This is the best carne asada marinade out there, packed with authentic Mexican flavor. It's smoky, citrusy, savory, and perfect for everything from carne asada burritos to a carne asada plate that rivals your favorite Mexican restaurant.
Why You'll Love this Carne Asada Recipe
After many chef-led tests of this marinade, I can confidently say this authentic carne asada recipe is the most flavorful and delicious I've ever had.
This is a recipe for the folks who want the make carne asada from scratch. It includes step-by-step directions for everything from roasting your own jalapeños through the final slicing of the meat.
The fresh orange and lime juice pack a punch of citrus flavor, while the savory garlic, fresh, earthy cilantro, smoky cumin and chili powder, and just a hint of sugar create a beautifully balanced bite.
Carne Asada is super versatile, too. Try carne asada in taco form, in carne asada breakfast burritos, over rice and beans, or in a taco bowl. You could even make carne asada sandwiches!
It's an excellent recipe to serve with a variety of side dishes, from traditional Mexican fare to salads and grains.
What You'll What You'll Need for Authentic Carne Asada
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- Skirt Steak or Flank Steak are my top picks for this recipe, but another, more economical cut of beef I love to use is ranchera meat, also known as flap meat (pictured above).
- Jalapeños You may be able to find pre-roasted jalapeños at the store if you'd prefer that.
- Olive Oil Any quality of olive oil will work for this recipe.
- Garlic Fresh garlic is important to this recipe. I would not substitute this for garlic powder.
- Cilantro Again, I don't recommend replacing fresh cilantro with any other ingredient. Dried cilantro will not work well in the recipe.
- White Onion A yellow or sweet onion would work here as well.
- Orange Juice This recipe calls for freshly squeezed orange juice, but you can get away with using orange juice from a carton. Just be sure it is real orange juice and not orange juice from concentrate.
- Lime Juice You can buy lime juice in a squeeze bottle if you don't have access to fresh limes.
- Soy Sauce I recommend using reduced-sodium soy sauce for this recipe. This will allow you to better control the taste of the final product.
- Cumin This adds an earthy, warm, somewhat citrusy taste to the dish. Don't leave it out!
- Chili Powder I've also made this recipe with chipotle powder and it was delicious - a little smokier and a little spicier.
- Kosher Salt This is always my recommendation when cooking. Kosher salt is less salty per teaspoon than table salt or sea salt and allows for better control over the salting of your food.
How to Make Grilled Carne Asada
Step One Place jalapeños directly over the flame of a gas stovetop burner or grill. Turn the peppers with tongs to ensure each side is evenly blackened. You can also add the peppers to a sheet tray and place them under the broiler to achieve the same effect.
Step Two Add the roasted jalapeños to a metal bowl with a lid. You can also use plastic wrap in place of the lid. Let sit for 5 to 10 minutes.
Step Three Use a paring knife or a spoon to gently peel the skin off of the pepper. Remove the stem as well.
Step Four Slice the jalapeno in half lengthwise and scoop out the seeds and membrane with a spoon.
Step Five Prepare the marinade. Add the marinade ingredients (everything listed in the ingredient list but the steak) to a high-speed blender or food processor and blend until smooth.
Step Six Pour the marinade over the steak in a nonreactive container, like a ceramic pie dish, or add the steak to the marinade in a resealable plastic freezer bag. I recommend dividing the steaks into 2 bags and pouring half of the marinade in each. Marinate the steak for 24 to 48 hours. 48 hours is ideal, if you have the time, for the strongest, best flavor.
Step Seven Remove the steak from the refrigerator 1 to 2 hours before cooking. Discard the excess marinade and pat the steak as dry as possible with paper towels.
Step Eight - For Traditional Grill Set a charcoal or gas grill to high heat. When the grill is hot, spray the grill grates with a bit of nonstick spray and place on the steaks the grill (directly over the coals if using charcoal). Let cook for 2 to 4 minutes per side, or until the internal temperature has reached 125 degrees F.
For Grill Pan Place the grill pan on high. Spray or brush the pan with a bit of oil. Add the steak to the grill once hot and cook for 2 to 4 minutes on each side, until just cooked through. The meat will cook quickly. Remove when the internal temperature reaches 125 degrees Fahrenheit.
Step Nine Remove the steaks from the grill and let them rest for 10 minutes.
