Carne Asada Marinade transforms flank or skirt steak into tender, juicy, and deeply flavorful grilled meat, ideal for tacos, burritos, or a showstopping dinner platter. This classic Latin American blend combines citrus, garlic, fresh herbs, and spices, infusing each slice with smoky, zesty depth.
The quick, simple marinade does all the heavy lifting—just let the steak soak, then grill for irresistible char and flavor. Whether for backyard cookouts or weeknight cravings, this recipe brings authentic, restaurant-quality carne asada home.
Why You’ll Love It
A great carne asada marinade delivers bold flavor and unbeatable tenderness with minimal effort. Bright citrus juices break down the meat for juicy results, while garlic, jalapeño, cumin, and fresh herbs supply a smoky, tangy aroma, ensuring every bite is loaded with character.
The marinade uses kitchen staples, can be prepped ahead, and is versatile enough for steak, chicken, or veggies. It’s easy to grill or pan-sear, feeds a crowd, and turns any meal into a fiesta—this will quickly become your house marinade!
Key Ingredients
Citrus forms the backbone—lime and orange juices offer tang and sweetness. Olive oil moistens and helps flavors penetrate. Fresh cilantro, jalapeño or serrano pepper, and garlic create a layered, bright heat. Soy sauce or Worcestershire adds umami, with cumin, chili powder, and oregano rounding out the southwest-inspired profile.
Apple cider vinegar gives a pleasant zing and helps tenderize. Black pepper, and optional onion or green onions, finish the marinade with depth and unique bite.
Ingredients
- 2 lb flank or skirt steak
- 1/3 cup orange juice (fresh if possible)
- 1/4 cup lime juice (about 2–3 limes)
- 1/4 cup olive oil
- 1/4 cup soy sauce or 2 tablespoons Worcestershire sauce
- 1/4 cup chopped cilantro
- 4 garlic cloves, minced
- 1 jalapeño, seeded and minced (or serrano for more heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 tablespoons red wine or apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional: 1/2 small onion, finely grated or minced; 2 green onions, chopped
Preparation
In a medium bowl or large zip-top bag, whisk together orange juice, lime juice, olive oil, soy sauce (or Worcestershire), vinegar, and all seasonings. Stir in cilantro, garlic, jalapeño, optional onion, and green onions.
Lay steak in a shallow dish or bag and pour marinade over, turning to coat thoroughly. Seal and refrigerate at least 2 hours and up to 8 hours (4–6 for ideal flavor and tenderness).
Remove steak, letting excess marinade drip off. Grill over high heat (or sear in a hot cast-iron pan), 4–5 minutes per side for medium-rare, turning once. Rest steak 5–10 minutes, then slice thinly across the grain for maximum tenderness.
Tips & Tricks
Marinate in the fridge, not at room temperature, for safety and best results. Use fresh citrus juice—the brightness can’t be matched by bottled. Don’t over-marinate more than 8 hours; too much acid can make steak mushy. If using thicker cuts, gently score the steak crosswise to help the marinade penetrate.
Pat steak dry before grilling for a better sear. High heat is key to beautiful char and juicy interior—preheat your grill or pan thoroughly before adding the meat. Resting after grilling is crucial; juices redistribute, making every slice tender and flavorful.
To save time, assemble marinade the night before, or use it to marinate chicken, shrimp, or portobello mushrooms. This recipe doubles or triples easily for parties or meal prep.
Leftover marinade should not be used as a sauce unless boiled for several minutes; if you want extra sauce for drizzling, reserve a portion before adding raw meat.
Substitutions and Variations
Swap skirt steak for flap, hanger, or sirloin if preferred; even chicken thighs work. Use grapefruit juice for orange, or add pineapple juice for extra sweetness. Tamari or coconut aminos replace soy sauce for gluten- or soy-free. If you can’t find fresh jalapeño, use a tablespoon of mild canned chile or hot sauce.
Change up herbs—parsley, basil, or green onion add variety. For a smoky boost, add 1–2 teaspoons smoked paprika. Try balsamic or sherry vinegar as a unique twist on the acid. Honey or agave can be added for a subtle sweet note, especially if you like a hint of caramelization.
For extra heat, leave jalapeño seeds in or add a pinch of cayenne. Omit cilantro if sensitive—flat-leaf parsley works in a pinch. Make it vegan to marinate tofu or portobello mushrooms by using vegetable-based Worcester sauce.
Serving Suggestions
Slice carne asada thin and tuck into warm corn or flour tortillas for tacos, layer over rice bowls, or heap onto nachos. Serve with guacamole, pico de gallo, sliced radishes, and pickled onions for taco night. Add black beans, roasted corn, or a simple green salad as sides.
Drizzle with extra lime, scatter more fresh cilantro, and offer hot sauce on the table. For a full spread, include grilled scallions, Mexican street corn, and charred veggies. Carne asada also shines in salads, breakfast burritos, quesadillas, or as the star in a torta sandwich.
Use leftovers in enchiladas, fajitas, or thinly on steak salads. For parties, serve sliced steak on a platter with tortillas and all the fixings for a build-your-own station.
