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Easy Carne Asada Marinade

As seen in: Delicious Meals in 30 Minutes or Less

This easy carne asada marinade blends fresh citrus juices, olive oil, serrano or jalapeno peppers, garlic, and chopped cilantro for a vibrant, flavorful result. White wine vinegar and ancho chili powder add depth, while cumin, salt, and black pepper finish the seasoning. Marinate flank or skirt steak for at least two hours, or overnight, to tenderize and infuse the meat with zesty flavors. Grill over high heat until a nicely charred crust forms, then slice thinly against the grain for melt-in-your-mouth steak that's perfect for tacos, burritos, or enjoying on its own. Try it with chicken or veggies too!

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A woman named Sophie is smiling and holding a plate of food.
Created By Sophie
Last updated on Fri, 27 Jun 2025 16:28:18 GMT
A plate of food with a piece of meat on it. Save Pin
A plate of food with a piece of meat on it. | sophietable.com

This homemade carne asada marinade transforms simple steak into juicy slices packed with zesty, bold flavors. It is my go-to anytime I want to bring an authentic Mexican restaurant vibe to my own backyard grill.

I first made this for a backyard party and everyone raved for days. Now it is my family’s number one request for taco nights and celebrations.

Ingredients

  • Serrano or jalapeno peppers: These bring the essential kick Try jalapenos for milder heat and look for firm bright peppers at the store
  • Garlic: Fresh chopped garlic adds an aromatic punch Crush cloves for best flavor and avoid anything mushy or sprouting
  • Fresh cilantro: Chopped for herbaceous freshness Choose vibrant green leaves and trim off any stems
  • Olive oil: Richness helps carry flavors and tenderizes meat Choose extra virgin for depth and a drizzle of chili oil for spice
  • Fresh orange juice: Adds citrus brightness and a little sweetness Squeeze your own from ripe oranges for the best result
  • Fresh lime juice: Extra tartness and zing For full flavor use freshly squeezed limes not bottled juice
  • White wine vinegar or apple cider vinegar: Brings balance and a bit of tang Opt for high-quality vinegars for a smooth taste
  • Ancho chili powder: A smoky flavor boost My secret ingredient for irresistible depth Choose a deep red powder for freshness
  • Cumin: Earthy warmth and classic to carne asada Look for ground cumin with a strong aroma
  • Sea salt and black pepper: For seasoning and crust Use freshly ground black pepper and flaked salt for best results

Step-by-Step Instructions

Make the marinade:
In a medium bowl whisk all the marinade ingredients until thoroughly combined You can also use a food processor or blender to make it very smooth The mixture should be aromatic and slightly thick
Prep the steak:
Pat your steak dry with paper towels Trim off excess fat but keep some for flavor Cutting before marinating speeds up flavor absorption
Combine steak and marinade:
Place steak in a sealable bag or shallow dish Pour marinade over and use your hands to massage it into every crevice Make sure the steak is fully coated
Marinate:
Seal and refrigerate for at least two hours For maximum flavor let it sit overnight in the fridge Do not exceed 24 hours or the texture may become mushy
Grilling time:
Preheat your grill to medium-high heat Remove steak from marinade and let excess drip off Grill steak for about eight to ten minutes per side for medium-rare turning once Aim for a rich brown crust with some char
Rest and slice:
Let steak rest five to ten minutes to let juices settle Slice thinly against the grain for tenderness This gives you those perfect carne asada strips
A plate of food with a steak and peppers. Save Pin
A plate of food with a steak and peppers. | sophietable.com

Carne asada nights are special in my house The smoky citrus marinade always brings back the memory of cooking outside with friends and the irresistible aroma filling the air

Storage tips

Store leftover cooked carne asada wrapped tightly in foil or in an airtight container in the fridge for up to three days For leftover marinade keep it in a sealed jar for up to three days before marinating meat Discard any marinade that has touched raw meat unless you boil it first Use cooked or marinated meat within one day after marinating for best results

Ingredient substitutions

No fresh serranos Use jalapenos or even Fresno chilies For vinegar both apple cider and white wine vinegars work Lemon juice can fill in for lime in a pinch For herbs you can swap cilantro for parsley if needed but the flavor will change slightly Smoked paprika works if you do not have ancho chili powder

Serving suggestions

Pile grilled carne asada into warm corn tortillas Top with diced onions fresh cilantro and a squeeze of lime Add pickled onions and sliced radishes for an easy taco platter Serve with Mexican rice and beans or chop steak over a green salad For burritos slice steak thin and pile on your favorite toppings

Cultural context

Carne asada has deep roots in Mexican and Latin American gatherings where it is the centerpiece of the asada or cookout Traditionally it is flavored simply but every region and family has their own twist from smoky dried chilies to punchy citrus Marinades like this one both honor and expand on those traditions

A plate of food with a steak and vegetables. Save Pin
A plate of food with a steak and vegetables. | sophietable.com

Commonly Asked Questions

→ What type of steak is best for carne asada marinade?

