How to Make Carne Asada Marinade
Whippin’ this marinade together for your carne asada is the easiest thing on the face of the Earth: just throw everything in a bowl and whisk it all up. Reserve a cup of that mojo for using after you grill the steak. Throw on your flattened steak into the marinade, seal it up in its bag, and let it soak for 24 hours. Boom, done. 1.Mix together orange, lemon, and lime juice in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle, and oregano. Toss it all together. 2.Slowly whisk in some olive oil until it’s all blended smooth. Scoop out a cup of the marinade, place it in a small bowl, cover it with plastic wrap, and pop it in the fridge to use after the steak’s grilled. 3.Lay that steak between two thick sheets of plastic, like freezer bags, on a flat surface. Take out your meat mallet and pound that steak nice and hard on the smooth side until it is about 1/4 inch thick. 4.After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours. 5.When you’re ready to cook, preheat the grill to medium-high and brush the grate lightly with oil. 6.Remove steak from marinade; letting any excess liquid drip off. Discard marinade. 7.Place the steak on the hot grill, searing the steak to desired doneness, about 5 minutes per side for medium-rare. 8.Remove steak from grill and slice across the grain. 9.Put it on a serving plate and splash the leftover marinade on top. Serve it up right away!How Long to Marinate Carne Asada
This recipe requires an all-night soak to produce the most juicy and flavorful carne asada. Honestly, though, if you can only do overnight or even just a few hours, it’s still so much better than skipping the marinade.How to Make Carne Asada Recipe
Once your steak’s done marinating, toss it on a hot grill and cook it how you like. Around 5 minutes per side should give you a nice medium-rare. Drizzle the saved marinade over the steak and serve it up.Storing and Reheating
Leftover carne asada may be stored in the fridge sealed for up to 3 days. To reheat, put in a hot pan on your stovetop or microwave for 1 to 3 minutes, turning half way through cooking so that each side is heated.Ingredients
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Marinade:
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¾ cup orange juice
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½ cup lemon juice
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⅓ cup lime juice
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1 bunch fresh cilantro, chopped
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½ cup soy sauce
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4 cloves garlic, minced
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 tablespoon ground paprika
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1 tablespoon ground black pepper
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1 teaspoon finely chopped canned chipotle pepper
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1 teaspoon dried oregano
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½ cup olive oil
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Carne Asada:
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3 pounds flank steak
Directions
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Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.
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Slowly whisk in some olive oil until it’s all blended smooth. Scoop out a cup of the marinade, place it in a small bowl, cover it with plastic wrap, and pop it in the fridge to use after the steak’s grilled.
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Lay that steak between two thick sheets of plastic, like freezer bags, on a flat surface. Take out your meat mallet and pound that steak nice and hard on the smooth side until it is about 1/4 inch thick.
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After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.
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When you’re ready to cook, preheat the grill to medium-high and brush the grate lightly with oil.
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Remove steak from marinade; letting any excess liquid drip off. Discard marinade.
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Place the steak on the hot grill, searing the steak to desired doneness, about 5 minutes per side for medium-rare.
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.Remove steak from grill and slice across the grain.
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Put it on a serving plate and splash the leftover marinade on top. Serve it up right away!
