Name: Carne Asada Marinade Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 1458 min
Ingredients: 2.25 lbs skirt steak; ¼ cup orange juice (freshly squeezed is best); ¼ cup lime juice (freshly squeezed is preferred); 2 tbsp olive oil or any neutral oil of your choice; 1 packed cup of cilantro (feel free to include both leaves and stems); 6 large cloves of garlic (peeled); ½ jalapeno (seeds removed (about 2 tbsp when chopped)); 2 tsp kosher salt; 1 tsp chili powder; 1 tsp ancho chili powder (or substitute with extra chili powder); ½ tsp ground cumin; ¼ tsp ground coriander (optional); Soft corn tortillas (top with cotija cheese, onions, tomatoes, etc.); Cilantro lime rice; Corn and avocado bean salad; Mexican rice; Guacamole

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Carne Asada is the quintessential Mexican grilled meat, bursting with vibrant flavors and tender texture. Perfectly suited for summer barbecues or a casual family meal, this dish captures the boldness of Mexican cuisine in every bite. Skirt steak, with its robust flavor and tender chew, makes the ideal cut for this recipe, as it absorbs the citrusy, spiced marinade, resulting in an unforgettable meal. Fire up the grill and dive into this delicious Carne Asada recipe.

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Key Ingredients for Flavor and Tenderness

The secret to Carne Asada’s unforgettable taste lies in its marinade. Each ingredient has a specific role in balancing flavor and texture.
Freshly squeezed orange and lime juice not only offer bright, zesty flavors but also act as natural tenderizers, softening the tough fibers of the skirt steak.

The use of spices like chili powder, ancho chili powder, ground cumin, and ground coriander introduces deep, earthy heat to the meat, while enhancing the overall smokiness once grilled.

Adding aromatics such as garlic and cilantro intensifies the fragrance and flavor. Garlic adds a pungent depth, while cilantro lends freshness and a mild peppery note.

For an extra kick, jalapeno brings the heat, but it’s optional for those who prefer a milder taste.

Crafting the Perfect Marinade

The marinade is where the magic begins, and there are two simple ways to create it—whether you have a blender or prefer to chop by hand.

For a quick and smooth consistency, using a blender is ideal. Simply combine all the ingredients—citrus juices, spices, aromatics, and salt—into the blender jar, and let it run for about 30 seconds. This method ensures the flavors meld together into a rich and uniform base that coats the steak evenly.

If you’re without a blender, hand-chopping is a great alternative. For best results, finely mince the garlic and jalapeno and chop the cilantro leaves (leaving out the stems in this case). Whisk everything together in a bowl to blend the flavors. This rustic approach gives the marinade a chunkier texture, but still packs the same punch in flavor.

Marinating the Skirt Steak to Perfection

To achieve the ultimate flavor penetration, it’s essential to let the skirt steak marinate for the right amount of time. Ideally, the steak should soak in the marinade for 18 to 24 hours. This prolonged marinating period allows the meat to absorb every bit of citrus, spice, and herb, ensuring a rich, bold flavor in every bite.

However, if you’re pressed for time, marinating for a minimum of 8 hours will still deliver solid results. Be cautious not to over-marinate the meat, as leaving it too long in the citrus-heavy mixture can break down the fibers excessively, leading to a mushy texture.

Make sure to seal the steak well in a resealable plastic bag, ensuring the marinade coats every inch of the meat. Avoid leaving any part of the steak exposed to air, as this can lead to uneven seasoning.

Grilling Carne Asada for Perfect Doneness

Grilling Carne Asada requires precision to avoid overcooking, and the goal is a beautifully charred exterior with a tender, juicy interior.

Begin by preheating your grill on high heat for at least 10 minutes. A temperature of 600°F is essential for achieving the ideal sear on the steak.

When placing the steak on the grill, be sure to let any excess marinade drip off first, and pat the meat dry with paper towels. The combination of high heat and dry meat prevents unnecessary flare-ups and ensures that you’ll get a good char on the surface.

Grill each side of the steak for 90 seconds, rotating it 90 degrees for that signature crosshatch sear. This quick grilling method is key, especially for skirt steak, which tends to be on the chewier side. Cooking the steak to an internal temperature of 120°F will yield a perfectly rare to medium-rare result. Thicker pieces may need a little extra time, so feel free to flip and continue cooking in 90-second intervals until your desired doneness is reached.

After grilling, allow the steak to rest for 5 minutes. This crucial step locks in the juices, preventing them from spilling out when sliced.

Recipe Tips

Choosing the right cut:
Skirt steak is the traditional choice for Carne Asada, but you can also use flank steak if needed. However, the rich flavor and texture of skirt steak make it superior for this dish.

Slicing against the grain:
Always slice skirt steak against the grain for maximum tenderness. This technique shortens the muscle fibers, making each bite more enjoyable.

