Prep 20 mins
Cook 10 mins
Another stolen recipe. Thanks Lisa!
- 3⁄4 cup orange juice
- 1⁄2 cup lemon juice
- 1⁄3 cup lime juice
- 4 garlic cloves, minced
- 1⁄2 cup soy sauce
- 1 teaspoon finely chopped canned chipotle pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon black pepper
- 1 bunch fresh cilantro, chopped
- 1⁄2 cup olive oil
- 3 lbs skirt steaks
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- 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.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
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!
I first saw this identical recipe on Allrecipes a few years ago. It is the only carne asada marinade that I ever use! I have also used it on porterhouse, ribeyes and today I'm trying it on a chuck eye steak.