 2 tbsp fresh lime juice
• 2 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 small jalapeño, seeded and diced
• 2 tbsp low-sodium soy sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Trader Joes Carne Asada Recipe

1. Mix the Marinade: In a large bowl or zip-top bag, combine the orange juice, lime juice, lemon juice, cilantro, garlic, jalapeño, soy sauce, cumin, paprika, salt, and pepper.
2. Marinate the Beef: Add the beef flap meat to the marinade, ensuring it is completely coated. Seal and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
3. Cook the Steak: Preheat a grill or cast-iron skillet over medium-high heat. Remove the beef from the marinade and cook for 3 to 4 minutes per side until deeply charred on the outside.
4. Rest and Slice: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain before serving.

Recipe Tips

• Choose the right cut: Flap meat or skirt steak works best for that authentic, thin, and tender texture.
• Do not over-marinate: The citrus juices will start to break down the meat too much if left longer than 8 hours.
• Get the pan smoking hot: A heavy cast-iron skillet or hot grill is essential for developing those caramelized, crispy edges.

What To Serve With Carne Asada

Serve this flavorful beef tucked into warm corn tortillas with diced onions, fresh cilantro, and a squeeze of lime. It also pairs perfectly with a side of authentic Mexican rice and a scoop of creamy guacamole.

How To Store

Store leftover cooked meat in an airtight container in the fridge for up to 3 days. You can also freeze the cooked steak or the raw meat in its marinade for up to 2 months. Reheat gently in a skillet over medium-low heat to avoid overcooking.

FAQs

Can I use a different cut of beef?

Yes, flank steak, skirt steak, or sirloin will work wonderfully if you cannot find flap meat.

Can I bake this in the oven?

While grilling or pan-searing is best for the texture, you can broil it in the oven for 4-5 minutes per side on the top rack.

Is this recipe spicy?

The single jalapeño adds a very mild kick, but you can omit it entirely or add extra seeds for more heat.

Nutrition

• Calories: 280 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 450mg
• Total Carbohydrate: 4g
• Protein: 24g

Trader Joes Carne Asada Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

15

minutes

Cooking time

3

hours 

30

minutes

Total time

3

hours 

45

minutes

Trader Joes Carne Asada Recipe delivers tender, juicy beef using fresh citrus juices, cilantro, and simple spices in just 2 hours and 25 minutes. This fantastic copycat meal is ideal for quick weeknight dinners or casual weekend taco nights.

Ingredients

• 1.5 lbs beef flap meat (or flank steak)

• 1/3 cup freshly squeezed orange juice

• 2 tbsp fresh lime juice

• 2 tbsp fresh lemon juice

• 1/4 cup fresh cilantro, finely chopped

• 3 cloves garlic, minced

• 1 small jalapeño, seeded and diced

• 2 tbsp low-sodium soy sauce

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• Mix the Marinade: In a large bowl or zip-top bag, combine the orange juice, lime juice, lemon juice, cilantro, garlic, jalapeño, soy sauce, cumin, paprika, salt, and pepper.
• Marinate the Beef: Add the beef flap meat to the marinade, ensuring it is completely coated. Seal and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
• Cook the Steak: Preheat a grill or cast-iron skillet over medium-high heat. Remove the beef from the marinade and cook for 3 to 4 minutes per side until deeply charred on the outside.
• Rest and Slice: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain before serving.