Carne Asada Marinade
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Marinade Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6
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Calories
268 kcal
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Course
Main Course
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Cuisine
Mexican
Carne Asada Marinade
Description
The Carne Asada Marinade is a mixture of olive oil, fresh lime juice, chopped cilantro, minced garlic, and spices including cumin and chili powder. It effectively imparts a bold but balanced flavor to steak. The process involves coating the meat thoroughly and allowing it to marinate in the fridge for 2 to 3 hours, with flexibility between 1 to 8 hours for intensity. Grilling the marinated steak on medium-high heat produces a nicely browned crust while keeping the inside tender. Resting the meat before slicing against the grain helps retain juices and improves texture. This preparation suits casual grilling or a flavorful taco filling.
The marinade’s acidity from lime juice helps tenderize the meat while the garlic and spices add depth. Preparing the marinade ahead and storing it refrigerated enhances convenience. Avoid metal containers for marinating because citrus acids can react and alter flavors. Also, the fresh marinade should not be reused once it has contacted raw meat to maintain food safety.
This marinade recipe can be doubled for larger quantities, and freezing marinated meat sealed in a freezer bag is possible for up to two months. Thawing should be done overnight in the refrigerator and cooked within 24 hours to ensure best quality and safety.
Ingredients
- ⅓ cup olive oil
- 3 tablespoons lime juice
- ½ cup cilantro chopped
- 4 teaspoons garlic minced
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- salt to taste
- black pepper to taste
Instructions
- Combine olive oil, lime juice, cilantro, minced garlic, cumin, and chili powder in a small bowl.
- Add steak to the bowl or to a baking dish (with marinade poured over) making sure meat is coated and marinate for 2-3 hours.
To Cook the Meat
- Heat grill to medium-high heat and cook meat for 5-7 minutes on each side. Let meat rest on the cutting board for 5 minutes before cutting against the grain.
Notes
- Prepare the marinade up to several days ahead and keep refrigerated in an airtight container.
- Freeze marinated meat in a sealed freezer bag for up to two months; thaw overnight in the fridge before cooking.
- Always marinate the meat in the refrigerator to prevent bacterial growth.
- Use non-metal containers for marinating to avoid unwanted flavor changes from citrus acids.
- Discard any leftover marinade that has been in contact with raw meat to ensure food safety.
- For optimal flavor, marinate between 3 to 8 hours but a minimum of 1 hour is acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 65mg | 3% |
| Potassium | 415mg | 9% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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