Lisa's Favorite Carne Asada Marinade

READY IN: 30mins
Recipe by PACE6634

Another stolen recipe. Thanks Lisa!

Top Review by Muffin Goddess

I make carne asada nearly every weekend, per DH's request, but I usually stick to the simple fresh squeezed lime juice and salt combo for seasoning, so I wasn't sure how DH would feel about this marinade. Well, he liked it so much that I couldn't even keep the finished meat in the kitchen long enough to photograph it, lol! I was a little short on the lemon juice, so I made it up with a bit of extra orange and lime juices. I used smoked serrano chile powder in place of the chili powder, so my marinade was probably a tad more spicy than it was intended, but it just made it that much more enjoyable. This is definitely more time-intensive than my usual treatment, but the flavor at the end makes it all worth it. Thanks for posting!

Ingredients Nutrition


  1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
  2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
  5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

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