This Carne Asada marinade captures the essence of Mexican grilling, blending the tartness of fresh citrus juices with the warmth of cumin, chili powder, and paprika. The combination of garlic and cilantro adds a fresh herbaceous note, while the optional jalapeño gives it just the right amount of heat.
Ingredients:
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2-3 limes)
- 1/4 cup orange juice
- 3 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 jalapeño, finely chopped (optional)
- 2 pounds flank steak or skirt steak
Instructions:
- In a large mixing bowl, whisk together the olive oil, lime juice, orange juice, minced garlic, chopped cilantro, cumin, chili powder, smoked paprika, oregano, black pepper, and salt. If you like a bit of heat, add the chopped jalapeño.
- Place the steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it’s evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for the best flavor.
- Preheat your grill to high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side, or until it reaches your desired doneness.
- Let the steak rest for 5 minutes, then slice thinly against the grain and serve with warm tortillas and your favorite toppings.
