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Carne Asada Marinade

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Made with just a few simple ingredients, this authentic carne asada marinade is made with soy sauce, citrus juices, and warm spices like cumin and cloves. Enjoy carne asada over rice or in warm tortillas.

Easy Carne Asada Recipe

I fell in love with carne asada during my visit to Sante Fe a few years ago. Smoky, tender, juicy and delicious, I couldn’t wait to get home and recreate it myself.

Carne Asada Marinade

Typically served with warm corn tortillas, it’s also delicious over a bed of rice and beans or over a bowl of Mexican slaw.

Liz Grating Garlic

To made the carne asada marinade, start by juicing an orange and a lime in a large bowl. Next, grate in garlic using a grater (or mince it with a knife.)

Liz Adding Soy Sauce

To balance the sweet citrus juices and spicy garlic, I add in soy sauce for saltiness and apple cider vinegar for acidity. Warm spices including cumin and ground cloves help create that smokiness this steak requires.

Pouring Marinade Over Meat

How long should you marinade the beef?

Ideally you will marinade the beef for 4 hours or up to overnight. If you’re short on time, even just one hour will do the trick.

What’s the best cut of beef for carne asada?

You’ll want to use a well marbled cut such as skirt steak or flat ironed steak. Alternatively, flank steak works as well.

Liz Grilling Carne Asada

How long should you grill the carne asada beef?

It depends on your preferred method of doneness. For medium rare, which I highly recommend, I suggest 3-4 minutes per side, rotating at least once or twice before flipping.

Healthy Carne Asada Recipe

Why do I need to let the meat rest before serving?

Before serving, let the meat rest at least 10 minutes. This will allow the juices to redistribute. If you cut too soon, all those delicious juices will be released and lost.

Liz Eating Beef Carne Asada

Before serving, I love to sprinkle with a little freshly squeezed lime juice, thinly sliced onion and fresh cilantro. A little sprinkle of kosher salt wouldn’t hurt either.

Authentic Carne Asada

How can I freeze carne asada?

If you plan to freeze, I suggest freezing the beef raw soaking in the marinade, and then thawing overnight in the refrigerator. The best way to freeze is to vacuum seal but if that’s not feasible, place in a large resealable bag and remove ad much air as possible before freezing.

Liz Eating Carne Asada

Your fork is waiting.

Carne Asada Marinade

Carne Asada Marinade

5 stars
Made with just a few simple ingredients, this authentic carne asada marinade is made with soy sauce, citrus juices, and warm spices like cumin and cloves. Enjoy carne asada over rice or in warm tortillas.
PREP: 10 mins
COOK: 1 hr
TOTAL: 1 hr 10 mins
Servings: 6


  • 1 orange (juiced)
  • 1 lime (juiced)
  • 3 cloves garlic (minced)
  • 2 tablespoons soy sauce
  • ¼ cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon ground cloves
  • 2 pounds skirt steak


  • Whisk together all ingredients and pour over skirt steak placed in a large baking dish. Cover and marinade for 4 hours or overnight.
  • To cook, preheat grill on high heat. Grill steak 3-4 minutes per side for medium-rare. Let rest 10 minutes before serving. 


This recipe is made for 2 pounds of skirt steak. 


Serving: 6ouncesCalories: 333kcalCarbohydrates: 5gProtein: 34gFat: 20gSaturated Fat: 5gCholesterol: 95mgSodium: 824mgPotassium: 517mgFiber: 1gSugar: 2gVitamin A: 61IUVitamin C: 15mgCalcium: 27mgIron: 3mg

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


  1. I love the sound of your marinade and would like to try it. The meat I have is already sliced thinly and every time I try an asada recipe with it it’s tough and chewy. What cooking method would work with your recipe?

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