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!
1jalapeno(minced, seeds removed for milder flavor if desired)
3tablespoonwhite vinegar
Carne Asada (Grilled, Seared, or Broiled)
2lbsflank steak(or skirt steak *see note)
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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
*Nutrition information is calculated for the marinade only (not the cooked carne asada).
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.