Never-Fail Secret Family Recipe for Carne Asada Marinade
The Carne Asada Struggle is Real
We’ve all been there. You’re excited for a barbecue, dreaming of juicy, flavorful carne asada.
But sometimes, the meat comes out tough, or the flavor just isn’t quite right.
It’s frustrating, spending all that time prepping, only to have your carne asada dreams fall a little flat.
The marinade is key to achieving restaurant-quality results, and so many recipes are simply OK.
We want to give the best recipe.
Our family recipe is the answer to boring carne asada, forever.
What is Carne Asada?
Carne asada literally translates to “roast meat” in Spanish”.
Typically, it refers to beef, often skirt steak or flank steak, that’s been marinated and then grilled.
The marinade is a big deal – it’s where the magic happens, tenderizing the meat and infusing it with incredible flavor.
It’s a staple in Mexican cuisine and a favorite for gatherings, tacos, burritos, and so much more.
Carne asada is amazing.
While our carne asada marinade is fantastic on its own, exploring different cuisines can inspire exciting new flavor combinations, like trying this Korean BBQ Beef recipe.
Choosing the Right Cut of Meat for Carne Asada
The right cut of beef will change the texture and taste.
Two main cuts stand out:
Skirt Steak
This cut is known for its intense beefy flavor.
It has a more open grain, which means it soaks up marinade beautifully.
Skirt steak cooks quickly and is best served medium-rare to medium.
Flank Steak
Flank steak is leaner than skirt steak but still packs plenty of flavor.
It has a tighter grain, so marinating is even more important to tenderize it.
Like skirt steak, it’s best cooked to medium-rare or medium.
While skirt and flank are the stars, you could technically use other cuts, like sirloin flap meat, in a pinch.
However, they wouldn’t be the same.
Skirt and flank offer the ideal combination of flavor and texture for that classic carne asada experience.
If you’re looking to explore other delicious steak options beyond flank and skirt, you might find our Bistro Steak Recipe helpful for understanding different cuts and cooking methods.
Ingredients & What They Bring to the Table
This marinade is more than just a recipe. This is a game-changer.
It’s the perfect blend of citrusy tang, savory depth, and a hint of smoky goodness that will make your taste buds sing. It is amazing.
Olive Oil
The base of our marinade. Olive oil helps to distribute the flavors and keeps the meat moist during grilling. A good quality extra virgin olive oil will add a subtle richness.
Fresh Lime Juice
Lime is the heart of the citrus punch. It brings brightness and acidity, which helps to tenderize the meat. Freshly squeezed is always best.
Fresh Orange Juice
We add a touch of sweetness and another layer of citrus complexity. The orange complements the lime beautifully.
Soy Sauce
This might seem unexpected, but it’s a key player. Soy sauce provides umami, a savory depth that enhances the other flavors.
Garlic Cloves
Garlic is essential! It brings a pungent, aromatic flavor that’s characteristic of carne asada.
Fresh Cilantro
Cilantro offers a fresh, herbaceous note that brightens the marinade. Use both the stems and leaves for maximum flavor.
White Onion
Onion adds another layer of savory goodness. White onion has a bit of a bite that works well here.
Jalapeño Pepper
For a touch of heat! Adjust the amount to your liking, or remove the seeds and membranes for a milder flavor.
Smoked Paprika
Our secret weapon. Smoked paprika adds a subtle, smoky depth that mimics the flavor of charcoal grilling, a subtle difference maker.
Ground Cumin
Cumin brings a warm, earthy flavor that’s common in Mexican cuisine.
Mexican Oregano
Mexican oregano has a slightly different flavor profile than regular oregano – it’s more citrusy and earthy. You can substitute regular oregano.
Black Pepper
Freshly ground black pepper adds a subtle kick and enhances the other flavors.
Sea Salt
Salt is crucial for seasoning and also helps to tenderize the meat.
The balance of sweet, savory and a little bit of acid is a key component to any great marinade. For those who love a good balance, we highly recommend checking out our sweet soy glaze.
Step-by-Step Marinade Instructions
Creating this marinade is a snap. It’s easy, so do not worry.
Combine
Toss all the ingredients – olive oil, lime juice, orange juice, soy sauce, garlic, cilantro, white onion, jalapeño, smoked paprika, cumin, Mexican oregano, black pepper, and salt – into your blender or food processor.
Blend it Good
Process the mixture until everything is fully combined and you have a smooth, vibrant marinade. This should take 30-60 seconds. Stop to scrape the sides down if you need to.
