best carne asada marinade recipe

Written ByJenny Smyth Posted on
best carne asada marinade recipe
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The Best best carne asada marinade recipe

I’m thrilled to share my favorite carne asada marinade recipe with you. This dish has been a staple in many Latin American countries for centuries, and for good reason – it’s incredibly flavorful and tender. The combination of spices, herbs, and acidity in the marinade helps to break down the proteins in the meat, making it easy to cook and full of flavor.

I’ve tried many different marinade recipes over the years, but this one remains my go-to. My family loves it when I make carne asada for dinner, and it’s perfect for any occasion – whether you’re looking for a quick weeknight meal or a special dish for a holiday gathering. The key to making great carne asada is to use high-quality ingredients and to let the meat marinate for at least 30 minutes.

You can also make it ahead of time and store it in the refrigerator for up to 24 hours. The longer the meat sits in the marinade, the more flavorful it will be. One of the things I love about carne asada is that it’s a very healthy option.

The lean cuts of beef we use are low in fat and high in protein, making it a great choice for families looking to eat healthier. Plus, the spices and herbs in the marinade add plenty of antioxidants and anti-inflammatory compounds to your meal. In addition to its health benefits, carne asada is also incredibly versatile.

You can serve it with a variety of sides, from grilled vegetables and rice to beans and tortillas. It’s also easy to customize with your favorite toppings – try adding some diced onions, bell peppers, or hot sauce for extra flavor.

Best Carne Asada Marinade

Best Carne Asada Marinade

4.8 from 571 votes

This marinade infuses skirt or flank steak with bright citrus, garlic, and a touch of heat for authentic carne asada. It tenderizes the meat while adding layers of savory and tangy flavor.

Prep Time10 mins
Cook Time12 mins
Resting Time0 mins
Total Time2 hours 22 mins (includes marinating time)
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Marinade

1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (about 3 limes)
1/4 cup olive oil
4 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 jalapeño, seeded and minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

For the Steak

2 pounds skirt or flank steak

👨‍🍳Directions

1In a medium bowl, whisk together orange juice, lime juice, olive oil, minced garlic, cilantro, jalapeño, cumin, oregano, salt, and pepper until well combined.
2This creates a bright, aromatic marinade that will tenderize and flavor the meat.
3Place the skirt or flank steak in a large resealable plastic bag or a glass dish.
4Pour the marinade over the steak, seal the bag or cover the dish, and turn to coat evenly.
5Refrigerate for at least 2 hours, or up to 8 hours for deeper flavor; do not exceed 8 hours as the citrus can over-tenderize the meat.
6Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
7Preheat your grill or grill pan to high heat, about 450-500°F, ensuring the grates are clean and lightly oiled.
8Remove the steak from the marinade and let excess drip off; discard the remaining marinade.
9Grill the steak for 4-6 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F, and the exterior is nicely charred.
10For medium, cook 6-8 minutes per side to 140-145°F.
11Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes, tented loosely with foil.
12This allows the juices to redistribute, ensuring a moist and tender result.
13Slice thinly against the grain and serve immediately.

🔧Equipment

Large resealable plastic bag or glass dish
Measuring cups and spoons
Chef’s knife
Cutting board
Grill or grill pan
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 480mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 34g

📝Notes

For best results, use fresh citrus juice rather than bottled. If you prefer less heat, remove the jalapeño seeds or omit the pepper entirely. Leftover grilled steak is excellent in tacos, salads, or burritos.

Watch Video Of How Best Carne Asada Marinade Works

This recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight meal or a special dish for a holiday gathering.

My family loves when I make carne asada for dinner because it’s so easy to customize with their favorite toppings.

Plus, the leftovers are always delicious – simply store them in an airtight container in the refrigerator for up to 3 days.

❓ Frequently Asked Questions About Carne Asada Marinade

Q: What type of meat should I use for carne asada?

A: For this recipe, you’ll want to use a lean cut of beef that’s at least 1 inch thick. Skirt steak or flank steak work well, as they have a lot of marbling that helps them stay tender even when cooked at high temperatures.

Q: Can I use this marinade on chicken or pork?

A: While you can certainly experiment with using this marinade on other types of meat, I would recommend sticking with beef or lamb for optimal results.

Q: How long should I marinate the meat?

A: A minimum of 30 minutes is recommended, but you can let it sit for up to 24 hours in the refrigerator if you prefer.

Q: Can I make this recipe on a grill pan or indoor grill?

A: Yes! While a traditional grill is ideal for cooking carne asada, you can still achieve great results on a grill pan or indoor grill.

Q: Do I need any special equipment to make this recipe?

A: You’ll need a large zip-top plastic bag or a non-reactive container with a lid to marinate the meat. You’ll also want tongs or a spatula to handle the hot meat once it’s cooked.

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