Carne asada marinade
A bright marinade of orange, lime, garlic, chilli, cumin and coriander for grilled steak and vegetables.
Make this once, then cook it into 29 different dishes.
- Time15 min
- LevelEasy
- Costabout £0.34 a head
- Makesabout 320 ml of marinade, enough for 2 batches of 700 g steak
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Squeeze the oranges and limes and measure the juice. Strain out the pips.
- 2
Crush the garlic and finely chop the chillies and coriander. For less heat, remove the chilli seeds.
- 3
Whisk the juice, olive oil, garlic, chillies, coriander, cumin, oregano, ancho chilli powder, pepper and salt together in a jug or jar until combined. Leave to sit for 15 minutes so the flavours develop.
15 min - 4
Taste and adjust: it should be bright, salty and garlicky. Add more lime for sharpness or more salt if needed.
- 5
Pour a quarter into a clean jar and keep in the fridge as a sauce to serve with the cooked steak.
- 6
To use, put 700 g of steak in a non metal dish or bag, pour over the rest, turn to coat and marinate in the fridge for 2 to 8 hours. Discard the used marinade.
About carne asada marinade
Carne asada marinade is a citrus, garlic and chilli marinade for grilled steak, used for carne asada, which means grilled meat in Spanish and is the centrepiece of cookouts in northern Mexico. This one is built on orange and lime juice, olive oil, fresh coriander, cumin, oregano and chilli, with no soy sauce or Worcestershire sauce.
It tastes bright, zesty and savoury, with a gentle heat. The citrus acid tenderises thin cuts and the oil carries the garlic and spice flavours onto the grill. It is naturally gluten free, dairy free, egg free, nut free and vegan.
Use it on skirt, flank or bavette steak, chicken thighs, prawns, or on vegetables like courgette, peppers and mushrooms. Marinate for 2 to 8 hours in the fridge, no longer than 12, because citrus makes meat mushy. Set aside some fresh marinade before it touches raw meat if you want to use it as a sauce.
Tips
- Marinate steak in the fridge for 2 to 8 hours, and no more than 12. Citrus acid will turn the meat's surface dry and mushy if left for 24 hours.
- Reserve a quarter of the marinade in a clean jar before it touches raw meat. Brush it on at the end or spoon it over the sliced steak.
- Never reuse marinade that has touched raw meat unless you boil it hard for at least 3 minutes. Throw away what is left in the bag or dish.
- Pat the steak dry before grilling so it sears and browns instead of steaming. Grill over a very high heat for 2 to 4 minutes a side, then rest for 5 minutes.
- Slice carne asada thinly across the grain, because skirt and flank are lean and chewy if cut with the grain.
- This marinade is soy free and gluten free as written. If you miss the savoury depth of a soy based marinade, add 1 tbsp of gluten free tamari, but then it is no longer soy free.
Storing and freezing
Keep the fresh marinade in a sealed jar in the fridge for up to 3 days, or freeze in ice cube trays for up to 3 months. Once it has touched raw meat it must be thrown away or boiled hard for 3 minutes before use as a sauce.
Dishes you can make with carne asada marinade
Tacos de Carne Asada (Grilled Steak Tacos)
DFEFNFMulitas de Carne Asada (Steak and Cheese Tortilla Sandwiches)
EFNFBurritos de Carne Asada (Grilled Steak Burritos)
EFNFBowls de Carne Asada con Arroz Rojo (Carne Asada Rice Bowls)
GFDFEFPlato Tampiqueño (Grilled Steak Plate with Rajas, Guacamole and Rice)
GFDFEFTortas de Arrachera (Mexican Steak Sandwiches)
NFEFBurritos de Carne Asada (Sonoran Steak Burritos)
NFEFMulitas de Carne Asada (Steak and Cheese Corn Tortilla Sandwiches)
NFEFCarne Asada a la Tampiqueña (Tampico Style Steak Plate)
NFEFAlambre de Res (Mexican Steak, Bacon and Pepper Plate with Cheese)
NFEFTacos de Camarón a la Parrilla (Grilled Prawn Tacos)
GFDFEFTacos de Champiñones Asados (Grilled Mushroom Tacos)
DFEFNFQuestions
How long should I marinate carne asada?
2 to 8 hours in the fridge is ideal and 12 hours is the maximum. Citrus juice breaks down the surface of the meat, so longer than that makes the steak mushy and dry. Thin cuts need only 2 hours.
Which steak cut is best in the UK?
Skirt steak is closest to the Mexican arrachera or faldilla. Flank steak, bavette and onglet also work. All are flavourful, lean and best cooked fast over high heat and sliced thinly across the grain.
Is it gluten free, dairy free and vegan?
Yes. It is made from citrus juice, oil, garlic, chilli, herbs and spices, with no soy sauce, Worcestershire sauce or beer. It is gluten free, dairy free, egg free, nut free and vegan. Check spice labels if you need strict gluten free.
Can I use the leftover marinade as a sauce?
Only if it has not touched raw meat. Keep a quarter aside before marinating. Marinade used on raw meat must be boiled hard for at least 3 minutes, or thrown away.
Can I use it for chicken, fish or vegetables?
Yes. Marinate chicken thighs for 2 to 6 hours, prawns for 30 minutes, and vegetables such as courgette, peppers and mushrooms for 30 to 60 minutes before grilling. Do not leave fish or prawns longer, as the citrus will cook them.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.