Name: Juicy Carne Asada Marinade And Grilled Steak Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 2 pounds skirt steak (trimmed of excess fat); 1 jalapeño (seeded and minced); 4 cloves garlic (minced); 1/2 cup fresh cilantro leaves (chopped); Juice of 1 orange; Juice of 1 lime; Juice of 1 lemon; 2 tablespoons apple cider vinegar; 1/3 cup olive oil; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

If you’re craving that perfectly tender, flavorful grilled steak, then you’re going to absolutely love this Juicy Carne Asada Marinade And Grilled Steak Recipe. It’s got this incredible blend of fresh citrus, garlic, and spices that makes the meat just sing with flavor. I remember the first time I tried making carne asada at home—it was a game-changer! Whether you’re grilling for a weekend get-together or a casual weeknight dinner, this recipe will give you steak that’s juicy, aromatic, and downright addictive. Stick around, and I’ll share all my best tips so you nail it every time.

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Why You’ll Love This Recipe

Balanced Flavors: The trifecta of citrus juices with fresh herbs and spices marinates the steak perfectly for that signature tangy yet rich taste.
Juicy and Tender: The marinade tenderizes the skirt steak beautifully, making it melt in your mouth without drying out.
Easy Prep: Minimal ingredients and a straightforward marinade mean you can have dinner ready without hassle.
Perfect for Grilling: Whether you have a backyard grill or a grill pan, this recipe shines with that char-grilled aroma and flavor.

The image shows a sliced grilled steak with a dark brown char on the outside and a pink, juicy inside arranged neatly on a wooden cutting board. Above the steak, two wedges of bright yellow lemon sit next to a round, dark red tomato. On the right side, part of a white bowl filled with green leafy salad is visible. A large knife with a light wooden handle rests on a gray cloth napkin beside a small black bowl filled with coarse white salt. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To achieve that juicy and tender carne asada, you’ll want fresh, high-quality ingredients that complement each other. The citrus juices are key because they cut through the richness of the steak while keeping it moist. Also, choosing a skirt steak trimmed of excess fat helps since that cut soaks up marinade beautifully yet grills quickly.

Skirt Steak: This cut is perfect for carne asada—thin, flavorful, and quick to grill.
Jalapeño: Adds just the right bit of heat without overpowering the flavors; be sure to seed and mince it for even distribution.
Garlic: Freshly minced garlic provides that pungent savoriness that pairs amazingly with citrus.
Fresh Cilantro Leaves: Chopped cilantro brings a zesty, bright herbal note that lifts the whole marinade.
Orange Juice: Adds sweetness and acidity; fresh squeezed is best for that vibrant flavor.
Lime Juice: Essential for tang and that classic Mexican flair.
Lemon Juice: Balances the orange and lime with a tart edge, helping tenderize the meat.
Apple Cider Vinegar: Enhances the marinade’s acidity for tenderizing and depth.
Olive Oil: Helps bind the marinade and keeps meat moist during grilling.
Ground Cumin: Adds warm earthiness and complements the smoky flavors of grilled steak.
Kosher Salt: Vital for seasoning and drawing out flavors.
Freshly Ground Black Pepper: Adds subtle bite and depth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Juicy Carne Asada Marinade And Grilled Steak Recipe is—you can tweak it to fit your mood or dietary needs without losing that authentic flavor. Don’t hesitate to personalize it; that’s part of the fun!

Spicy Boost: I sometimes add chipotle powder or extra jalapeño for a smokier, hotter kick that my family adores.
Herb Swap: Swap cilantro for fresh oregano if you want a more savory, earthy touch that’s still traditional.
Gluten-Free Alternative: This marinade is naturally gluten-free, so it’s perfect as is for gluten-sensitive friends!
Different Cuts: Although skirt steak is ideal, flank steak or hanger steak work well if that’s what you have on hand.

How to Make Juicy Carne Asada Marinade And Grilled Steak Recipe

Step 1: Whisk Together the Marinade and Coat the Steak

Start by grabbing a large glass or ceramic dish—the kind that holds the steak in a single layer without crowding. Whisk together minced jalapeño, garlic, cilantro, fresh orange, lime, and lemon juice, apple cider vinegar, olive oil, cumin, salt, and pepper until everything is blended smoothly. Then, add your skirt steak, turning it over to coat both sides completely with the marinade. Cover the dish tightly and pop it into the fridge for at least one hour. I usually aim for around 3 hours because I find that’s the sweet spot for flavor without the citrus “cooking” the meat too much. Don’t go beyond 8 hours or the texture can get mushy.

