This carne asada marinade is so easy to make and is delicious on everything from beef to chicken to fish and even tofu. It can be used as a quick 30-minute carne asada marinade in a pinch, but if you have the ability to marinate your meat overnight, you will be astounded by the flavor. It will easily take your meals to the next level!
If you are a fan of Mexican cuisine, then you already know how delicious carne asada is. Of course, the meat is important, but the marinade is where a lot of the flavor comes from.
This citrus carne asada marinade can be used on many different proteins, but it is typically used on steak. The bright and tangy citrus flavor pairs perfectly with savory beef!
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This is the same marinade I use when making my amazing grilled carne asada, and it turns out incredible every time!
🥘 Ingredients
You should be able to grab everything with a quick run to the store. I prefer using fresh lemons and limes, but if you only have bottled juice on hand, that's okay to use as well.
Carne Asada Marinade
- Orange Juice - ¾ cup of orange juice.
- Olive Oil - ¼ cup of extra virgin olive oil.
- Lime Juice - ¼ cup of lime juice (juice from 2 fresh limes).
- Lemon Juice - 2 tablespoons of lemon juice (juice from 1 fresh lemon).
- Garlic - 1 tablespoon of crushed garlic (about 4 cloves, crushed)
- Fresh Cilantro - 1 cup of chopped fresh cilantro.
- Salt & Pepper - ½ a teaspoon each of salt & pepper.
- Cumin - 1 teaspoon of cumin.
- Jalapeno - 1 jalapeno, minced. Remove seeds for milder flavor if desired.
- White Vinegar - 3 tablespoons of white vinegar.
Carne Asada (Grilled, Seared, or Broiled)
- Flank Steak - 2 pounds of flank or skirt steak (*see note).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Carne Asada Marinade
Making the marinade itself is super easy, just mix all the ingredients, and voila! You will need either a bowl with some plastic wrap or a gallon-sized Ziploc storage bag.
This marinade is equal to about 6 servings.
Mix Marinade Ingredients
Step 1: Make the marinade. In a large mixing bowl or large Ziplock bag, combine all of the marinade ingredients (¾ cup of orange juice (177 milliliters), ¼ cup of lime juice (59 milliliters), 2 tablespoons (30 milliliters) of lemon juice, 1 tablespoon (8 grams) of garlic, 1 cup (16 grams) of fresh cilantro, ½ teaspoon (3 grams) each of salt & pepper, 1 teaspoon (2 grams) of cumin, 1 jalapeno, and 3 tablespoons (44 milliliters) of white vinegar). Stir to combine or seal the bag and squeeze gently until the ingredients have mixed.
Marinate A Great Beef Cut
Step 2: Add meat. Put 2 pounds (907 grams) of flank or skirt steak (*see note) into the marinade. If using a bowl, flip the steak so it has marinade on both sides and cover it tightly with plastic wrap. If using a bag, squeeze it so the marinade spreads and is touching all parts of the steak, then seal it tight.
Step 3: Marinate. Put your bowl or bag of marinade with the meat into the fridge. The minimum recommended time to marinate any meat is 30 minutes. However, this is not enough time for the marinade to truly permeate the meat. I recommend a minimum of 2 hours, but overnight is ideal for the best flavor.
Cook, Rest & Serve
Step 4: Cook. After marinating, cook your carne asada until it reaches your desired level of doneness. It is best grilled but can also be pan-seared or broiled in the oven.
Step 5: Serve. Remove the meat from the heat and transfer it to a cutting board to rest. Cover it loosely with a piece of foil and let it rest for 10 minutes, then slice against the grain and serve.
🍴 What To Serve With Carne Asada
Serve your carne asada with some classic Mexican side dishes like elotes or fresh pico de gallo. You could even make some homemade flour tortillas and use them to build tacos!
Check out my favorite Mexican recipes for more recommendations! If you want to go all out, finish everything off with one of these incredible Mexican desserts.
💭 Angela's Pro Tips & Recipe Notes
- Though I generally choose a skirt or flank steak for my carne asada, you could use other cuts such as flap, hanger, or top round (London broil).
- Always discard any marinade that has been in contact with raw meat. It should not be reused because it could contain harmful bacteria.
- Do not marinate your carne asada for longer than 24 hours. The fibrous tissues in the meat will begin to break down and could result in an undesirable texture.
