Sous Vide Carne Asada Recipe | Ultimate 7-Step Delicious Guide

Growing up in sunny Florida, I loved coastal flavors, but discovering sous vide cooking totally transformed my kitchen. One dish that really blew me away was sous vide carne asada. I still remember the first time I tried it—marinated skirt steak cooked to precise doneness, then quickly seared for that crave-worthy char. The result? Juicy, melt-in-your-mouth steak that made my old stovetop version seem tough in comparison.

Now, sous vide carne asada is a staple for taco nights at our house. Whether you’re making tacos, burrito bowls, or carne asada salads, using sous vide guarantees every bite will be perfectly cooked. No more overdone edges or guessing when it’s done—the precision of sous vide locks in flavor and texture. Plus, you can prep it ahead, making dinner stress-free.

In this guide, I’ll show you my go-to method for sous vide carne asada. You’ll get tips on temperature and timing, marinade ideas, and searing tricks to create restaurant-worthy carne asada at home. This recipe also works great with flank steak, in case you prefer it over skirt steak. Once you try it, you’ll see why sous vide carne asada is one of the easiest, most flavorful dishes you can make with your immersion circulator.

For more sous vide inspiration, check out these reader favorites: Sous Vide Chicken Breast, Sous Vide Pork Tenderloin, and Sous Vide Mexican Recipes.

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Best Temperature & Time for Sous Vide Carne Asada

Sous vide carne asada is all about nailing that juicy texture—and that starts with knowing the right temperature and time. Whether you’re cooking skirt steak or flank steak, sous vide lets you control exactly how tender and flavorful your carne asada turns out.

When cooking carne asada using traditional high-heat methods, it’s easy to go from perfect to tough in just a few seconds. Skirt and flank steak are both lean, highly flavorful cuts with plenty of connective tissue. If overcooked, they can dry out or become chewy. That’s where sous vide truly shines and by holding the steak at a precise temperature for a few hours, sous vide gently breaks down collagen and connective tissue without ever risking overcooking. The result is? Every bite of your carne asada will be juicy, tender, and full of bold flavor.

For most cooks, 131°F is the perfect sous vide temperature for carne asada. It creates a medium-rare texture with plenty of moisture—ideal for slicing thin for tacos or bowls. If you prefer a little more bite, you can go up to 135°F for medium. Cooking time also plays an important role. Skirt steak or flank steak does best with a 4-hour cook time. This is long enough to tenderize the meat while preserving its meaty texture. Many of the top recipes recommend this exact timing for consistently delicious results.

Another bonus of sous vide carne asada? It’s incredibly forgiving. If your dinner plans change, you can leave the steak in the water bath for an extra hour or two without sacrificing quality. This makes sous vide perfect for parties, meal prep, or stress-free weeknight dinners. Once the steak is done, you can sear it in a hot pan or on the grill for that classic charred flavor.

In short, if you love carne asada but want it perfectly juicy every time, sous vide is the best method to guarantee success. No guesswork, no dry steak—just mouthwatering, flavor-packed carne asada ready for your next taco night!

Sous vide carne asada temp guide (for perfect texture)

For carne asada, most home cooks aim for a medium-rare to medium finish, keeping the steak tender but still juicy. The most popular temperature settings are:

Doneness	Sous Vide Temperature	Texture
Rare	125°F (52°C)	Very tender, very red
Medium-rare	131°F (55°C)	Juicy, pink, tender (my favorite)
Medium	135°F (57°C)	Slightly firmer, still juicy
Medium-well	140°F (60°C)	Less pink, more firm

For this recipe, I recommend 131°F—it keeps the steak buttery and sliceable without being too soft.

