If you are craving something bold, fresh, and packed with vibrant flavors, you simply must try this Mouthwatering Carne Asada with Zesty Citrus Marinade Recipe. The magic lies in the bright citrus notes perfectly balanced with herbs and just a hint of heat, creating an irresistible marinade that tenderizes the beef while infusing it with unforgettable zest. Whether you’re firing up the grill for a casual weekend dinner or impressing friends at a backyard bash, this carne asada brings juicy, flavorful steak to the table with ease and flair.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity — just a handful of fresh, essential ingredients come together to deliver incredible depth of flavor, a balanced tanginess, and a mouthwatering texture that will have you coming back for seconds.
- 4 cloves Garlic: Adds a robust foundation of savory depth; if fresh isn’t handy, garlic powder works in a pinch.
- 1/2 cup Orange Juice: Provides natural sweetness and a subtle acidity that complements the beef wonderfully.
- 1/4 cup Lime Juice: Brings a bright, fresh zing that enhances the citrus character of the marinade.
- 1 bunch Coriander/Cilantro: Offers fresh herbal notes and vibrant color, lifting the whole dish.
- 1 teaspoon Salt: Essential for enhancing all the flavors, be sure to adjust to your taste.
- 1 teaspoon Black Pepper: Adds mild heat and complexity; freshly ground really makes a difference.
- 1/4 cup Olive Oil: Gives richness to the marinade, helping to tenderize the meat and keep it juicy.
- 1 medium Jalapeño: Delivers a gentle kick without overpowering; feel free to leave out if you prefer it milder.
- 2 tablespoons White Vinegar: Adds tang and helps break down the meat fibers for tenderness.
- 1 pound Beef (Skirt or Flank Steak): The star of the dish, perfect for grilling and slicing thin.
- 4 pieces Tortillas: Soft, warm, and ideal as the hearty base for your carne asada tacos or burritos.
- 1 medium Avocado: Sliced for creamy contrast that pairs perfectly with the zesty meat.
- 1 cup Pico De Gallo or Tomato: Adds freshness, acidity, and a little crunch.
- 1 bunch Cilantro Leaves: Used for garnishing to add a fresh, bright finish.
- 2 pieces Lime Wedges: For squeezing over the final dish to boost brightness even more.
How to Make Mouthwatering Carne Asada with Zesty Citrus Marinade Recipe
Step 1: Prepare the Marinade
Start by combining the garlic, orange juice, lime juice, cilantro, salt, black pepper, olive oil, jalapeño, and white vinegar in a ziplock bag. This marinade is where the magic happens — each ingredient plays its part in building a flavor profile that’s bright, savory, and a little spicy. Give everything a good mix right in the bag to combine.
Step 2: Marinate the Beef
Place your skirt or flank steak in the ziplock bag with the marinade, seal it tightly, and gently massage the marinade all over the meat. This helps the flavors penetrate deeply. Ideally, you should let the meat chill in the refrigerator for at least 1 hour and up to 12 hours. The longer it marinates, the more tender and flavorsome it becomes, but don’t exceed 12 hours to maintain the perfect texture.
Step 3: Bring to Room Temperature
About 20 to 30 minutes before cooking, remove the marinated beef from the fridge to bring it closer to room temperature. This helps ensure even cooking and keeps your steak juicy and tender.
Step 4: Cook the Steak
Preheat your BBQ grill or a heavy skillet over high heat, and brush lightly with oil to prevent sticking. Cook the skirt steak for roughly 3 minutes per side if you like it medium rare, or about 4 minutes per side for a bit more done. Flank steak, being slightly thicker and leaner, takes around 4 to 5 minutes on each side. The goal is to get a nice char while keeping the inside tender and juicy.
Step 5: Rest and Slice
Once cooked, let the steak rest for at least 5 minutes before slicing — this is key for juicy meat because it lets the juices redistribute. When ready, slice the beef thinly against the grain to maximize tenderness.
Step 6: Optional Citrus Boost
If you want to lift the flavors even further, offer freshly squeezed lime wedges on the side. A bright squirt of citrus just before eating adds that perfect finishing touch to your Mouthwatering Carne Asada with Zesty Citrus Marinade Recipe.
How to Serve Mouthwatering Carne Asada with Zesty Citrus Marinade Recipe
Garnishes
Simple garnishes like fresh cilantro leaves and sliced avocado really complement the bright, smoky steak. The silky richness of avocado balances the zesty marinade, while cilantro adds fresh, herbaceous notes that brighten each bite.
Side Dishes
Serve alongside warm tortillas for tacos, or add a cooling side like Mexican rice, refried beans, or a crunchy cabbage slaw. Pico de Gallo makes an excellent fresh, juicy partner that contrasts perfectly with the bold meat.
Creative Ways to Present
Take your presentation up a notch by assembling street-style tacos topped with diced onions, cilantro, salsa verde, and a squeeze of lime. Alternatively, serve the sliced carne asada over a bed of mixed greens for a hearty salad or wrap it into burritos with your favorite fillings for a satisfying handheld meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the sliced carne asada in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick meals or snack cravings.
