Just in time for Cinco De Mayo, I'm releasing my secret Mexican Carne Asada Marinade Recipe! Don't take this the wrong way, but you haven't had good Carne Asada until you've had Carne Asada in San Diego.
Why This Recipe Works
The fact that we are neighbors with Mexico means we are spoiled with amazing Mexican food! This includes delicious options like Carne Asada burritos, Carne Asada fries, tacos, and a San Diego original, the California Burrito!
This Mexican Carne Asada Marinade is the first step in making all the delicious food mentioned above. And although soy sauce usually has no business in Mexican food, it really works in this recipe! Don't believe me? Try it for yourself and then let me know what you think!
Until now, this recipe was only given out to a few select "special people."
However, as I've gotten older (and wiser), I'm learning that there's no point in holding on to things. This includes my "secret recipes."
How to Make This Recipe
Whisk all the marinade ingredients into a bowl.
Add meat and marinade to a large Ziploc bag and seal. Allow the meat to marinate for 4 or more hours, or overnight.
Barbecue meat using high heat, until charred on the surface, and cooked to medium-rare or medium. Don't overcook the meat.
Recipe FAQ's and Expert Tips
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 amount of time, or 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 refried 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.
Another delicious option would be to serve it diced, over nachos. Or, my favorite option, use it to make a Carne Asada Quesadillas!
- The best meat for making Carne Asada, in my opinion, is skirt steak.
- Use approximately 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.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.
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Mexican Carne Asada Marinade
Ingredients
- 3 lbs. Skirt steak
- ⅓ cup olive oil
- ¼ cup soy sauce
- 1 lemon or lime (juiced)
- 2 T. orange juice
- 2 T. vinegar
- ½ cup diced onion
- ¼ cup diced cilantro
- 4 cloves garlic (crushed)
- 1 Serrano pepper sliced
- 2 tsp. salt
- 2 tsp. chili powder
- 1 tsp. black pepper
- 1 tsp. crushed red pepper flakes (optional)
Instructions
- Whisk all the marinade ingredients into a bowl
- Add meat and marinade to a large Ziploc bag and seal.
- Allow the meat to marinate for 4 or more hours, or overnight.
- Barbecue meat using high heat, until charred on the surface, and cooked to medium rare or medium. Don't overcook. Cut against the grain and serve.
Notes
- The best meat for making Carne Asada, in my opinion, is skirt steak.
- Use approximately ¾ teaspoon of salt, for each 1 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.
Madison says
Hi! What if you don’t have vinegar on hand but have everything else? Is vinegar needed? Is there a replacement?
Hilda Sterner says
Hi Madison,
Just increase the amount of lemon/lime juice by 2 tablespoons.
David says
I used this marinade to slow cook my carne Asada for a change in pace and during rainy season.
Hilda Sterner says
Hi David,
That sounds very interesting, I haven't tried that yet. It might come in handy now that winter is setting in here in Montana. Thanks for the tip!
Nicole B. says
Very easy and delicious! I marinaded enough for more than one meal and vacuum packed the rest after it was marinated and put in freezer for later. We sliced it up and made tacos that were to die for!! Will definitely make this again!
Hilda Sterner says
Hi Nicole, thanks so much for the review. I'm glad you enjoyed it.
Melody says
Can this be used on a pork rump roast?
Hilda Sterner says
Hi Melody, I've never tried this marinade on a roast, but I'm sure it would taste good. It just wouldn't be considered "carne asada."
Vanessa C. says
Hi! It says to grill the meat however I don’t have a grill at the moment 🙁 any other suggestions for how to cook it? Cast iron maybe?
Hilda Sterner says
Definitely, a hot cast iron to the rescue!
Vanessa Cruz says
GREAT! 😄
Bilkis says
Hi Hilda ! loved the steak marinade recipe which I included in my file for keeps, it came out delicious, tender with the best spices which are always available. Made steak rolls next day with left overs.
Thank you for sharing.
From South Africa
Hilda Sterner says
Hi Bilkis,
Wow, all the way from South Africa! Sometimes I forget the far reach of the internet. I'm so glad that you enjoyed the marinade and appreciate that you came back to review the recipe. Take care!
Lisa C. says
Definitely the best Carne asada recipe I have had! Used it last night on flank steak. Love, love love it ❤️
Hilda Sterner says
Hi Lisa,
Thank you so much! I'm glad you enjoyed it and thank you for stopping by and leaving a review. ❤️
Eileen says
I’ve been looking for ages for a carne asada recipe that I like, and I love this one! So good!
Hilda Sterner says
Hi Eileen,
What a compliment. I really appreciate that. Thank you so much for your comment!❤️
Paul Bojanac says
From Cali love Carn Asada live in Pittsburgh now so thanks for the recipe 🤙
HildaSterner says
I understand, being from San Diego and now living in Montana, enjoy!
Basti says
Hey, what are 2 T ? Does it mean Cups or Spoons?
HildaSterner says
Hi Basti,
T stands for Tablespoons and tsp. stands for teaspoons.
Basti says
Many Thanks. I‘ve just tried the marinade and it was very good!
HildaSterner says
Thank you!
Delores says
Made this recipe. It was delicious, turned out better than what I had hoped for.
HildaSterner says
Thank you Delores, I'm glad you enjoyed the Carne Asada and thanks for the review!
Teresa Evers says
I just made this marinade , used flank steak because that’s all I had . Marinaded the meat for 24 hours . My husband just loved it, very flavorful and tender. I will definitely make this again. Thank you Hilda for another amazing recipe .
HildaSterner says
Hi Teresa,
So glad you two liked it! As always, thanks for the great review!
Jana says
This is amazing!!! I’m definitely making this again! I just dumped all of the marinade ingredients in my blender to chop the veggies, and everything soaked into the meat so well! It was juicy and tender, with a perfect flavor! It wasn’t spicy like I feared. It also took mere minutes to cook and looked amazing sliced thinly on an angle.
HildaSterner says
Thanks, Jana! I'm so glad you liked it. It sounds like the perfect way to do it too!
Steven says
Tried this last night. Amazing flavor. I used it on Filet Mignon I know why? But OMG it was tasty. The following morning I used some of the marinade on my eggs.
HildaSterner says
Hi Steven,
I'm so glad you liked it! Have a wonderful day and thank you for your review!
Jan A Speer says
This is an awesome marinade. My first attempt at Carne Asada and it turned out so well! I also appreciate the easy to find ingredients and clear instructions and photos. This has lots of great layers of flavors! I would make no changes to this recipe.
HildaSterner says
Thanks, Jan. I'm glad you liked it. It's the only one we use! Have a great day and stay safe!
Daniel Sandoval says
Hello, I do want to try this recipe. I am also confused by the 2.T in orange juice and vinegar. What is 2. T? Or what is the proper amount. Thank you.
HildaSterner says
Hi Daniel, "T." is an abbreviation for "Tablespoon." Hope that clarifies the recipe for you, good luck!
Sulema says
Excuse my ignorance l, What is 2 T. ?
HildaSterner says
Hi Sulema, "T." stands for "Tablespoon," while "tsp." means "teaspoon." Have a beautiful day!
Kathy Cortez says
I want to try this for my self
Dorothy says
WE LOVED IT! MADE IT TODAY!
HildaSterner says
Thanks, Dorothy, I'm glad you enjoyed it. I'm making some today too. Thanks for the feedback!
Karly says
This looks amazing! Thanks for sharing.
HildaSterner says
Thanks, Karly, I hope you give it a try!