If you want juicy, flavorful carne asada with beautifully charred edges, this authentic carne asada marinade recipe is it! Made with fresh citrus, garlic, onions, cilantro, serrano pepper, and a blend of savory spices, it infuses every bite with incredible flavor while helping to tenderize the steak. You can also use this carne asada marinade to make smoked Traeger carne asada!
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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! Marinate skirt of flank steak for at least 4 hours, fire up the grill, and you'll have restaurant-worthy carne asada that's perfect for tacos, burritos, quesadillas, or simply serving alongside your favorite Mexican sides.
If you don't have time to marinate the meat, try my Mexican carne asada seasoning instead! Then try my new delicious pollo asada recipe!
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🔖 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 juice 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 Ziploc bag and seal. Allow the meat to marinate for at least 4 hours, or preferably overnight.
Step 3: Grill your marinated steak over high heat until charred on the surface and cooked to medium-rare or medium doneness. You don't want to overcook the meat.
Step 4: Remove carne asada from the grill and allow it 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
You can build an entire Mexican feast around this authentic carne asada marinade recipe! Start with some ceviche de camaron to whet your guests' appetites, then work your way to carne asada tacos served with fire roasted salsa and these delicious spicy Mexican pickled carrots.
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
What Cut of Meat is Used for Carne Asada?
The two cuts of beef most commonly used to make carne asada are flank steak and skirt steak.
Both cuts are flavorful and fibrous, making them ideal for marinating in this Mexican carne asada marinade. Carne Asada is best cooked over high heat for a short amount of time, ideally to medium-rare. Once cooked, be sure to slice the steak thinly against the grain. This shortens the muscle fibers, resulting in tender, juicy carne asada.
What Is the Secret Ingredient in Carne Asada Marinade?
The secret of this flavorful carne asada marinade is the combination of fresh orange juice and soy sauce. The orange juice adds a subtle sweetness and bright citrus flavor while helping to tenderize the beef. Soy sauce brings savory, umami-rich flavor. Together, they create a well-balanced marinade that makes the steak incredibly flavorful from the inside out.
What do Mexicans marinate their steak in?
Mexican-style carne asada is typically marinated with a combination of lime juice, orange juice, garlic, onion, oregano, cilantro, chile peppers, and seasonings. Some marinades also include a splash of beer or tequila. More modern recipes sometimes include ingredients like soy sauce or Worcestershire sauce for extra savory, umami flavor.
👩🏼🍳 Pro Tips
- The best meat for making carne asada is skirt steak or flank steak.
- Use approximately ½ to ¾ teaspoon of 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 authentic carne asada marinade recipe, check out these other great Mexican dishes!
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📖 Recipe
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Ingredients
Equipment
Method
- 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.
- Grill 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 rest for a few minutes.
- Slice the carne asada thinly against the grain and serve with warm corn tortillas, guacamole (or sliced avocados), pico de gallo, lime wedges, salsa, and sour cream.
Nutrition
Video
Notes
- The best meat for making carne asada is skirt steak or flank steak.
- Use approximately ½ to ¾ teaspoon of 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!
mike megill says
Great tasting meat after using this Marinate.
Hilda Sterner says
Thanks, Mike. Enjoy!
Meghan says
Our favorite marinade for skirt steak! ❤️
Hilda Sterner says
Thanks, Meghan, ours too!
Mark M says
My favorite marinade!!
Hilda Sterner says
Thanks, Mark, mine too! 🙂
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! 🙂