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.
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.
My Mexican Carne Asada Marinade
This is my all-time favorite marinade. I've been using this recipe for years, with an occasional tweak.
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."
Ingredients
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 1 lemon or lime (juiced)
- 2 T. orange juice
- 2 T. vinegar
- 1/2 cup diced onion
- 1/4 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)
- 3 lbs. Skirt steak
Recipe Directions
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.
Frequently Asked Questions
What Cut of Meat is Used for Carne Asada?
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
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!
What Goes with Carne Asada?
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!
Speaking of what goes with Carne Asada, what better way to wash it down than with a perfect Tamarind Margarita?
If you haven't had one before, be sure to try one soon. They're definitely my favorite margaritas!
Cook's Tips
- The best meat for making Carne Asada, in my opinion, is skirt steak.
- Use approximately 3/4 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.
You may also want to check out my other popular Mexican food posts:
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Mexican Carne Asada Marinade
Ingredients
- 3 lbs. Skirt steak
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 1 lemon or lime (juiced)
- 2 T. orange juice
- 2 T. vinegar
- 1/2 cup diced onion
- 1/4 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 3/4 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.
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!