Last Updated on August 25, 2025 by Casia Valdés
When summer hits, nothing says celebration like firing up the grill for a perfectly charred, juicy steak. Growing up in an Italian household, grilling was always a weekend ritual—but it wasn’t until I experienced an authentic Mexican Carne Asada cookout that I discovered a new level of bold, vibrant flavor.
This Mexican Carne Asada Marinade is the secret to unlocking that flavor: a perfect balance of citrus, garlic, spice, and herbs that tenderizes the meat while infusing it with mouthwatering depth. Whether you’re making tacos, burritos, or just serving it straight off the grill, this marinade turns a humble cut of skirt steak into something truly unforgettable.
Table of Contents
Why You’ll Love This Recipe
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Full of bold flavor – Citrus, garlic, herbs, and spices come together in every bite.
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Perfect for summer grilling – Ideal for cookouts, parties, or meal prep.
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Simple ingredients – Everything is pantry- or fridge-friendly.
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Tender, juicy results – The marinade breaks down the meat perfectly.
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Versatile and crowd-pleasing – Great for tacos, rice bowls, or on its own.
Ingredients (Serves 6)
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3 pounds skirt steak
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⅓ cup olive oil
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¼ cup soy sauce
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Juice of 1 lime or lemon
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2 tablespoons freshly squeezed orange juice
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2 tablespoons red wine vinegar
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½ cup onion, diced
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¼ cup fresh cilantro, chopped
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4 cloves garlic, crushed
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1 serrano pepper, diced
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2 teaspoons salt
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2 teaspoons chili powder
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1 teaspoon black pepper
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1 teaspoon crushed red pepper flakes (optional)
Instructions
Step 1: Make the Marinade
In a medium bowl, whisk together olive oil, soy sauce, lime juice, orange juice, and red wine vinegar. Once combined, stir in the diced onion, chopped cilantro, crushed garlic, serrano pepper, and all the spices. This mixture should be bold and aromatic—don’t be afraid to taste and adjust for balance.
Step 2: Marinate the Steak
Place the skirt steak in a large resealable bag or a shallow glass dish. Pour the marinade over the meat, making sure it’s fully coated. Seal the bag or cover the dish tightly and refrigerate for at least 4 hours, ideally overnight. The acid and salt in the marinade help break down the meat fibers, making it incredibly tender.
Step 3: Grill to Perfection
Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off. Grill for about 3–5 minutes per side depending on thickness, until the exterior is well-charred and the inside reaches medium-rare or medium.
Tip: Avoid overcooking! Carne Asada is best enjoyed juicy and slightly pink inside.
Step 4: Rest and Slice
Once grilled, transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute. Then, slice thinly against the grain to maximize tenderness.
Step 5: Serve and Enjoy
Serve the sliced Carne Asada with warm tortillas, creamy guacamole, fresh pico de gallo, and a dollop of sour cream. It’s also fantastic in burrito bowls, quesadillas, or on top of a salad.
Serving Suggestions
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Classic Carne Asada tacos with onions, cilantro, and salsa
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Carne Asada fries or nachos
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Served over rice with black beans and corn
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Wrapped in burritos or folded into quesadillas
Pair it with an ice-cold cerveza, limeade, or a smoky mezcal cocktail.
Tips and Variations
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Change the cut: Try flank steak or ribeye if skirt steak isn’t available.
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Control the heat: Adjust the serrano and red pepper flakes based on your spice preference.
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Add smoke: Grill over mesquite or add wood chips for extra flavor.
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Make it citrus-forward: Add a touch of zest from lime or orange for more brightness.
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Double the marinade: Save half to drizzle over the cooked meat or use it as a dressing.
Frequently Asked Questions
Can I marinate the meat too long?
Yes. While overnight is ideal, avoid going past 24 hours as the acids can start breaking down the meat too much and make it mushy.
Can I freeze the steak in marinade?
Absolutely. Place meat and marinade in a freezer-safe bag and freeze for up to 2 months. Thaw in the fridge and grill as usual.
Is this recipe spicy?
It has a mild to medium heat from the serrano and red pepper flakes. You can dial it up or down easily.
Can I cook this without a grill?
Yes. Use a cast iron skillet or grill pan on high heat for similar results.
What’s the best way to slice Carne Asada?
Always slice against the grain. This shortens the muscle fibers and gives you the most tender bite.
Final Thoughts
This Mexican Carne Asada Marinade is a must-have in your summer recipe rotation. It’s simple, bursting with flavor, and creates steak that’s juicy, tender, and beautifully charred. Whether it’s taco Tuesday, a weekend cookout, or meal prep for the week, this marinade delivers every single time.
Once you try it homemade, you’ll never go back to store-bought marinades or bland grilled meats again. Fire up the grill—and let the aroma of citrus, garlic, and spice fill your kitchen.
Mexican Carne Asada Marinade
Ingredients
Method
- In a medium bowl, whisk together olive oil, soy sauce, lime juice, orange juice, and red wine vinegar. Once combined, stir in the diced onion, chopped cilantro, crushed garlic, serrano pepper, and all the spices. This mixture should be bold and aromatic—don’t be afraid to taste and adjust for balance.
- Place the skirt steak in a large resealable bag or a shallow glass dish. Pour the marinade over the meat, making sure it's fully coated. Seal the bag or cover the dish tightly and refrigerate for at least 4 hours, ideally overnight. The acid and salt in the marinade help break down the meat fibers, making it incredibly tender.
- Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off. Grill for about 3–5 minutes per side depending on thickness, until the exterior is well-charred and the inside reaches medium-rare or medium.
- Once grilled, transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute. Then, slice thinly against the grain to maximize tenderness.
- Serve the sliced Carne Asada with warm tortillas, creamy guacamole, fresh pico de gallo, and a dollop of sour cream. It’s also fantastic in burrito bowls, quesadillas, or on top of a salad.
