How to make Mexican Carne Asada Marinade

Ingredients:

3 pounds Skirt steak

⅓ cup olive oil

¼ cup soy sauce

1 lime or lemon (juiced)

2 tablespoon orange juice (freshly squeezed)

2 tablespoon red wine vinegar

½ cup onion (diced)

¼ cup cilantro (chopped)

4 cloves garlic (crushed)

1 Serrano pepper (diced)

2 teaspoon salt

2 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

Directions:

Whisk all the marinade ingredients into a bowl.

Add meat and marinade to a large Ziploc bag and seal.

Allow the meat to marinate for 4 or more hours, or overnight.

Barbecue meat using high heat, until charred on the surface, and cooked to medium-rare or medium. Don’t overcook the meat.

Remove Carne Asada from the grill and allow to rest for a few minutes.

Slice the Carne Asada against the grain and serve with warm tortillas, guacamole, and sour cream.

Enjoy !!

Nutrition Information:

YIELD: 8 SERVING SIZE: 1

Frequently Asked Questions:

What type of meat can I use for Carne Asada?

While skirt steak is commonly used for Carne Asada due to its rich flavor and texture, you could also use other types of beef such as flank steak or ribeye.

Each cut of meat will provide a slightly different flavor and texture.

How long should I marinate the meat?

You should marinate the meat for at least 4 hours, but marinating overnight will allow the flavors to penetrate more deeply into the meat.

Be careful not to marinate for too long though, as the acidity from the marinade can start to break down the meat and make it mushy.

What’s the best way to cook Carne Asada on a grill?

For the best results, preheat your grill on high heat. This will help sear the meat quickly, locking in the juices.

Cook each side until it’s charred to your liking, usually about 3-5 minutes per side for medium-rare, depending on the thickness of the steak.