This easy carne asada marinade recipe uses simple, pantry-staple ingredients for the perfect balance of brightness, mild sweetness, and a subtle heat. For the best flavor, marinate skirt steak overnight before quickly grilling over high heat. With less than 30 minutes of hands-on time required, this carne asada is sure to be a weeknight grilling favorite!

Sliced Carne Asada Skirt Steak Beef on Plate with LImes

Carne asada is so good that I will literally eat the leftovers straight cold out of the fridge. It is one of my all-time favorite beef recipes thanks to it’s bold flavor and easy prep.

After many rounds of testing, I finally tweaked my carne asada marinade recipe until it was perfect. I tested using this recipe with skirt steak, flank steak, and flap steak, but skirt steak consistently won out for flavor and texture in the final dish.

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What Readers are Saying

“I followed this recipe exactly and it came out so delicious and tender. I am saving this recipe to make again and again.” -Lisa

“I have searched and searched for a carne asada recipe, including asking my Hispanic friends for their advice….to no avail! Finally I have found this recipe and it is fabulous! I find it as good, if not better, than many Mexican restaurants! Thank you soo much!!!” -Paulette

Carne Asada Marinade Ingredient Notes

Carne asada translates to “grilled meat” and is usually marinated with fresh citrus juice, garlic, cilantro, and spices. The ingredients in the marinade are simple but important, since they’re what give the meat its punch of flavor.

  • Orange juice: The sweetness of orange juice serves as a great base for the other flavors, balancing out the tanginess and spice. Use fresh-squeezed if you can, but a high-quality bottled orange juice is also fine here.
  • Lime juice: The bright tang of limes brightens up the marinade, keeping the meat from feeling too heavy. I recommend using fresh-squeezed lime juice; the bottled stuff just doesn’t have the same flavor.
  • Olive oil: Any other neutral-flavored oil, such as avocado oil, will also work.
  • Garlic: If you have a food processor or blender, you can get away with just peeling the cloves. If you’re making the marinade by hand, finely mince or grate the cloves.
  • Cilantro: Fresh cilantro adds an herbaceous brightness to the marinade. If you don’t care for cilantro, you can easily omit it.
  • Jalapeño: This is what will give the marinade most of its heat. Remove the ribs and seeds for a milder carne asada, or leave them in for a spicier version.
  • Seasonings: A blend of chili powder, ancho chile powder, ground cumin, ground coriander, and kosher salt. Ancho chile powder adds smokiness to the marinade. You can find it at most grocery stores or at your local Mexican grocery.

Many carne asada marinade recipes call for soy sauce, but I don’t find it necessary. It’s not an authentic ingredient in this realm of cooking, and there’s plenty of umami in this recipe without it.

Chile Powder vs. Chili Powder: What’s the difference?

Did you know that chile powder and chili powder are two different things?

Chile powder is made from a specific variety of peppers, while chili powder is a seasoning blend.

For example, the ancho chile powder used in this recipe is just ground ancho chile peppers. Chili powder, on the other hand, is made from a blend of ground chiles and usually also includes other ingredients like cumin, garlic powder, etc.

The Best Meat for Carne Asada

Skirt steak is the classic cut of beef to use for carne asada, though some people also use flank steak or flap steak. Skirt steak is a little tougher than these other cuts simply by nature, but it is cherished for its flavor, not its tenderness. And so long as you don’t overcook it, it is quite enjoyable.

I have tested all three cuts here in my quest to make the best carne asada, and I personally think skirt steak is the superior choice. There’s a reason it’s the default cut.

This marinade recipe can be used for up to 5 pounds of meat (about 8 servings).

Skirt Steak on Butcher Paper

Making the Marinade

The fastest and easiest method for making this carne asada marinade is to add all of the marinade ingredients to a blender or food processor and process until smooth.

Carne Asada Marinade Collage in Blender Jar

If you don’t have a blender or food processor, you can make the marinade by hand. Mince or grate the garlic and very finely chop the cilantro and jalapeño before whisking all of the ingredients together.

