The Best Carne Asada Marinade

The Best Carne Asada Marinade

from twocloveskitchen.com
Main Course
2898 min
4 servings
487 kcal / serving

This is the best carne asada marinade out there, packed with authentic Mexican flavor. It's smoky, citrusy, savory, and perfect for everything from carne asada burritos to a carne asada plate that rivals your favorite Mexican restaurant.

Ingredients

  • 2 poundsskirt steak (or flank steak)
  • ⅓ cuporange juice (from 1 fresh orange)
  • 2 tablespoonslime juice (from 1 fresh lime)
  • ½onion (small, white, peeled, cut in half)
  • 2jalapeños
  • 4 clovesgarlic (peeled)
  • ½ bunchcilantro ( rinsed well)
  • 8 ouncesbeer (lager)
  • 2 tablespoonsolive oil (extra virgin)
  • 2 tablespoonssoy sauce (reduced sodium)
  • 2 tablespoonschili powder
  • 1 teaspooncumin
  • 1 tablespoonsugar
  • 1 tablespoonkosher salt

Directions

Roasted jalapeños

  1. 1

    Place jalapeños directly over the flame of a gas grill. Turn the peppers with tongs to ensure each side is evenly blackened. Remove them from the heat, add them to a metal bowl, and cover with a lid or plastic wrap. You can also place the peppers on a sheet tray under the broiler in the oven until the skin is blackened.

  2. 2

    After 5 to 10 minutes, remove the lid or plastic wrap. Use a paring knife or a spoon to peel the skin off of the pepper. Remove the stem as well.

  3. 3

    Slice the pepper in half lengthwise. Use a spoon to remove the seeds and membrane. Add the peeled, deseeded, and deveined pepper to the blender.

Marinade

  1. 1

    Add all of the remaining ingredients except for the steak to a high-speed blender or food processor. Blend until smooth.

Carne asada

  1. 1

    Place meat in a nonreactive container, like a ceramic pie dish or a large resealable plastic bag.

  2. 2

    Pour marinade over the meat and cover. Place in the fridge for 24 to 48 hours. 48 hours is ideal for the strongest flavor.

  3. 3

    Remove the steak from the fridge 1 to 2 hours before cooking. Drain and discard the marinade and pat the meat as dry as possible with paper towels.

For a traditional grill

  1. 1

    Set a charcoal or gas grill to high heat. When the grill is hot, spray the grill grates with a bit of nonstick spray or brush the steaks with a tiny bit of oil and place the steaks on the grill (directly over the coals if using charcoal).

  2. 2

    Cook until the steaks are seared and reach an internal temperature of 125 degrees Fahrenheit (for medium-rare steak), about 2 to 4 minutes per side.

  3. 3

    Remove the steaks from the grill and let them rest for 10 minutes. Thinly slice the meat against the grain on a bias and serve.

For a grill pan

  1. 1

    Place the grill pan over two burners on high heat. Spray or brush the pan with a bit of oil.

  2. 2

    Add the meat to the grill pan once it is hot and cook for 2-4 minutes on each side, until just cooked through. Remove when internal temperature reaches 125 degrees F.

  3. 3

    Remove the steaks from the grill pan and let them rest for 10 minutes. Thinly slice the meat against the grain on a bias and serve.