This Mexican Carne Asada Marinade recipe has been one of my secret recipes, until now! The marinade makes an amazingly flavorful and tender carne asada. You can also use this carne asada marinade to make smoked Traeger carne asada!
Don't take this the wrong way, but you haven't had good carne asada until you've had it in San Diego. The fact that we are neighbors with Mexico means we are spoiled with amazing Mexican food! This includes delicious options like Mexican breakfast burritos, carne asada tacos, carne asada quesadillas, and a San Diego original, the California burrito!
There is a reason why this carne asada marinade is one of my most popular recipes. People can't get enough of this succulent carne asada thanks to this amazing marinade!
You can build an entire Mexican feast around this authentic carne asada marinade recipe! Start with some ceviche de camaron to whet your guest's appetites, then work your way to carne asada tacos served with fire roasted salsa, and these sweet and tangy tamarind margaritas!
You may also want to try my new delicious pollo asada recipe!
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😍 Why You'll Love This Recipe
- This Mexican carne asada marinade is the first step in making all the delicious food mentioned above. It has the perfect blend of ingredients and spices and the taste is incredible!
- You can marinate the steak the night before and toss it on the grill when you're ready to eat!
- If you don't have a grill, you can cook the marinated carne asada it in a hot cast iron skillet instead or even broil it in the oven.
- Leftovers can be used in so many recipes. Nachos, carne asada quesadillas, burritos, and tacos are just a few options!
If you're in a hurry and don't have time to marinate the meat, try my Mexican carne asada seasoning instead!
🔖 Ingredient & Substitutions
- Flank or Skirt Steak: The best cuts of beef to use for making Carne Asada are flank and skirt steak. Both cuts of meat come in long strips. Flank steak is usually thicker and a lot leaner. Skirt, on the other hand, has a lot of marbling, which makes it perfect for this recipe.
- Onion & Garlic: If you don't have fresh onion and garlic, add 1 teaspoon of powdered onion and 1 teaspoon of powdered garlic instead.
- Vinegar: I prefer using red wine vinegar or apple cider vinegar in the marinade, but distilled vinegar may be substituted.
- Citrus: Either lemon juice or lime juice can be used in the marinade. I also like to add some orange juice. Although you can use bottled juice, fresh is always best, if available.
🥩 How to Make Carne Asada Marinade
Step 1: Whisk all the marinade ingredients into a bowl.
Step 2: Add flank or skirt steak and marinade to a large Ziplock bag and seal. Allow the meat to marinate for 4 or more hours, or preferably overnight.
Step 3: Barbecue your marinated steak using high heat until charred on the surface and cooked to medium-rare or medium. You don't want to overcook the meat.
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Step 4: Remove carne asada from the grill and allow to rest for a few minutes.
What Readers Are Saying
Wow! Made this recipe today and we simply loved it. It will be a family favorite! —Socorro
🍽 Serving Suggestions
Slice the carne asada against the grain and serve with warm corn tortillas, creamy guacamole (or sliced avocados), pico de gallo, lime wedges, salsa ranchera, green tomato salsa, and sour cream.
You can also use the diced carne asada to make California burritos (my personal favorite), Mexican rice bowls, and in this carne asada fries recipe.
If you're looking for more steak recipes, be sure to check out this yummy steak marinade and this best way to grill ribeyes post!
🤷🏻♀️ Recipe FAQs
The two cuts of meat that are most often used to make Carne Asada are flank steak and skirt steak. Of the two, I prefer skirt steak. The two cuts have a lot in common.
First, they are located next to each other on a cow's body. Additionally, both cuts are lean and fibrous. As a result, both flank steak and skirt steak do well being marinated in this Mexican Carne Asada marinade.
Carne Asada is best when cooked using high heat, for a short period of time, or to medium-rare. Finally, the cooked meat should be cut across the grain. Following these steps will ensure the Carne Asada is tender, delicious, and full of flavor!
Carne Asada can be served in so many ways. Let's take a look at some of the possibilities. When served in restaurants, Carne Asada is often served with Mexican rice and chipotle chorizo beans.
Additionally, if you're doing Keto, or are on a low-carb diet, you can slice the Carne Asada meat and serve it over a salad, or wrap it in a low-carb tortilla with some cilantro lime sauce. Another delicious option would be to serve it diced, over nachos. Or, my favorite option, use it to make Carne Asada Quesadillas!
👩🏼🍳 Pro Tips
- The best meat for making carne asada is skirt steak or flank steak.
