Mexican Carne Asada Marinade Recipe: A Flavorful Feast for Your Grill
Carne Asada is a beloved Mexican classic—juicy, smoky grilled steak bursting with bold, vibrant flavors. At the heart of this dish is the marinade, a masterful blend of citrus, herbs, spices, and umami-rich ingredients that tenderize the meat while infusing it with a complex, irresistible taste. Whether you’re firing up the grill for a weekend cookout or preparing a festive family dinner, this Mexican Carne Asada Marinade will elevate your skirt steak to mouthwatering perfection.
Why You’ll Love This Carne Asada Marinade
Authentic Mexican flavor with fresh herbs, citrus, and smoky spices.
Tenderizes the meat naturally with lime juice and orange juice.
Versatile for grilling or pan-searing — perfect for tacos, burritos, or plates.
Easy to make ahead—marinate overnight for maximum taste.
Balanced heat level with optional crushed red pepper flakes for spice lovers.
Ingredients You’ll Need
3 pounds skirt steak (or flank steak as a substitute)
⅓ cup olive oil (adds richness and helps tenderize)
¼ cup soy sauce (provides salty, umami depth)
Juice of 1 lime or lemon (for brightness and acidity)
2 tablespoons freshly squeezed orange juice (adds a hint of citrus sweetness)
2 tablespoons red wine vinegar (enhances tangy profile)
½ cup onion, diced (for aromatic depth)
¼ cup fresh cilantro, chopped (adds fresh herbal notes)
4 cloves garlic, crushed (for bold, savory flavor)
1 Serrano pepper, diced (for a touch of heat)
2 teaspoons salt (balances and enhances flavors)
2 teaspoons chili powder (adds smoky kick)
1 teaspoon black pepper (for subtle bite)
1 teaspoon crushed red pepper flakes (optional, for extra heat)
Step-by-Step Instructions
Prepare the Marinade
In a medium bowl, whisk together olive oil, soy sauce, lime (or lemon) juice, orange juice, red wine vinegar, diced onion, chopped cilantro, crushed garlic, diced Serrano pepper, salt, chili powder, black pepper, and optional crushed red pepper flakes. This vibrant mix creates the perfect balance of tangy, savory, spicy, and fresh flavors.
Marinate the Meat
Place the skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring every inch is evenly coated. Seal the bag or cover the dish tightly and refrigerate for at least 4 hours—overnight is best for full flavor penetration and tenderization.
Fire Up the Grill
Preheat your grill to high heat to achieve a beautiful sear. Remove the steak from the marinade, allowing excess to drip off. Grill the steak for about 3 to 5 minutes per side, depending on thickness, until a deliciously charred crust forms. Aim for medium-rare to medium doneness for juicy, tender results.
Rest and Slice
Transfer the grilled steak to a cutting board and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute, locking in flavor and tenderness. Slice the meat thinly against the grain to maximize tenderness and serve immediately.
Serve and Enjoy
Serve your Carne Asada with warm flour or corn tortillas and classic accompaniments like guacamole, sour cream, fresh salsa, pickled onions, and lime wedges. Add a side of Mexican rice and refried beans for a complete, authentic feast that will impress your family and friends.
