Carne Asada
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Evan
This is not only the best recipe for carne asada, it is probably the best Mexican recipe I’ve ever made. HUGE flavor profile, tremendous marinade. Thank you so much for helping me add this to my arsenal. This recipe is better than most Mexican restaurants.
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Tom
This is a great alternative for my local meat market marinade. I substituted teriyaki sauce / marinade for the soy sauce and that was a kicker with more depth of flavor. Throw a sliced onion in foil with butter and leave on your high rack on the grill to give a sautéed to using warm corn tortillas and homemade guacamole. There is not much better! Thank you for the great recipe.
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Nadine
Honestly this might be the best flank steak recipe I’ve ever made. Both my husband and some commented on how tasty the meat was. My husband just asked me for a link to the recipe so HE could share with friends. He never does that. Huge hit and reallly easy to put together.
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Elise Bauer
Wonderful, Nadine! I’m so happy you guys liked it!
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Carmelita
Easy, delicious and tasty
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Jason
Great recipe, my families go to for a taste of Mexico.
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Alex
Instead of Orange juice use sunny D
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Sarde
Great taste!!
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Megan
Followed the recipe exactly and it turned out amazing! We loved it. I used a 2 lb flank steak, marinated for 3 hours, and grilled it on the Traeger to 135 degrees by reverse searing- meaning we cooked it to the desired doneness then removed it, turned up the heat, then put it back to sear for a couple minutes. Was beautifully tender and flavourful. Served on Mexican Street style corn tortillas with lettuce, pico de gallo, radish and sour cream.
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Melissa
I love this marinade. Do you think it would still turn out just as good if I made it in slow cooker or instant pot with a chuck roast?
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Sara Bir
Hi Melissa,
I’d say you can use the marinade on a chuck roast and braise it in the slow cooker or an Instant Pot and it will be tasty, but it will not be carne asada, since “carne asada” means grilled steak. What you *will* have is flavorful braised beef that will probably shred into wonderful taco filling.
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Eric
This is a really good recipe. It’s my go to for Carne Asada. I use the original recipe that you posted a couple years back that use white vinegar and omits the soy sauce.
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Kristen
We loved this recipe when we made it last week. Made it again this week! So juicy and tender and perfect with salad. My husband kept saying that he’s so happy we found this recipe.
(No sugar, and used dried jalapeño second time.)xxxxxyyyyy
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Lori
Made this tonight using flap meat (same as another reviewer — about 4 pounds of meat, doubled marinade). Only marinated for about an hour since I got a late start, but it was delicious! Grilled and cut into bite size pieces. We live in the San Diego area so we know good carne asada — this was wonderful! Will make again, maybe Saturday!
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Julia
This was so good! We used a bavette cut, and the marinade made it so juicy.
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Lieu
The flavor was delicious! Saving it to my Pinterest folder to keep for sure.
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Stephanie
Excellent flavor, easy to prepare. I have made this recipe several times and shared with many friends.
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One of the most flavorful dishes I’ve ever made. Very tender, and now a go-to recipe for any Mexican-themed nights. I recommend marinading longer (4 to 6 hours or overnight) to really let that flavour into the meat. You won’t be disappointed.
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We have made this many times and it has become a favorite. Excellent flavor. Tastes amazing with a sprinkling of cojita cheese too!
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Very tasty, a little heavy on the soy sauce, so the next time I make it I’ll prob use half the amount of soy sauce and sugar. Really good as is though, nice job
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spot on. Like everyone said, flavorful and the whole family loved it! I made it with ostrich filets, instead of steak. i’ve shared this recipe with my brother and friends. I’d suggest doubling the recipe so that you have extra to keep aside to drizzle over the top. Blend it into a chimichurri or sorts and use to top before serving.
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This carne asada recipe is amazing. I’ve never had anything so flavorful in my life. I was blown away! I used a flank steak and let it marinate for 5 hours, seared it on both sides on the stove, and let it finish in the oven at 400 for 15 mins. I let it rest for about 15 mins and cut it against the grain, and it came out as a perfect med-rare. So so unbelievably juicy and flavorful!!! I couldn’t let the marinade go to waste because it was so flipping good, so I reduced it about half way and sent it for a whirl in my blender with a little extra oil. It created an absolute perfect sauce that was soooo delicious spread as a base on the tortilla or a flavorful drizzle on top of the already perfect carne asada!! This will forever be my go to!! Thank you so much!!!
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