That’s it, my friends! This is the best carne asada marinade I’ve ever had. I love it! I’ve experimented with different ingredients and ratios, and I’m done! I am not tweaking this recipe anymore. Where I live, you’ll mostly see either flank steak or skirt steak, also referred to as “arrachera” - marinated flank or skirt steak. It’s a popular Mexican dish, incredibly easy to make, and it’s huge on flavor. For that truly authentic carne asada marinade, it’s all about the flavors. My recipe incorporates a number of different ingredients. I’ve been tweaking it for a while now, using it on different cuts of meat. For me, it’s the best carne asada marinade I’ve ever had. I can’t get enough of this marinade! Let’s talk about how to make carne asada marinade, shall we?
Serrano Peppers. Use jalapenos for a milder version. Garlic. Fresh Chopped Cilantro. Olive Oil. I also like to add in a bit of spicy chili oil for zing. Orange Juice. From freshly squeezed oranges. Lime Juice. From freshly squeezed lines. White Wine Vinegar. Apple cider vinegar is good, too. Ancho Chili Powder. Optional, but I LOVE it. Cumin. Sea Salt and Black Pepper. To taste.
You’ll also need a 2-3 pound skirt or flank steak to make the carne asada. To make the marinade, simply whisk all of the ingredients (except for the steak) in a medium sized bowl until well combined. To use the marinade, add it to a large sealable gallon sized bag with the steak and rub it thoroughly into the meat. Seal and refrigerate for at least 2 hours, or overnight for more flavor penetration. You can also set the submerge the steak in the marinade in a large baking dish. When you’re ready to grill up your carne asada, it is super simple. Do not marinate the beef for more than 24 hours, or the marinade can start to affect the meat, making it mealy or slightly mushy. This is something you definitely do not want with carne asada. See my Carne Asada Recipe post for more detailed instructions with recipe tips and notes. Also, see Carne Asada Seasoning. That’s it, my friends! Let me know how you like the marinade. Best one ever! I love it! Have a good one. Or, freeze the marinade in a freezer container for 3 months. Simply thaw to room temperature, then use when you’re ready to make carne asada. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
