This carne asada marinade combines soy sauce, fresh citrus juice, and chili powder to create tender, deeply seasoned grilled beef. The balance of salt, acid, and spice works quickly—marinating for as little as 2 hours delivers authentic flavor.
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In a large bowl, combine soy sauce, avocado oil, vinegar, orange juice, and lime juice.
Add the sliced onion rings, thinly sliced jalapeño, roughly chopped cilantro, and minced garlic.
Add the chili powder, oregano, cumin, and paprika to the bowl.
Mix all the marinade ingredients together until well combined.
Season with freshly ground black pepper.
Add the flap beef to the marinade and use tongs to ensure it is fully coated.
Cover the bowl and refrigerate for at least 30 minutes. For best results, marinate for 24 hours.
Store leftover marinade in an airtight container refrigerated for up to 3 days. Discard any marinade that has had raw meat contact; reserve clean portions before marinating for use as a sauce.
Minimum 2 hours for flavor, but 4–8 hours is ideal for maximum tenderness. Overnight marinating is acceptable but may make the meat mushy.
Yes, prepare the marinade up to 2 days in advance and store it in an airtight container in the refrigerator.
Skirt steak or flank steak are traditional. Sirloin, ribeye, or NY strip also work well.
Soy sauce adds umami and salt. You can substitute tamari (gluten-free), coconut aminos, or Worcestershire sauce in equal measure.
Yes, this works well with chicken, pork, and firm fish. Reduce marinating time for chicken and fish to 1–2 hours to avoid over-marinating.
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