Easy Carne Asada Marinade (Printable Version)
# 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:
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.
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.
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.
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.
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.
06 -
Arrange the sliced carne asada on a platter and serve immediately. Ideal with corn tortillas, fresh toppings, or as desired.
# Helpful Notes:
01 -
Marinate steak overnight for deeper flavor but avoid marinating longer than 24 hours to prevent the meat from becoming mushy.
02 -
Slicing the steak before marinating will reduce marination time and enhance flavor absorption, particularly for tacos or burritos.
03 -
If grilling is unavailable, use a heavy cast iron skillet or grill pan on high heat as an alternative.
04 -
Marinade works well with other meats or vegetables if desired.
05 -
Store unused marinade in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.