Carne Asada Marinade: a weeknight method

Grilled steak in carne asada marinade served with salsa, tortillas and beans.

Mexican food is always a hit in my house, whether it’s chile verde, chicken tacos or this carne asada marinade which produces perfectly tender and juicy meat every time.

This carne asada marinade is a zesty blend of citrus, olive oil, fresh herbs and jalapeno, all combined to add plenty of flavor to steak.

Grilled steak in carne asada marinade served with salsa, tortillas and beans.

There are so many things to love about Mexican food – the cheesy enchiladas, crunchy tacos, hearty burritos and of course, the grilled meats. This carne asada marinade produces restaurant quality steak with just minutes of prep time!

How do you make carne asada marinade?

Place olive oil, orange juice, lime juice, garlic, jalapeno, seasonings and cilantro in a large bowl or resealable bag. Stir all the ingredients together, then add your steak. Marinate the meat, then grill as desired and serve.

Bowls with lime juice, orange juice, seasonings, jalapeno and cilantro.

Tips for the reliable marinade

Freshly squeezed orange juice and lime juice have the finest flavor for this marinade.
Not a fan of cilantro? You can substitute sliced green onions, although the flavor won’t be exactly the same.
Be sure to scrape any large pieces of herbs or jalapeno off the meat after it’s done marinating so that the chunks of veggies and herbs don’t burn on the grill.
This recipe is not very spicy because the ribs and seeds are removed from the jalapeno before it goes into the marinade. If you prefer spicier meat, keep some of the ribs and seeds in the jalapeno when you dice it up.
Be sure to slice your meat against the grain for the most tender slices of steak.
This recipe makes enough marinade to coat two pounds of steak. Feel free to double or triple the recipe for larger amounts of meat.
While this marinade is clearly reliable for steak, it’s also great with boneless skinless chicken thighs and pork tenderloin.

A flank steak in a bowl of carne asada marinade.

How long do you marinate steak?

I recommend marinating your steak for at least 2 hours, but for no longer than 8-10 hours. If you marinate for longer than that, the acid in the citrus juice can start to break down the meat and change the texture.

WHAT KIND OF MEAT IS CARNE ASADA?

Carne asada is thinly sliced Mexican style steak that’s been marinated and grilled. Carne asada is typically made with flank steak, although skirt steak, New York strip or sirloin steak can also be used with good results.

Grilled flank steak on a pan.

How long should you cook carne asada?

I typically cook my marinated steak for about 5-6 minutes per side. This leads to meat that’s seared on the outside yet still pink in the center. The finest way to gauge for doneness is to use a digital probe meat thermometer. I recommend cooking your carne asada to medium, which equates to an internal temperature of 145 degrees F. If you don’t want your meat to be pink at all, you can cook it to 150 degrees F for medium well, or 160 degrees F for well done.

Sliced flank steak garnished with cilantro and limes.

You can’t go wrong with this carne asada marinade – it has the reliable amount of flavor to bring those authentic Mexican food flavors to the table, all in the comfort of your own home!

More Mexican inspired recipes

Carne Asada Marinade Video

Add as Google preferred source Authorthe Makdob kitchen Grilled steak in carne asada marinade served with salsa, tortillas and beans.

This carne asada marinade is a zesty blend of citrus, olive oil, fresh herbs and jalapeno, all combined to add plenty of flavor to steak. Cook your carne asada on the grill, then serve the meat thinly sliced in tacos, burritos or alongside rice and beans. Time Prep Time10 minutes
Cook Time12 minutes
Marinating Time2 hours
Total Time2 hours 22 minutes

Course Main
Cuisine Mexican
Serves 6

Ingredients

1/2 cup orange juice freshly squeezed is finest
1/4 cup lime juice freshly squeezed is finest
1 tablespoon garlic minced
1/3 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 jalapeno seeds and ribs removed, then coarsely chopped
1 teaspoon ground cumin
1/2 cup cilantro leaves coarsely chopped

Instructions

Place all the ingredients in a large bowl or in a resealable bag. If using a bag, seal the bag and shake to combine. If using a bowl, stir until the ingredients are well blended.
Add up to 2 pounds of steak to the marinade. Cover and refrigerate for a minimum of 2 hours, or up to 8-10 hours.
Remove the meat from the marinade. Scrape off any large pieces of cilantro and jalapeno.
Grill or broil the meat as desired, then slice against the grain and serve.