Handling leftovers:
If you have leftover Carne Asada, store it in an airtight container in the refrigerator for up to three days. For reheating, a quick sear in a hot skillet will restore its charred goodness.

What to Serve With This Recipe

Carne Asada is a versatile dish that pairs well with a variety of sides and toppings. For an authentic Mexican meal, here are some great options:

Soft corn tortillas:
Pile the Carne Asada into warm corn tortillas and top with cotija cheese, diced onions, fresh tomatoes, and a squeeze of lime.

Cilantro lime rice or Mexican rice:
Both of these flavorful rice dishes complement the bold flavors of the steak.

Guacamole:
Creamy guacamole adds a smooth, cooling contrast to the rich, grilled meat.

Corn and avocado bean salad:
A fresh and vibrant side, this salad brings a crisp texture to balance the Carne Asada.

Frequently Asked Questions

Can other cuts of steak be used?
Yes, flank steak is a good substitute for skirt steak, although skirt steak’s flavor and texture are ideal for Carne Asada.

How spicy is the marinade, and how can it be adjusted?
The spice level can be tailored to your preference. For less heat, reduce or omit the jalapeno, and for more spice, add an extra chili powder or use a whole jalapeno.

How long can the steak marinate?
Ideally, you should marinate the steak for 18-24 hours for the best flavor. However, it can be marinated for up to 48 hours without losing texture.

Can this recipe be made on a stovetop instead of a grill?
Absolutely. Use a cast-iron skillet on high heat to mimic the grilling process. Cook the steak in small batches to avoid overcrowding the pan, and follow the same cooking times.

Carne Asada brings the bold flavors of Mexico right to your grill. The combination of citrus, spices, and aromatics creates a marinade that transforms skirt steak into a tender, juicy masterpiece. Whether served in tacos or alongside rice and guacamole, this dish is guaranteed to impress at any gathering. Just be sure to slice against the grain and enjoy with your favorite Mexican-inspired sides for a perfect meal.

Ingredients

For the Carne Asada:

2.25 lbs skirt steak
¼ cup orange juice (freshly squeezed is best)
¼ cup lime juice (freshly squeezed is preferred)
2 tbsp olive oil or any neutral oil of your choice
1 packed cup of cilantro (feel free to include both leaves and stems)
6 large cloves of garlic, peeled
½ jalapeno, seeds removed (about 2 tbsp when chopped)
2 tsp kosher salt
1 tsp chili powder
1 tsp ancho chili powder (or substitute with extra chili powder)
½ tsp ground cumin
¼ tsp ground coriander (optional)

Optional Ideas for Pairings:

Soft corn tortillas (top with cotija cheese, onions, tomatoes, etc.)
Cilantro lime rice
Corn and avocado bean salad
Mexican rice
Guacamole

Instructions

If using a blender or food processor: Add the orange juice, lime juice, olive oil, garlic, cilantro, jalapeno, chili powder, ancho chili powder, cumin, coriander, and salt into the blender. Blend everything on high for around 30 seconds, allowing the ingredients to form a smooth puree.

For a hand-chopped marinade: If you don’t have a blender, finely mince the garlic and jalapeno by hand. Chop the cilantro finely, using only the leaves in this case. Mix all ingredients well.

Preparing the skirt steak: Skirt steak often comes in long pieces, usually over a foot in length. To make it more manageable, slice the steak into smaller segments, around 6 inches long, cutting with the grain.

Marinate: Place the cut pieces of skirt steak into a resealable plastic bag, then pour in the marinade. Seal the bag and gently massage it to coat all the steak evenly. Refrigerate the steak for 18 to 24 hours for the best flavor, though a minimum of 8 hours will suffice.

Grilling: Preheat your grill with at least two burners on high for 10 minutes, aiming for a temperature of 600°F or higher. Take the marinated carne asada out of the bag, letting any excess liquid drip off, and pat it dry with paper towels. There won’t be much marinade left, but it’s best to discard any remaining liquid.

Once the grill is ready, lay the steak across the grates and immediately close the lid. If your grill grates are well-seasoned and hot, no additional oiling should be necessary, which also minimizes flare-ups.

Grill the steak with the lid closed for 90 seconds. Then, open the lid and rotate each piece of meat 90 degrees to create a nice sear. Close the lid again and cook for another 90 seconds.

Flip the steaks over, close the lid, and grill for 90 seconds. Rotate the meat once more, and cook for an additional minute.

Check the internal temperature of the steak. Skirt steak tends to be chewy, so I recommend removing it from the grill at 120°F for rare doneness. Thinner slices might already be done, but thicker cuts may need a bit more time. Keep flipping and grilling in 90-second intervals, checking the temperature until it reaches your desired doneness.

Rest and serve: Once cooked, transfer the skirt steak to a plate or rack and allow it to rest for 5 minutes. Slice against the grain and serve immediately with your favorite sides. Enjoy!