Carne Asada Marinade Recipe
Orange and lime juice bring acid that breaks down surface proteins so the steak grills up tender, while soy sauce adds glutamates for savory depth that plain salt can't match. A hot, fast sear on thin-cut steak like skirt or flank locks in char without overcooking the interior.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 265 min
- Servings
- 6
Ingredients
- 2 lb skirt or flank steak
- 1/2 cup orange juice, fresh-squeezed
- 1/4 cup lime juice, fresh-squeezed
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 medium jalapeño, chopped
- 1/2 cup cilantro, chopped
- 1 tsp ground cumin
- 1 tsp kosher salt
Nutrition per serving
- Calories
- 184
- Protein
- 13g
- Carbs
- 3g
- Fat
- 13g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1If using flank steak, lightly score both sides in a shallow crosshatch pattern; this isn't necessary for skirt steak.
- 2Whisk together the orange juice, lime juice, soy sauce, olive oil, garlic, jalapeño, cilantro, cumin, and salt in a bowl or large zip-top bag.
- 3Add the steak, turning to coat completely. Press out excess air if using a bag, seal, and refrigerate for at least 4 hours, up to 24 hours.
- 4Remove the steak from the refrigerator 30 minutes before grilling to take the chill off, then pat it dry with paper towels and discard the used marinade.
- 5Heat a grill or grill pan to high heat. Grill the steak 3-5 minutes per side, using an instant-read thermometer to pull it at 130-135°F (54-57°C) for medium-rare.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
- 6Rest the steak on a cutting board for 5-10 minutes, then slice thinly against the grain.
Tips & variations
- Skirt steak has more marbling and grills up more tender; flank steak is leaner and benefits from not being pushed past medium-rare.
- For extra smoky flavor, add a teaspoon of smoked paprika or a splash of chipotle adobo sauce to the marinade.
- Don't marinate longer than 24 hours; the citrus acid will start to break down the surface texture and turn the meat mushy rather than tender.
- Leftover sliced carne asada works well in tacos, burrito bowls, or scrambled into eggs.
Storage & reheating
Store cooked, sliced carne asada in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat for a minute or two per side, since high heat or long reheating will dry it out. Cooked steak also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Tips from the Tulo kitchen
- If grilling isn't an option, a cast-iron skillet gets nearly as good a crust; just make sure it's smoking hot before the steak goes in.
- Save a small portion of the marinade before adding the raw steak if a basting sauce is wanted, since marinade that's touched raw meat needs to be boiled for at least a minute before reuse.
FAQ
How long should carne asada marinate?
At least 4 hours for real flavor penetration, and up to 24 hours for the most tender result. Beyond 24 hours, the citrus acid starts to break down the meat's texture and can make it mushy.
Can I use the marinade as a sauce afterward?
Only if it hasn't touched raw meat, or if it's boiled for at least one full minute first to kill off any bacteria transferred from the steak.
What's the best cut for carne asada?
Skirt steak is the traditional choice for its marbling and beefy flavor, but flank steak is a widely available substitute; both need to be sliced thin against the grain after cooking.
Can this marinade be frozen with the steak?
Yes. Combine the raw steak and marinade in a freezer bag and freeze for up to 3 months; the steak will marinate as it thaws in the refrigerator, which also saves a step.
