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This easy recipe combines orange juice, lime, garlic, and the perfect blend of spices to produce a super flavorful Carne Asada Marinade! It's versatile enough for not only steak but also chicken, pork, and even vegetables.
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Mexican Steak Marinade
This Carne Asada Marinade is pretty much the marinade of my dreams. It effortlessly tenderizes a budget cut of meat like flank steak and imbues it with incredible flavor, so you can cook the most amazing steak dinner without breaking the bank!
That's the magic of a good marinade. Just take basic ingredients, mix them together, and pour over the meat! Carne asada marinade stands out as one of the best. With its juicy citrus, earthy spices, and a punch of garlic, it's a simple recipe that packs a complex taste!
When it comes to this marinade, the best thing about it is its adaptability. You can go for something basic or jazz it up. Add in some soy sauce, fresh cilantro, or even a chopped chipotle pepper - the choice is yours!
Simple Carne Asada Marinade Ingredients
- Lime Juice: Lime works best, but you can also use lemon juice!
- Orange Juice: While fresh citrus juice works best, you can also use bottled or replace the orange juice with another type of citrus. Just add a little sugar if you don't add orange juice.
- Garlic: Fresh minced garlic works best. I love to use a garlic press for this, as it presses out all the oils, making the garlic all that much more flavorful.
- Ground Cumin: The earthy flavor of cumin is delicious in this marinade. This is different from cumin seeds, so make sure to get ground cumin if you don't have it on hand already.
- Salt: I recommend using kosher salt or sea salt flakes.
- Black Pepper: Freshly cracked black pepper works best.
Optional additions:
- Soy Sauce: Just a tablespoon of soy sauce can add great depth.
- Chili Powder: For a bit of spice, add a dash of chili powder.
- Paprika: Regular, smoked, or hot paprika all add additional complexity to the marinade.
- Chipotles in Adobo: For added smoky spice!
- Olive Oil: Adds a bit of richness to the marinade.
- Oregano: If you have it, fresh oregano is a great addition.
- Cilantro: I tend to leave out the cilantro when I'm cooking for cilantro-sensitive family, but otherwise, it's delicious in this marinade.
The base recipe is all you need for amazing flavor. Each optional ingredient adds even more flavor, but you can make this marinade without them, too!
Any time I marinate meat, I always use these marinade bags. They make it so easy!
How to Marinate Carne Asada
- Finely mince the garlic. Combine all ingredients in a bowl and mix well.
- Pour the marinade over the beef flank in a shallow dish, or combine the beef and marinade in a plastic bag. If you have less than 8 hours to marinate the meat, poke a few holes in the steak with a knife or skewer.
- Coat the meat well, then let marinate for at least 2 hours in the fridge. Up to 24 hours is ideal, but don't marinate the meat for longer than that or it will start to break down too much.
Once the marinade is ready, it's time to get grilling! Check out my complete Carne Asada Recipe for how to cook the perfect Carne Asada steak using this marinade.
Quick Carne Asada Marinade Recipe Tips
- Make sure not to over-marinate! If left in the marinade for over 24 hours, the acids can start breaking down the meat, leaving it mushy.
- This marinade is designed for use with beef flank, but it will also taste delicious used for grilled pork steak or pan fried chicken breast! Don't let chicken marinate as long, as the meat is less tough. A cut of meat like steak will take longer.
- If there's spare marinade at the end, pour it in a saucepan and let it boil for 5-10 minutes, then use it as carne asada sauce. Make sure to cook it to avoid contamination! Note: This will only work for short marinade times. If it marinades for overnight, the marinade will absorb too much protein and become chunky when heated.
- For shorter marinading times (2-8 hours), poke a few holes in the steak with a knife or skewer before marinating it. This will help the liquids permeate the meat.
Easy Carne Asada Marinade FAQ
A full day is perfectly fine for marinating carne asada, and will ensure that the meat is fully flavored! Just don't marinate for over 24 hours. This is due to the acids in the juice, which can start to turn the meat mushy if it's marinated for too long.
Carne asada is classically made from beef flank steak, skirt steak, or flap steak! These large, tough, flavorful cuts of meat are tenderized by the marinade and are the perfect choice for slicing into tacos, burritos, and more. However, you can also use pork steak or chicken; just make sure to marinate the chicken for less time.
What to Serve with Carne Asada
- Tortillas or chips: Serving carne asada on tortillas is a classic! Or change it up and serve it on homemade Air Fryer Tortilla Chips. They're crispy and so easy!
- Rice: Serve sliced carne asada over rice for a quick and easy burrito bowl! For an even better treat, try it out with my favorite from back home, Portuguese Rice. Sprinkle it with cheese and beans and you're all set!
- Sauce: Carne asada is even better drizzled in your favorite sauces! I like a classic Mexican crema, one of my favorite salsas like zesty peach salsa, or chunky, delicious homemade Guacamole.
Easy Taco Recipes
Also try my Pork Chop Marinade and Buttermilk Marinade for Chicken!
If you enjoyed the recipe, leave a comment and a rating below!
Carne Asada Marinade
Equipment
Ingredients
- 1 Lime - juiced
- ¼ cup Orange juice
- 2 cloves Garlic
- ¼ teaspoon Cumin
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Finely mince the garlic, then combine all ingredients in a bowl and mix well.1 Lime,¼ cup Orange juice,2 cloves Garlic,¼ teaspoon Cumin,¼ teaspoon Salt,¼ teaspoon Pepper
- Pour the marinade over the beef flank in a shallow dish, or combine the beef and marinade in a plastic bag. If you have less than 8 hours to marinate the meat, poke a few holes in the steak with a knife or skewer.
- Coat the meat well, then let marinate for at least 2 hours in the fridge. Up to 24 hours is ideal, but not over!
Notes
- Avoid marinating for more than 24 hours to prevent the meat from becoming mushy.
- This marinade suits beef flank, pork shoulder steak, or chicken thighs. Marinate chicken for less time due to its tenderness, while steak can marinate longer.
- Boil leftover marinade for 5-10 minutes to use as sauce. This will ensure it's cooked through to avoid contamination.
- For quicker marinating (2-8 hours), pierce the steak with a knife or skewer to enhance flavor absorption.
- The recipe is enough for one flank steak.
- Citrus juice: Bottled juice is fine; mix lemon, lime, or orange juice, adding sugar if not using orange.
- Additions: Optional ingredients like soy sauce or extra spices enhance flavor.
- Herbs: Fresh oregano and cilantro add great taste; omit cilantro for those sensitive to cilantro.
Jan says
Love love anything mexican. Yum
Isabel Laessig says
Me too, Jan!