Ultimate Carne Asada Marinade
This marinade is the secret weapon behind perfectly grilled, boldly flavored beef that's tender all the way through with those irresistible charred edges everyone fights over.
Equipment
- Citrus juicer or reamer
- Mixing bowl
- Whisk or fork
- Sharp chef's knife
- Cutting board
- Meat thermometer - Instant read recommended
- Cast iron grill pan or outdoor grill - Preheat over high heat for at least 5-10 minutes
- Tongs
- Aluminum foil - For resting the meat
- Gallon zip-lock bags - Heavy duty, for marinating
Ingredients
- 1/3 cup fresh lime juice - 80 ml, about 3 limes
- 1/4 cup fresh orange juice - 60 ml, about 1 large orange
- 1/4 cup olive oil - 60 ml
- 4 cloves garlic - finely minced
- 1 jalapeño - finely minced, seeds removed for less heat
- 1/4 cup fresh cilantro - 15 g, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano - Mexican oregano preferred
- 1 tablespoon soy sauce
- 1 tablespoon white wine vinegar - adds brightness and extra tenderizing
For the Beef
- 2 lbs skirt steak or flank steak - 900 g
Instructions
- Juice 3 limes and 1 large orange to yield 1/3 cup lime juice and 1/4 cup orange juice. Set aside in a mixing bowl.
- Peel and finely mince 4 cloves of garlic. Remove seeds from 1 jalapeño and finely mince. Finely chop 1/4 cup fresh cilantro.
- Add the lime juice, orange juice, olive oil, minced garlic, jalapeño, and cilantro to a bowl. Whisk in cumin, chili powder, smoked paprika, salt, pepper, oregano, soy sauce, and white wine vinegar until well combined.
- Trim any silver skin from the steak and pat dry with paper towels. If needed, pound to an even thickness of about 3/4 inch.
- Place the steak in a large zip-lock bag and pour in the marinade. Seal, remove air, and massage to coat. Refrigerate for 4-8 hours (minimum 2 hours, do not exceed 12).
- Remove steak from refrigerator 30 minutes before cooking. Preheat grill or cast iron pan over high heat for 5-10 minutes.
- Remove steak from marinade and let excess drip off. Place on hot grill and cook 2-3 minutes per side for medium-rare, or until internal temperature reaches 130-135°F.
- Transfer cooked steak to a cutting board and tent with foil. Rest for 5 minutes, then slice thinly at a 45-degree angle against the grain. Serve immediately.
Notes
- Don't over-marinate: The acid in citrus juice will start to make the surface of the meat mushy after 12 hours. Stick to 4-8 hours for the best results.
- Use fresh citrus: Bottled lime and orange juice lacks the bright, aromatic punch of fresh juice. It makes a genuine difference in the final flavor.
- Get the grill ripping hot: High heat is essential for developing the charred, smoky exterior that defines carne asada. A lukewarm surface will steam the meat instead of searing it.
- Always slice against the grain: Skirt steak and flank steak have long muscle fibers. Cutting against the grain shortens them, making each bite tender and easy to chew.
- Rest the meat: Even 5 minutes of resting time makes a significant difference in how juicy the final sliced meat is. Cutting too early causes juices to run out.
- Make ahead: The marinade itself (without the beef) can be prepared up to 3 days in advance and stored covered in the refrigerator.
- Spicy variation: Double the jalapeño and add 1/2 teaspoon of cayenne pepper for serious heat lovers. Substitute serrano pepper for an even sharper kick.
- Chipotle version: Swap the fresh jalapeño for 1-2 chipotle peppers in adobo sauce, finely minced, for a smoky, slightly sweet heat.
- Storage: Store leftover carne asada in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.
- Reheating: Warm sliced meat in a hot skillet with a tiny drizzle of oil for 1-2 minutes to preserve the charred exterior. For microwave reheating, add a tablespoon of water or broth to add moisture.