How long to sous vide carne asada for juicy results

When it comes to time, most cuts of carne asada do great with a 4-hour cook in the water bath. This allows plenty of time for the connective tissue in skirt steak or flank steak to soften up while locking in moisture. The result is a steak that slices beautifully and stays juicy in every bite. Many sous vide carne asada recipes follow this timing because it balances tenderness without over-softening the meat. It’s also flexible—if needed, you can extend the cook time by 30 to 60 minutes with no loss of quality. Here’s a quick time guide:

Cut	Time
Skirt steak	4 hours
Flank steak	4 hours
Round tip steak	6-8 hours (if using leaner cuts)

Is 4 hours too long to sous vide a steak? Not for carne asada! The acidic marinade and sous vide process actually complement each other—4 hours delivers a steak that’s fork-tender but still meaty enough for tacos or bowls.

For more sous vide steak tips, check out my guides on Sous Vide Ribeye Steak and Sous Vide Filet Mignon.

Marinade Secrets & Ingredient Tips

Great carne asada starts with an irresistible marinade—and sous vide cooking helps lock those bold flavors deep into the steak. Here’s how to build the ultimate marinade and tips for prepping your sous vide carne asada.

The beauty of sous vide is that it gives your marinade plenty of time to work its magic. Since the steak will cook low and slow in a precisely heated water bath, even tough cuts like skirt steak or flank steak become meltingly tender while absorbing the bold, smoky flavors of the marinade. The right balance of acid, salt, spice, and aromatics is key.

My go-to marinade for carne asada includes bright citrus from orange and lime juice, smoky depth from chipotle peppers in adobo, and savory umami from soy sauce. Fresh garlic and toasted cumin seeds bring earthy warmth, while a touch of brown sugar helps caramelize the steak when seared. Olive oil rounds it out and helps the flavors cling to the meat.

When prepping your carne asada, be sure to marinate the steak overnight in the fridge. This extended time allows the flavors to fully penetrate. Once ready to cook, remove the steak from the marinade and pat it very dry with paper towels—this is crucial for getting that delicious seared crust later.

One common question is whether you can marinate and sous vide steak at the same time. While some recipes suggest adding the marinade to the sous vide bag, I recommend marinating first, then cooking the steak on its own. This prevents excess liquid from steaming the meat and ensures a cleaner, more caramelized exterior when you sear it after sous vide.

Thanks to sous vide, you’ll never have to worry about tough or bland carne asada again. The low-and-slow cooking process preserves the steak’s natural juiciness while amplifying every note of that bold, crave-worthy marinade. It’s a technique that will have you coming back to this recipe for every taco night or backyard fiesta.

Essential ingredients for authentic carne asada flavor

A good carne asada marinade balances citrus, spice, and umami. For this recipe, here’s what I use:

• Orange juice & lime juice – Adds bright acidity and tenderizes the meat
• Chipotle pepper in adobo – Smoky heat
• Garlic & toasted cumin – Classic Mexican aroma
• Soy sauce – Deep savory flavor
• Brown sugar – Helps caramelize when seared
• Olive oil – Carries flavors and prevents sticking

The beef of choice is skirt steak or flank steak. Skirt steak delivers that signature chewy-tender bite perfect for tacos, while flank is leaner but still works great.

Can you marinate and sous vide steak at the same time?

Here’s a common question: should you marinate before or during sous vide? I recommend this method:

1. Marinate overnight in the fridge – This gives the steak time to absorb flavor.
2. Pat dry before vacuum sealing – This helps achieve a better sear later.
3. Sous vide for 4 hours at 131°F – During sous vide, the steak continues to absorb marinade notes without turning mushy.

Avoid adding too much marinade liquid in the bag—too much moisture can prevent good browning after sous vide.

If you love bold flavors, try pairing your carne asada with sides like Sous Vide Mexican Corn (Elote) or Sous Vide Black Beans—you’ll find more ideas in my Sous Vide Mexican Recipe Collection.

Finishing Techniques for Perfect Crust

After sous vide carne asada, your steak will be perfectly tender—but to get that mouthwatering crust, a hot sear is key. Here’s how to finish your sous vide carne asada for the best flavor and presentation.

Sous vide carne asada benefits from precise cooking, locking in moisture and tenderness, but to truly elevate the dish, a final sear is essential. The deep, flavorful crust you get from a screaming-hot skillet or grill is what transforms sous vide carne asada from good to restaurant-quality.

