Carne Asada means “grilled meat” in Spanish, and the secret to perfect carne asada is all in the marinade. This traditional Mexican marinade infuses beef (usually flank or skirt steak) with citrusy, smoky, and savory flavors. It’s bold, fresh, and perfect for tacos, burritos, or just serving sliced with tortillas and grilled veggies.
⏱️ Prep Time
- Prep: 10 minutes
- Marinate Time: 2 to 8 hours (overnight is best)
- Total Time: ~10 minutes (plus marinating time)
🧰 Equipment
- Mixing bowl or zip-top bag
- Whisk or spoon
- Citrus juicer (optional)
- Grill or skillet for cooking (not part of marinade but good to note)
📝 Ingredients (For 1.5 to 2 lbs of meat)
- 1/3 cup orange juice (fresh is best)
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup soy sauce or Maggi sauce (adds umami)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (or ancho chili powder)
- 1 teaspoon smoked paprika (optional, for smokiness)
- 1/2 teaspoon oregano (preferably Mexican oregano)
- 1 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 small bunch cilantro, chopped
- 1 jalapeño or serrano pepper, sliced (optional for heat)
🔍 Ingredient Notes
- Orange juice: Adds natural sweetness and tenderizes the meat. Can sub with pineapple juice for a tropical twist.
- Lime juice: Essential for acidity and flavor depth.
- Soy sauce: Not traditional but widely used for umami; Maggi or Worcestershire works too.
- Cilantro: Adds brightness and freshness; skip if you’re not a fan.
- Spices: Customize to your taste—add cayenne for heat or a touch of brown sugar for caramelization.
👨🍳 Instructions
- Mix Marinade:
- In a bowl or zip-top bag, combine all marinade ingredients.
- Whisk well or shake the bag to combine.
- Marinate the Meat:
- Add your beef (typically flank, skirt, or flap steak).
- Make sure the meat is fully coated.
- Marinate in the fridge for at least 2 hours, ideally overnight for best flavor.
- Cook:
- Remove meat from marinade and let it come to room temp (about 20 minutes).
- Grill or sear over high heat until medium-rare or desired doneness.
- Rest for 5–10 minutes, then slice thin against the grain.
🔢 Nutrition Facts (For marinade only — per serving based on 8 servings)
This is for marinade only and does not include meat.
- Calories: ~60
- Fat: 4g
- Carbs: 4g
- Sugar: 2g
- Sodium: ~400mg
- Protein: 0g
💡 Tips
- Don’t over-marinate: Citrus can “cook” the meat if left too long (8–12 hrs max).
- Use flank or skirt steak for traditional results—both are flavorful and tender when sliced thinly.
- Grill on high heat for a nice char and juicy interior.
- Rest meat before slicing to keep juices locked in.
- Always slice against the grain for tenderness.
🔁 Variations
- Beer Carne Asada: Add 1/4 cup Mexican lager for extra flavor.
- Pineapple version: Sub half the orange juice with pineapple juice for a tropical twist.
- Chipotle marinade: Blend in 1 chipotle pepper in adobo for smoky heat.
- Coca-Cola marinade: Add 1/4 cup Mexican Coke for sweetness and caramelized flavor on the grill (popular in Northern Mexico).
