Mexican Carne Asada Marinade is a vibrant and flavorful concoction that infuses beef with the zesty essence of traditional Mexican cuisine. Here’s a description of this mouthwatering marinade:
Fresh herbs such as cilantro or parsley contribute a vibrant green hue and a burst of freshness that elevates the marinade to new heights. Diced onions, minced garlic, and jalapeños or serrano peppers provide layers of savory, aromatic, and spicy notes that dance on the palate with each bite.
Once combined, the marinade is poured over thinly sliced beef, typically flank steak or skirt steak, allowing the meat to soak up the rich flavors and aromas for several hours or overnight. During this time, the acids in the citrus juices work their magic, tenderizing the meat and infusing it with the vibrant flavors of the marinade.
When it’s time to grill, the marinated beef is cooked over high heat until charred and caramelized on the outside, while still tender and juicy on the inside. The result is a mouthwatering dish that’s perfect for wrapping in warm tortillas or serving alongside rice, beans, and salsa for a delicious and satisfying meal that captures the essence of Mexican cuisine.
Mexican Carne Asada Marinade is a celebration of bold flavors, vibrant colors, and festive aromas that bring the flavors of Mexico to your table. Whether enjoyed at a summer barbecue, a festive fiesta, or a casual weeknight dinner, this marinade is sure to impress with its irresistible combination of citrusy tang, smoky spice, and savory goodness.
Ingredients:
- 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)
Directions:
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.
Notes:
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 !!