🥡 Storing
If making your marinade in advance, keep it tightly sealed and refrigerated. Use within 3 days.
Freezing The Marinade
The marinade can be frozen to use later. Place it in a heavy-duty freezer bag, remove as much air as possible, seal it tightly, and freeze. Use within 3 months.
If you plan on freezing your steaks, they may be frozen in the marinade so long as you cook them within 3 months. Thaw in the fridge overnight, then cook as directed.
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❓ Recipe FAQs
The only potentially spicy ingredient in this marinade is the jalapeno. Without seeds and the soft ribs on the inside, they are generally pretty mild. However, if you prefer spice, leave them in!
You can over-marinate any meat, and carne asada is no exception. This marinade, in particular, is very acidic due to the citrus.
Marinating your meat for more than 24 hours is not a good idea because the acid will begin to break down the tissues in the meat and will give it an undesirable texture.
Sure! If you like the taste of the marinade, you can use it on whatever you like! Pork, chicken, fish, tofu, it would be good on many different proteins!
😋 More Marinades & Seasonings
- Steak Marinade - A tasty marinade made up of soy sauce, Worcestershire sauce, and more.
- Lemon Pepper Chicken Marinade - A tangy and refreshing marinade that can easily take your chicken dinner to the next level.
- Pesto Chicken Marinade - Basil, pine nuts, oil, and lemon juice make this marinade perfect for Italian dinners.
- Cajun Seasoning - This rustic, rich, and bold seasoning can be used on anything.
- Beef Stew Seasoning - A multipurpose seasoning blend that can enhance any red meat.
- Honey Mustard Chicken Marinade - Prepare some chicken using this marinade for a flavor that is sweet, savory, and bold.
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📖 Recipe Card
Carne Asada Marinade
Ingredients
Carne Asada Marinade
- ¾ cup orange juice
- ¼ cup olive oil (extra virgin)
- ¼ cup lime juice (juice from 2 fresh limes)
- 2 tablespoon lemon juice (juice from 1 fresh lemon)
- 1 tablespoon garlic (about 4 cloves, crushed)
- 1 cup fresh cilantro (chopped)
- ½ teaspoon each, salt & pepper
- 1 teaspoon cumin
- 1 jalapeno (minced, seeds removed for milder flavor if desired)
- 3 tablespoon white vinegar
Carne Asada (Grilled, Seared, or Broiled)
- 2 lbs flank steak (or skirt steak *see note)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a mixing bowl or large Ziplock bag, combine all the marinade ingredients (orange juice, olive oil, lime juice, lemon juice, crushed garlic, orange juice, cilantro, salt, pepper, cumin, jalapeno, and vinegar). Stir or seal and squish the bag to combine.
- Add a flank or skirt steak to the marinade. If using a bowl, flip the steak so it has marinade on both sides and cover it tightly with plastic wrap. If using a bag, squeeze it so the marinade spreads and is touching all parts of the steak, then seal it tight.
- Place your steak in the fridge to marinate. The minimum recommended time to marinate any meat is 30 minutes. However, this is not enough time for the marinade to truly permeate the meat. I recommend a minimum of 2 hours, but overnight is ideal for the best flavor.
- Cook your carne asada until it reaches your desired doneness. It is best grilled, but can also be pan-seared or broiled in the oven.
- Remove your carne asade from heat and transfer it to a cutting board to rest. Cover it loosely with a piece of foil and let it rest for 10 minutes, then slice against the grain and serve.
Notes
- Though I generally choose skirt or flank steak for my carne asada, you could use other cuts such as flap, hanger, or top round (London broil).
- Always discard of any marinade that has been in contact with raw meat. It should not be reused because it could contain harmful bacteria.
- Do not marinate your carne asada for longer than 24 hours. The fibrous tissues in the meat will begin to break down and could result in an undesirable texture.
- If making your marinade in advance, keep it tightly sealed and refrigerated. Use within 3 days.
- The marinade can be frozen to use later. Place it in a heavy-duty freezer bag, remove as much air as possible, seal it tightly, and freeze. Use within 3 months.
- If you plan on freezing your steaks, they may be frozen in the marinade so long as you cook them within 3 months. Thaw in the fridge overnight then cook as directed.
- For more detailed instructions on grilling carne asada, take a look at my carne asada recipe.
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