Mexican Carne Asada Marinade

Here’s an authentic Mexican Carne Asada Marinade—bold, citrusy, garlicky, and perfect for grilling.

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🇲🇽🥩 Mexican Carne Asada Marinade

Best cuts: Flank steak, skirt steak, flap meat
Marinating time: 2–8 hours (overnight max)

Ingredients

• ½ cup fresh orange juice

• ¼ cup fresh lime juice

• ¼ cup olive oil

• 4 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp Mexican oregano (or regular oregano)

• ½ tsp chili powder

• ½ tsp smoked paprika

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp chopped cilantro

• Optional heat: 1 minced jalapeño or serrano

• Optional depth: 1 tbsp soy sauce or Maggi seasoning

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Instructions

1. Whisk all marinade ingredients in a bowl.

2. Place steak in a zip-top bag or shallow dish.

3. Pour marinade over meat, coating well.

4. Marinate in the refrigerator at least 2 hours, ideally 4–6.

5. Remove steak 20 minutes before grilling.

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Grilling Tips (Important!)

• Grill over high heat (very hot grill or cast iron).

• Cook 2–4 minutes per side depending on thickness.

• Rest meat 5–10 minutes, then slice against the grain.

• Finish with a squeeze of lime and flaky salt.

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Flavor Variations

• Northern Mexico style: Skip soy sauce, add more orange juice.

• Taco-truck style: Add 1 tbsp white vinegar.

• Beer marinade: Replace half the orange juice with Mexican lager.

• Pineapple kick: Add 2 tbsp pineapple juice (don’t over-marinate).

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Serve With

Warm corn tortillas, grilled onions, guacamole, pico de gallo, and salsa roja.

If you want, I can also give you a dry rub carne asada, an air fryer method, or a street-taco marinade version 🌮