Grilled Carne Asada with Citrus Marinade Recipe
Carne Asada is a flavorful Mexican grilled steak dish featuring skirt or flank steak marinated in a zesty blend of citrus juices, garlic, jalapeño, and cilantro. This marinade tenderizes the meat while infusing it with fresh, tangy, and slightly spicy flavors, perfect for serving in tacos or alongside your favorite Mexican sides. The dish requires marinating the steak for at least 6 hours and is grilled to juicy perfection.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 6 hours 24 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Meat
- 2 pounds flank steak or skirt steak (907.2 grams)
Marinade
- 1/3 cup olive oil (66.7 grams or 78.9 ml)
- 1/2 cup orange juice (juice from one orange)
- 4 tablespoons lime juice
- 2 tablespoons white vinegar
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 1 jalapeño, diced small
- 1/4 cup cilantro
Instructions
- Prepare Marinade: In a large measuring cup, combine olive oil, orange juice, lime juice, white vinegar, kosher salt, black pepper, minced garlic, diced jalapeño, and cilantro. Whisk everything together until smooth to create the marinade.
- Marinate Steak: Place the flank or skirt steak in a large mixing bowl or reusable container. Pour the prepared marinade over the steak, ensuring it is well-coated. Cover the container and refrigerate for at least 6 hours, but no longer than 24 hours, to allow the flavors to penetrate and tenderize the meat.
- Preheat Grill: When ready to cook, preheat your grill to high heat, preparing it for searing the steak.
- Remove Excess Marinade: Take the steak out of the marinade and gently shake off any excess. Discard the leftover marinade to avoid flare-ups on the grill.
- Grill the Steak: Place the marinated steak on the hot grill. Cook for 6 to 7 minutes on each side, or until the steak reaches an internal temperature of 140°F (60°C) for medium doneness, using an instant-read thermometer to check for temperature accuracy.
- Serve: Remove the steak from the grill and let it rest briefly. Slice and serve topped with fresh cilantro and diced jalapeños, pico de gallo, or use it as a filling for tacos.
Notes
- Marinating the steak longer than 24 hours can lead to an overly mushy texture due to the acidic ingredients.
- Use an instant-read thermometer to ensure the steak is cooked to the desired doneness.
- If you don’t have a grill, you can use a grill pan or cast-iron skillet on high heat as an indoor alternative.
- Let the steak rest 5-10 minutes after grilling to allow juices to redistribute for juicier slices.
- For spicier carne asada, increase the amount of jalapeño or add chili powder to the marinade.
