Throughout my carnivore journey, I've tried pretty much every type of meat. While a classic steak remains my favorite, I have a soft spot for carne asada. When a friend recently asked me what’s the difference between the two, I decided to do a deep dive into carne asada vs. steak.
I’ve spent hours pouring over carne asada and steak information and cooked both dishes using various recipes. Here’s exactly what’s carne asada, what’s steak, and all the ways they are different.
Quick Summary
- Steak can be any cut of beef, while carne asada is made with skirt steak and flank steak.
- Carne asada and steak are both grilled and can have a smoky flavor.
- Carne asada needs to be marinated before cooking, and steak doesn’t.
What Is Carne Asada?

Carne asada is a Mexican dish that means grilled meat. The meat has a savory and occasionally spicy taste.
Carne asada is made using a well-seasoned steak that’s been marinated before grilling. After the steak is grilled, it’s cut into thin strips and served in a salad or a Mexican dish, such as tacos and burritos.
“Traditionally, carne asada was beef over coals. Today, carne asada is kind of a generic term that’s used very often for barbecue. Generally, it’s backyard barbecue, along with other meats, not just beef.”
- Arnie Tex, YouTube Channel
Carne asada can be seasoned with just salt and pepper or with various other seasonings, depending on the cook's preferences. It can also be marinated in various solutions. The goal of the marinade and the seasonings is to emphasize the flavor of the grilled steak. The marinade is also used to trap the flavor and add moisture, so you have a juicy steak.
The most common cuts of meat used for carne asada are flank steak, skirt steak, T-Bone, and sirloin.
What is Steak?

A steak is a wide term that covers different cuts of meat. The meat is muscle and usually comes from a cow, but it can also come from other animals. The most common type of steak is beef, but it can also be pork and sheep.
Some of the most popular steaks are Ribeye, strip steak, sirloin, and tenderloin steak.
Steaks can have different degrees of juiciness, tenderness, and flavor, which is determined by the amount of marbling on the meat. Marbling is fatty pockets found on steak. Different types of steak have more marbling than others.
Keep in mind it doesn’t necessarily mean that more marbling results in a more tender steak. For example, tenderloin doesn’t have a lot of marbling but is extremely tender because of a lack of connective tissue. However, marbling is generally a good indicator of how juicy a steak is.
Carne Asada vs. Steak Differences
The main differences between steak and carne asada are how each type of meat is prepared, the marinade and the seasonings used, and with what food each dish is served with.
Another major difference is in their names. Steak is an all-encompassing term that covers a variety of cuts. Carne asada is a type of steak prepared in a special way and served with certain other foods.
Here’s exactly how carne asada and steak are different.
1. Cut of Meat
Steak and carne asada use various meat cuts. The term "steak" refers to a cut of meat that comes from various parts of an animal and is most commonly beef. Different cuts of beef steaks offer varying levels of tenderness, flavor, and marbling. Some popular steak cuts include:
- Ribeye — Known for its rich marbling and excellent flavor.
- Filet Mignon — Known for its tenderness and mild flavor.
- New York Strip — Has a balance of tenderness and beefy flavor.
- Sirloin — Has a good compromise between tenderness and affordability.
- T-Bone and Porterhouse — Contain both the tenderloin and New York strip sections.
- Rib Steak — Similar to a ribeye but without the bone.
On the other hand, carne asada is a Mexican dish that traditionally uses thinly sliced, marinated beef. The most common cuts used are flank steak or skirt steak. These steaks have a somewhat tougher texture, which is why they are marinated to become tender and flavorful.
Other cuts used for carne asada are sirloin and even boneless chicken but flank and skirt are the most traditional choices.
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2. Cooking Method
Steak can be cooked using various cooking methods. Steak can be grilled on high or low heat, pan-fried, and cooked on the stovetop [1]. The most popular steak cooking method is grilling.
Steak can also be cooked to various doneness levels:
- Rare — Internal temperature: 120-130°F, center color red
- Medium rare — Internal temperature: 130-135°F, center color pink
- Medium — Internal temperature: 135-145°F, center color pink but not as pink as medium rare
- Well — Internal temperature: 145-155°F, center color slightly pink
- Well done — Internal temperature: 155-165°F, center color brown
The most popular cooking method for carne asada is over a gas or charcoal grill. This is why beef quality is very important for carne asda. A lean cut will cook quickly, while a fatty one takes more time. You should check the level of marbling before tossing the steak on the grill.
Apart from an open flame, a steak lover can make carne asada on a flat-top grill. This is a good option if you’re short on time. Finally, the easiest option is to buy premade roast beef and add spices typical for Mexican cuisine.
3. Appearance
Carne asada and steak have different appearances. The steak’s texture depends on the exact steak cut and preparation method. For example, a ribeye steak has a lot of marbling, which means a tender texture. Sirloin steak is leaner and has a firmer texture.
Steak’s appearance also depends on the cooking methods. Grilling makes the steak slightly charred and crispy on the outside, but broiling gives the steak a browned, crusty appearance. Grilled meat can be served on its own or with sauteed vegetables.
Carne asada is usually cut into thin slices, so its appearance is thicker than steak. It’s sliced against the grain, which enhances the tender texture. It's also typically marinated with lime juice, which can give the meat a deeper hue.
Finally, while steak can be served on its own, carne asada is presented with other Mexican dishes, such as tortillas, guacamole, and burritos. These give the dish a vibrant color and richer textures.
4. Flavor
Steak has a rich, meaty flavor. It’s often cooked on the grill, which gives the meat a smoky flavor. If the steak is a tender cut with marbling, it’ll have a buttery texture. Steak is typically served hot.
Carne asada has a bright, citrusy flavor due to the orange juice or other citrus fruit marinade. It’s usually more tender and juicy than steak cuts because it’s been marinated.
You can use various herbs and spices with carne asada and even add chili powder to the skirt steak or flank steak if you like the spicy flavor. Unlike steak, carne asada doesn’t need to be eaten hot.
5. Marinade Use
Another difference between carne asada and steak is the use of marinade. It’s a must-do for carne asada, but it’s a matter of preference for steak.
Traditional marinade for carne asada flank steak or skirt steak is citrus-based, such as orange and lime juice. The marinade gives carne asada a sour taste. However, you can also marinade it in olive oil if you don’t want a strong sour taste.
However, marinade isn’t obligatory for steak. In fact, steak is usually only seasoned with salt and pepper before grilling.
6. Cooking Time
The final difference between carne asada and steak is the cooking, especially the preparation time.
Carne asada has to be marinated in a citrus-based sauce for several hours and preferably overnight before it’s typically grilled. This means you should plan to cook carne asada in advance, as it takes much longer to prepare than steak.
If you’re only seasoning the steak, you can grill it on high heat in minutes. Overall, a beef steak is a better choice if you’re short on time.
Both types of meat should be cooked to a temperature of 145 degrees [2].
FAQs
Does Carne Asada Mean Steak?
Yes, carne asada means steak. This is a marinated and grilled steak that’s been thinly sliced, usually flank and skirt steak.
Is Carne Asada Well-Done Steak?
No, carne asada is not typically a well-done steak. It is often cooked to various levels of doneness, including medium-rare and medium, to retain its tenderness and juiciness.
Why Is Carne Asada Chewy?
Carne asada is chewy because of the cut of meat you used and if you overcooked it. Skirt steak is tougher than flank steak, and if it’s cooked too long, it turns very chewy.
References:
- https://www.traeger.com/learn/steak-doneness
- .https://www.usda.gov/media/blog/2022/10/03/cooking-meat-it-done-ye