Step Ten Be sure to slice against the grain for the most tender carne asada. Serve!
Recommended Equipment
Grill or Grill Pan - This is the actual grill I own at home and I love it.
Instant Read Thermometer - This is my absolute favorite instant thermometer and I use it all of the time!
Frequently Asked Questions (FAQs)
Carne Asada marinade is a mixture of citrus juice, chili powder, cumin, roasted peppers, cilantro, sugar, salt, and soy sauce.
You can keep carne asada in its marinade for up to 48 hours. While citrus juice may adversely impact the texture of proteins like chicken and fish, it will tenderize the steak and allow the final product to be extremely flavorful and tender.
Check out this article for more information about the differences in marinating chicken and beef.
Either flank steak or skirt steak is the preferred cut for carne asada. I also find that flap meat/flap steak is an excellent choice for this carne asada marinade recipe.
Variations
Flap Steak If you don't want to use either flank or skirt steak, try using flap steak. This is an affordable cut you'll find at many butchers, particularly those in Mexican markets. Check out this article about the difference between flap meat versus skirt steak for more information.
Different Meat You can use this marinade for other meats as well. I tried this with chicken and shrimp and both turned out well. However, the acid in the marinade will quickly turn those more delicate proteins tough, so the time for the marinade needs to be much shorter - maybe 2 hours tops.
Lemon Juice If you don't have access to fresh limes or lime juice, you can try using lemon juice in its place. The flavor will be different, but I would recommend this over increasing any of the other ingredients in the marinade.
Storage and Reheating
Fridge Store leftover carne asada in an airtight container in the fridge for 3 to 4 days.
Freezer I don't recommend freezing cooked carne asada as the texture can be negatively impacted when reheating. You can, however, freeze raw steak for about 6 months. You can also freeze the marinade for about 3 months.
Reheating To reheat cooked carne asada, you can add it to a pan with a bit of oil or reheat in the microwave at 30-second intervals until it is heated through.
You can also try reheating the carne asada in the oven on a low temperature until it reaches your desired temperature.
Expert Tips
- To achieve nice grill marks, place the steak at a horizontal angle on the grill grates or grill pan. Then turn the steak to the opposite horizontal angle after 1-2 minutes to achieve the cross-hatched pattern.
- Having an instant-read thermometer on hand is one of my best tips for any recipe involving meat. This removes any guesswork about whether your meat is fully cooked.
- I recommend using high heat rather than medium-high heat to achieve better charring and caramelization of the sugars in the marinade. Steak is best cooked on high heat for a shorter time.
How to Serve Carne Asada
This smoky, citrusy recipe for carne asada can be served in so many ways. See below for a few of my favorite suggestions.
Vegetables Try this wonderful Elote Bowl, otherwise known as esquites (which is basically elote off the cob). You can also serve roasted vegetables or use your air fryer to make this Air Fryer Squash and Zucchini. Grilled vegetables would also be excellent!
Potatoes and meat are a match made in heaven. Try these Air Fryer Fingerling Potatoes or these Spicy Calabrian Potatoes.
Salad is also a great option. A side salad dressed with jalapeño vinaigrette would be wonderful.
You can also serve carne asada in carne asada tacos, in burritos, quesadillas, or as a plate with beans, rice, salsa, and any other Mexican accompaniments of your choice!
Meal prep tip: Make carne asada as a weekend project, then enjoy it in lunches or dinners for several days the next week.
Did you make this recipe? Be sure to leave a comment 💬 and a ⭐⭐⭐⭐⭐ rating below! You can also tag us @twocloveskitchen on Instagram or follow us on Facebook!
More Mexican Favorites to Try
📖 Recipe
The Best Carne Asada Marinade
Equipment
- Measuring Cups
- Metal Bowl with Lid
- High-Speed Blender or Food Processor
- Gas or Charcoal Grill or Grill Pan
Ingredients
- 2 pounds skirt steak or flank steak
- ⅓ cup orange juice from 1 fresh orange
- 2 tablespoons lime juice from 1 fresh lime
- ½ onion small, white, peeled, cut in half
- 2 jalapeños
- 4 cloves garlic peeled
- ½ bunch cilantro rinsed well
- 8 ounces beer lager
- 2 tablespoons olive oil extra virgin
- 2 tablespoons soy sauce reduced sodium
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 tablespoon sugar
- 1 tablespoon kosher salt
Instructions
Roasted Jalapeños
- Place jalapeños directly over the flame of a gas grill. Turn the peppers with tongs to ensure each side is evenly blackened. Remove them from the heat, add them to a metal bowl, and cover with a lid or plastic wrap. You can also place the peppers on a sheet tray under the broiler in the oven until the skin is blackened.
