I swear the secret to unforgettable carne asada tacos is all in the citrusy, peppery marinade. One bite of this juicy flank steak and you’ll know why it never lasts long at my table.
I’m obsessed with carne asada that hits hard before it even lands in a taco. This marinade is my go-to because it makes flank steak taste bright, smoky, punchy, and seriously addictive without getting fussy.
I love the tang from fresh lime juice, the kick that sneaks in after each bite, and the way the edges char up like they were made for tortillas, salsa, and messy plates. And yes, I absolutely eat pieces straight off the cutting board.
No shame. But when this carne asada shows up at dinner, tacos never last long in my house.
Ingredients
- Flank steak soaks up flavor fast and grills up juicy with crispy edges.
- Lime juice brings the tang and helps tenderize without making things fussy.
- Orange juice adds a little sweetness, so the marinade doesn’t taste too sharp.
- Olive oil keeps the steak rich, glossy, and less likely to dry out.
- Soy sauce adds salty depth, like a shortcut to big grilled flavor.
- Worcestershire sauce gives it that savory, almost smoky steakhouse vibe.
- Garlic makes everything louder in the best way.
You’ll notice it.
- Jalapeño brings gentle heat, not a full-on fire situation.
- Cilantro keeps it fresh and bright, especially with all that citrus.
- White onion adds bite and a little crunchy, taco-truck energy.
- Cumin brings earthy warmth, basically the flavor that says carne asada.
- Oregano adds herby balance so the marinade doesn’t feel flat.
- Chili powder gives color, warmth, and that little “why’s this so good?” moment.
- Salt and pepper pull everything together.
Simple, but totally necessary.
- Plus brown sugar helps caramelize the edges if you like extra char.
Ingredient Quantities
- 2 pounds flank steak
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic minced
- 1 jalapeño seeded and minced
- 1/2 cup fresh cilantro chopped
- 1/4 cup white onion finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon brown sugar optional
How to Make this
1. Place 2 pounds flank steak in a shallow dish or resealable plastic bag and set aside.
2. In a bowl combine 1/4 cup fresh lime juice, 1/4 cup fresh orange juice, 1/4 cup olive oil, 2 tablespoons low sodium soy sauce, 1 tablespoon Worcestershire sauce, and 1 teaspoon brown sugar if using; whisk until blended.
3. Stir in 4 cloves garlic minced, 1 jalapeño seeded and minced, 1/2 cup fresh cilantro chopped, 1/4 cup white onion finely chopped, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.
4. Pour the marinade over the flank steak, making sure the meat is evenly coated; press out excess air and seal the bag or cover the dish.
5. Refrigerate and marinate for at least 2 hours, preferably 4 to 8 hours, up to overnight for maximum flavor.
6. Remove steak from the refrigerator 30 minutes before cooking to come toward room temperature and shake off excess marinade.
7. Preheat a grill or cast iron skillet to high heat and oil the grates or pan lightly to prevent sticking.
8. Cook the flank steak 4 to 6 minutes per side for medium rare to medium, adjusting time for thickness and desired doneness.
9. Transfer steak to a cutting board and rest 5 to 10 minutes, then slice thinly against the grain and serve for tacos, bowls, or as desired.
Equipment Needed
1. Shallow dish or large resealable plastic bag
2. Mixing bowl
3. Whisk
4. Measuring cups and measuring spoons
5. Chef knife
6. Cutting board
7. Tongs
8. Grill or cast iron skillet
9. Oil brush or paper towel for oiling the grates/pan
10. Instant read thermometer (optional)
FAQ
Easy Authentic Carne Asada Marinade Recipe Substitutions and Variations
- Lime juice: lemon juice, rice vinegar plus a pinch of sugar, or bottled lime concentrate diluted 1:1 with water
- Soy sauce: tamari, coconut aminos, or 1 tablespoon Worcestershire plus 1 tablespoon water
- Jalapeño: serrano for more heat, poblano for mild flavor, or 1/2 teaspoon red pepper flakes
- Cilantro: parsley for a fresh herb note, fresh oregano for a more pungent flavor, or chopped green onions for brightness
Pro Tips
1. Pat the steak dry with paper towels before cooking so it sears instead of steams. A dry surface and a very hot grill or cast iron pan give the caramelized crust you want.
2. Marinate 4 to 8 hours for best flavor, but no more than overnight. Flank steak soaks up acid quickly and can become mushy if left too long.
3. Let the meat come to room temperature for about 30 minutes before cooking, then cook fast over high heat 4 to 6 minutes per side for medium rare to medium. After cooking rest the steak 5 to 10 minutes to let juices redistribute.
4. Slice very thinly across the grain and at a slight angle. Cutting against the grain makes each bite much more tender and easier to chew.
Easy Authentic Carne Asada Marinade Recipe
I swear the secret to unforgettable carne asada tacos is all in the citrusy, peppery marinade. One bite of this juicy flank steak and you’ll know why it never lasts long at my table.
6
servings
384
kcal
Equipment: 1. Shallow dish or large resealable plastic bag
2. Mixing bowl
3. Whisk
4. Measuring cups and measuring spoons
5. Chef knife
6. Cutting board
7. Tongs
8. Grill or cast iron skillet
9. Oil brush or paper towel for oiling the grates/pan
10. Instant read thermometer (optional)
Ingredients
-
2 pounds flank steak
-
1/4 cup fresh lime juice
-
1/4 cup fresh orange juice
-
1/4 cup olive oil
-
2 tablespoons low sodium soy sauce
-
1 tablespoon Worcestershire sauce
-
4 cloves garlic minced
-
1 jalapeño seeded and minced
-
1/2 cup fresh cilantro chopped
-
1/4 cup white onion finely chopped
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
1 teaspoon chili powder
-
1 1/2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
1 teaspoon brown sugar optional
Directions
- Place 2 pounds flank steak in a shallow dish or resealable plastic bag and set aside.
- In a bowl combine 1/4 cup fresh lime juice, 1/4 cup fresh orange juice, 1/4 cup olive oil, 2 tablespoons low sodium soy sauce, 1 tablespoon Worcestershire sauce, and 1 teaspoon brown sugar if using; whisk until blended.
- Stir in 4 cloves garlic minced, 1 jalapeño seeded and minced, 1/2 cup fresh cilantro chopped, 1/4 cup white onion finely chopped, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.
- Pour the marinade over the flank steak, making sure the meat is evenly coated; press out excess air and seal the bag or cover the dish.
- Refrigerate and marinate for at least 2 hours, preferably 4 to 8 hours, up to overnight for maximum flavor.
- Remove steak from the refrigerator 30 minutes before cooking to come toward room temperature and shake off excess marinade.
- Preheat a grill or cast iron skillet to high heat and oil the grates or pan lightly to prevent sticking.
- Cook the flank steak 4 to 6 minutes per side for medium rare to medium, adjusting time for thickness and desired doneness.
- Transfer steak to a cutting board and rest 5 to 10 minutes, then slice thinly against the grain and serve for tacos, bowls, or as desired.
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: 201g
- Total number of serves: 6
- Calories: 384kcal
- Fat: 22.5g
- Saturated Fat: 5.8g
- Trans Fat: 0.05g
- Polyunsaturated: 1.7g
- Monounsaturated: 11.3g
- Cholesterol: 106mg
- Sodium: 575mg
- Potassium: 563mg
- Carbohydrates: 4.7g
- Fiber: 0.5g
- Sugar: 3.3g
- Protein: 39.3g
- Vitamin A: 200IU
- Vitamin C: 10mg
- Calcium: 30mg
- Iron: 3.9mg
