Ingredients
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- 2 pounds flank steak or skirt steak
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil or avocado oil
- 3 tablespoons low-sodium soy sauce
- 1/3 cup finely chopped fresh cilantro
- 4 garlic cloves, minced
- 1 small jalapeño, minced (optional)
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
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- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt, or to taste
Execution
Combine the liquid ingredients: Add the orange juice, lime juice, apple cider vinegar, olive oil, and low-sodium soy sauce to a medium mixing bowl. Whisk until the liquids are evenly combined.
Add the garlic, herbs, and spices: Stir in the chopped cilantro, minced garlic, jalapeño (if using), cumin, chili powder, smoked paprika, oregano, black pepper, and kosher salt. Mix thoroughly so the seasonings are distributed throughout the marinade.
Reserve some clean marinade: Before adding raw beef, transfer about 1/4 cup of the prepared marinade to a separate, clean container. Cover and refrigerate it for serving with the cooked steak. This portion will not come into contact with raw meat.
Marinate the steak: Place the steak in a food-safe, resealable bag or a shallow glass or food-safe plastic dish. Pour the remaining marinade over the meat and turn it to coat all sides. Seal or cover the container and refrigerate for 2–8 hours, turning the steak once if practical.
For this recipe, four hours is a useful planning target. Avoid leaving the steak in the acidic marinade for an excessively long period, as its texture can become too soft.
Prepare the grill: Preheat an outdoor grill to medium-high or high heat. Lightly oil the clean grill grates using a suitable method.
Remove the steak from the marinade and let the excess liquid drain away. Discard the used marinade. Gently pat off excess moisture so the steak can brown instead of steaming on the grill.
Grill the steak: Place the steak on the hot grill. Cook for approximately 4–6 minutes per side, adjusting the timing for the cut, thickness, and heat of the grill.
Use an instant-read food thermometer to check the thickest part of the steak. For food safety, USDA guidance recommends cooking whole beef steaks to an internal temperature of 145°F (62.8°C) before removing them from the heat, followed by a rest of at least three minutes. Cooking time is only an estimate; the thermometer reading is the important check.
Rest, slice, and serve: Transfer the cooked steak to a clean cutting board and let it rest for at least three minutes. Slice thinly against the grain to help make each bite easier to chew.
Drizzle the steak with some of the reserved, unused marinade, if desired. Serve immediately with warm tortillas, fresh salsa, grilled vegetables, or your favorite sides.
Additional tips
- Choose the right cut: Flank and skirt steak are excellent options for quick grilling. Pay attention to the direction of the grain before cooking so you can slice across it afterward.
- Keep the marinade cold: Marinate beef in the refrigerator, never on the countertop.
- Save sauce before adding meat: Reserve the finishing portion while the marinade is still clean. Do not pour marinade that touched raw beef directly over the cooked steak.
- Avoid overly wet steak: Excess liquid can interfere with browning and may cause flare-ups on the grill. Drain and gently blot the surface before grilling.
- Adjust the flavor thoughtfully: For more heat, keep some jalapeño seeds. For a milder marinade, omit the jalapeño and retain the remaining seasonings.
A delicious carne asada marinade can take grilled steak to the next level with just a handful of common ingredients. This recipe uses fresh orange juice, lime juice, garlic, cilantro, soy sauce and warm spices to create a bright, savory marinade with a little bit of heat. This is especially good with flank or skirt steak, the two most common cuts used for carne asada.
The marinade only takes about 10 minutes to whip up, so it’s easy to mix up before a cookout or taco nite. Leave the steak in the refrigerator to marinate for a few hours to allow flavors to develop. Grill on high heat, rest, and slice across the grain for serving in tacos, burritos, rice bowls, or with your favorite grilled vegetables.
Why you will love this
- Bright, balanced flavor: The soy sauce gives a savoury depth, the garlic a bold aromatic flavour, and the orange and lime juices a citrussy freshness.
- Simple to prepare: Combine the ingredients in a single bowl, set aside some of the clean marinade and refrigerate the steak.
- Heat level adjustable: The jalapeño is optional so you can adjust the spice level to your household’s taste.
- Versatile for meals—Use the grilled steak in tacos, burritos, salads, quesadillas or hearty rice bowls.
Ingredient Notes
All the ingredients in this carne asada marinade are important for the final flavour.
Orange juice and lime juice: The orange juice adds a little sweetness while the lime juice adds a sharp citrus flavour that goes well with grilled beef. Fresh squeezed juice is best, but bottled is fine if you have to use it.
Soy sauce: adds saltiness and a deep umami flavour; Since the marinade already has citrus and other flavourful ingredients, low-sodium soy sauce gives you more control over the overall seasoning.
