Carne Asada Marinade Recipe

Orange juice: Adds a sweet and tangy flavor that helps tenderize the meat.

Lime juice: Provides a bright, acidic kick that balances the richness of the steak.

Olive oil: Helps to coat the steak and keep it moist during grilling.

Garlic: Adds a robust, aromatic depth to the marinade.

Ground cumin: Brings a warm, earthy flavor that is characteristic of Mexican cuisine.

Chili powder: Adds a mild heat and smoky undertone to the marinade.

Salt: Enhances the overall flavor and helps to tenderize the meat.

Black pepper: Adds a touch of heat and complexity to the marinade.

Flank steak: A lean cut of beef that absorbs the marinade well and cooks quickly on the grill.

To maximize the flavor of your carne asada, make sure to marinate the flank steak for at least 2 hours or, ideally, overnight. This allows the citrus juices from the orange and lime to tenderize the meat while the spices infuse it with rich, complex flavors. When grilling, ensure your grill is preheated to high heat to achieve a perfect sear on the outside while keeping the inside juicy. Always let the steak rest for a few minutes after grilling to allow the juices to redistribute, ensuring every bite is tender and flavorful.

• orange juice - Substitute with pineapple juice: Pineapple juice provides a similar acidity and sweetness that can tenderize the meat effectively.

• lime juice - Substitute with lemon juice: Lemon juice offers a comparable level of acidity and citrus flavor.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar fat content, making it a good alternative for marinating.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it may be slightly less pungent.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, earthy flavor that can mimic the depth of cumin.

• chili powder - Substitute with paprika: Paprika offers a mild heat and smoky flavor that can stand in for chili powder.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami depth, enhancing the overall flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and peppery flavor, with a slightly different aroma.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a suitable alternative for carne asada.

• To store the marinated steak, place it in an airtight container or a resealable plastic bag. Ensure that the container is tightly sealed to prevent any air from entering, which can cause the meat to dry out.
• If you plan to use the marinade within a couple of days, keep it in the refrigerator. The marinated steak can be stored in the fridge for up to 2 days.
• For longer storage, you can freeze the marinated steak. Place the steak in a resealable plastic bag, ensuring that all excess air is removed before sealing. This will help prevent freezer burn.
• Label the bag with the date so you can keep track of how long it has been stored. The marinated steak can be frozen for up to 3 months.
• When you're ready to use the frozen steak, transfer it to the refrigerator to thaw overnight. Avoid thawing at room temperature to ensure food safety.
• Once thawed, cook the steak as per the original recipe instructions. If you have any leftover cooked carne asada, store it in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftover steak in a skillet over medium heat or in the microwave until warmed through. Be careful not to overcook, as this can make the meat tough.
• For a quick meal, you can also use the leftover carne asada in tacos, salads, or sandwiches.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover flank steak on a baking sheet.
  3. Cover it with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Let it rest for a couple of minutes before slicing and serving.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the flank steak in the skillet and cook for 2-3 minutes on each side, or until heated through.
  4. Remove from the skillet and let it rest for a minute before slicing.

• Microwave Method:

  1. Place the flank steak on a microwave-safe plate.
  2. Cover it with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.
  4. Let it rest for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  2. Place the flank steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag, pat dry, and quickly sear in a hot skillet with a bit of olive oil for 1 minute per side to regain a crispy exterior.

• Grill Method:

  1. Preheat your grill to medium-high heat.
  2. Place the flank steak on the grill and heat for 1-2 minutes per side.
  3. Remove from the grill and let it rest for a couple of minutes before slicing and serving.

• Mixing bowl: A large bowl used to combine the marinade ingredients thoroughly.

• Whisk: A utensil used to blend the marinade ingredients smoothly.

• Resealable plastic bag: A bag used to marinate the steak, ensuring it is well-coated and can be sealed for refrigeration.

• Shallow dish: An alternative to the resealable plastic bag for marinating the steak.

• Refrigerator: Used to store the marinating steak for at least 2 hours or overnight.

• Grill: A cooking appliance used to cook the steak at high heat.

• Tongs: A tool used to handle and flip the steak on the grill.

• Meat thermometer: An optional tool to check the steak's internal temperature for desired doneness.

• Cutting board: A surface to let the steak rest and to slice it against the grain.

• Sharp knife: Used to slice the steak into thin pieces after it has rested.

Prepare the marinade in advance: Mix the orange juice, lime juice, olive oil, garlic, cumin, chili powder, salt, and black pepper the night before to save time.

Use a resealable bag: Marinate the flank steak in a large resealable plastic bag for easy cleanup and even coating.

Preheat the grill: Start preheating your grill while the steak is marinating to save time.

Slice before serving: Let the steak rest for a few minutes, then slice it against the grain to ensure tenderness and save time during serving.