Make tender, flavorful carne asada using this simple, authentic Mexican marinade recipe. Perfect for skirt or flank steak for tacos or grilling.
Author:mayathompson
Prep Time:15 min
Cook Time:12 min
Total Time:4 hours 27 min
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mexican
Diet:Low Fat
Ingredients
Scale
2 pounds skirt steak or flank steak
1 cup fresh lime juice (about 6–8 limes)
1/2 cup olive oil
1/2 cup chopped fresh cilantro
4 cloves garlic, minced
1 large jalapeño, seeded and minced (optional, for spicy carne asada marinade)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup orange juice (for citrus carne asada marinade)
Instructions
Prepare the steak by trimming any excess fat. If using flank steak, you may want to lightly pound it to an even thickness.
In a medium bowl, whisk together the lime juice, olive oil, cilantro, minced garlic, jalapeño (if using), cumin, oregano, salt, pepper, and orange juice. This creates your best carne asada marinade for grilling.
Place the steak in a large, resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated.
Seal the bag or cover the dish. Refrigerate and allow the steak to marinate for at least 4 hours, or up to 12 hours for the most intense flavor. Do not marinate longer than 12 hours, as the acid can break down the meat too much.
Remove the steak from the marinade about 30 minutes before grilling. Discard the used marinade.
Grill the carne asada over medium-high heat for 4-6 minutes per side for medium-rare, depending on steak thickness.
Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes before slicing thinly against the grain.
Notes
For skirt steak carne asada marinade, 6 hours of marinating time usually yields the best results.
If you prefer a less spicy marinade, reduce the amount of jalapeño or omit it entirely.
Use fresh lime juice for the best flavor in this Mexican carne asada marinade.