Carne Asada Marinade | CookOS

Carne Asada Marinade

Name: Carne Asada Marinade
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs flap steak (ranchera); 1/3 cup soy sauce; 1/3 cup avocado oil; 1 tbsp white vinegar; 3 limes, juiced; 3 oranges, juiced; 1 white onion, sliced into thick rings; 1/2 cup cilantro, chopped; 2 jalapenos, sliced; 3 tbsp carne asada seasoning; Prepared Mexican rice, for serving; Prepared pinto beans, for serving; Guacamole, for serving

This carne asada marinade combines soy sauce, fresh lime and orange juice, and cilantro to tenderize and flavor flap steak for authentic grilled carne asada. The balance of acid, oil, and aromatics creates deeply seasoned, juicy meat ready in 4–8 hours.

🌍Mexican 🏷️Carne asada 🏷️Steak 🏷️Grilling 🏷️Marinade Flap steak

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by genevieve.carranza

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Ingredients

3 lbs flap steak (ranchera)
1/3 cup soy sauce
1/3 cup avocado oil
1 tbsp white vinegar
3 limes, juiced
3 oranges, juiced
1 white onion, sliced into thick rings
1/2 cup cilantro, chopped
2 jalapenos, sliced
3 tbsp carne asada seasoning
Prepared Mexican rice, for servingoptional
Prepared pinto beans, for servingoptional
Guacamole, for servingoptional

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Instructions

1
In a large bowl, combine the flap steak, soy sauce, avocado oil, and white vinegar.
2
Squeeze in the juice of three limes and three oranges.
3
Add the sliced onion, chopped cilantro, and sliced jalapenos to the bowl.
4
Season generously with carne asada seasoning and mix everything together until the meat is fully coated.
5
For best results, cover and let the meat marinate overnight in the refrigerator. If short on time, marinate for as long as possible.
6
Heat a large skillet or grill over high heat. Cook the steak in batches, along with some of the onions and jalapenos from the marinade, until cooked to your desired doneness.
7
Serve the cooked carne asada with sides like Mexican rice, pinto beans, and guacamole.

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Tips & Notes

Pro tips

Reserve 1/4 cup of marinade before adding raw steak; use it as a finishing sauce or mop during grilling for extra flavor without food-safety risk.
Pat the steak dry with paper towels after marinating and before grilling to achieve a better sear and caramelization.
Grill over high heat (charcoal or gas) until internal temperature reaches 130–135°F for medium-rare; rest 5 minutes before slicing against the grain.

Substitutions

Avocado oil → Olive oil or vegetable oil (neutral oils work; avocado oil adds richness)
White vinegar → Apple cider vinegar or lime juice (adjusts acidity slightly but maintains balance)
Carne asada seasoning → Cumin, chili powder, and garlic powder mixed to taste (replace with 1–2 tbsp total)

Storage & make-ahead

Store the marinade and steak in an airtight container or resealable bag in the refrigerator for up to 24 hours. Cooked carne asada keeps refrigerated for 3–4 days and reheats well on a grill or skillet.

Equipment

grill or grill pan · meat thermometer

Common Questions

How long should I marinate carne asada?

Marinate for 4–8 hours, or overnight. The acid from citrus juices tenderizes the meat; longer marinating increases flavor depth without over-tenderizing if kept refrigerated.

Can I marinate carne asada in advance?

Yes. Prepare the marinade and steak up to 24 hours ahead; store covered in the refrigerator. Remove 30 minutes before grilling for even cooking.

What cut of steak works best for this marinade?

Flap steak (ranchera) is traditional and absorbs the marinade well. Skirt steak or flank steak are good substitutes with similar texture and flavor absorption.

Can I use fresh lime juice instead of bottled?

Yes, fresh lime and orange juice are preferred; they provide cleaner citrus flavor and better tenderizing than bottled juice.

Is this marinade suitable for other proteins?

Yes. This marinade works well on chicken breasts, pork shoulder, or shrimp (reduce marinating time for shrimp to 1–2 hours to prevent over-tenderizing).