Fresh garlic and cilantro: Garlic is the backbone of the marinade and is very potent while cilantro is fresh and herbal. Finely mince the garlic so it will be evenly distributed.
Olive oil or avocado oil: Oil helps coat the steak evenly and helps carry the flavours of the herbs and spices across the surface of the steak.
Cumin, chilli powder, smoked paprika and oregano: These will add earthy, warm, mildly smoky and herbal notes without masking the citrus.
Jalapeño: Optional heat, in a small amount. Remove seeds and inner membranes if you want a milder flavour, leave them in if you like it hot.
Ingredient Substitutions
Olive oil: Substitute with avocado oil or another neutral cooking oil in equal amounts. Avocado oil is an excellent choice for high-heat grilling.
Low-sodium soy sauce: Regular soy sauce will also work, but it will make the final marinade saltier. Tamari is another choice if avoiding gluten is important, check the package.
Fresh lime juice: Use equal amounts of lemon juice. The end result will have a slightly different citrus taste.
Fresh cilantro: If you don’t like cilantro, cut down on it or sub in a little chopped parsley. The taste will be less typical of this marinade.
Jalapeño: Omit entirely for a mild marinade. If you want heat but no fresh pepper, a tiny pinch of crushed red pepper is good.
How to Serve
Carne asada is easy to incorporate into a variety of meals.
- Tacos: Fill warm corn or flour tortillas with sliced steak, chopped onion, cilantro, lime wedges and salsa.
- Rice Bowls: Serve the steak over rice, with black beans, avocado, corn and pico de gallo.
- Burritos and quesadillas: cooked steak goes into tortillas with cheese, beans and sautéed peppers.
- Grilled dinner plates: Pair with grilled onions, bell peppers, roasted potatoes or a fresh salad.
- Nachos: Sliced steak layered on tortilla chips with cheese, beans, jalapeños and your favourite toppings.
Storage & Reheating
Cooked steak: Store leftovers in a covered airtight container in the refrigerator within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Use refrigerated cooked beef within 3-4 days Follow USDA leftover guidance.
Reheat: leftovers to 165 degrees F. For better texture, warm sliced steak briefly in a skillet with a small splash of water or broth, but don’t let it dry out.
Freezing Cooked: steak can be frozen in freezer-safe, airtight portions. Thaw in the refrigerator before reheating.
Prepping the marinade ahead: You can mix the marinade before you need it and keep it covered in the refrigerator. Separate the part to be used for serving from the part to be used for raw meat.
Check out USDA’s food-safety recommendations for meat-handling and leftover advice.
Common Pitfalls to Avoid
Marinating too long: Citrus and vinegar add flavour, but marinating in acidic ingredients too long can change the texture of the steak. This recipe is for 2 to 8 hours.
Forget the thermometer: Cooking time depends on the thickness of the steak and the grill. Rather than relying on colour, check the internal temperature.
Pouring used marinade on cooked beef: Marinades that have touched raw meat should not be used as a finishing sauce unless boiled first. The easiest way is to set aside an uncontaminated portion in advance.
Cutting with the grain: Slicing along the muscle fibres can make steak taste tougher. Find the grain, and cut against the grain.
Frequently Asked Question
How long do you marinate carne asada?
For this recipe, marinate the steak in the refrigerator for 2-8 hours. Four hours is a good goal. Some recipes require an overnight marinade, but with citrus and vinegar, more time isn’t necessarily better.
Can I prepare carne asada marinade in advance?
Yes. Mix ingredients together, pour marinade into covered container and refrigerate until needed. Save the last part of the marinade and do not let it touch the raw steak.
Is this marinade for carne asada hot?
It has a low, adjustable heat level. Chilli powder – use minimal amount Jalapeño – optional Leave out the jalapeño if you want a milder dish, or add more pepper if you want to spice it up.
Can I use this marinade on flank steak and skirt steak?
Yes. Both cuts work well with this citrus-and-spice rub. Skirt steak is also usually thinner than flank steak, so it cooks faster. Never rely on a set time for cooking; always check the internal temperature instead.
Yes, you can reuse the marinade after you take the steak out.
Do not use marinade that has been in contact with raw beef as a raw sauce. If you want to use it for something else, throw it away or bring it to the boil. The easier safer way is to put aside a clean section before you add the steak.
Conclusion
This carne asada marinade combines citrus, garlic, cilantro, soy sauce, and warm spices in a straightforward recipe for grilled steak. A little preparation and a few hours in the refrigerator give the flavors time to develop, while high-heat grilling adds the browned surface that makes carne asada so versatile. Slice the steak across the grain, finish it with the reserved clean marinade, and serve it in tacos, burritos, rice bowls, or a simple grilled dinner.
