Recipe By judy2304
Published Jun 19th
Citrus Carne Asada Marinade
Prep 15m Cook 10m Additional - Ready In 1d 25m
Servings 2 pounds of steak Calories 158.3

I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.

Recipe Ingredients

  • 1 medium onion, thinly sliced
  • ¼ cup soy sauce
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 1 small bunch cilantro, chopped, or to taste
  • 2 tablespoons chili powder
  • 4 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons crushed coriander seeds
  • 1 teaspoon hot pepper sauce (such as Tabasco®)
  • 1 teaspoon finely chopped chipotle pepper
  • 1 teaspoon ground black pepper
  • ½ teaspoon white sugar
  • 2 pounds flank steak
  • 2 tablespoons olive oil, or as needed

Cooking Directions

  1. 1 Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
  2. 2 Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

Nutrition Facts

  • Calories 158.3
  • Carbohydrate 6.8 g
  • Cholesterol 27.3 mg
  • Fat 8.1 g
  • Fiber 1.6 g
  • Protein 15.2 g
  • Saturated Fat 2.3 g
  • Sodium 521.2 mg
  • Sugar 2.2 g

Chef's Notes

Substitute flank steak for skirt steak if you like; If using light soy sauce, measure out 1/2 cup; Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.


  1. I made this for a Family Reunion and it didn't last long. Everyone said it was delicious.
  2. Everyone who wears this - loves it!! I quadruple the recipe and use it as marinade and “extra sauce” for both chicken and beef.
  3. It was pretty good my first time making carne asada. I overcooked it a little don't forget that it'll cook a bit while resting.
  4. Awful, spice was over exaggerated
  5. I only had hours to marinate however it still was delicious. I added just a little more chipotle for a bit more kick. I will make again.
  6. This was delicious but a bit too heavy on the chile powder for me personally. I will cut it in half next time I make these. Otherwise this was a wonderful meal and even my 5 year old devoured his fajitas.
  7. This is awesome. Once I got to marinade mixed up I wanted to drink it. The aroma is mouthwatering. The next time I will add more onion though. One medium onion simply wasn t enough. I used half chicken and half steak. Thank you for the recipe.
  8. This is my recipe, and I generally marinate at least 4 lbs. of steak (usually skirt steak) at a time and double the marinade ingredients. One thing that should be mentioned is that the silver skin should be removed from the meat before putting it into the marinade. This helps to make the meat more - Read more ...