Meat Meets Marinade
Place your chosen cut of meat (we recommend skirt steak or flank steak) in a large bowl or a resealable bag. The marinade should fully cover the meat.
The Waiting Game (the hardest part!)
Refrigerate for at least 2 hours, or, even better, overnight. The longer it marinates, the more tender and flavorful your carne asada will be.
Ready to Grill
Get grilling.
The Ultimate Carne Asada Marinade Recipe
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The Ultimate Carne Asada Marinade With Citrus And Smoke
- Prep Time: 15 minutes
- Cook Time: 0 minutes (marinade time is separate)
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Marinade
- Method: Marinade
- Cuisine: Mexican
Description
This carne asada marinade combines the classic flavors of citrus, garlic, and cilantro with a smoky twist, thanks to the addition of smoked paprika. It’s perfect for tenderizing and flavoring skirt or flank steak for delicious carne asada tacos, burritos, or salads.
Equipment:
- Blender (or food processor)
- Large bowl or resealable bag
- Measuring cups and spoons
- Citrus juicer (optional)
Ingredients
- 1/2 cup Olive oil (Use a good quality extra virgin olive oil.)
- 1/2 cup Fresh lime juice (about 4-6 limes)
- 1/4 cup Fresh orange juice (about 1 large orange)
- 1/4 cup Soy sauce (Adds umami and saltiness.)
- 6 Garlic cloves (Minced or pressed)
- 1 cup Fresh cilantro (Roughly chopped (stems and leaves))
- 1/2 medium White onion (Roughly chopped)
- 1 Jalapeño pepper (Finely minced (adjust to your spice preference))
- 1 tablespoon Smoked paprika (This is our secret ingredient!)
- 1 teaspoon Ground cumin
- 1 teaspoon Mexican oregano (If you can’t find Mexican oregano, regular oregano can be substituted.)
- 1 teaspoon Black pepper (Freshly ground is best.)
- 1/2 teaspoon Sea salt (Or kosher salt.)
Instructions
- Combine all ingredients in a blender or food processor. Add the olive oil, lime juice, orange juice, soy sauce, garlic, cilantro, white onion, jalapeño, smoked paprika, cumin, Mexican oregano, black pepper, and salt to the blender.
- Blend until smooth. Process the ingredients until they are fully combined and form a smooth, vibrant marinade. This typically takes about 30-60 seconds. If needed, stop the machine and scrape down the sides.
- Marinate your meat. Pour the marinade over your chosen cut of meat (skirt steak or flank steak are recommended) in a large bowl or resealable bag. Ensure the meat is thoroughly coated.
- Give the meat time to marinate. For the best taste, marinate in the refrigerator for at least 2 hours, or preferably overnight. Longer marinating times result in more tender and flavorful carne asada.
- Grill. When the time comes to cook the meat, take it from the fridge. Discard the used marinade, grill and enjoy.
Notes
- The secret to this marinade is the smoked paprika. While many recipes use regular chili powder, smoked paprika adds a subtle, smoky depth that mimics the flavor of charcoal grilling, even if you’re using a gas grill or a grill pan. This makes the marinade stand out because it pre-emptively enhances the grilled flavor profile. It’s also a readily available ingredient, making it an accessible upgrade.
- For best results, use freshly squeezed lime and orange juice.
- Adjust the amount of jalapeño to control the heat level. Remove the seeds and membranes for a milder flavor.
- If you don’t have a blender, you can finely mince the ingredients and whisk them together.
- Leftover marinade can be stored in the refrigerator for up to 3 days, but it’s best used fresh. Don’t reuse marinade that has come into contact with raw meat.
Nutrition
- Serving Size: 1 Serving
- Calories: ~85
- Sugar: 2g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Nutritional Information (per serving, approximate, based on 8 servings)
This flavorful marinade is surprisingly light! Each serving is around 85 calories, with only 7g of fat (1g saturated) and no cholesterol. It has 280mg of sodium (mainly from the soy sauce – use low-sodium if preferred), 4g of carbs (1g fiber, 2g natural sugars), and 2g of protein. These values are for the marinade only, so you can enjoy a healthy base for your carne asada!
Note: This is just for the marinade, not the meat. Nutritional values can vary based on specific ingredients and brands.
How Long to Marinate Carne Asada for Best Results
Time is a friend, and it is your buddy. A longer marination will be better.
- Minimum: 2 hours. This will give the flavors a chance to penetrate the meat and start the tenderizing process.
- Ideal: 4-8 hours. This is the sweet spot for achieving a great balance of flavor and texture.