Marinating Times

Marinating the meat is as simple as placing the skirt steak in a zip-top bag and pouring the marinade over it. Seal the bag, pressing out as much air as possible, and store in the refrigerator.

Pouring the Carne Asada Marinade Into Bag with Skirt Steak

The key to making the best carne asada is to let the meat marinade for a minimum of 8 hours.

If you can, let it marinade for 18-24 hours for maximum flavor. Don’t go longer than 24 hours, though, as the acid in the marinade can degrade the texture of the meat after that point.

I know this is a long time, but if you’re not going to let the flavors permeate the meat, there’s not really a point to bothering with the recipe. Time is an essential player here for yielding a flavorful carne asada.

How to Cook Carne Asada (Grilling vs Other Methods)

Cooking carne asada on an outdoor grill is my preferred method. For an outdoor grill (gas or charcoal):

  • Grill temperature: High heat (at least 600°F)
  • Preheating: Preheat the grill for at least 10 minutes.
  • Cook time: Most skirt steak will take 6-10 minutes to cook.
  • Internal temperature: Cook to 120°F, measured with an instant-read meat thermometer at the thickest part of the meat. The temperature will carry over another 5-10 minutes as the meat rests for medium rare.
  • Resting time: 5 minutes before slicing and serving
Grilling Skirt Steak Until Marked
Grilling Carne Asada Until Well Caramelized

Don’t have an outdoor grill?

The next best option is a stove-top grill pan or an indoor electric grill (affiliate).

If you don’t have either of those, a cast iron skillet will work. Make sure to preheat any pans before adding the meat. If using a skillet, I recommend adding some cooking fat to the pan first, such as ghee, tallow, or vegetable oil.

Removing Grilled Carne Asada to a Plate

How to Properly Slice Skirt Steak

If you look at the photo below, the blue lines show the grain of the meat. When you serve your carne asada, you will want to cut where the green lines are, which is against the grain of the muscle fibers. This will make for a less chewy, more tender eating experience.

As you can see, the green slices would be very long if you kept the entire piece of skirt steak intact. For more manageable pieces, you can cut the steak into 6-inch-long pieces prior to marinating them.

Make sure when you do this, that you cut WITH the grain, the same direction the blue lines are going in.

When slicing the cooked carne asada, cut the meat into slices against the grain, as pictured here:

Slicing Skirt Steak across the grain into slices

Aim for relatively thin slices for maximum tenderness.

Serving Suggestions

We usually enjoy this carne asada on its own, but it is also wonderful as carne asada tacos using thin-cut steak, corn tortillas, cotija cheese, onion, and tomato. You can also add fresh pico de gallo, sour cream, refried beans, or your other favorite fixings.

Here are more suggested carne asada sides:

Carne Asada Marinated Skirt Steak Sliced on Plate

Above all, make sure to serve the beef promptly, as it will taste best while it’s warm. Enjoy!

Frequently Asked Questions

How do you store carne asada leftovers?

Keep in an airtight container in the fridge for up to 5 days.

How do you reheat carne asada?

To reheat, place in a 300°F oven for 10 minutes, until warmed through but still pink. Make sure you don’t cook the pink away or you will end up with tough, dry meat. (I actually enjoy it straight from the fridge, similar to deli roast beef!)

Can you freeze carne asada?

Yes, like most other beef recipes, it freezes well. After cooking, let the beef cool to room temperature (about 15 minutes), then store in an airtight container for up to 2 months.

Is carne asada healthy?

This depends on your diet. This recipe is Whole30 compliant, paleo, dairy-free, gluten-free, low carb, and keto.

Can you substitute lemon juice for the lime or orange?

