Authentic Carne Asada Marinade Recipe: Easy Mexican!
The first time I had truly great carne asada, I knew it was all about the marinade.
Living in California, I am lucky to have many friends whose families come from Mexico. And they have all shared their traditional family recipes for authentic Mexican dishes with me.
I also learned a lot about Mexican cooking traveling in Mexico, and in a class with the amazing Diane Kennedy. This Carne Asada Marinade recipe is a combination of the favorite versions I have learned.
Bright citrus, savory aromatics, and a touch of spice come together to create the perfect marinade for skirt steak or flank steak.
This marinade recipe is simple, authentic, and perfect for grilling season—or anytime you’re craving that classic taste of carne asada.
What Is Carne Asada?
Carne asada literally means “grilled meat” in Spanish, but in Mexico it refers to much more than just steak on a grill. It’s a beloved tradition, especially in northern Mexican states like Sonora, Nuevo León, and Baja California, where beef is king and outdoor grilling is part of everyday life.
However, traditionally, the meat is not just grilled, it’s marinated beforehand for hours. Authentic carne asada marinades rely on fresh citrus juices—combined with garlic, onion, herbs, and a few spices. The citrus not only adds flavor, the citric acid within the juice of the fruit also helps tenderize the meat, giving it that signature juicy texture.
In Mexico, carne asada is most often served simply and deliciously—sliced or chopped then tucked into warm tortillas as tacos, or plated with grilled onions, beans, and fresh salsa. It’s also a centerpiece for gatherings, known as carne asadas, where friends and family come together around the grill.
Carne Asada Ingredients & Tips
The simple ingredients of this marinade can be found at your local grocery store. Here’s what to look for to make the best Carne Asada Marinade.
Fresh Citrus Juice
These are the most important marinade ingredients for a flavorful, tender steak. For best results, use freshly squeezed orange, lime, and lemon juices.
You can use bottled juice if you must, but it doesn’t deliver the same balance or freshness.
Chef’s Tip: Press on and roll your fresh limes, lemons, and oranges on your countertop or cutting board before you cut them to juice. Juicing will be much easier, and you’ll yield more juice.
Mexican Lager Beer
When I asked a friend why her family uses beer instead of soy sauce, she said, “In Mexico we don’t have soy sauce in our fridge, but we always have beer.” That tracks.
Like soy sauce or apple cider vinegar, beer helps tenderize the meat. It also adds a nice malt flavor. A light, crisp beer works best.
If you prefer not to use alcohol, you can substitute beef broth or even sparkling water for a similar effect.
Olive oil
Olive oil helps carry the flavors and keeps the meat moist while grilling. I think it has the best flavor of all the oils and that’s why I use it.
Neutral oils like avocado oil and vegetable oil can also be used.
Seasonings
Chili powder and cumin are very popular in Mexican cuisine. If you need to substitute, try paprika. If you prefer more heat, you can add a pinch of cayenne pepper.
Salt
Sea salt enhances all the flavors, but you can substitute kosher salt if needed.
Onions
White onions are my preference, as yellow onions can be too strong. Red onions can also be used.
Garlic
I prefer fresh garlic to garlic powder. But in a pinch you, can make the substitution.
Jalapeño Peppers
I remove the seeds from my jalapeño chiles to bring down the heat. If your family is less wimpy than mine, and you want more spice, keep the seeds in.
Cilantro
Fresh cilantro gives the marinade its classic savory backbone. Dried just doesn’t cut it. If you don’t like cilantro, you can use about a teaspoon of dried oregano. It will completely change the taste, but for those who aren’t cilantro fans, that’s a good thing.
Carne Asada Marinade Recipe
Marinade enough for 1½ to 2½ pounds of skirt or flank steak.
Ingredients
2 oranges, juiced (yields about ⅔ cup)
1 lime, juiced (yields about ¼ cup)
1 lemon, juiced (yields about ¼ cup)
½ cup Mexican lager beer
1 tablespoon sea salt
1 teaspoon chili powder
1 teaspoon ground cumin
½ cup extra virgin olive oil
½ cup chopped white onion
1 jalapeño, seeded and minced
1½ tablespoons minced garlic
¼ cup fresh cilantro leaves, chopped
Instructions
1. In a large mixing bowl or glass pitcher, combine the freshly squeezed orange juice, lime juice, lemon juice, and Mexican lager.
