Carne Asada Marinade
🔥 Carne Asada: A Flavor-Filled Tribute to Mexican Culinary Tradition
Carne Asada isn’t just a dish—it’s a celebration. A smoky, citrus-kissed ritual that fills patios and kitchens with laughter, love, and the irresistible scent of char. At the heart of this beloved meal? A bold, vibrant marinade steeped in heritage and crafted for flavor.
🌿 Ingredients
| For the Marinade | |
|---|---|
| Orange juice | ¾ cup |
| Lemon juice | ½ cup |
| Lime juice | ⅓ cup |
| Soy sauce | ½ cup |
| Cilantro (chopped) | 1 bunch |
| Garlic (minced) | 4 cloves |
| Chili powder | 1 tablespoon |
| Cumin | 1 tablespoon |
| Paprika | 1 tablespoon |
| Black pepper | 1 tablespoon |
| Chipotle pepper (canned, chopped) | 1 teaspoon |
| Olive oil | ½ cup |
| Dried oregano | 1 teaspoon |
| For the Carne Asada | |
|---|---|
| Flank steak | 3 pounds |
🧄 Step-by-Step Instructions
- Whisk the Marinade Together
In a large non-metal bowl, combine citrus juices, soy sauce, cilantro, garlic, spices, chipotle, and oregano. Gradually whisk in olive oil until smooth and aromatic. - Reserve a Splash of Brilliance
Set aside 1 cup of the marinade in a covered container and refrigerate—it’ll make an epic drizzle later. - Prep the Steak for Flavor Absorption
Pound the steak to about ¼-inch thickness using a meat mallet. For extra flavor absorption, gently prick it with a fork. - Marinate Overnight
Place the steak in the bowl with marinade, coating thoroughly. Cover and refrigerate for 24 hours to let the magic happen. - Grill Like a Maestro
Fire up the grill to medium-high and lightly oil the grates. Remove steak from marinade (discard what’s left) and grill 5 minutes per side or until done to your liking. - Slice and Serve with Style
Thinly slice the grilled steak across the grain. Arrange on a platter and finish with the reserved marinade for a zesty flourish. - Enjoy the Celebration
Serve alongside warm tortillas, grilled vegetables, or fresh guacamole. Prepare for silence—followed by rave reviews.
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