Flank steak and skirt steak are the most popular choices as they absorb marinade well and become tender when grilled.

→ How long should you marinate the steak?

For best flavor and tenderness, marinate for at least 2 hours, up to overnight. Do not exceed 24 hours to avoid mushy texture.

→ Can the marinade be used for other proteins?

Absolutely! The marinade works well on chicken, pork, and even hearty vegetables like portobello mushrooms or eggplant.

→ What makes this marinade authentic?

Fresh citrus juices, cilantro, chilies, and a touch of vinegar capture classic Mexican flavors in every bite.

→ Should you slice the meat before marinating?

Slicing before marinating shortens marinating time and helps distribute flavor but may decrease juicy texture when grilling whole.

→ Can the marinade be prepared ahead of time?

Yes, you can make it up to 3 days ahead or freeze for up to 3 months. Thaw before using.

Easy Carne Asada Marinade

Citrusy marinade with chilies, herbs, and spices for juicy carne asada with bold, authentic flavor.

Preparation Time
20 Minutes
Cooking Duration
20 Minutes
Overall Time
40 Minutes
Created By: Sophie

Recipe Type: Quick & Easy

Skill Level: Simple

Cuisine Type: Mexican

Portion Size: 6 Number of Servings (Serves 6 portions)

Diet Preferences: Free of Gluten, Dairy-Free

What You'll Need

→ Marinade

01 2 serrano peppers, finely chopped
02 3 cloves garlic, minced
03 60 g fresh cilantro, finely chopped
04 80 ml extra virgin olive oil
05 20 ml chili oil (optional, for extra heat)
06 120 ml freshly squeezed orange juice
07 60 ml freshly squeezed lime juice
08 30 ml white wine vinegar or apple cider vinegar
09 2 teaspoons ancho chili powder (optional)
10 2 teaspoons ground cumin
11 1 teaspoon sea salt, or to taste
12 1 teaspoon freshly ground black pepper, or to taste

→ Meat

13 1.2–1.4 kg skirt steak or flank steak

Step-by-Step Directions

Step 01

In a medium bowl, whisk together serrano peppers, garlic, cilantro, olive oil, chili oil (if using), orange juice, lime juice, vinegar, ancho chili powder, cumin, sea salt, and black pepper until well combined.

Step 02

Place the steak in a large resealable bag or shallow dish and pour the marinade over the meat. Massage the marinade thoroughly into the steak, ensuring all surfaces are coated. Seal and refrigerate for at least 2 hours, preferably overnight for optimal flavor.

Step 03

Preheat a grill to medium-high heat (200–230°C). Remove the steak from the marinade and allow excess to drip off. Discard used marinade.

Step 04

Place the steak on the grill. Cook for 8–10 minutes per side or until desired doneness. For medium-rare, aim for an internal temperature of 57°C measured with an instant-read thermometer.

Step 05

Transfer the cooked steak to a cutting board. Let it rest for 5–10 minutes, then slice thinly against the grain for maximum tenderness.

Step 06

Arrange the sliced carne asada on a platter and serve immediately. Ideal with corn tortillas, fresh toppings, or as desired.

Helpful Notes

  1. Marinate steak overnight for deeper flavor but avoid marinating longer than 24 hours to prevent the meat from becoming mushy.
  2. Slicing the steak before marinating will reduce marination time and enhance flavor absorption, particularly for tacos or burritos.
  3. If grilling is unavailable, use a heavy cast iron skillet or grill pan on high heat as an alternative.
  4. Marinade works well with other meats or vegetables if desired.
  5. Store unused marinade in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.

Recommended Tools

  • Grill or grill pan
  • Resealable plastic bag or shallow container
  • Medium mixing bowl
  • Sharp chef’s knife
  • Cutting board
  • Instant-read meat thermometer
  • Whisk

Nutritional Information (Per Serving)

These details are estimates and shouldn't be considered professional health advice.
  • Calories: 355
  • Fat Content: 22 grams
  • Carbohydrate Content: 6 grams
  • Protein Content: 32 grams