I always enjoy the vibrant flavors of a well-crafted marinade. Recently, I tried this dish featuring 2 lbs flank steak bathed in fresh lime and orange juice, olive oil, garlic and cilantro. The Traditional Carne Asada Marinade, spiced with chili and cumin, promises a refreshing twist that piques your curiosity.

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I’m really excited to share my Best Carne Asada Recipe Ever with you. This recipe changed the way I think about easy dinners, especially when you’re in the mood for something with a kick.

I marinate 2 lbs of flank steak with a mixture of fresh lime juice, orange juice, olive oil, garlic and chopped cilantro. I also toss in a bit of soy sauce, white vinegar, cumin, chili powder, salt, black pepper and even a jalapeno if I’m feeling extra daring.

I experimented with different approaches like traditional marinades and carne asada fajitas recipes until I found just the right balance of flavors. When I grill it, the aroma is just incredible, making it perfect for Taco Tuesday or a Cinco de Mayo party.

I know you’ll love it, whether you’re wrapping it up for a carne asada wrap or serving it up in a classic asada recipe style. Enjoy making it your own!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, the marinade is super flavorful – the mix of fresh lime and orange juice with garlic and chili powder makes the meat really tender and gives it a bright, tasty kick. Second, I like that it’s really easy to make. Even if you’re not a master chef, the steps are simple enough for anyone to follow, and you can even chill it in the fridge overnight if you have time. Third, I enjoy that it’s versatile enough to cook on a grill or even in a slow cooker, so it works perfectly no matter what cooking method you got available. Finally, it’s just perfect for a casual get together like Taco Tuesday or a small celebration; the flavors are familiar and fun.

Ingredients

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Steak: High protein meat; juicy and tasty with robust flavor.
Lime Juice: Tangy, acidic zest that tenderizes meat and adds brightness.
Orange Juice: Sweet citrus burst balancing flavors, packed with vitamin C.
Olive Oil: Healthy fats that carry flavors and keep the steak moist.
Garlic: Bold flavor enhancer with natural antibacterial perks.
Cilantro: Fresh, herbal note giving a spark to every bite.
Jalapeno: Adds a mild kick if you love a bit of spice.

Ingredient Quantities

2 lbs flank or skirt steak, trimmed and ready to go

1/2 cup fresh lime juice (juice of about 4 limes)

1/2 cup fresh orange juice

1/4 cup olive oil

4 cloves garlic, minced

1/4 cup chopped fresh cilantro

1 tablespoon soy sauce

1 tablespoon white vinegar

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt, adjust to taste

1/2 teaspoon black pepper, freshly ground if possible

1 jalapeno, seeded and minced (optional if you like it spicy)

How to Make this

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1. In a big bowl, mix together the fresh lime juice, orange juice, olive oil, minced garlic, chopped cilantro, soy sauce, white vinegar, ground cumin, chili powder, salt, black pepper, and if you like it spicy, the minced jalapeno.

2. Put the 2 lbs of flank or skirt steak into a large resealable plastic bag or a shallow dish and pour the marinade over it, making sure every part of the meat gets covered.

3. Seal the bag or cover the dish and let the steak marinate in the fridge for at least 2 to 4 hours, but overnight is even better if you have the time.

4. When you’re ready to cook, take the steak out of the marinade and let the extra liquid drip off; don’t reuse the leftover marinade.

5. Preheat your grill to high heat, or if you’re using a slow cooker, set it accordingly (just note that grilling gives a really nice char).

6. Place the steak on the grill and cook it for about 4 to 5 minutes on each side for a medium-rare doneness, or adjust the time if you prefer it more done.

7. Once cooked, let the steak rest on a cutting board for around 5 minutes so the juices settle in.

8. Finally, slice the steak thinly against the grain and serve it up with your favorite sides, perfect for Taco Tuesday or any celebration.

