Th Best Carne Asada Marinade

This Carne Asada Marinade is my go-to when I want bold, authentic flavor in every bite of grilled steak. It’s tangy, citrusy, savory, and loaded with just the right amount of spice. I use it to transform basic cuts of beef into juicy, tender, flavor-packed carne asada that’s perfect for tacos, burritos, bowls, or just sliced and served with grilled veggies.

Why You’ll Love This Recipe

I love how this marinade brings together all the essential flavors of classic carne asada without being overly complicated. The acid from the citrus tenderizes the meat, while garlic, herbs, and spices infuse it with flavor. It works great with different cuts of steak, and the longer I let it sit, the better it gets. Plus, I can use this recipe for grilling, broiling, or even pan-searing—super flexible and always delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or skirt steak

• Orange juice (fresh is best)

• Lime juice

• Olive oil

• Soy sauce

• Garlic, minced

• Cilantro, chopped

• Jalapeño or serrano pepper, chopped (optional for heat)

• Ground cumin

• Chili powder

• Oregano (Mexican oregano if available)

• Salt

• Black pepper

Directions

1. I whisk together the orange juice, lime juice, olive oil, soy sauce, garlic, cilantro, jalapeño, and all the spices in a bowl until combined.

2. I place the steak in a large zip-top bag or shallow dish and pour the marinade over it, making sure it’s well coated.

3. I seal the bag or cover the dish and refrigerate for at least 2 hours, though I usually let it marinate overnight for the best flavor.

4. When ready to cook, I remove the steak from the marinade and let it come to room temperature while the grill heats up.

5. I grill it over high heat for about 4–6 minutes per side, depending on the thickness, until it reaches my desired doneness.

6. I let the steak rest for 5–10 minutes before slicing it thinly against the grain.

Servings and timing

This marinade is enough for 1½ to 2 pounds of steak, serving about 4 people. Prep time is 10 minutes, plus at least 2 hours of marinating time. Cooking takes just 10–15 minutes depending on the method.

Variations

Sometimes I add a splash of beer or tequila to the marinade for extra depth. If I’m out of soy sauce, I use tamari or coconut aminos. For more heat, I throw in extra jalapeños or a pinch of cayenne. I’ve also swapped flank steak with flat iron or sirloin in a pinch, and it still turns out amazing.

Storage/reheating

Once cooked, I store leftover carne asada in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or in the microwave in short bursts to avoid drying it out. It also makes great leftovers for tacos, quesadillas, or rice bowls.

FAQs

How long should I marinate carne asada?

I always try for at least 2 hours, but overnight gives the best flavor and tenderness. I avoid going over 24 hours to prevent the acid from breaking down the meat too much.

What’s the best cut of meat for carne asada?

Flank steak and skirt steak are my favorites—they cook quickly and soak up the marinade beautifully. Both slice well against the grain for tender bites.

Can I cook carne asada without a grill?

Yes, I’ve pan-seared it or broiled it in the oven when grilling isn’t an option. A hot cast-iron skillet works great indoors.

Is it okay to freeze steak in the marinade?

Definitely. I often prep it ahead by freezing the steak in the marinade, then thaw it in the fridge before grilling—it still comes out flavorful and tender.

Do I need to rinse off the marinade before cooking?

No need to rinse. I just let the excess drip off, then throw it straight on the grill. The bits of garlic and herbs add tons of flavor and char up nicely.

Conclusion

This Carne Asada Marinade is the key to making steak that’s bursting with flavor and totally unforgettable. It’s simple to prepare, uses everyday ingredients, and delivers that bold, zesty taste I crave when I’m grilling. Whether I’m serving it up in tacos or slicing it thin for bowls, this recipe always impresses—and it’s one I keep coming back to whenever I’m craving a truly great steak.