This is the exact marinade we use to make our favorite Carne Asada recipe. Whatever leftover meat we have is then used for Carne Asada Tacos the next day.
A Marinade to Love!
Carne asada is a Mexican-style grilled and sliced beef (usually skirt steak, or a flank steak). It is usually marinated, then grilled or seared to impart a charred flavor. This marinade is not only simple but makes your meat even more flavorful and delicious, which is perfect for tacos, burritos, chimichangas and more! Why we love it:
Enjoy in a variety of recipes. Serve this tasty and tender meat on its own or as an ingredient in other main dishes. We love it on tacos with corn tortillas! Use on different meats. Carne asada marinade is perfect on any of your favorite meats but is best known for being paired with steak. Made in minutes. Today’s marinade recipe is not only simple with a quick prep time, but adds the perfect amount of flavor to your meat!
Carne Asada Marinade Ingredients
olive oil lime juice – fresh or bottled fresh cilantro minced garlic cumin powder chili powder salt and black pepper
how to make carne asada marinade
A favorite way to use your authentic carne asada recipe is to wrap it in large tortillas with some Pico de Gallo. It also tastes great in a Burrito Bowl with Cilantro Lime Rice or Mexican rice, on top of salads, Loaded Nachos, or carne asada fries.
Storage Info
Make marinade ahead. Mix up the marinade several days in advance and keep it in an airtight container in the fridge until you add the meat. Freeze marinated meat ahead of time. Place the meat and marinade in a Freezer Ziploc. Store it in the freezer for up to 2 months. Thaw overnight in the fridge and cook within 24 hours.
Flank steak is more lean whereas skirt steak has more fat marbling. Once cooked allow the meat to rest for about 5 minutes before cutting. For the best cuts, slice the steak against the grain. This means perpendicular/across the natural lines you see on top of the steak
Chill. Don’t marinate at room temp. Always place the marinating meat in the fridge. Marinate amount. For every pound of meat, you should have ½ cup of marinade. Even coating. Flip the meat every so often so that every side gets good coverage. Never reuse marinade. Once it has come in contact with raw meat, it needs to be discarded after being used. Expired meat. Marinating a meat does not extend the meat’s “use by” date and should be frozen to extend shelf life. Do not marinate in metal containers as the acids, especially from the citrus juices, react to it and can cause an odd flavor.
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