- Overnight: Overnight (up to 12 hours) is fantastic for maximum tenderness and flavor infusion.
- Too Long?: Don’t marinate for much longer than 24 hours, especially with a highly acidic marinade like this one. The meat can start to become mushy.
Grilling Techniques for Perfect Carne Asada
The grill is key. These tips might help.
- High Heat is Key: You want a hot grill to get a good sear on the outside of the meat while keeping the inside juicy. Preheat your grill to medium-high or high heat.
- Oil the Grates: Lightly oil the grill grates to prevent sticking.
- Cook Time: Skirt steak and flank steak cook quickly. Aim for about 3-5 minutes per side for medium-rare, depending on the thickness of the meat.
- Use a Thermometer: For perfect doneness, use a meat thermometer. Medium-rare is around 130-135°F.
- Rest the Meat: After grilling, let the meat rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
- Slice Against the Grain: Always slice carne asada against the grain. This breaks up the muscle fibers, making it easier to chew.
Mastering the grill is key to perfect carne asada; if you’re looking for general grilling advice, our guide on charcoal grill cooking tips can help you achieve those beautiful char marks and smoky flavors.
Serving Suggestions & Delicious Pairings
Carne asada is very versatile! Here are some ideas:
- Classic Tacos: Serve in warm corn or flour tortillas with your favorite toppings: chopped onions, cilantro, salsa, guacamole, and a squeeze of lime.
- Burrito Bowls: Layer carne asada with rice, beans, pico de gallo, sour cream, cheese, and any other toppings you love.
- Salads: Add sliced carne asada to a salad for a protein-packed meal.
- Nachos: Top tortilla chips with carne asada, cheese, beans, and all the fixings.
- With Sides: Serve alongside grilled vegetables, Mexican rice, refried beans, or elote (Mexican street corn).
Carne asada is a classic taco filling, but if you’re feeling adventurous, you could also explore other taco variations, like our Authentic Birria Tacos Recipe.
Variations on Traditional Marinade, and Some Great Alternatives
Want to mix things up? No problem! Here’s a couple ways to tweak our base recipe:
- Spicy: Add more jalapeño, a pinch of cayenne pepper, or a dash of your favorite hot sauce to the marinade.
- Sweet: Add a tablespoon of brown sugar or honey for a touch of sweetness.
- Extra Citrusy: Add the zest of the lime and orange for an even more intense citrus flavor.
- Chipotle: Add some chipotle powder
If you find yourself in a taco mood after making carne asada, take a look at our Buffalo Cauliflower Tacos.
Ingredient Alternatives
Hard time finding some stuff? That’s okay.
- Mexican Oregano: Regular oregano is a fine substitute.
- Fresh Cilantro: If you really dislike cilantro (it happens!), you can try using flat-leaf parsley, although the flavor will be different.
- Jalapeño: Serrano peppers can be used for a similar level of heat, or you can use a milder pepper like a poblano for less spice.
- White Onion Yellow Onion can be subbed.
Frequently Asked Questions about Carne Asada Marinade
Yes! It will be yummy. While it’s designed for carne asada (beef), this marinade would also be delicious on chicken, pork, or even firm tofu. Adjust marinating times accordingly.
You can store unused marinade in an airtight container in the refrigerator for up to 3 days. Do not reuse marinade that has come into contact with raw meat.
Yes. Freezing is OK. You can freeze the marinade for longer storage. Freeze it in an airtight container or freezer bag for up to 2-3 months. Thaw completely before using.
The consistency can vary slightly depending on the size of your produce. If it’s too thick, add a little more lime or orange juice. If it’s too thin, it’s still perfectly fine to use.
Yes! If you don’t have an outdoor grill, you can use a grill pan on the stovetop or even broil the meat in the oven.
Skirt steak has a more intense beefy flavor and a looser grain, while flank steak is leaner and has a tighter grain. Both are great for carne asada.
Absolutely! The jalapeño is optional. Leave it out entirely for a mild marinade. You can also remove the seeds and membranes to reduce the heat.
The Final Bite
That’s all there is to it. So there you have it – our family’s secret to truly unforgettable carne asada.
It’s a simple recipe, and the smoked paprika sends it.
The blend of citrus, savory, and smoky flavors will take your grilling game to the next level. We know this recipe will add a bit of zest to your life.
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This is a resource crafted by working culinary experts like myself, Ryan Yates. After 20 years in commercial kitchens, including my current role as an executive chef, It’s a pleasure to share my insights and love.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.