Can I use this marinade on other meats besides beef?

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.

How long can I store leftover marinade?

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.

Can I freeze the marinade?

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.

My marinade looks a little thick/thin. Is that okay?

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.

Can I grill carne asada indoors?

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.

What's the difference between skirt steak and flank steak?

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.

I don't like spicy food. Can I leave out the jalapeño?

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.

Guaranteed Best Carne Asada Marinade Recipe Ever

Name: The Ultimate Carne Asada Marinade With Citrus And Smoke
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
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.)

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

Units Scale

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.)

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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