I’m sharing my Asada Marinade Recipe that pairs three pantry staples with one unexpected ingredient to present a new way to prepare skirt steak.
I grew up thinking carne asada was just loud music and messy tacos, until I learned how a simple slab of skirt steak and a splash of fresh lime juice could flip everything. I still mess it up sometimes, overcook it or forget to let it rest, but when the grill gives those little charred edges and the inside stays juicy, its magic.
I even like to compare versions, and yes this has beaten a Carne Asada Brisket at a sloppy backyard cookout. Between the smoke and that tang, my go to Asada Marinade Recipe always gets people asking for more.
Ingredients
- Skirt steak: Rich in protein and iron, bold beefy flavor, stays tender when sliced against grain.
- Orange juice: Adds sweet citrus, vitamin C and natural sugars, helps tenderize meat slightly.
- Lime juice and zest: Sharp sour punch, lots of vitamin C, brightens flavor and aids tenderizing.
- Garlic: Strong savory aroma, contains allicin, adds umami and depth, not sweet.
- Cilantro: Fresh herb, low calories, provides bright green flavor, some people dont like it.
- Cumin, oregano, ancho chili: Earthy cumin, herbal oregano, mild ancho adds smoke and warmth, low calories.
- Soy sauce: Brings salty umami, adds sodium so use moderately, deepens color.
- Olive oil: Adds healthy fats, helps marinade coat meat, keeps it juicy.
Ingredient Quantities
- 2 to 3 lb skirt steak (about 1 to 1.4 kg)
- 1/2 cup fresh orange juice (about 1 large orange)
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon lime zest
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup chopped fresh cilantro, loosely packed
- 4 cloves garlic, minced
- 1/2 medium white onion, finely chopped
- 1 jalapeno, seeded and minced (optional)
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon ancho or mild chili powder
- 1 to 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce (optional for extra umami)
How to Make this
1. Trim any excess fat or silver membrane from the skirt steak, pat it dry with paper towels so the marinade sticks, and lay it flat in a shallow dish or big zip top bag.
2. Make the marinade by mixing fresh orange juice, fresh lime juice and lime zest, olive oil, soy sauce, chopped cilantro, minced garlic, finely chopped white onion, seeded minced jalapeno if you want heat, brown sugar, ground cumin, dried oregano, ancho or mild chili powder, kosher salt, black pepper and the optional Worcestershire sauce; whisk or blitz in a blender for 20 to 30 seconds so the garlic and onion break down and the flavors marry.
3. Pour the marinade over the steak, press out excess air if using a bag and seal, then massage the steak so it gets coated on both sides; refrigerate at least 2 hours but preferably overnight or up to 24 hours, flipping the bag or turning the steak once halfway through.
4. When ready to cook take the steak out of the fridge 30 to 60 minutes before grilling so it comes closer to room temp, this helps it cook more even.
5. Preheat your grill or a heavy cast iron skillet until very hot and clean the grates; lightly oil the grill or brush the steak with a little olive oil so it wont stick.
6. Remove the steak from the marinade and pat it very dry with paper towels for a good sear; if you want to use the leftover marinade boil it in a small pot for at least 3 to 5 minutes to kill any bacteria before using as a sauce.
7. Grill the skirt steak on high heat until well charred and cooked to your liking, about 3 to 5 minutes per side for medium rare depending on thickness, use tongs, dont press it down, and check with an instant read thermometer if you want: 125 to 130 degrees F for medium rare, 135 degrees F for medium.
8. Transfer the steak to a cutting board, loosely tent with foil and let it rest 5 to 10 minutes so the juices redistribute.
9. Slice the steak thinly across the grain at a slight angle into thin strips, serve immediately for tacos or burritos or on its own, squeeze extra lime if you like and sprinkle a few extra chopped cilantro leaves on top.
Equipment Needed
1. Sharp chef’s knife
2. Cutting board
3. Shallow dish or large zip top bag for marinating
4. Measuring cups and spoons
5. Blender or whisk to break down the garlic and onion, either works
6. Tongs for grilling and flipping
7. Instant read thermometer to check doneness
8. Grill or heavy cast iron skillet, preheated until very hot
9. Paper towels for patting the steak dry
10. Small saucepan to boil any leftover marinade before using
FAQ
Authentic Carne Asada Recipe Substitutions and Variations
- Skirt steak: swap with flank steak, hanger steak, or flap meat. Same weight and same marinade time works, just slice thin across the grain and watch cook time cause thickness changes.
- Fresh orange juice: use pineapple juice for extra tenderizing acidity, or 1/4 cup orange marmalade thinned with water for more body. If you use pineapple, cut the brown sugar a bit since pineapple is sweeter.
- Soy sauce: use tamari for gluten free, coconut aminos for a soy free but sweeter low sodium option, or a splash of fish sauce (use less) mixed with water for extra umami. Taste and adjust salt.
