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Juicy grilled carne asada sliced on a wooden board with a small bowl of homemade carne asada marinade, lime wedges, and cilantro.
Sonia Khan

Authentic Carne Asada Marinade – Juicy Flavor Every Time

Easy Carne Asada Marinade makes skirt, flank, or sirloin steak tender, juicy, and packed with bold Mexican flavors - perfect for tacos, bowls, or fajitas.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating time 8 hours
Total Time 8 hours 20 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • ½ cup fresh lime juice
  • ½ cup fresh orange juice
  • ¼ cup olive oil
  • 4 -5 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 tsp salt
  • ¼ cup fresh cilantro chopped
For the Steak:
  • 1 -2 pounds skirt flank, or sirloin steak
  • Optional: lime wedges and extra cilantro for serving

Equipment

  • Medium mixing bowl
  • Whisk or spoon
  • Resealable bag or shallow dish for marinating
  • Grill or cast-iron skillet
  • Cutting board and knife

Method
 

  1. In a medium bowl, combine lime juice, orange juice, and olive oil. Let sit for a minute while prepping spices. This helps flavors bloom.
  2. Stir in minced garlic, soy sauce, cumin, chili powder, paprika, black pepper, and salt. Mix until fully incorporated.
  3. Fold in chopped cilantro. Place steak in a resealable bag or shallow dish and pour the marinade over it. Massage gently to coat evenly.
  4. Seal the bag or cover the dish. Refrigerate for 2-6 hours (up to 12 hours for thicker cuts).
  5. Pat the steak dry. Grill or pan-sear over high heat for 3-5 minutes per side until desired doneness.
  6. Slice against the grain and serve with lime wedges, cilantro, and your favorite sides like Mexican rice, tacos, or burrito bowls.

Notes

  • Fresh Citrus is Key: Always use fresh lime and orange juice for the best flavor and natural tenderizing.
  • Don’t Over-Marinate: 46 hours is ideal & overnight is okay for thick cuts.
  • Optional Heat: Add finely chopped jalapeño for mild spiciness or smoked paprika for smoky depth.
  • Storage: Store leftover cooked steak in the fridge for up to 3 days. Reheat gently to preserve juiciness.
  • Versatile Marinade: Works for chicken, pork, or even vegetables like peppers, onions, and mushrooms