- After 5 to 10 minutes, remove the lid or plastic wrap. Use a paring knife or a spoon to peel the skin off of the pepper. Remove the stem as well.
- Slice the pepper in half lengthwise. Use a spoon to remove the seeds and membrane. Add the peeled, deseeded, and deveined pepper to the blender.
Marinade
- Add all of the remaining ingredients except for the steak to a high-speed blender or food processor. Blend until smooth.
Carne Asada
- Place meat in a nonreactive container, like a ceramic pie dish or a large resealable plastic bag.
- Pour marinade over the meat and cover. Place in the fridge for 24 to 48 hours. 48 hours is ideal for the strongest flavor.
- Remove the steak from the fridge 1 to 2 hours before cooking. Drain and discard the marinade and pat the meat as dry as possible with paper towels.
For a Traditional Grill
- Set a charcoal or gas grill to high heat. When the grill is hot, spray the grill grates with a bit of nonstick spray or brush the steaks with a tiny bit of oil and place the steaks on the grill (directly over the coals if using charcoal).
- Cook until the steaks are seared and reach an internal temperature of 125 degrees Fahrenheit (for medium-rare steak), about 2 to 4 minutes per side.
- Remove the steaks from the grill and let them rest for 10 minutes. Thinly slice the meat against the grain on a bias and serve.
For a Grill Pan
- Place the grill pan over two burners on high heat. Spray or brush the pan with a bit of oil.
- Add the meat to the grill pan once it is hot and cook for 2-4 minutes on each side, until just cooked through. Remove when internal temperature reaches 125 degrees F.
- Remove the steaks from the grill pan and let them rest for 10 minutes. Thinly slice the meat against the grain on a bias and serve.
Notes
- To achieve nice grill marks, place the steak at a horizontal angle on the grill grates or grill pan. Then turn the steak to the opposite horizontal angle after 1-2 minutes to achieve the cross-hatched pattern.
- Having an instant-read thermometer is helpful for determining the doneness of your carne asada.
- I recommend using high heat here rather than medium-high heat to achieve better charring and caramelization of the sugars in the marinade. Steak is best cooked on high heat for a shorter time.
- If using flap steak in place of skirt steak or flank steak, I recommend shortening the marinating time to a maximum of 24 hours.
- If you are in a hurry, you can marinate the carne asada for less than 24 hours. However, it will not be as flavorful.
- Fridge Store leftover carne asada in an airtight container in the fridge for 3 to 4 days.
- Freezer I don't recommend freezing cooked carne asada as the texture will be negatively impacted. You can, however, freeze raw steak for about 6 months. You can also freeze the marinade for about 3 months.
- Reheating To reheat cooked carne asada, you can add it to a pan with a bit of oil or reheat in the microwave at 30-second internals until it is heated through. You can also try reheating the carne asada in the oven on a low temperature until it reaches your desired temperature.
Jane says
I love this marinade! It's so unique, and I love the way it makes my meat taste. I've tried lots of other recipes, but this is definitely my favorite.
Jessica says
I made this and divided it into two bags, as suggested. I was impatient and grilled up the first one after just under 12 hours. It was good, but the second bag that marinated for the full 48 was FANTASTIC.
Gina says
Love making carne asada at home. We usually turn it into nachos for a fun weekend meal. This marinade was delicious!
Genevieve says
Thanks so much, Gina! Looove carne asada nachos.
Lindsey says
This was THE MOST flavorful carne asada that I have ever made. So many flavor powerhouses in one marinade. The step by step instructions were super helpful and made pulling this together feel easy! You made Taco Monday (yes, Monday) extra special this week.
Genevieve says
I’m a big fan of Taco Monday! We’ll have to start it at my house, too! Thanks so much, Lindsey. So glad to hear you enjoyed this recipe.
Lisa says
The steak came out so tender and flavorful after grilling with this marinade.
Genevieve says
Wonderful! Thanks so much, Lisa!