Delicious Skirt Steak Carne Asada Marinade

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Growing up, I thought carne asada was something you could only get at restaurants. My attempts always ended up tough and flavorless, nothing like the tender, well-seasoned meat I’d enjoyed at my favorite Mexican spots.

Turns out I was missing the most important step – a proper marinade. Like so many good things in cooking, great carne asada needs time and the right mix of ingredients to work its magic. After lots of trial and error, I’ve figured out a marinade that brings out the best in skirt steak, making it just as good as what you’d get from your local taqueria.

What Kind of Steak Should I Use?

While this recipe calls for flank steak, you can actually use either flank or skirt steak for carne asada – both cuts work great with this marinade. Skirt steak tends to be a bit thinner and more intensely beefy in flavor, while flank steak is slightly leaner and has a wider, flatter shape. If you’re shopping at the meat counter, you might notice there are two types of skirt steak: inside and outside skirt. The inside skirt is generally more tender, but both will turn out delicious as long as you slice them thinly against the grain after cooking. Just remember not to marinate either cut for more than 8 hours, as the acidic citrus juices can start to break down the meat’s texture too much.

Options for Substitutions

This marinade recipe is pretty flexible and you can make several swaps if needed:

• Citrus juices: If you’re short on fresh citrus, you can use bottled juices instead. You can also adjust the ratio of orange, lemon, and lime juice – just keep the total amount of citrus juice the same. In a pinch, you could even use all orange juice plus 2 tablespoons of white vinegar.
• Flank steak: While the recipe calls for flank steak, you can use skirt steak, flat iron steak, or even hanger steak. Each cut will work well with this marinade – just adjust cooking times based on the thickness of your meat.
• Fresh cilantro: If you’re not a cilantro fan or can’t find it, try using fresh parsley instead. The flavor will be different but still good. You can also use 1 tablespoon of dried cilantro if fresh isn’t available.
• Chipotle: No canned chipotle? Try using 1 teaspoon of smoked paprika plus ¼ teaspoon of cayenne pepper to get that smoky heat.
• Soy sauce: You can swap soy sauce with coconut aminos for a gluten-free option, or use tamari. If using regular salt instead, start with 2 tablespoons and adjust to taste.
• Olive oil: Any neutral oil like vegetable, canola, or avocado oil will work just fine here.

Watch Out for These Mistakes While Marinating

The biggest mistake when preparing carne asada is marinating the meat for too long – the high acid content from citrus juices can actually start “cooking” the meat and make it mushy, so stick to 4-8 hours maximum for the best texture and flavor. A common error is not patting the meat dry before grilling, which prevents proper searing and those delicious charred bits everyone loves – take a moment to use paper towels to remove excess marinade before cooking. For the juiciest results, let your steak rest for 10-15 minutes after grilling and slice it against the grain at a 45-degree angle – cutting with the grain will result in chewy, tough meat that’s hard to bite through. To get those perfect grill marks and medium-rare doneness, cook your steak on high heat (around 450-500°F) for about 4-5 minutes per side, depending on thickness.

What to Serve With Carne Asada?

This flavorful Mexican-style grilled steak pairs perfectly with warm corn tortillas and all your favorite taco fixings! I like to set up a DIY taco bar with diced onions, fresh cilantro, lime wedges, and sliced avocado so everyone can build their own perfect taco. On the side, Mexican rice and refried beans make the meal complete and help soak up all those amazing marinade flavors. For a fresh element, try serving a simple cabbage slaw dressed with lime juice and a pinch of salt, or set out some roasted Mexican street corn slathered with mayo, cotija cheese, and chili powder.

Storage Instructions

Marinate: You can mix up this marinade and store it with the steak in a zip-top bag or sealed container in the fridge for up to 24 hours. I wouldn’t go longer than that since the citrus can start to break down the meat’s texture. For best results, aim for at least 4 hours of marinating time.

Keep: If you’ve made extra marinade, you can keep it in an airtight container in the fridge for up to 3 days. Just remember to never reuse marinade that’s been in contact with raw meat – if you want some for basting, set aside a portion before adding the meat.

Save Leftovers: Cooked carne asada can be stored in an airtight container in the fridge for up to 3 days. It’s perfect for making tacos or adding to salads later in the week. Just slice it thinly against the grain before storing to make it easier to use in different dishes.

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	24 hours 25-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 210-230 g
• Fat: 200-220 g
• Carbohydrates: 50-60 g

Ingredients

• 3/4 cup orange juice
• 1/2 cup lemon juice
• 1/3 cup lime juice
• 1 bunch chopped fresh cilantro
• 1/2 cup soy sauce
• 4 cloves garlic, finely minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 tablespoon black pepper
• 1 teaspoon finely chopped canned chipotle
• 1 teaspoon dried oregano
• 1/2 cup olive oil
• 3 pounds flank steak

Step 1: Prepare the Marinade

In a large glass or ceramic bowl, combine orange juice, lemon juice, and lime juice.

Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano.

Stir everything together until the ingredients are well mixed.

Slowly whisk in olive oil to create a well-combined marinade.

Remove 1 cup of this marinade and place it in a small bowl, cover with plastic wrap, and refrigerate to use after the steak is cooked.

Step 2: Tenderize and Marinate the Steak

Place the steak between two sheets of heavy plastic, such as resealable freezer bags, and position it on a solid, level surface.

Use the smooth side of a meat mallet to pound the steak to a thickness of 1/4 inch.

After tenderizing the steak, poke it all over with a fork to allow the marinade to penetrate deeper.

Place the steak into the bowl with the marinade, ensuring it is fully submerged.

Cover the bowl and let the steak marinate in the refrigerator for 24 hours.

Step 3: Prepare the Grill

When you are ready to cook the steak, preheat an outdoor grill to medium-high heat.

Lightly oil the grill grate to prevent the steak from sticking during cooking.

Step 4: Grill the Steak

Remove the steak from the marinade and allow any excess to drip off.

Discard the remaining marinade that was used for soaking the steak.

Place the steak on the preheated grill and cook to your desired doneness, approximately 5 minutes per side for medium-rare.

Be attentive and adjust the grilling time to suit your preference for the meat’s doneness.

Step 5: Slice and Serve the Steak

Take the steak off the grill and let it rest for a moment before slicing.

Cut the steak against the grain to ensure tenderness.

Lay the slices on a serving platter and drizzle the reserved, unused marinade that you kept refrigerated earlier over the top.

Serve the steak immediately to enjoy its full flavor.