Carne asada is a classic Mexican dish made with steak that’s been marinated in a lime juice sauce with seasonings and grilled. As the dish centers entirely around the marinade, it’s vital to strike the right balance with the flavors. The tastiest carne asada marinade recipe features a mixture of fruit juices, soy sauce, seasonings, spices, and olive oil. It’s common to vary the ingredients suggested in the recipe above, but lime juice is a core element for a traditional carne asada.
You can also use a carne asada marinade for tacos, if you’d prefer a heartier take on this dish. Try your hand at this tasty carne asada tacos recipe for a street-food style feel at your next barbecue.
Best Cuts of Beef for Carne Asada
When purchasing beef for carne asada, look for skirt steak as it’s thin and fast-cooking. This cut also absorbs the marinade well, and creates maximum flavor in the end dish. When cooked properly, this cut has a mouth-watering texture, and has numerous thin edges to crisp and char on the grill.
If skirt steak isn’t available, many chefs will use flap meat. This cut has a wide, coarse texture that’s well-suited for marinades. Juicy and big in flavor, it’s an excellent alternative to skirt steak for carne asada.
How Long Should You Marinate Carne Asada?
Ideally, to get the most out of your marinade for carne asada, it’s best to let the steak marinate overnight in the fridge. However, we’ve recommended a minimum time of three hours in the recipe above, if you need to take a short cut. Three hours of marinating will still give you a steak packed full with flavor. Any longer than 12 hours and you may find the acid in the marinade starts to turn the meat slightly mushy.
