Citrus Carne Asada Marinade

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I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.

Ingredients:

  • 1 medium onion, thinly sliced
  • ¼ cup soy sauce
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 1 small bunch cilantro, chopped, or to taste
  • 2 tablespoons chili powder
  • 4 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons crushed coriander seeds
  • 1 teaspoon hot pepper sauce (such as Tabasco®)
  • 1 teaspoon finely chopped chipotle pepper
  • 1 teaspoon ground black pepper
  • ½ teaspoon white sugar
  • 2 pounds flank steak
  • 2 tablespoons olive oil, or as needed

Directions:

Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.

Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).


Prep time: 15 mins / Cooking time: 10 mins / Total time: 1 day 25 mins

Serving: 8 / Yield: 2 pounds of steak

Calories: 158.3

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