Mexican Carne Asada Marinade

3 pound skirt steak (optional)

13 cup extra virgin olive oil

a quarter cup of soy sauce

1 lemon or lime (juiced)

orange juice, 2 tablespoons (freshly squeezed)

2 tablespoons balsamic vinegar

12 c. onion (diced)

14 cup coriander (chopped)

4 garlic cloves (crushed)

1 serrano chili (diced)

2 teaspoon kosher salt

a quarter teaspoon of chili powder

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes, crushed (optional)



In a mixing bowl, combine all of the marinade ingredients. Seal a big Ziploc bag with the meat and marinade. Allow the meat to marinade for at least 4 hours and up to overnight.

Barbecue the beef over high heat until the exterior is browned and the meat is medium-rare or medium. Make sure the meat isn’t overcooked.

Allow Carne Asada to rest for a few minutes after removing it from the grill.

Carne Asada is served with warm tortillas, guacamole, and sour cream, sliced across the grain.

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