Equipment Needed

1. Big mixing bowl
2. Measuring cups and spoons
3. Whisk or spoon for stirring the marinade
4. Large resealable plastic bag or shallow dish for marinating the steak
5. Refrigerator to keep the steak marinating
6. Grill (or a slow cooker as an alternative)
7. Tongs for flipping the steak on the grill
8. Cutting board for letting the steak rest and for slicing it
9. Sharp knife to cut the steak against the grain

FAQ

Q: What cut of steak should I use?

A: Use 2 lbs of flank or skirt steak cause they work best and let the marinade soak in real good.

Q: How long should I marinate the steak?

A: Let it marinate for at least 2 hours or even overnight if you can, it really boosts the flavor.

Q: Can I substitute bottled juices for fresh ones?

A: I recommend using fresh juice since bottled just dont give that tangy punch you're after.

Q: What should I do if I dont like spicy food?

A: Just leave out the jalapeno or use a smaller amount to keep the spice level low.

Q: How do I know when the steak is done?

A: Grill it over high heat and check if its medium done by making sure the inside stays a little pink and then let it rest before cutting.

The Best Carne Asada Recipe Substitutions and Variations

Instead of fresh lime juice, you can use lemon juice (it won’t be exactly the same but it still works pretty good)
If you dont have fresh orange juice, try pineapple juice or even grapefruit juice for a tangy twist
No olive oil? Canola oil or another neutral vegetable oil will work as a substitute
If you dont have cilantro on hand, parsley can step in just fine for that fresh herbal vibe
Lacking soy sauce? Tamari is a great alternative if you need a gluten free option, or you can try using coconut aminos for a slightly sweeter touch

Pro Tips

1. Try marinating for at least 2 to 4 hours but if you can leave it overnight thats even better for getting more flavor into the meat. Just don’t leave it longer than a day cause the acid in the juice can start to break down the steak too much and make it mushy.

2. When you’re ready to grill, let your steak sit out of the fridge for about 20 minutes so its not too cold. This helps it cook more evenly and gets you that perfect sear.

3. Before you throw it on the grill, pat the steak dry with some paper towels. A dry surface means you get a better crust and more char, which really brings out the flavor.

4. After grilling, let the steak rest for about 5 minutes. This is super important because it lets the juices redistribute, making your steak juicier when you slice it thinly against the grain.

The Best Carne Asada Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Big mixing bowl
2. Measuring cups and spoons
3. Whisk or spoon for stirring the marinade
4. Large resealable plastic bag or shallow dish for marinating the steak
5. Refrigerator to keep the steak marinating
6. Grill (or a slow cooker as an alternative)
7. Tongs for flipping the steak on the grill
8. Cutting board for letting the steak rest and for slicing it
9. Sharp knife to cut the steak against the grain

Ingredients

2 lbs flank or skirt steak, trimmed and ready to go
1/2 cup fresh lime juice (juice of about 4 limes)
1/2 cup fresh orange juice
1/4 cup olive oil
4 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 tablespoon soy sauce
1 tablespoon white vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, freshly ground if possible
1 jalapeno, seeded and minced (optional if you like it spicy)

Directions

In a big bowl, mix together the fresh lime juice, orange juice, olive oil, minced garlic, chopped cilantro, soy sauce, white vinegar, ground cumin, chili powder, salt, black pepper, and if you like it spicy, the minced jalapeno.
Put the 2 lbs of flank or skirt steak into a large resealable plastic bag or a shallow dish and pour the marinade over it, making sure every part of the meat gets covered.
Seal the bag or cover the dish and let the steak marinate in the fridge for at least 2 to 4 hours, but overnight is even better if you have the time.
When you're ready to cook, take the steak out of the marinade and let the extra liquid drip off; don't reuse the leftover marinade.
Preheat your grill to high heat, or if you're using a slow cooker, set it accordingly (just note that grilling gives a really nice char).
Place the steak on the grill and cook it for about 4 to 5 minutes on each side for a medium-rare doneness, or adjust the time if you prefer it more done.
Once cooked, let the steak rest on a cutting board for around 5 minutes so the juices settle in.
Finally, slice the steak thinly against the grain and serve it up with your favorite sides, perfect for Taco Tuesday or any celebration.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.