This carne asada marinade is made with a blend of citrus juices, warm spices, garlic, and herbs. It delivers juicy, tender steak with vibrant flavor, perfect for tacos or cookouts!

Overhead shot of carne asada marinade ingredients including citrus fruits, olive oil, jalapeño, garlic, and spices on a white counter.

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Easy Carne Asada Marinade Recipe

This marinade packs bold, juicy flavor into every bite. I love using my flank steak marinade, but for Mexican recipes, this one is my go-to, especially for making carne asada steak or carne asada tacos.

It uses all the basics of a great steak marinade, olive oil, citrus juice, and vinegar plus jalapeño, garlic, herbs, and spices. Just mix, marinate, and you’re ready to grill!

Marinade Ingredients

Carne asada marinade ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Fat: Olive oil helps keep the meat moist and evenly coated in flavor.
  • Acid: Orange juice, lime juice, and vinegar break down the meat for tender results.
  • Herbs & Spices: Garlic, jalapeño, cilantro, chili powder, cumin, salt, and pepper. Remove jalapeño seeds for a milder flavor.
  • Steak: I use flank steak, but skirt steak works too. Both are lean, affordable cuts that soak up flavor well.

How to Make Carne Asada Marinade

Showing how to make carne asada marinade in a 4 step collage.
  • Mix the marinade: Add all ingredients to a bowl or zip-top bag and stir to combine.
  • Add the steak: Place the meat in the bag and remove excess air before sealing. Marinate for at least 1 hour at room temp or up to 12 hours in the fridge.
  • Pat dry and season: Discard the marinade and pat the meat dry. Season both sides with salt and pepper.
  • Grill the steak: Preheat grill to medium-high. Cook for 7–10 minutes or until desired doneness. Rest a few minutes, then slice against the grain.
Close up of carne asada marinade in a glass bowl.

Marinating Tips

  • Timing: Marinate for at least 1 hour. If longer, refrigerate the steak but don’t exceed 12 hours or the meat can get mushy.
  • Room temp: Let steak sit out for 30 minutes before grilling for even cooking.
  • Salt and pepper: Always season just before grilling for extra flavor.
Close up of flank steak soaking in citrus marinade.

Grilling Carne Asada

After marinating, preheat the grill to medium-high and oil the grates to prevent sticking. Grill the steak for 7-10 minutes per side, depending on thickness and preferred doneness. Let it rest, then slice thinly against the grain for tender, flavorful steak.

Grilled carne asada on wooden board with lime wedges and cilantro.

Need more steak recipes? Check out steak fajitas, chimichurri steak, and grilled flank steak.

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Carne asada marinating in glass dish.

Carne Asada Marinade

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinate + Rest Time: 2 hours 5 minutes
Total Time: 2 hours 30 minutes
Servings: 8
This carne asada marinade is made with a blend of citrus juices, warm spices, garlic, and herbs. It delivers juicy, tender steak with vibrant flavor, perfect for tacos or cookouts!
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Ingredients 

  • ¼ cup olive oil
  • 2 limes , juiced
  • ½ cup orange juice
  • 2 Tablespoons white vinegar
  • 1 jalapeno , minced and seeded (for less spice)
  • 4 cloves garlic , crushed
  • 1 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Kosher salt , plus more for grilling
  • ¼ teaspoon ground black pepper , plus more for grilling
  • 2 pounds flank steak

Instructions

  • In a large bowl or a gallon-sized zip-top bag, add 1/4 cup olive oil, 2 limes juiced, 1/2 cup orange juice, 2 Tablespoons vinegar, 1 jalapeno, 4 cloves garlic, 1 cup cilantro, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Seal, if needed, and mix together until combined.
  • Add the steak and cover with plastic wrap or press out any excess air before sealing. Marinate at room temperature at least 1 hour or in the refrigerator up to 12 hours. If refrigerating, set out 30 minutes before grilling.
  • Remove the steak from the marinade and pat dry with paper towel. Season each side with salt and pepper.
  • Preheat the grill to medium-high heat. Place the steak on the grill and cook 7 to 10 minutes, or until a digital thermometer reads 140°F. You can also cook longer to your desired doneness. See notes for cooking temperatures.
  • Let rest 5 to 10 minutes. Slice the carne asada steak against the grain.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Pound the steak. To tenderize the meat, Place steak in between two pieces of plastic wrap or in a large zip-top bag. Using a mallet or a rolling pin, pound the steak to an even thickness. 
Steak temperature: 
  • Medium Rare (130°-140°F) 
  • Medium (140°-150°F) 
  • Medium Well (150°-160°F)
  • Well (Over 160°F)
Make-ahead: This marinade can be made up to 3 days in advance, however don’t add the meat longer than 12 hours, since the acid in the marinate can break down the meat too much. Typically I’ll add the meat in the morning and grill that evening. 
Cook steak in the oven: Preheat the broiler. Place steak on a baking sheet. Broil 8 inches away from broiler, turning once halfway through, until cooked to desired doneness (6 to 8 minutes per side for medium). See below for internal temperatures. 
Storing: Discard any leftover marinade and do not reuse after it has touched the meat. You can store leftover meat in an airtight container in the refrigerator up to 3 to 4 days. 

Nutrition

Calories: 233kcal, Carbohydrates: 4g, Protein: 25g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 68mg, Sodium: 357mg, Potassium: 466mg, Fiber: 1g, Sugar: 2g, Vitamin A: 271IU, Vitamin C: 16mg, Calcium: 39mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Swap white vinegar for apple cider vinegar or extra lime juice.
  • Use chipotle or ancho chiles instead of jalapeño.
  • Add soy sauce for umami or brown sugar for caramelization.
  • Skip the cilantro if you’re not a fan. Play around until you find your perfect blend!

Recipe FAQs

Can I make this carne asada marinade ahead of time?

Absolutely. Make it up to 3 days ahead and allow the flavors to marry even more. Just don’t add the meat until 12 hours or less prior to grilling.

What should I do with the leftover marinade?

Nothing. Discard it as soon as you’re done marinating the meat. Once it’s come into contact with raw meat, it’s no good.

What to serve with carne asada?

Serve with rice and beans, wrap in flour tortillas for burritos or tacos, or use as filling for beef enchiladas. Top with restaurant style salsa, sour cream, guacamole, or pico de gallo.