Mexican Carne Asada Marinade Recipe

Introduction

Carne Asada is a classic Mexican dish featuring tender, flavorful skirt steak grilled to perfection. This marinade infuses the meat with bright citrus, bold spices, and fresh herbs, creating a deliciously juicy and aromatic meal perfect for any occasion.

Ingredients

• 3 pounds skirt steak
• ⅓ cup olive oil
• ¼ cup soy sauce
• Juice of 1 lime or lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons red wine vinegar
• ½ cup onion, diced
• ¼ cup fresh cilantro, chopped
• 4 cloves garlic, crushed
• 1 serrano pepper, diced
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes (optional)

Instructions

1. Step 1: In a medium bowl, whisk together olive oil, soy sauce, lime juice, orange juice, and red wine vinegar. Stir in diced onion, chopped cilantro, crushed garlic, serrano pepper, salt, chili powder, black pepper, and crushed red pepper flakes if using. Taste the marinade and adjust the seasoning as needed for a bold, aromatic flavor.
2. Step 2: Place the skirt steak in a large resealable bag or shallow glass dish. Pour the marinade over the meat, ensuring it is fully coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and develop flavor.
3. Step 3: Preheat your grill to high heat. Remove the steak from the marinade and let excess drip off. Grill the steak for 3–5 minutes per side, depending on thickness, until the exterior is charred and the inside reaches medium-rare or medium. Avoid overcooking to keep it juicy and tender.
4. Step 4: Transfer the grilled steak to a cutting board and let it rest for 5–10 minutes to allow juices to redistribute. Slice thinly against the grain for maximum tenderness.
5. Step 5: Serve the sliced Carne Asada with warm tortillas, guacamole, pico de gallo, and sour cream. It also works great in burrito bowls, quesadillas, or salads.

Tips & Variations

• For extra tenderness, marinate the steak overnight but avoid exceeding 24 hours to prevent mushy texture.
• If serrano peppers are too spicy, substitute with milder jalapeños or omit altogether.
• Add a splash of smoked paprika or cumin to deepen the smoky flavor.
• Use flank steak if skirt steak is unavailable; adjust grilling time accordingly.

Storage

Store leftover Carne Asada in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid drying out. You can also freeze cooked slices for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the steak for less than 4 hours?

While 4 hours is the minimum to develop flavor and tenderness, marinating for at least 1-2 hours will still infuse some flavor. For best results, longer marinating is recommended.

What can I use if I don’t have a grill?

You can cook the steak under a broiler or in a cast-iron skillet over high heat to achieve good searing and char. Just watch closely to avoid overcooking.

Mexican Carne Asada Marinade Recipe

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★★★★★

4.9 from 68 reviews

• Author: Charlotte
• Total Time: 4 hours 25 minutes (including minimum marinating time)
• Yield: 6 to 8 servings 1x

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Description

This Mexican Carne Asada Marinade recipe features a flavorful and tender skirt steak marinated in a vibrant blend of citrus juices, soy sauce, fresh herbs, and spices. Perfectly grilled to achieve a delicious charred exterior and juicy interior, this dish is ideal for tacos, burrito bowls, quesadillas, or served alongside fresh sides. The marinade’s mix of acidity and seasoning tenderizes the meat while imparting a bold, aromatic taste typical of authentic carne asada.

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Ingredients

Scale 1x2x3x

Meat

• 3 pounds skirt steak

Marinade

• ⅓ cup olive oil
• ¼ cup soy sauce
• Juice of 1 lime or lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons red wine vinegar
• ½ cup onion, diced
• ¼ cup fresh cilantro, chopped
• 4 cloves garlic, crushed
• 1 serrano pepper, diced
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes (optional)

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Instructions

1. Make the Marinade: In a medium bowl, whisk together olive oil, soy sauce, lime juice, orange juice, and red wine vinegar. Stir in the diced onion, chopped cilantro, crushed garlic, serrano pepper, and all spices until well combined. Taste and adjust seasoning to ensure a bold and aromatic flavor.
2. Marinate the Steak: Place the skirt steak in a large resealable bag or shallow glass dish. Pour the marinade over the steak, ensuring it is fully coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight, to tenderize the meat.
3. Grill to Perfection: Preheat your grill to high heat. Remove the steak from the marinade and allow excess to drip off. Grill the meat for 3–5 minutes per side depending on thickness, until the exterior is charred and the inside reaches medium-rare to medium doneness.
4. Rest and Slice: Transfer the grilled steak to a cutting board and let rest for 5–10 minutes to allow juices to redistribute. Slice thinly against the grain to maximize tenderness.
5. Serve and Enjoy: Serve the sliced carne asada with warm tortillas, guacamole, pico de gallo, and sour cream. It also pairs wonderfully with burrito bowls, quesadillas, or salads.

Notes

• Marinate the steak overnight for maximum flavor and tenderness.
• Use skirt steak for the best texture, but flank steak can be substituted.
• Adjust the heat by varying the amount of serrano pepper and red pepper flakes.
• Resting the steak after grilling is essential to retain juiciness.
• Slice against the grain to ensure tender bites.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Keywords: Mexican Carne Asada, skirt steak marinade, grilled steak recipe, Mexican grilling, carne asada marinade