Mexican Carne Asada Marinade

Here’s a classic Mexican Carne Asada marinade that’s bold, citrusy, and full of flavor — perfect for grilling skirt steak, flank steak, or flap meat.

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🌮 Mexican Carne Asada Marinade Recipe

🥣 Ingredients:

• 1/3 cup fresh orange juice (about 1 large orange)

• 1/4 cup fresh lime juice (about 2–3 limes)

• 1/4 cup soy sauce

• 1/4 cup olive oil

• 2 tablespoons white vinegar (or apple cider vinegar)

• 4 cloves garlic, minced

• 1 jalapeño or serrano pepper, finely chopped (optional, for heat)

• 1/4 cup fresh cilantro, chopped

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika (or regular paprika)

• 1/2 teaspoon oregano (Mexican oregano if available)

• 1/2 teaspoon black pepper

• 1 teaspoon kosher salt, or to taste

🥩 Optional Add-Ins:

• 1 tablespoon Worcestershire sauce (for umami depth)

• 1/2 teaspoon crushed red pepper (for extra heat)

• Zest of 1 lime for brightness

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🕑 Instructions:

1. Mix all marinade ingredients in a large bowl or zip-top bag.

2. Add 1.5–2 pounds of flank or skirt steak.

3. Cover/seal and marinate in the fridge for at least 2 hours, ideally 4–8 hours. For best flavor, go overnight.

4. Remove from the fridge 30 minutes before grilling.

5. Grill over high heat for 4–6 minutes per side (medium-rare), then rest and slice against the grain.

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🔥 Pro Tips:

• Don’t over-marinate more than 12 hours — citrus and vinegar can break down the meat too much.

• Best served in tacos, burritos, or over rice with grilled veggies and salsa.

Would you like a version that’s non-spicy, keto, or suited for oven cooking instead of grilling?