I don’t recommend this, as lemon does not pair well with the other marinade flavors.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Sliced Carne Asada on Plate with Limes

Easy Carne Asada Marinade

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 18 hours
Total Time: 18 hours 20 minutes
Marinate skirt steak in this simple and flavorful carne asada marinade, then grill the meat until perfectly medium rare. Enjoy on its own, in tacos, on salads, etc.
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Ingredients

For the Carne Asada:

  • ¼ cup orange juice
  • ¼ cup freshly squeezed lime juice
  • 2 tablespoons olive oil or other neutral oil of choice
  • 6 large garlic cloves peeled
  • 1 packed cup fresh cilantro
  • ½ fresh jalapeño seeded and ribs removed (ends up being about 2 tablespoons when chopped)
  • 1 teaspoon chili powder
  • 1 teaspoon ancho chile powder (or sub more chili powder)
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander optional
  • 2 teaspoons kosher salt
  • 2.25 pounds skirt steak see notes

Instructions 

  • If you have a blender or food processor: Combine all ingredients except the steak. Blend for about 30 seconds or until pureed.
    ¼ cup orange juice, ¼ cup freshly squeezed lime juice, 2 tablespoons olive oil, 6 large garlic cloves, 1 packed cup fresh cilantro, ½ fresh jalapeño, 1 teaspoon chili powder, 1 teaspoon ancho chile powder, ½ teaspoon ground cumin, ¼ teaspoon ground coriander, 2 teaspoons kosher salt
  • To make the marinade without a machine: Add all of the ingredients except for the steak to a bowl, making sure to finely mince or grate the garlic and very finely chop the cilantro and jalapeño. Whisk until well combined.
  • If your skirt steak is in long pieces, cut it into smaller pieces, about 6" in length, to make it more manageable. Cut with the grain (the blue lines shown in the photo).
    2.25 pounds skirt steak
  • Add the skirt steak to a large zip-top bag, along with all of the marinade. Coat the meat on all sides, then seal the bag, removing as much air as possible. Refrigerate for at least 8 hours, but preferably 18-24 hours. Do not exceed 24 hours.

Cook the carne asada:

  • Preheat a charcoal or gas grill on high for 10 minutes, until the temperature reaches 600℉.
  • While the grill preheats, remove the meat from the marinade and place on paper towels to absorb any excess liquid. Discard any leftover marinade.
  • Once the grill is preheated, add all of the skirt steak and promptly close the lid. There should be no need to oil the grill or the meat here, so long as the grill has well-seasoned grates and is at least 600℉.
  • Let the skirt steak cook with the lid closed for 90 seconds, then open the lid, and turn each piece of steak 90 degrees. Close the lid and let cook for another 90 seconds.
  • Flip each piece of meat over and again close the lid for 90 seconds. Turn each pieces 90 degrees, and cook for another minute.
  • Begin checking the temperature of the meat. Because skirt steak is chewy by nature, I like to serve it no more than medium rare and pull it off the grill when the internal temperature reaches 120℉, measured with an instant-read thermometer at the thickest part of the meat. Continue cooking larger pieces for 90 seconds at a time until they reach the desired temperature.
  • Remove the skirt steak to a plate or rack, and let rest for 5 minutes, during which time the temperature will carry over another 5-10 degrees. Cut the meat into thin slices against the grain and serve promptly. Enjoy!

Notes

Ingredients:

  • Skirt steak is the most traditional meat used for carne asada, and it’s personally my preference. I have also tested this recipe with flank steak and flap meat, which both work well in a pinch.
  • I recommend using about 2.5 pounds of meat for 4 people, but this marinade can accommodate up to 5 pounds of skirt steak.
  • For a spicier carne asada, leave in the jalapeño seeds and ribs.

Storage and reheating:

  • Store in the refrigerator for up to 5 days. For more details, see the “Frequently Asked Questions” section within the post.

Nutrition

Calories: 431kcal, Carbohydrates: 5g, Protein: 50g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 1331mg, Potassium: 756mg, Fiber: 1g, Sugar: 2g, Vitamin A: 374IU, Vitamin C: 14mg, Calcium: 33mg, Iron: 5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: Mexican
Author: Fifteen Spatulas