Carne Asada Marinade – Derrick Riches

March 3, 2025

2

Transform your tacos and steak dinners with this flavorful Carne Asada Marinade. It’s the perfect starting point for making a meal that everyone will love. The powerful combination of spices and citrus juices in this marinade will add a depth of flavor that’s unbeatable!

Carne asada is undeniably delicious, and using this carne asada marinade will give you a perfect head start! The citrus juices in this marinade flavor the meat and add tenderizing power. The jalapeno provides a hint of spiciness but does not overpower the dish. If you are sensitive to spicy foods, feel free to omit the jalapeño and substitute it with a mild pepper, such as poblano or Anaheim.

What is Carne Asada?

Carne asada translates from Spanish to English as “grilled beef.” The meat is usually marinated in a citrus-rich marinade, grilled quickly at high heat, and then chopped for tacos and other dishes.

What Type of Steak to Use in Carne Asada

The best beef cuts for making Carne Asada Marinade include flat steaks like skirt, flank, and hanger. These cuts are more forgiving with longer marinating times, hold flavor well, and cook quickly. Of course, any steak that is less than one-inch thick will work.
Thinner, chewier flat steaks benefit most from the acidity of the marinade. If you’d like to add some tequila to the marinade, include one to two tablespoons for an additional depth of flavor. This carne asada marinade can also be used on chicken breasts and pork. See below for marinating times.

Marinade ingredients

Fresh orange juice
Fresh lime juice (sub with lemon juice)
Olive oil
Soy sauce (or Tamari)
Chopped fresh cilantro (sub with flat leaf parsley)
Garlic
1 large jalapeno (sub with serrano for a spicier marinade)
2 medium green onions
Cumin powder
Salt
Black pepper

Making carne asada marinade

Combine citrus juices and soy sauce in a medium plastic or glass bowl.
Slowly whisk in olive oil.
Add remaining ingredients to the liquid mixture and stir through.
Let the marinade stand for 5 minutes, stir through, and taste it. Adjust seasonings to suit your tastes.

Marinating times

Plan a lengthy marinating time for most beef steaks; especially flat steaks. Use 1 cup of carne asada marinade per pound of meat.

Flank Steak: 8-24 hours
Skirt and Hanger Steaks: 4-6 hours
Sirloin Steaks: 4-8 hours
Ribeye, T-Bone, NY Strip: 2-4 hours
Thicker cuts of beef, like roasts: 12-24 hours
Chicken breasts: 2-3 hours
Pork tenderloin or pork steaks: 2-3 hours
Pork roasts: 4-5 hours

1/2 cup orange juice
1/2 cup lime juice
2 tablespoons olive oil
1 tablespoon soy sauce
1/3 cup chopped cilantro (sub with flat leaf parsley)
4-5 cloves garlic minced
1 large jalapeno seeded and minced
2 medium green onions finely chopped
2 teaspoons cumin powder
2 teaspoons Kosher salt
2 teaspoons black pepper

Add citrus juices and soy sauce to a medium plastic or glass bowl. Slowly pour in olive oil while gently whisking. Doing so will help the oil incorporate into the liquid.
Add remaining ingredients to the liquid mixture and stir through. Let mixture stand for 5 minutes, stir through, and taste it. Adjust seasonings to suit your tastes.
To marinate:
Place steaks into a resealable plastic bag and pour marinade on top.
Gently move the meat around to get it well coated.
Release air from the bag and place it into the refrigerator.
Marinating times: (Use 1 cup of marinade per 1 pound of meat.)
Flat steaks (skirt, hanger, flank, flat iron, sirloin flap steak): 4-8 hours, but can go as long as 12 hours for thicker cuts.
Steaks (NY strip, ribeye, sirloin, T-Bone): 2-4 hours
Tri-tip and chuck roasts: 12-24 hours

Carne Asada Marinade – Derrick Riches