Lisa's Favorite Carne Asada Marinade

Lisa's Favorite Carne Asada Marinade

Made  times
Lisa Arlotti 58

"I've tried many marinade recipes for carne asada, and this is our family favorite!"
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1 d 40 m servings 207 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
  2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
  5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.


  1. 266 Ratings

Most helpful positive review

this was fabulous. I did it it in the crock pot and the meat was like butter!! delicious!!

Most helpful critical review

This was okay, it was very citrusy. I wished more of the spice flavors came through.

this was fabulous. I did it it in the crock pot and the meat was like butter!! delicious!!

Ok, so initially (upon first bite) I was taken aback by the overpowering citrus flavor. As I continued to eat, it got better. I don't recommend this as a piece of meat by itself, but rather, shr...

Thanks Lisa for sumitting this recipe.The meat came out juicy, flavouful and tender,this marinade is very similar to what they use at carnicerias (mex. butcher's shop).The only changes i made wa...

This was my first time making carne asada for the whole family and I have to say it came out delicious. It came out so good that I have now become in charge of the meat for future gatherings. I ...

I could not find canned chipotle peppers, so I substituted 1 tsp. Tabasco Chipotle Sauce. I marinaded the steaks for 36 hours, cooked them on a "George Foreman" style electric grill and they we...

Great flavor. I used chipolte peppers in adobe sauce, I don't know if that made a difference but it was great. Plus I added some crushed red pepper. Best tasting flap meat I ever had. I marinate...

This is so similar to a fajita marinade from the Food Network. It is wonderful for fajitas. Try it, you will love it. The chipotle is in adobo sauce in a can.

followed everything but left out the cilantro, I hate the stuff! Made on the grill and it was very tender which is a trick sometimes with flank steak. Thanks Lisa.

Wow, this recipe is amazing! It is quickly becoming a weekend staple in our house. Very versatile, you can change the size of the flank steak you buy and it still turns out perfectly. You wou...

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