Freezing
You can freeze the cooked carne asada by wrapping it tightly in foil or placing it in freezer-safe bags. It keeps well for up to 2 months. Thaw it overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
For reheating, gently warm the carne asada in a skillet over medium heat with a splash of water or broth to keep the meat moist. Avoid microwaving if possible, as it can dry out the beef and affect the texture.
FAQs
Can I use other cuts of beef for this recipe?
While skirt and flank steak are ideal for their texture and ability to soak up marinades, you can try other tender cuts like sirloin or ribeye. Just keep in mind that cooking times and tenderness will vary.
How long should I marinate the steak?
Marinating anywhere between 1 and 12 hours works great. The longer you marinate, the more flavor and tenderness you get, but avoid exceeding 12 hours to prevent the meat from becoming mushy due to the citrus acids.
Is it necessary to bring the steak to room temperature before cooking?
Yes, letting the meat rest outside the fridge for about 20-30 minutes ensures it cooks more evenly and stays juicy instead of getting tough on the outside while cold inside.
What if I don’t like spicy food?
You can simply omit the jalapeño or reduce the amount. The marinade will still have plenty of flavor from the citrus and herbs without the heat.
Can this recipe be made indoors without a grill?
Absolutely! A hot skillet or cast-iron pan works fantastic. Just be sure it’s properly preheated and lightly oiled to achieve a nice sear similar to grilling.
Final Thoughts
There is something incredibly satisfying about the combination of bold, zesty citrus flavors with tender, smoky grilled beef, and this Mouthwatering Carne Asada with Zesty Citrus Marinade Recipe truly hits that mark every time. Easy to prepare and bursting with freshness, it’s a recipe you’ll want to keep close for weeknight dinners or lively gatherings alike. Give it a try—you’ll be making this one again sooner than you think!
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Mouthwatering Carne Asada with Zesty Citrus Marinade Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 12 hours 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Mouthwatering Carne Asada recipe features tender skirt or flank steak marinated in a zesty citrus blend of orange and lime juices, fresh cilantro, garlic, and jalapeño. Grilled to perfection on a hot BBQ or skillet, the steak is thinly sliced and served with warm tortillas, avocado slices, pico de gallo, and lime wedges for a vibrant and flavorful meal perfect for tacos or burritos.
Ingredients
Marinade Ingredients
- 4 cloves Garlic, minced (or substitute garlic powder)
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- 1 bunch Coriander/Cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Black Pepper, freshly ground
- 1/4 cup Olive Oil
- 1 medium Jalapeño, finely chopped (optional for mild heat)
- 2 tablespoons White Vinegar
Main Ingredients
- 1 pound Beef (Skirt or Flank Steak)
- 4 pieces Tortillas
- 1 medium Avocado, sliced
- 1 cup Pico De Gallo or diced Tomato
- 1 bunch Cilantro Leaves (for garnish)
- 2 pieces Lime Wedges (for serving)
Instructions
- Preparation: Gather all marinade ingredients and the beef. Mince the garlic and finely chop the jalapeño and cilantro.
- Combine Marinade: In a large ziplock bag, mix garlic, orange juice, lime juice, cilantro, salt, black pepper, olive oil, jalapeño, and white vinegar until well combined.
- Add Beef: Place the skirt or flank steak into the bag with the marinade, seal tightly, and massage the marinade into the meat to ensure even coating.
- Marinate: Refrigerate the beef in the marinade for anywhere from 1 to 8 hours, but do not exceed 12 hours to avoid over-tenderizing.
- Bring to Room Temperature: Remove the marinated steak from the refrigerator about 20-30 minutes before cooking to allow it to come to room temperature for more even cooking.
- Preheat Cooking Surface: Heat your BBQ grill or a large skillet over high heat. Lightly brush the surface with oil to prevent sticking.
- Cook the Steak: For skirt steak, grill or cook for approximately 3 minutes per side (about 4 minutes per side for medium rare). For flank steak, cook around 4-5 minutes per side until desired doneness.
- Rest the Meat: After cooking, let the steak rest for about 5 minutes to allow juices to redistribute, ensuring a juicy steak.
- Slice Thinly: Slice the beef thinly against the grain to maximize tenderness and flavor.
- Serve: Serve the sliced carne asada with warm tortillas, avocado slices, pico de gallo, cilantro leaves, and lime wedges. Optionally, squeeze fresh lime juice over the steak for extra zest.
Notes
- Marinate the beef for at least 1 hour to infuse flavors, but avoid exceeding 12 hours.
- Substitute lemon juice if orange or lime juice is not available.
- Omit jalapeño for a milder flavor.
- Use freshly ground black pepper for best taste.
- Bring meat to room temperature before cooking for even heat distribution.
- Resting the meat after cooking helps retain juices and tenderness.
- Slicing against the grain is crucial for a tender bite.
- Serve immediately with warm tortillas to enjoy the full flavor experience.
