🌮 Mexican Carne Asada Marinade
A zesty, citrusy, and slightly smoky marinade that makes grilled beef tender, flavorful, and authentically Mexican. Perfect for skirt steak, flank steak, or sirloin.
🧾 Ingredients (for 2 lbs / 900 g beef)
- ½ cup orange juice (fresh is best)
- ¼ cup lime juice (fresh)
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1–2 tsp ground cumin
- 1–2 tsp chili powder or smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Optional: ¼ cup chopped fresh cilantro for extra flavor
👩🍳 Instructions
1️⃣ Combine Ingredients
- In a bowl, whisk together all ingredients until well combined.
2️⃣ Marinate the Meat
- Place steak in a resealable bag or shallow dish.
- Pour marinade over the steak, making sure it’s fully coated.
- Seal and refrigerate at least 1 hour, ideally 4–6 hours. Overnight is fine, but no more than 24 hours.
3️⃣ Cook Carne Asada
- Preheat grill or skillet to high heat.
- Remove steak from marinade and pat dry.
- Grill or sear 3–5 minutes per side (depending on thickness) until desired doneness.
- Let rest 5 minutes before slicing against the grain.
4️⃣ Serve
- Use in tacos, burritos, bowls, or enjoy with grilled vegetables and rice.
- Optional: squeeze extra lime juice and sprinkle chopped cilantro over the sliced steak.
🔥 Tips for Best Flavor
- Citrus + oil helps tenderize meat naturally.
- Don’t over-marinate: too long in acidic citrus can make the meat mushy.
- Smoky depth: add a pinch of smoked paprika or charred poblano peppers.
- Rest the meat: allows juices to redistribute and keeps it tender.
If you want, I can also give a 5-minute blender version that makes an ultra-smooth, restaurant-style carne asada marinade — perfect for busy weeknights.
Do you want me to do that?