There’s nothing quite like the smell of seasoned steak hitting a hot grill. Carne asada is a staple for backyard barbecues and family gatherings, but getting that authentic, tender, and intensely flavorful result all comes down to one thing: the marinade.
This isn’t your average steak soak. We’re combining bright citrus juices with savory soy sauce, fresh cilantro, and a smoky blend of spices. The acidity from the orange, lemon, and lime breaks down the tough fibers of the flank steak, while the oil and spices lock in a mouthwatering crust when it hits the heat.
Everything You Need
For the best results, stick to fresh citrus rather than bottled—it makes a massive difference in the final flavor.
For the Marinade:
- Fresh Juices: ¾ cup orange juice, ½ cup lemon juice, ⅓ cup lime juice
- The Base: ½ cup soy sauce, ½ cup olive oil
- Aromatics: 1 bunch fresh cilantro (finely chopped), 4 cloves garlic (minced)
- The Spice Blend: 1 tbsp each of chili powder, cumin, paprika, and black pepper
- The Kick: 1 tsp chopped canned chipotle pepper, 1 tsp dried oregano
The Meat:
- 3 pounds flank steak
Step-by-Step Instructions
1.Mix the Marinade:
In a large, non-reactive bowl, whisk together all the marinade ingredients until the olive oil is fully incorporated and the spices are evenly distributed.
2.Reserve a Portion:Critical for food safety.
Pour out 1 cup of the prepared marinade and store it in the fridge. You’ll use this fresh, untouched batch as a finishing drizzle over the cooked steak later.
3.Tenderize the Steak:
Using a meat mallet, pound the flank steak until it is an even ¼-inch thick. Gently prick the surface all over with a fork so the liquid can penetrate deeply into the meat.
4.Marinate the Meat:Requires 24 hours.
Submerge the steak into the remaining marinade, ensuring it’s completely coated. Cover tightly and refrigerate for a full 24 hours to maximize flavor and tenderness.
5.Hit the Grill:
Preheat your grill to medium-high and lightly oil the grates. Remove the steak (discarding the used marinade) and grill for about 5 minutes per side, or until it reaches your desired doneness.
6.Slice and Serve:
Let the meat rest for a few minutes, then slice it thinly against the grain. Arrange on a platter and drizzle with the reserved 1 cup of fresh marinade.
Why This Recipe Works
Flank steak is incredibly flavorful but notoriously tough. The triple-citrus blend here does the heavy lifting, acting as a natural tenderizer.
Meanwhile, the soy sauce adds a deep umami saltiness that traditional table salt just can’t match. The single teaspoon of chipotle pepper brings a subtle, smoky background heat that warms the palate without overpowering the dish.
Serve this up with some warm corn tortillas, fresh guacamole, and grilled spring onions, and watch it disappear.
