Mexican Carne Asada Marinade


  • 3 pounds Skirt steak
  • ⅓ cup olive oil
  • ¼ cup soy sauce
  • 1 lime or lemon (juiced)
  • 2 tablespoon orange juice (freshly squeezed)
  • 2 tablespoon red wine vinegar
  • ½ cup onion (diced)
  • ¼ cup cilantro (chopped)
  • 4 cloves garlic (crushed)
  • 1 Serrano pepper (diced)
  • 2 teaspoon salt
  • 2 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes (optional)

Whisk all the marinade ingredients into a bowl. Add meat and marinade to a large Ziploc bag and seal. Allow the meat to marinate for 4 or more hours, or overnight.
Barbecue meat using high heat, until charred on the surface, and cooked to medium-rare or medium. Don’t overcook the meat.
Remove Carne Asada from the grill and allow to rest for a few minutes. Slice the Carne Asada against the grain and serve with warm tortillas, guacamole, and sour cream.
The best meat for making Carne Asada, in my opinion, is skirt steak. Use approximately ¾ teaspoon of salt, for each 1 pound of meat.
Marinate the steak for a minimum of 4 hours, or preferably, overnight. Instead of discarding the leftover marinade, use it to marinate some boneless chicken to make Pollo Asada (Chicken Asada) the following day. Enjoy !!

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