This Carne Asada Marinade is basically sauce magic that is guaranteed to take your steak to the next level. It’s smoky, citrusy, a little spicy, and makes steak taste like it came straight off a sizzling grill at your favorite taco joint.
What’s in the Mix
There’s something about the combination of bright citrus and smoky heat that makes this carne asada marinade so irresistible. It’s quick to whip up, and the ingredients are easy to find — what could be better than that? A full list of ingredients with measurements is available in the printable recipe card below.
- Orange Juice – This juice adds natural sweetness and some acidity that helps tenderize the meat and balance out the heat.
- Lime Juice – Lime juice adds a zing that keeps the marinade fresh and vibrant.
- Lemon Juice – Lemon gives the marinade a slightly different citrus flavor and adds brightness that complements the savory beef.
- Avocado Oil – This oil has a high smoke point, and its neutral flavor lets the other ingredients shine.
- Low Sodium Soy Sauce – Just a splash of soy sauce adds salty umami flavor to the marinade.
- Water – Water slightly thins the marinade so it can coat the meat evenly without being too thick.
- Light Brown Sugar – This sugar adds a hint of molasses sweetness that balances the citrus and smoky chipotle perfectly.
- Fresh Garlic – Be sure to mince fresh cloves yourself for the best flavor.
- Chipotle Peppers in Adobo Sauce – These add smoky spiciness. You’ll usually find them in the Latin section of the grocery store.
- White Onion – Onion adds a slightly sharp flavor that softens and sweetens when the steak is grilled.
- Fresh Cilantro Leaves – Toss these in for an herby flavor that brightens up the whole marinade.
- Dried Oregano – Oregano adds warm, earthy flavor and rounds out the other flavors..
- Ground Cumin – This spice adds toasty, nutty flavor with a hint of warmth.
- Ground Black Pepper – Pepper gives the marinade some gentle heat.
- Coarse Sea Salt – Salt helps draw flavor into the meat and brings out the other flavors in the marinade.
- Flank or Skirt Steak – Both cuts are super flavorful and soak up the marinade perfectly.
Ready, Set, Cook!
This marinade is all about layering flavor. You’ll just need a blender or food processor and a little time to let it work its magic.
- Blend everything up. Add all the ingredients (except the steak) to a blender or food processor and blend until smooth and well combined.
- Marinate the steak. Place your flank or skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the top, making sure it’s fully coated. Seal it up and pop it in the fridge.
- Fire up the grill. Once the steak has marinated, place it on a hot grill until it’s cooked to your desired doneness. Let it rest for a few minutes before slicing it thin against the grain.
- Serve and enjoy. Pile it onto tacos, bowls, or nachos, or eat it straight off the cutting board.
5S Philosophy 👩🏻🍳
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- Salt – Salt is key in this marinade — it draws flavor into the steak while helping everything else really sing. The soy sauce and sea salt work together to season without making it too salty.
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- Seasoning – Between the cumin, oregano, and pepper, this marinade is loaded with warm, earthy seasoning. These spices help build the signature carne asada flavor.
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- Sauces – The chipotles in adobo are the secret sauce here. They bring smoky heat to the marinade. Plus, the adobo itself is packed with spice and tangy goodness.
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- Swaps – If you don’t have chipotle peppers in adobo, try using smoked paprika and a dash of hot sauce. You can also swap out the avocado oil for any neutral oil like canola or olive oil. Want it less spicy? Use fewer chipotles or skip the adobo sauce.
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- Senses – As soon as the steak starts sizzling on the grill, the aroma is amazing! Once you’re finished cooking (and the steak has rested), slice it up and you’ll see the juicy, marinated perfection.
What Goes Great With It
This carne asada makes for an incredible taco filling, but it also works well in rice bowls, on nachos made with homemade tortilla chips, in salads, or even stuffed into quesadillas. Add a side of elote (Mexican street corn), caramelized onions, or a side of queso and chips.
A tangy slaw, refried black beans, or grilled corn and tomato salad also pair perfectly.
Storage and Freezing
Be sure to discard any carne asada marinade that is left after the steak has been removed from it. Store any leftover meat in an airtight container in the fridge or freezer.
How to Store
Keep cooked carne asada in a sealed container in the fridge for 3-4 days.
Can I Freeze Carne Asada Marinade?
Freeze the raw steak in the marinade in a zip-top bag. Just thaw overnight in the fridge, and it’s ready to grill. Cooked carne asada also freezes well for up to 2 months.
Your Questions Answered
Ideally, 4 to 8 hours is perfect, but even 30 minutes can make a difference if you’re in a hurry.
Yes! Skirt and flank are traditional, but you can use sirloin, hanger steak, or even ribeye. Just slice it thinly after grilling.
It has a smoky heat from the chipotle peppers, but it’s not over-the-top spicy. You can always scale back the peppers if you prefer it milder or increase them if you want to amp it up.
More Mouthwatering Marinades
On the search for more ways to up the flavor in your meats or plant-based proteins? Check out some of our other popular recipes!
Carne Asada Marinade
Ingredients
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup avocado oil or other neutral oil
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup light brown sugar
- 3 cloves fresh garlic
- 2 chipotle peppers in adobo sauce
- 2 tablespoons white onion
- 2 tablespoons fresh cilantro leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon coarse sea salt
- 2-2.5 pound flank or skirt steak
Instructions
- In a blender or large food processor, combine the 3/4 cup orange juice, 1/4 cup lime juice, 1/4 cup lemon juice, 1/4 cup avocado oil, 1/4 cup low sodium soy sauce, 1/4 cup water, 1/4 cup light brown sugar, coarsely chopped 3 cloves fresh garlic, 2 chipotle peppers in adobo sauce, 2 tablespoons white onion, 2 tablespoons fresh cilantro leaves, 1 teaspoon dried oregano, 1 teaspoon ground cumin ,1/2 teaspoon ground black pepper and 1/2 teaspoon coarse sea salt. Blend well.
- Remove about 1/3 of the marinade, reserving for dipping later. Place the rest of the marinade into an airtight plastic bag or shallow dish along with the 2-2.5 pound flank or skirt steak. Cover and chill for 2-24 hours.
- Remove the meat from the marinade and discard. Grill or sear as desired to your desired level of doneness.
- Heat the reserved marinade and spoon over hot beef.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
