The Ultimate Carne Asada Marinade: Bold, Zesty, and Full of Flavor
Carne asada, meaning “grilled meat” in Spanish, is a beloved dish across Latin America, particularly in Mexico, where it’s often the star of backyard cookouts, tacos, and street food feasts. At the heart of any great carne asada is its marinade—a flavorful blend of citrus, herbs, spices, and aromatics that tenderizes the meat and infuses it with deep, rich flavor.
Whether you’re planning a summer BBQ or simply craving something smoky and satisfying, this carne asada marinade is the key to taking your grilled beef to the next level.
Why Marinade Matters
A proper carne asada marinade does two important things:
Tenderizes the Meat: Acidic ingredients like lime and orange juice break down tough muscle fibers, making the beef juicy and tender.
Builds Flavor: Herbs, spices, garlic, and onions add bold layers of flavor that come alive on the grill.
Skirt steak and flank steak are traditional cuts for carne asada—they’re affordable, flavorful, and cook quickly over high heat.
Carne Asada Marinade Ingredients
Here’s what you’ll need:
1/3 cup orange juice – Adds a subtle sweetness and acidity
1/4 cup lime juice – Brightens the flavor and tenderizes the meat
1/4 cup soy sauce – For umami depth and saltiness
1/4 cup olive oil – Helps carry flavors and keep the meat moist
4 cloves garlic, minced – Essential for savory aroma and flavor
1 jalapeño, chopped (optional) – For a kick of heat
1/4 cup chopped fresh cilantro – Brings freshness and herbal notes
1 tsp ground cumin – Earthy and warm
1 tsp smoked paprika – Adds subtle smokiness
1 tsp chili powder – Enhances the overall heat and complexity
Salt and black pepper to taste
Instructions
Make the Marinade: In a medium bowl or large zip-top bag, whisk together all the marinade ingredients until well combined.
Marinate the Meat: Place 1½ to 2 pounds of skirt or flank steak into the marinade. Make sure the meat is fully coated. Cover or seal and refrigerate for at least 2 hours, ideally overnight.
Grill: Remove steak from the marinade and let it sit at room temperature for about 30 minutes before grilling. Grill over high heat for about 4–6 minutes per side, depending on thickness and desired doneness.
Rest and Slice: Let the meat rest for 5 minutes, then slice against the grain for maximum tenderness.
Serving Suggestions
Carne asada is incredibly versatile. Here are a few ideas:
Tacos: Serve in warm tortillas with chopped onions, cilantro, salsa, and a squeeze of lime.
Burritos or Bowls: Pair with rice, beans, guacamole, and pico de gallo.
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