Mexican Carne Asada Marinade
The best Carne Asada Marinade recipe you'll ever find!
Servings: 6 servings
Calories: 276kcal
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!
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Saturated Fat: 2g | Fiber: 1g | Sugar: 23g