- Fresh cilantro: substitute flat leaf parsley if you hate cilantro, or use chopped green onion plus extra lime zest for bright herby notes. Use about the same volume.
Pro Tips
1) dont overdo the citrus: the orange and lime are great for flavor but they can “cook” and break down the fibers, so aim for about 2 to 8 hours for best texture; overnight is okay but try not to push past 24 hours or it can get mushy.
2) dry well and sear hot: pat the steak very dry right before cooking so you get a proper crust instead of steaming, heat the grill or cast iron until really hot, cook fast and flip just once, and use tongs not a fork so you dont lose juices.
3) mind the salt: soy sauce brings a lot of sodium, so cut the added kosher salt in the marinade by roughly half, you can always add flaky salt after resting if it needs more.
4) rest and slice smart: let the meat rest 5 to 10 minutes, then slice thin across the grain at a sharp angle; if you want ultra thin strips chill the cooked steak in the fridge or freezer for 15 to 20 minutes first, it makes cleaner slices.
Authentic Carne Asada Recipe
I’m sharing my Asada Marinade Recipe that pairs three pantry staples with one unexpected ingredient to present a new way to prepare skirt steak.
6
servings
587
kcal
Equipment: 1. Sharp chef’s knife
2. Cutting board
3. Shallow dish or large zip top bag for marinating
4. Measuring cups and spoons
5. Blender or whisk to break down the garlic and onion, either works
6. Tongs for grilling and flipping
7. Instant read thermometer to check doneness
8. Grill or heavy cast iron skillet, preheated until very hot
9. Paper towels for patting the steak dry
10. Small saucepan to boil any leftover marinade before using
Ingredients
-
2 to 3 lb skirt steak (about 1 to 1.4 kg)
-
1/2 cup fresh orange juice (about 1 large orange)
-
1/4 cup fresh lime juice (about 2 limes)
-
1 tablespoon lime zest
-
1/4 cup olive oil
-
1/4 cup soy sauce
-
1/4 cup chopped fresh cilantro, loosely packed
-
4 cloves garlic, minced
-
1/2 medium white onion, finely chopped
-
1 jalapeno, seeded and minced (optional)
-
1 tablespoon brown sugar
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano (preferably Mexican oregano)
-
1 teaspoon ancho or mild chili powder
-
1 to 1 1/2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
1 tablespoon Worcestershire sauce (optional for extra umami)
Directions
- Trim any excess fat or silver membrane from the skirt steak, pat it dry with paper towels so the marinade sticks, and lay it flat in a shallow dish or big zip top bag.
- Make the marinade by mixing fresh orange juice, fresh lime juice and lime zest, olive oil, soy sauce, chopped cilantro, minced garlic, finely chopped white onion, seeded minced jalapeno if you want heat, brown sugar, ground cumin, dried oregano, ancho or mild chili powder, kosher salt, black pepper and the optional Worcestershire sauce; whisk or blitz in a blender for 20 to 30 seconds so the garlic and onion break down and the flavors marry.
- Pour the marinade over the steak, press out excess air if using a bag and seal, then massage the steak so it gets coated on both sides; refrigerate at least 2 hours but preferably overnight or up to 24 hours, flipping the bag or turning the steak once halfway through.
- When ready to cook take the steak out of the fridge 30 to 60 minutes before grilling so it comes closer to room temp, this helps it cook more even.
- Preheat your grill or a heavy cast iron skillet until very hot and clean the grates; lightly oil the grill or brush the steak with a little olive oil so it wont stick.
- Remove the steak from the marinade and pat it very dry with paper towels for a good sear; if you want to use the leftover marinade boil it in a small pot for at least 3 to 5 minutes to kill any bacteria before using as a sauce.
- Grill the skirt steak on high heat until well charred and cooked to your liking, about 3 to 5 minutes per side for medium rare depending on thickness, use tongs, dont press it down, and check with an instant read thermometer if you want: 125 to 130 degrees F for medium rare, 135 degrees F for medium.
- Transfer the steak to a cutting board, loosely tent with foil and let it rest 5 to 10 minutes so the juices redistribute.
- Slice the steak thinly across the grain at a slight angle into thin strips, serve immediately for tacos or burritos or on its own, squeeze extra lime if you like and sprinkle a few extra chopped cilantro leaves on top.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 285g
- Total number of serves: 6
- Calories: 587kcal
- Fat: 37.2g
- Saturated Fat: 12.2g
- Trans Fat: 0.5g
- Polyunsaturated: 2.1g
- Monounsaturated: 18.7g
- Cholesterol: 159mg
- Sodium: 960mg
- Potassium: 720mg
- Carbohydrates: 6.5g
- Fiber: 0.3g
- Sugar: 4.3g
- Protein: 58.9g
- Vitamin A: 200IU
- Vitamin C: 11.7mg
- Calcium: 48mg
- Iron: 5.9mg
