Carne Asada: A Flavor-Filled Tribute to Mexican Culinary Tradition
Carne Asada isn’t just a dish—it’s a celebration. A smoky, citrus-kissed ritual that fills patios and kitchens with laughter, love, and the irresistible scent of char. At the heart of this beloved meal? A bold, vibrant marinade steeped in heritage and crafted for flavor.

 

Ingredients
For the Marinade
Orange juice ¾ cup
Lemon juice ½ cup
Lime juice ⅓ cup
Soy sauce ½ cup
Cilantro (chopped) 1 bunch
Garlic (minced) 4 cloves
Chili powder 1 tablespoon
Cumin 1 tablespoon
Paprika 1 tablespoon
Black pepper 1 tablespoon
Chipotle pepper (canned, chopped) 1 teaspoon
Olive oil ½ cup
Dried oregano 1 teaspoon
For the Carne Asada
Flank steak 3 pounds
Step-by-Step Instructions
Whisk the Marinade Together
In a large non-metal bowl, combine citrus juices, soy sauce, cilantro, garlic, spices, chipotle, and oregano. Gradually whisk in olive oil until smooth and aromatic.
Reserve a Splash of Brilliance
Set aside 1 cup of the marinade in a covered container and refrigerate—it’ll make an epic drizzle later.

Prep the Steak for Flavor Absorption
Pound the steak to about ¼-inch thickness using a meat mallet. For extra flavor absorption, gently prick it with a fork.
Marinate Overnight
Place the steak in the bowl with marinade, coating thoroughly. Cover and refrigerate for 24 hours to let the magic happen.
Grill Like a Maestro
Fire up the grill to medium-high and lightly oil the grates. Remove steak from marinade (discard what’s left) and grill 5 minutes per side or until done to your liking.
Slice and Serve with Style
Thinly slice the grilled steak across the grain. Arrange on a platter and finish with the reserved marinade for a zesty flourish.
Enjoy the Celebration
Serve alongside warm tortillas, grilled vegetables, or fresh guacamole. Prepare for silence—followed by rave reviews.