Traditional Carne Asada Marinade

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
1 Review

If you're looking to elevate your grilling game, this Traditional Carne Asada Marinade is a game-changer. It's packed with bold, zesty flavors that transform a simple piece of flank steak into a feast fit for any occasion. Whether it's a family cookout or a casual dinner, this marinade is sure to impress.

Traditional Carne Asada Marinade

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Ingredients for Traditional Carne Asada Marinade

Ingredients for Traditional Carne Asada Marinade

Let's dive into the ingredients that make this marinade so special. First, we have olive oil, which helps to tenderize the meat while adding richness. The soy sauce brings a savory depth and umami flavor that complements the steak beautifully. Fresh lime juice and orange juice add a tangy brightness, balancing the richness and enhancing the overall flavor profile.

Garlic is a must for its aromatic punch, while jalapeño provides a hint of heat. The cilantro introduces a fresh, herbal note that ties everything together. A touch of cumin and paprika adds warmth and a subtle smokiness. Finally, a dash of black pepper and salt seasons the steak perfectly.

Why This Traditional Carne Asada Marinade Works

Once the steak sits in the marinade, the liquid starts to move in and out of the meat. The salty soy sauce and the acid from the lime and orange juice loosen up the muscle fibers a bit, so the flank steak doesn’t stay tough. While it rests in the fridge, the garlic, jalapeño, cumin, and paprika spread through the outer layer of the meat and cling to it, so the outside ends up full of flavor instead of just the surface getting salty.

During grilling, the high heat quickly browns the outside where the oil, spices, and a little sugar from the orange juice are sitting. That browned crust keeps the inside from drying out too fast. As the steak cooks, the fibers tighten, but not for long, because it comes off the grill while the center is still juicy. While the steak rests, the hot juices settle back into the meat instead of running out on the cutting board. Slicing against the grain then shortens those long fibers, so each bite feels tender instead of chewy.

Traditional Carne Asada Marinade Tips & Tricks

  • For extra tenderness, consider adding a splash of pineapple juice to the marinade.
  • If you prefer more heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
  • Always slice the steak against the grain for the best texture.

Mistakes To Avoid

Letting the steak sit in the marinade for days instead of just a few hours or overnight can turn the surface mushy. The acid from the lime and orange juice starts to break down the meat too much, so the outside gets soft and pasty while the inside still feels firm and chewy.

Grilling over very low heat keeps the steak on the grill for too long, which slowly dries it out. The outside never really browns, and by the time the center is cooked, the whole piece can feel tough and a bit stringy.

Putting the steak on a blazing hot grill that’s flaring up with flames can scorch the outside fast. The surface gets black and bitter while the inside stays undercooked, so it ends up either burnt outside and raw inside, or overcooked once it’s left on long enough to fix the center.

Slicing the steak in thick strips with the grain instead of against it makes every bite harder to chew. The long muscle fibers stay intact, so even a nicely cooked steak feels tough and ropy.

Equipment Used:

Grill, Large resealable plastic bag, Whisk, Medium bowl

Ingredients

  1. 1/2 cup olive oil
  2. 1/4 cup soy sauce
  3. 1/4 cup fresh lime juice
  4. 1/4 cup orange juice
  5. 4 cloves garlic, minced
  6. 1 jalapeño, seeded and minced
  7. 1/4 cup chopped fresh cilantro
  8. 1 tsp ground cumin
  9. 1 tsp paprika
  10. 1 tsp black pepper
  11. 1 tsp salt
  12. 2 lbs flank steak

Step-by-step Instructions

  1. 1. In a medium bowl, whisk together olive oil, soy sauce, lime juice, and orange juice until combined.
  2. 2. Stir in minced garlic, jalapeño, chopped cilantro, cumin, paprika, black pepper, and salt.
  3. 3. Place the flank steak in a large resealable plastic bag.
  4. 4. Pour the marinade over the steak, ensuring it is fully coated.
  5. 5. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
  6. 6. Preheat grill to medium-high heat.
  7. 7. Remove flank steak from the marinade and discard the marinade.
  8. 8. Grill steak for 5-7 minutes per side, until desired doneness is reached.
  9. 9. Let the steak rest for 5 minutes before slicing against the grain.

Frequently Asked Questions

Can I use a different cut of meat?
Yes, skirt steak or sirloin are great alternatives if flank steak is unavailable.
How spicy is this marinade?
The heat is mild with the seeded jalapeño, but you can adjust by adding more or less according to your preference.
Is it necessary to marinate overnight?
While not mandatory, marinating overnight allows the flavors to deeply penetrate the meat, enhancing the taste dramatically.

Serving Ideas for Traditional Carne Asada Marinade

Carne Asada pairs wonderfully with warm tortillas for a taco night. Add some fresh pico de gallo, avocado slices, and a squeeze of lime for a complete meal. Alternatively, serve it alongside a fresh corn salad and Mexican rice for a vibrant dinner spread.

Ratings and Comments

★★★★★
Do not throw the used marinade away; dump it in a small sauce pan heat to a boil and add a slurry of corn starch and cold water and reduce to a consistency of a dipping sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.