Carne Asada Marinade Recipe

Olive oil: Provides a rich, smooth base for the marinade and helps to tenderize the meat.

Lime juice: Adds a tangy, citrusy flavor that helps to break down the meat fibers for a more tender steak.

Orange juice: Adds sweetness and acidity, complementing the lime juice and enhancing the overall flavor.

Garlic: Adds a pungent, aromatic flavor that pairs well with the other spices.

Soy sauce: Adds a salty, umami depth to the marinade.

White vinegar: Adds acidity to help tenderize the meat and balance the flavors.

Ground cumin: Adds a warm, earthy flavor that is characteristic of many Mexican dishes.

Chili powder: Adds a mild heat and complex flavor to the marinade.

Paprika: Adds a sweet, smoky flavor and vibrant color to the dish.

Dried oregano: Adds a slightly bitter, aromatic flavor that complements the other spices.

Salt: Enhances all the flavors in the marinade.

Black pepper: Adds a mild heat and depth to the overall flavor.

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

When preparing the marinade, make sure to finely mince the garlic to ensure it evenly distributes throughout the mixture. This will help infuse the flank steak with a more consistent and robust flavor. Additionally, when grilling, use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of 130-135°F. This ensures the steak is cooked perfectly without overcooking, preserving its juiciness and tenderness.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a neutral flavor that works well in marinades.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity, adding a tropical twist.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity with a slightly fruity undertone.

• ground cumin - Substitute with ground coriander: Ground coriander provides a different but complementary earthy flavor.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat, though it is spicier, so use less.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor profile.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar herbaceous note.

• salt - Substitute with sea salt: Sea salt provides the same level of saltiness with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor, making it a good alternative for grilling.

• To store the carne asada marinade, transfer any leftover marinade into an airtight container. Make sure to label it with the date.
• Keep the container in the refrigerator if you plan to use it within the next 3-4 days. The olive oil and citrus juices will help preserve the flavors.
• If you want to freeze the marinade, pour it into a freezer-safe bag or container. Leave some space at the top as liquids expand when frozen.
• For easy use, consider portioning the marinade into smaller bags or containers. This way, you can thaw only what you need.
• When freezing, lay the bags flat in the freezer. This not only saves space but also speeds up the thawing process.
• To use frozen marinade, transfer it to the refrigerator to thaw overnight. If you're in a hurry, you can place the sealed bag in a bowl of cold water.
• Avoid refreezing the marinade once it has been thawed to maintain the integrity of the flavors and ingredients.
• For the flank steak, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To freeze the cooked steak, wrap it tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag. Label it with the date.
• When reheating the steak, use a low heat setting to prevent it from drying out. You can also add a splash of broth or water to keep it moist.
• Always slice the steak against the grain before storing to make reheating and serving easier.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the flank steak on a baking sheet and cover it with aluminum foil to retain moisture.
  3. Heat for about 10-15 minutes, or until the carne asada is warmed through.
  4. For extra flavor, you can add a splash of lime juice or orange juice before reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Once the skillet is hot, add the flank steak slices.
  3. Stir occasionally, heating for about 5-7 minutes until the carne asada is thoroughly warmed.
  4. For added moisture, you can sprinkle a bit of soy sauce or white vinegar while reheating.

• Microwave Method:

  1. Place the flank steak slices on a microwave-safe plate.
  2. Cover the plate with a damp paper towel to prevent the meat from drying out.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. If needed, add an extra 30 seconds until the carne asada is heated to your liking.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the flank steak slices on the grill.
  3. Grill for about 2-3 minutes per side, or until the carne asada is warmed through.
  4. This method will help retain the smoky flavor of the original dish.

• Sous Vide Method:

  1. Set 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 30-45 minutes.
  4. Remove from the bag and quickly sear on a hot skillet for 1 minute per side to regain a crispy exterior.

• Mixing bowl: Used to combine all the marinade ingredients together.

• Whisk: Helps in thoroughly mixing the marinade ingredients to ensure even distribution of flavors.

• Measuring cups: Essential for accurately measuring the olive oil, lime juice, and orange juice.

• Measuring spoons: Necessary for measuring out the soy sauce, white vinegar, ground cumin, chili powder, paprika, dried oregano, salt, and black pepper.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Resealable plastic bag: Ideal for marinating the steak, ensuring it is well coated and can be easily stored in the refrigerator.

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

• Grill: Used to cook the marinated flank steak to your desired level of doneness.

• Tongs: Handy for flipping the steak on the grill without piercing it and losing juices.

• Meat thermometer: Helps in checking the internal temperature of the steak to ensure it is cooked to your preferred doneness.

• Cutting board: Provides a stable surface for slicing the steak after it has rested.

• Sharp knife: Essential for slicing the steak against the grain for optimal tenderness.

Prepare the marinade in advance: Mix the marinade ingredients the night before to save time on the day of cooking.

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

Preheat the grill: Start preheating the grill while you take the steak out of the fridge to save time.

Slice before serving: Let the steak rest and then slice it against the grain before serving to ensure tenderness and save time at the table.