This carne asada marinade is our family's favorite — and I've tried many! A 24-hour soak in a spicy citrus and soy marinade ensures your flank steak will be perfectly tender when it comes off the grill.
Ingredients
- orange juice: 0.75 cup
- lemon juice: 0.5 cup
- lime juice: 0.33333 cup
- bunch fresh cilantro: 1 piece (chopped)
- soy sauce: 0.5 cup
- garlic: 4 clove (minced)
- chili powder: 1 Tbsp
- ground cumin: 1 Tbsp
- ground paprika: 1 Tbsp
- ground black pepper: 1 Tbsp
- canned chipotle pepper: 1 tsp (finely chopped)
- oregano: 1 tsp (dried)
- olive oil: 0.5 cup
- flank steak: 3 pound
Metric Conversion
Stages of cooking
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Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.
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Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked. Dotdash Meredith Food Studios
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Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch. Dotdash Meredith Food Studios
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After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours. Dotdash Meredith Food Studios
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When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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Remove steak from the marinade and shake off excess. Discard the remaining marinade.
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Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare. Dotdash Meredith Food Studios
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Remove steak from grill and slice across the grain. Dotdash Meredith Food Studios
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Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately. Dotdash Meredith Food Studios