Once you remove your sous vide carne asada from the bag, pat it completely dry with paper towels—moisture is the enemy of that crisp crust. Let the steak rest while you heat your cast iron pan or outdoor grill. You want very high heat so that when your sous vide carne asada hits the surface, it immediately sizzles and begins to brown.

A thin coating of avocado oil or grapeseed oil helps prevent sticking. Sear your sous vide carne asada for about 30 to 45 seconds per side, flipping once for even coloring. On a grill, place your sous vide carne asada over direct high heat, watching carefully to avoid burning.

The goal here is not to cook the steak further—remember, your sous vide carne asada is already perfectly cooked through. The purpose is to develop a gorgeous brown crust and add that smoky, caramelized flavor that makes sous vide carne asada irresistible.

After searing, let your sous vide carne asada rest for a few minutes to redistribute juices. Slice thinly against the grain for the most tender bite. Now you’re ready to serve your sous vide carne asada however you like—whether in tacos, over rice bowls, or with a fresh salad.

With this finishing method, your sous vide carne asada will deliver unbeatable tenderness with an unforgettable crust, making it a go-to dish for taco nights, parties, or anytime you crave bold, authentic Mexican flavors.

How to sear sous vide carne asada (grill or pan)

Once your steak is cooked sous vide (4 hours at 131°F), remove it from the bag and pat very dry with paper towels. This helps the crust form quickly.

You have two great options for finishing:

• Grill: Preheat to high heat. Sear steak for 30-45 seconds per side, just until browned and slightly charred.
• Cast iron skillet: Heat until smoking hot. Add a small amount of oil and sear for 30-45 seconds per side.

Pro tip: Don’t over-sear. Since the steak is already perfectly cooked, all you need is that quick blast of heat for color and flavor.

Best ways to serve carne asada (tacos, bowls, salads)

After searing, slice the carne asada against the grain for the most tender bite. Now you’re ready to build amazing dishes:

• Street tacos – with cilantro, onion, Mexican crema, salsa, and lime
• Burrito bowls – over rice with avocado, beans, and corn
• Carne asada salad – on greens with avocado, tomatoes, and cheese
• On its own – with a side of Sous Vide Mexican Rice or Sous Vide Refried Beans

This is a flexible recipe: the steak stays juicy whether you use it right away or prep ahead for a party. For more serving ideas, visit Sous Vide Taco Recipes and Sous Vide Beef Recipes.

Conclusion

Sous vide carne asada is a total game-changer. Once I switched from stovetop grilling to sous vide, my taco nights became stress-free—and way more delicious. The ability to nail the exact texture every time, plus infuse the steak with bold flavors, makes this recipe one of my all-time favorites. Whether you’re making tacos for a crowd or meal-prepping for the week, sous vide carne asada guarantees tender, juicy, flavor-packed steak with every bite.

If you loved this recipe, be sure to explore my other popular guides like Sous Vide Chicken Tacos, Sous Vide Pork Carnitas, and Sous Vide Steak Recipes. Happy cooking!

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FAQs

How long do you sous vide carne asada?
For skirt or flank steak, 4 hours at 131°F is ideal for juicy, tender results.

What should not be sous vide?
Delicate greens, very soft cheeses, and certain raw fish like white tuna are not recommended for sous vide, as they can break down too much.

What temperature should carne asada be cooked at?
For medium-rare carne asada, 131°F is perfect. For medium, aim for 135°F.

What temperature to sous vide flank steak?
Flank steak does great at 131°F for 4 hours, resulting in juicy, sliceable texture.

Is 4 hours too long to sous vide a steak?
Not at all—for tough cuts like skirt or flank, 4 hours helps tenderize the meat perfectly.

Why is my carne asada so tough?
If cooked too hot or too short, skirt steak can stay tough. Sous vide prevents this by holding it at a precise temp for long enough to break down connective tissue.

Can you overdo steak in sous vide?
While sous vide is forgiving, cooking thinner steaks beyond 6-8 hours can make them overly soft or mushy. Stick to 4 hours for skirt or flank.