Carne Asada Marinade
This bright, savory carne asada marinade uses citrus, garlic, cilantro, spices, and a little oil to season steak before a quick grill or sear. It is made for skirt steak or flank steak and gives you tender slices for t
Total
25 min
Servings
4 to 6 servings; enough marinade for 1 1
Level
Easy
Carne asada means “grilled meat,” and the marinade is what gives the steak its bright, savory flavor. This version uses orange and lime juice, garlic, cilantro, cumin, chili powder, soy sauce, and a little oil.
Skirt steak is the classic choice because it cooks fast and takes on flavor well. Flank steak also works. The key is to marinate long enough to season the meat, but not so long that the citrus makes the surface mushy.
Use the grilled steak for tacos, burrito bowls, nachos, salads, or a simple plate with rice, beans, and warm tortillas.
01What you'll need
Ingredients
16 items · 4 to 6 servings; enough marinade for 1 1
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice, from about 2 limes
- 3 tablespoons olive oil or neutral oil
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar or white vinegar
- 4 garlic cloves, finely grated or minced
- 1/2 cup chopped fresh cilantro, tender stems included
- 1 jalapeño, seeded and finely chopped, or leave seeds in for more heat
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano, preferably Mexican oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar, optional, to balance the citrus
- 1 1/2 to 2 pounds skirt steak or flank steak
02How to make it
Step-by-step
1. Mix the liquid ingredients
In a medium bowl, whisk together the orange juice, lime juice, oil, soy sauce, and vinegar. Whisking means stirring quickly with a fork or whisk until the liquids look evenly combined.
2. Add the aromatics and spices
Stir in the garlic, cilantro, jalapeño, cumin, chili powder, smoked paprika, oregano, salt, pepper, and sugar if using. Taste a tiny spoonful of the marinade before it touches raw meat. It should be bright, salty, and a little sharp.
3. Prepare the steak
Pat the steak dry with paper towels. If using skirt steak, cut it into 2 or 3 shorter pieces so it fits in a bag or dish. If there is thick silver skin, a tough shiny membrane, trim it off with a small sharp knife.
4. Marinate the steak
Place the steak in a large zip-top bag or shallow nonreactive dish, such as glass or ceramic. Pour the marinade over the steak and turn to coat. Seal or cover, then refrigerate for at least 2 hours and up to 8 hours.
5. Bring the steak closer to room temperature
About 20 to 30 minutes before cooking, take the steak out of the fridge. This helps it cook more evenly. Do not leave it out for more than 1 hour.
6. Heat the grill or pan
Heat a grill, grill pan, or cast-iron skillet over medium-high to high heat. The surface should be hot enough that the steak sizzles as soon as it touches. Lightly oil the grates or pan if needed.
7. Cook the steak
Lift the steak from the marinade and let the extra drip off. Discard the used marinade. Grill or sear the steak for 3 to 5 minutes per side, depending on thickness, until browned outside and cooked to your liking. For medium-rare, aim for 130°F to 135°F in the thickest part.
8. Rest and slice
Transfer the steak to a cutting board and rest for 5 to 10 minutes. Resting lets the juices settle. Slice thinly across the grain, which means cutting across the visible lines in the meat, not along them.
03From our kitchen
Cook's tips
- Make-ahead: Mix the marinade up to 2 days ahead and keep it covered in the refrigerator. Add the steak only 2 to 8 hours before cooking.
- Do not reuse raw marinade: Once the marinade has touched raw steak, discard it. If you want sauce for serving, set aside a small portion before adding the meat.
- Storage: Cooked carne asada keeps in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a skillet, or serve cold in salads and bowls.
- Freezer option: You can freeze steak in the marinade for up to 2 months. Thaw overnight in the refrigerator, then cook within 24 hours. Freezing slows the citrus, so the texture stays better than a long fridge marinade.
- Steak swaps: Skirt steak has a loose texture and bold flavor. Flank steak is leaner and a bit thicker. Sirloin flap meat also works well. Avoid very thick steaks unless you plan to slice them before serving.
- Citrus swaps: Use all orange juice for a milder marinade, or replace part of the lime juice with lemon juice. Bottled juice works in a pinch, but fresh tastes brighter.
Cook's note
If your steak is browning too fast before the center is done, move it to a cooler part of the grill or lower the heat under the pan. Thin skirt steak cooks quickly, so keep a close eye on it.
04Frequently asked
Questions & answers
How long should I marinate carne asada?
Marinate it for at least 2 hours and up to 8 hours. Because this marinade has lime and orange juice, very long marinating can make the outside of the steak soft or mushy.
Can I make carne asada marinade without cilantro?
Yes. Leave it out, or use 2 tablespoons chopped parsley plus a little extra lime zest if you want a fresh flavor. The marinade will still work.
Can I cook carne asada without a grill?
Yes. Use a cast-iron skillet or grill pan over medium-high to high heat. Work in batches if needed so the steak sears instead of steaming.
Should I poke holes in the steak before marinating?
You do not need to. Thin cuts like skirt steak and flank steak absorb surface flavor well. Poking lots of holes can make the meat lose more juices as it cooks.
What can I serve with carne asada?
Serve it with warm tortillas, salsa, guacamole, chopped onion, cilantro, rice, beans, grilled peppers, or a simple cabbage slaw.
05Keep cooking
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