This carne asada marinade recipe will turn your beef into something truly special! Carne asada, which means "grilled meat" in Spanish, is a popular dish made with marinated beef grilled to perfection. The marinade we’re going to use combines citrusy flavors from orange and lime with the bold tastes of garlic and cumin, plus a hint of cilantro for freshness.
It’s easy to make and perfect for anyone looking to add some zesty, savory flavors to their cooking. Whether you're planning a barbecue or just a family dinner, this marinade will make your meal a hit.
Table of Contents
Why This Recipe Works
This marinade recipe works wonders because it perfectly balances acidity, herbs, and spices to tenderize and flavor the meat deeply. The orange and lime juices break down the fibers in the beef, making it tender and infusing it with bright, tangy notes. Meanwhile, the garlic and cumin add a depth of flavor that is robust and aromatic, enhancing the natural savoriness of the beef. The olive oil in the mix helps keep everything moist and sticks to the meat, ensuring that each bite is juicy and packed with taste.
Moreover, this recipe is super versatile and can be adapted to your liking. Whether you prefer a spicier kick or a more herbaceous profile, you can easily adjust the ingredients. It's also quick to prepare, which is perfect for busy cooks. You can marinate your meat in advance and have it ready to grill whenever you need it. Serving carne asada marinated with this recipe ensures a crowd-pleasing meal that's full of flavor and perfect for any occasion, from casual cookouts to special gatherings.
Ingredients
Orange Juice - Adds sweetness and helps tenderize the meat. Substitute: Pineapple juice for a tropical twist.
Lime Juice - Provides acidity, brightening up the flavors. Substitute: Lemon juice for a similar tart profile.
Cilantro - Offers a fresh, citrusy flavor. Substitute: Parsley if you prefer a milder taste.
Garlic - Gives a strong, aromatic punch. Substitute: Garlic powder in a pinch, though fresh is best.
Cumin - Adds earthy warmth to the marinade. Substitute: Coriander for a slightly sweeter note.
Tips
- Always marinate in the refrigerator to keep the meat safe from bacteria.
- If using a zip-top bag for marinating, squeeze out as much air as possible to allow the marinade to fully surround the meat.
- Marinate for at least 1 hour, but preferably overnight to maximize flavor and tenderness.
- Discard the marinade after use; if you want some for basting or serving, make extra and set it aside beforehand.
- Grill over high heat to get a good sear and lock in flavors.
How to Serve
Carne asada is versatile and can be enjoyed in numerous ways. Traditionally, it's served sliced with fresh tortillas, a squeeze of lime, and a sprinkle of cilantro. It's a staple in Mexican cuisine, often featured at festive gatherings and casual barbecues alike.
- Tacos: Slice the grilled carne asada and serve in corn tortillas topped with diced onions, cilantro, and salsa.
- Burritos: Wrap the carne asada with rice, beans, cheese, and salsa in a large flour tortilla.
- Salad: Top a hearty salad with slices of carne asada, avocado slices, fresh salsa, and a squeeze of lime for a lighter option.
Similar Recipes
carne asada marinade
Ingredients
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup chopped fresh cilantro
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 jalapeño finely chopped (optional)
- ¼ cup olive oil
Instructions
- Mix Marinade: In a large bowl, whisk together orange juice, lime juice, cilantro, minced garlic, cumin, salt, pepper, and jalapeño (if using). While whisking, slowly pour in the olive oil to emulsify the marinade.
- Marinate Meat: Place the meat (about 2 pounds of flank or skirt steak) in a resealable plastic bag or shallow dish. Pour the marinade over the meat, making sure it's completely covered. Seal the bag or cover the dish.
- Refrigerate: Refrigerate and let marinate for at least 1 hour, ideally for 4 hours or more.
- Grill: Preheat the grill to high heat. Remove the meat from the marinade, letting the excess drip off. Grill each side for 3-5 minutes or until it reaches the desired level of doneness.
- Rest and Serve: Let the meat rest for a few minutes before slicing against the grain to serve.
Nutrition
Notes
• If using a zip-top bag for marinating, squeeze out as much air as possible to allow the marinade to fully surround the meat.
• Marinate for at least 1 hour, but preferably overnight to maximize flavor and tenderness.
• Discard the marinade after use; if you want some for basting or serving, make extra and set it aside beforehand.
• Grill over high heat to get a good sear and lock in flavors.