- Use approximately ¾ teaspoon salt, for each pound of meat.
- Marinate the steak for a minimum of 4 hours, or preferably, overnight.
- Instead of discarding the leftover carne asada marinade, use it to marinate some boneless chicken to make pollo asada (chicken asada) the following day.
- Serve leftover carne asada diced over Instant Pot Mexican rice!
🌶 More Mexican Recipes
If you love this Mexican carne asada marinade recipe, check out these other great Mexican dishes!
📖 Recipe
Mexican Carne Asada Marinade
Equipment
Ingredients
- 3 pounds skirt steak
- ⅓ cup olive oil
- ¼ cup soy sauce
- 1 medium lime (juiced)
- 2 tablespoon orange juice (freshly squeezed)
- 2 tablespoon red wine vinegar
- ½ cup onion (diced)
- ¼ cup cilantro (chopped)
- 4 cloves garlic (crushed)
- 1 medium serrano pepper (diced)
- 2 teaspoon sea salt
- 2 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Whisk all the marinade ingredients into a bowl.
- Add flank or skirt steak and marinade to a large Ziplock bag and seal. Allow the meat to marinate for 4 or more hours, or preferably overnight.
- Barbecue your marinated steak using high heat until charred on the surface and cooked to medium-rare or medium. You don't want to overcook the meat.
- Remove carne asada from the grill and allow to rest for a few minutes.
Serving Suggestions
- Slice the carne asada against the grain and serve with warm corn tortillas, guacamole (or sliced avocados), pico de gallo, lime wedges, salsa, and sour cream.
Notes
- The best meat for making carne asada is skirt steak or flank steak.
- Use approximately ¾ teaspoon salt, for each pound of meat.
- Marinate the steak for a minimum of 4 hours, or preferably, overnight.
- Instead of discarding the leftover marinade, use it to marinate some boneless chicken to make pollo asada (chicken asada) the following day.
- Serve leftover carne asada diced over Instant Pot Mexican rice!
Bridge says
Pretty good! Wish I didn’t add the soy sauce though.. that’s just my opinion.
-Texan
Hilda Sterner says
Hey Bridge, Thank you so much for the review! Your opinion matters!
steven says
What about the pepper diced? does it make it spicy?
Hilda Sterner says
Hi Steven, Not at all, but you can leave it out if you prefer!
Julianna says
We made this awhile back and absolutely loved it. I'm wondering if you think it'll make a good freezer meal? Wanting to find recipes that we enjoy that we can turn into a freezer meal for when our baby gets here, we don't have to Meal prep.
Hilda Sterner says
Hi Julianna,
Thank you for the review, I'm happy to hear you enjoyed it! I would freeze it in the marinade so it's ready to grill. If you decide to freeze it after it's cooked, microwaving it would make it rubbery, so I don't recommend that. You would want to defrost it first then reheat it in a cast-iron skillet.
Jocko says
I would love to try this recipe. Spent my youth, teens & adulthood in San Diego. Adalberto's, Gilberto's, La Posta, Rigobertos, Newport for deep fried lobster, Carlsbad for Surfers Breakfast burritos, La Tapatia in Escondido for 'sit-down'..
The challenge is measurements. For accuracy and consistency, I use Grams & Ml. Fact is I have 2 pounds of meat, not 3, how do I accurately minus out 1/3 of this recipe?
While it would be a pain in the culo (for you) to convert these cups, tablespoons and teaspoons. It's how I cook and bake.
Best.
Hilda Sterner says
Hi Jocko, You're bringing back a lot of good memories with the places you mentioned. I was recently back for a visit and got to enjoy some good Mexican food. Now back in Montana where the best Mexican food is found at home. Regarding your question, this is a very forgiving recipe, so no worries about having to convert anything. You can make the marinade as is and even if you're using 2 lbs of meat. Maybe reduce the salt by 1/2 tsp. That's it! I hope you enjoy it!
Socorro says
Wow! Made this recipe today and we simply loved it. It will be a family favorite!
Hilda Sterner says
Thanks so much, my family's favorite too, enjoy!!
Andrea R Walker says
Delicious!! I also made this recipe roughly 1 yr ago, however, I used Flat Iron steak, as my local grocer was out of Skirt Steak. And honestly, I do prefer the Flat Iron steak over the Skirt Steak. It has a lot less fat. it either way, this recipe is delicious, and I will continue to make this with Flat Iron steak.
Hilda Sterner says
Hi Andrea, Thank you so much for the review! I really appreciate it! 🙂