Lawry’s Carne Asada Seasoning
Our Carne Asada Seasoning delivers the bold, citrus-forward flavor profile that defines authentic Mexican grilled meats. We’ve blended traditional spices with real lime juice, garlic, and onion to create a seasoning that transforms ordinary cuts into restaurant-quality carne asada at home.
This blend works beautifully on skirt steak, flank steak, chicken thighs, and pork shoulder. The citrus notes tenderize while infusing every bite with the bright, savory character that makes carne asada a backyard grilling favorite. Each bottle contains enough seasoning for multiple meals, whether you’re preparing street tacos, fajitas, or a full platter for weekend entertaining.
What makes this carne asada blend authentic
Ingredients & flavor profile
Lawry’s carne asada seasoning builds on a foundation of salt, garlic, onion, and chili pepper, with lime juice solids providing the citrus punch that sets carne asada apart from other grilled meat preparations. We’ve included cumin for earthiness, black pepper for heat balance, and a touch of sugar to round out the savory-acidic profile.
The blend contains no artificial flavors or MSG. Every ingredient serves a purpose: the garlic and onion create aromatic depth, the lime juice tenderizes and brightens, and the chili pepper delivers a mild warmth that complements rather than overwhelms. This formula mirrors the ingredient list of traditional carne asada marinades, condensed into a shelf-stable powder that’s ready when you are.
How to use on different cuts of meat
For skirt or flank steak, apply two tablespoons of seasoning per pound of meat, massaging it into both sides. Let the seasoned steak rest for 30 minutes at room temperature or up to four hours refrigerated before grilling over high heat.
Chicken thighs benefit from a lighter application — one and a half tablespoons per pound — since poultry absorbs seasoning more readily than beef. Pork shoulder destined for tacos al pastor can handle a heavier hand; use the full two tablespoons per pound and allow a longer marinating window of six to eight hours.
Grilling tips for maximum flavor
High heat is essential for authentic carne asada. Preheat your grill to 450–500°F and oil the grates to prevent sticking. Seasoned skirt steak cooks quickly — three to four minutes per side for medium-rare — so have your serving platter ready.
Let the meat rest for five minutes after grilling before slicing against the grain. This resting period allows juices to redistribute and keeps each slice tender. Slice thin for tacos or thicker for plating as an entrée.
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Common questions about Lawry’s Carne Asada Seasoning
Use two tablespoons of seasoning per pound for beef cuts like skirt or flank steak. For chicken, reduce to one and a half tablespoons per pound since poultry absorbs flavors more readily.
Pork shoulder can handle the full two tablespoons per pound, especially if you plan to marinate for several hours. Always massage the seasoning into both sides of the meat for even coverage.
Yes, Lawry’s carne asada seasoning works well in both dry rub and wet marinade applications. For a liquid marinade, combine three tablespoons of the seasoning with a quarter cup of oil, two tablespoons of fresh lime juice, and a quarter cup of water.
This wet version penetrates deeper into the meat and is especially useful for tougher cuts that benefit from extended marinating times of four to eight hours. The dry rub method is faster and creates a flavorful crust when seared over high heat.
This seasoning is gluten-free and contains no MSG. The flavor comes entirely from real spices, herbs, garlic, onion, and lime juice solids.
We formulated it to deliver authentic taste without relying on artificial flavor enhancers or common allergens. Always check the label for the most current ingredient information if you have specific dietary restrictions.
Skirt steak and flank steak are traditional choices because their texture holds up to high-heat grilling and their flavor pairs beautifully with citrus and garlic. Flat iron steak and hanger steak also work well.
For poultry, boneless skinless chicken thighs deliver the best results due to their higher fat content and ability to stay moist on the grill. Pork shoulder is excellent for tacos when seasoned heavily and grilled or roasted until slightly charred.
For beef, 30 minutes at room temperature provides good flavor penetration, while refrigerated marinating can extend up to eight hours for tougher cuts. Chicken should marinate for one to four hours to avoid the citrus breaking down the texture too much.
Pork benefits from longer marinating — four to eight hours in the refrigerator yields the most tender, flavorful results. Beyond eight hours, the acidity from the lime can begin to make the meat mushy, so plan your timing accordingly.
Absolutely. Bell peppers, zucchini, onions, and mushrooms all taste great with a light dusting of this seasoning before grilling. The citrus and garlic notes complement the natural sweetness that develops when vegetables char.
Toss sliced vegetables with a small amount of oil, then sprinkle with one to two teaspoons of seasoning per pound of vegetables. Grill over medium-high heat until tender and slightly charred for a flavorful side dish that pairs perfectly with seasoned meats.
Store the bottle in a cool, dry place away from direct sunlight and heat sources like stovetops. The shaker top should remain tightly closed between uses to prevent moisture from clumping the powder.
Properly stored, Lawry’s carne asada seasoning retains full potency for up to two years. If you notice any moisture inside the bottle or a change in aroma, it’s time to replace it. Keeping backup bottles in a pantry or spice cabinet ensures you always have fresh seasoning on hand for impromptu grilling.