Lisa's Favorite Carne Asada Marinade

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The fresh fruit juice in combination with the spices makes this marinade unforgettable.

This is the last carne asada marinade you’ll ever need

My family loves Mexican food. Living in Southern California, we are spoiled with many excellent restaurants nearby and plenty of fresh ingredients in our neighborhood markets. It is not hard to find fresh handmade tortillas or Cotija cheese - the mild, crumbly cheese used in most authentic Mexican recipes. I have struggled to find a perfect carne asada marinade that brings out the best flavor. My search is over. I am sharing with you the best carne asada marinade that I know you will love.

The perfect marinade and a good cut of meat are what make carne asada so delicious.

Carne asada in Mexican cooking refers to beef that has been marinated and grilled. It is typically served sliced in thin strips as the main course or as a filling in tacos, burritos, and egg scrambles. Several different cuts of meat work well, including flank steak, tenderloin, sirloin, or my favorite, skirt steak.

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Lisa’s Favorite Carne Asada Marinade

Yield: 6 servings

Ingredients

• 1/4 cup and 2 tablespoons orange juice 

• 1/4 cup lemon juice

• 2 tablespoons and 2 teaspoons lime juice

• 2 cloves garlic, minced

• 1/4 cup soy sauce

• 1/2 teaspoon finely chopped canned chipotle pepper

• 1-1/2 teaspoons chili powder

• 1-1/2 teaspoons ground cumin

• 1-1/2 teaspoons paprika

• 1/2 teaspoon dried oregano

• 1-1/2 teaspoons black pepper

• 1/2 bunch fresh cilantro, chopped

• 1/4 cup olive oil 

• 1-1/2 pounds flank steak or skirt steak

Directions

• Step 1

  Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili powder, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one half of the marinade and place it in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

• Step 2

  Place the steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. If you are using skirt steak it may already be 1/4 inch in thickness, so skip this part. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 8-24 hours.

• Step 3

  Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

• Step 4

  Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium-rare. Discard used marinade. Remove meat from heat and slice across the grain.

• Step 5

  Pour the half cup of reserved, unused marinade over the hot meat and serve immediately.

If you don’t have access to an outdoor grill you may use a heavy skillet such as a cast-iron one. Add a little oil to the pan and heat it before adding the meat to get a nice sear.

Serving Suggestions

Tacos are my favorite, so I usually will use the carne asada for that. You may want to cut the pieces a little smaller for tacos and burritos. To serve as a main dish, rice and refried beans pair nicely along with some grilled scallions. Here are some great toppings for tacos or burritos:

• Pico de Gallo

• Fresh avocado or guacamole

• Cotija cheese or Mexican blend cheese

• Crema Fresca (sour cream thinned with lime juice and lime zest)

• Chopped white or red onion

• Pickled jalapeno

• Cilantro and wedges of lime for garnish

• Your favorite hot sauce such as Tapatio

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Even though the steak is the star of the show, it’s fun to experiment with different toppings.

Recipe adapted by Lisa Arlotti in All Recipes

Photos by Worldschefstour.co.za and Christine Siracusa

Let me know if you agree that this is the best carne asada marinade you’ve ever tasted.

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