Carne Asada Marinade Recipe

I’m sharing a Carne Asada Marinade made with six simple ingredients that’s perfect for carne asada tacos, carne asada fries, and more.

I’ve been chasing the perfect Carne Asada Marinade for years, the kind that makes tacos sing and fries suddenly worth the calories. This version leans bright and a little wild, and it uses fresh orange juice and cilantro to wake everything up.

I call it my go to, partly because it tastes like something you’d find in those Authentic Carne Asada Recipes Marinade posts that make you drool, and partly because it’s stupidly simple. You’ll want to taste it right away, and then maybe change your mind and marinate longer because that citrus hit is addictive.

Ingredients

• Orange juice: bright citrus, adds sweetness and acidity, vitamin C, few carbs, fresh zing, refreshing
• Lime juice: sharp sour tang, low calories, high acid helps tenderize meat, bright
• Olive oil: healthy fat, adds richness, helps flavors cling, kinda slick mouthfeel smooth
• Garlic: pungent, little calories, some protein, tons of flavor, boosts savory depth
• Cilantro: lots of vitamin A and K, fresh herb, bright citrusy notes, adds green
• Jalapeño: fresh heat, contains capsaicin, low calories, adds grassy spicy pop
• Kosher salt: seasoning, no calories, draws out moisture, concentrates flavors, use sparingly

Ingredient Quantities

• 1/2 cup fresh orange juice (about 1 medium orange)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1/2 cup fresh cilantro, packed and chopped
• 1 jalapeño, stem removed and roughly chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

How to Make this

1. Combine 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup olive oil, 4 minced garlic cloves, 1/2 cup packed chopped cilantro, 1 jalapeño (stem removed and roughly chopped), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper in a blender or food processor.

2. Pulse or blend until mostly smooth, about 20 to 30 seconds. If you dont have a blender, finely mince the cilantro, jalapeño and garlic and whisk everything together really well.

3. Taste the marinade and adjust salt or pepper to your liking. The orange adds sweetness and lime adds zip so tweak it if it seems flat.

4. If you want sauce later, reserve about 1/4 cup of the marinade before adding raw meat. Any marinade that touches raw meat must be boiled for at least 3 minutes before using as a sauce.

5. Put your steak (skirt or flank works best) in a large zip top bag or shallow dish and pour the remaining marinade over it, massaging so the meat is evenly coated.

6. Refrigerate and marinate for at least 30 minutes and up to 4 hours for best flavor. You can go up to 8 hours but avoid overnight if the meat is thin otherwise the acid will make it mushy.

7. Remove the meat from the fridge 20 minutes before cooking so it comes closer to room temp. Pat the surface dry with paper towels — this helps get a good sear.

8. Preheat a grill or a cast iron skillet to high heat, oil the grates or pan lightly, then cook the steak 3 to 6 minutes per side depending on thickness and desired doneness.

9. Let the steak rest 5 to 10 minutes, then slice thinly against the grain and serve in tacos, over fries, or however you like.

Equipment Needed

1. Blender or food processor, for pulsing the marinade; if you dont have one you can mince and whisk.
2. Measuring cups and spoons, to get the juices, oil and salt right.
3. Chef’s knife and cutting board, for cilantro, jalapeño and garlic.
4. Whisk or fork, for mixing if you go the hand-whisk route.
5. Large zip top bag or shallow dish, to marinate the steak evenly.
6. Grill or cast iron skillet, preheated to high heat for a good sear.
7. Tongs or spatula, to flip the steak safely.
8. Paper towels and a meat thermometer, to dry the steak before searing and check doneness.

FAQ

Carne Asada Marinade Recipe Substitutions and Variations

• Orange juice: swap with pineapple juice or tangerine juice, use the same amount. Pineapple brings a bit more sweet acidity so the meat caramelizes nicer.
• Lime juice: replace with lemon juice 1 to 1, or if you have no citrus use 1 tablespoon white wine vinegar plus 3 tablespoons water to get the tang without tasting vinegary.
• Cilantro: use flat leaf parsley in the same volume and add a little extra lime zest for brightness. Parsley gives fresh green notes without the cilantro soapy thing some folks taste.
• Jalapeño: sub with a serrano if you want more heat, or a poblano for milder flavor. No fresh chiles handy Try 1 4 to 1 2 teaspoon crushed red pepper flakes instead to add a kick.

Pro Tips

1. Taste as you go, dont just trust the recipe, citrus levels change by the fruit so add a pinch more salt or a little extra lime if it tastes flat, your tongue is the boss.

2. Want less heat? Remove the jalapeño seeds and membrane, want more heat leave some in, or blend the pepper with a bit of oil first so the heat spreads evenly.

3. Always reserve a small portion of the marinade before it touches raw meat, and if you plan to use any that touched raw meat later, boil it for at least 3 minutes or cook it in a pan until it bubbles steady.

4. For the best sear pat the meat very dry, get the grill or pan smoking hot and dont overcrowd, then let the steak rest about 5 to 10 minutes before slicing against the grain so juices dont run all over your cutting board.