Step 2: Fire Up the Grill and Cook to Perfection

When you’re ready to grill, heat your grill to medium-high heat. If you’re using a gas grill, 450°F to 500°F is perfect; for charcoal, get a nice bed of white-hot coals. Oil the grates lightly to prevent sticking. Grill the steak for about 7 to 10 minutes per side, flipping only once. You’re aiming for medium-rare to medium doneness for the juiciest results. Use a meat thermometer if you’re unsure—it should hit around 130°F for medium-rare. After grilling, let the steak rest for 5 minutes. This is crucial for juicy results; it allows the steak’s juices to redistribute instead of running out when sliced.

Step 3: Slice Thinly Against the Grain and Serve

Once rested, slice the steak thinly against the grain. This step is a game changer because cutting against the grain breaks up muscle fibers, making every bite tender instead of chewy. Serve it up with your favorite sides or in tacos, burritos, or salads—the versatility here is endless!

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Pro Tips for Making Juicy Carne Asada Marinade And Grilled Steak Recipe

Use Fresh Citrus Juices: I once tried bottled juices, and the fresh squeeze truly makes a difference in brightness and depth.
Don’t Over-Marinate: Going longer than 8 hours caused the meat texture to get mushy in my experience—stick to the time frame!
Let It Rest: Always rest grilled steak before slicing—it locks in the juiciness, and you’ll taste the difference.
Slice Against the Grain: This simple slicing technique transformed chewy steak into tender strips in my first试试this recipe.

How to Serve Juicy Carne Asada Marinade And Grilled Steak Recipe

The image shows three pieces of grilled steak on a dark grill rack. Each steak has distinct grill marks, with a shiny surface indicating moisture and seasoning, including visible green herb specks. The steaks are long and flat, with a textured surface that looks tender and cooked evenly. The background is a close-up of the grill, showing the black metal bars with a slightly oily sheen. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top my carne asada with freshly chopped cilantro and a wedge of lime on the side—it adds that extra zing. Sometimes I add diced white onions or sliced radishes for a little crunch and bite. If you’re feeling indulgent, a dollop of guacamole or a spoonful of pico de gallo is heavenly.

Side Dishes

Classic sides like Mexican street corn (elote), grilled peppers and onions, or a simple avocado salad really complete this meal. I also love serving it with warm corn tortillas and a side of black beans or Spanish rice for a satisfying feast.

Creative Ways to Present

For special occasions, I’ve layered thin slices of the steak over a bed of cilantro-lime rice then garnished with a drizzle of chipotle crema and toasted sesame seeds—fancy yet super easy. Carne asada tacos rolled in warm corn tortillas with fresh toppings are always a crowd-pleaser, and perfect for casual sharing.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled carne asada slices in airtight containers in the fridge and try to eat them within 2 to 3 days before the steak starts to lose its freshness. Reheating gently helps maintain that juicy texture.

Freezing

If I have extra skirt steak before grilling, I like to freeze it in the marinade for up to 3 months—this also helps tenderize it over time. After cooking, you can freeze cooked slices in meal-sized portions wrapped tightly in plastic wrap and foil.

Reheating

To reheat, I prefer warming leftover carne asada gently in a skillet on low heat with a splash of water or broth to keep it moist. Avoid microwaving if possible as it can dry the meat out quickly.

FAQs

How long should I marinate the carne asada?

For best results, marinate the skirt steak between 1 to 8 hours. This window ensures the flavors deeply penetrate the meat without making it mushy from the citrus acids.
Can I use other cuts of beef for this recipe?

Yes! While skirt steak is classic for carne asada, flank steak and hanger steak are great alternatives that also absorb the marinade well and grill nicely.
What if I don’t have a grill?

No grill? No problem! You can cook the steak on a hot cast-iron skillet or grill pan to achieve a nice sear and char. Just make sure your pan is very hot before adding the steak.
How do I slice carne asada properly?

Always slice against the grain—the direction your muscle fibers run. Doing this breaks up the fibers and results in much more tender slices that are easier to chew and enjoy.
Can I make the marinade ahead of time?

Absolutely! Making the marinade a day ahead helps the flavors marry even better. Just store it tightly covered in the fridge until you’re ready to marinate your steak.

Final Thoughts

I honestly can’t recommend this Juicy Carne Asada Marinade And Grilled Steak Recipe enough—it’s become a staple in my kitchen and always impresses guests without stress. The balance of fresh citrus, spice, and herbs creates a vibrant flavor profile that keeps everyone coming back for more. Next time you want to up your grilling game, give this recipe a try; I promise it’ll become your go-to for tender, flavorful steak that tastes like you spent hours preparing it (but with way less work!). Happy grilling, friend!