2. Add the sea salt, chili powder, and ground cumin, then whisk until the salt is mostly dissolved.
3. Pour in the olive oil a little at a time, whisking to fully incorporate it and form an emulsion.
4. Stir in the chopped white onion, minced jalapeño, minced garlic, and chopped fresh cilantro. Mix well until all ingredients are evenly combined. Taste, and adjust seasoning if needed.
How to Marinate the Meat
Marinating carne asada is super easy!
1. Place your steak (skirt steak or flank steak works best) in a large resealable plastic bag or shallow dish.
2. Pour the marinade over the meat, making sure it’s fully coated.
3. Marinate the raw steak in the refrigerator for at least 2 hours, but ideally 4–8 hours for the best flavor. I don’t recommend going longer than 8 hours; after that, the citrus can start to break down the muscle fibers too extensively and the meat can turn mushy.
Cooking Carne Asada
Before cooking, remove the meat from the marinade and let any excess drip off. Pat the meat dry with a paper towel. (Reserve the marinade, for reasons explained below.)
Grill over high heat until nicely charred on the outside and cooked to your preferred doneness. For me, that’s an internal temperature of about 125°F on a meat thermometer, which takes about 4 to 5 minutes on each side.
An authentic carne asada recipe will alway use a hot grill (charcoal grill or gas grill)—the Spanish term for “grill” is in the name after all. However, if you prefer, you can use a grill pan or cast iron pan on the stove top, the oven broiler, or whatever method you’d like to get a little char on the meat and cook it.
Serving Carne Asada
The list of California’s famous foods includes two burritos. One of them was invented in San Diego (where I live) and uses carne asada as the main ingredient, along with cheese and french fries.
In Mexico, delicious carne asada is all about simplicity and letting the grilled meat shine.
Carne Asada Tacos
Once cooked, the steak is typically chopped into bite-sized pieces or sliced thin against the grain and served with warm corn tortillas for making carne asada tacos.
Classic toppings are minimal: Think chopped white onion, fresh cilantro, a squeeze of lime, and maybe a spoonful of salsa.
Carne Asada Dinner
It’s also common to serve carne asada family-style, right off the grill, with sides like grilled green onions (cebollitas), charred jalapeños, refried beans, pico de gallo, guacamole, and corn or flour tortillas.
Using the Leftover Marinade (After Cooking)
Don’t toss that marinade: It’s packed with flavor! Once the meat is removed, transfer the leftover marinade to a saucepan.
Bring it to a full boil over medium-high heat and let it cook for at least 5–10 minutes to ensure it’s safe to eat. This step is important since the marinade has been in contact with raw meat.
Once reduced slightly, this flavorful sauce can be used to drizzle over the sliced carne asada or served on the side.
FAQs about Carne Asada Marinade
Can I make this marinade ahead of time?
Yes! You can prepare the marinade up to 2 days in advance. Store it in an airtight container in the refrigerator and give it a really good stir before using.
How should I store leftover marinade?
If the marinade has not touched raw meat, store it in the refrigerator for up to 3 days. If it has been used, cook it first as described above before storing.
Can I freeze the marinade?
Absolutely. You can freeze the marinade for up to 3 months in a ziplock bag or airtight container.
Can I reuse the marinade?
Only if it has been cooked thoroughly after contact with raw meat. Never reuse uncooked marinade that has touched raw beef.
What cut of meat is best for carne asada?
Skirt steak is the traditional choice, especially in northern Mexico, but flank steak is also widely used and works beautifully with this marinade.
Can I use this marinade for other proteins?
Yes! This marinade is delicious with chicken, shrimp, pork, or even vegetables like portobello mushrooms.
This carne asada marinade brings together authentic flavors with simple ingredients, making it an easy go-to for everything from weeknight tacos to weekend grilling with friends.
