Best Ever Carne Asada Marinade (2024)

FAQs

Can you marinate carne asada too long? ›

Don't marinate much longer than 12 hours or the muscle fibers can break down and become mushy. Marinate long enough. I recommend marinating the carne asada for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness.

Plenty of herbs and spices

The higher the concentration of salt in the marinade, the more herbs and spices you need for the meat to absorb their taste. One of Otto's favorite herb mix marinades is an abundance of garlic, herbs, and spices: at least 3-4 cloves of garlic and at least one big tablespoon of chopped herbs.

In Central and South America, we call pretty much any barbecued or grilled meat asado (or carne asada). The BEST cuts for the Mexican version of the dish we all know and love are either skirt steak or flank steak. Personally, I prefer skirt steak (pictured).

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

By slicing against the grain, you effectively break down the muscle fibers, making the meat more tender and easier to chew. This technique is particularly important for cuts of meat that may otherwise be tough, such as flank steak or skirt steak.

Cut the marinated grilled steak against the grain to ensure that every bite of carne asada is tender and juicy. Skirt steak and even flank steak can be tough if they're not marinated and cut thinly against the grain.

Carne Asada – Asada (or asado) means “roasted” in Spanish. Carne asada is a spicy, marinated grilled steak that's cut into strips. This is the meat that goes into burritos and tacos. Pollo Asado – Pollo means “chicken” in Spanish, which means that pollo asado is grilled, marinated chicken.

Marinades generally consist of cooking oil, an acidic liquid, such as vinegar, wine, tomato, or citrus juice (or a natural enzyme, such as ginger or pineapple), and flavorings, including garlic, molasses, honey, fresh or dried herbs, and spices.

Soaking your meat in marinades helps add flavor while making your meat tender. However, depending on how thin you have cut your pieces of meat, the marinade may fail to penetrate all that deep. In such cases, poking holes in your meat will help all the ingredients fully absorb and not remain on the surface.

Beef

Carne asada / Main ingredient

Do you use white or yellow onions for carne asada? ›

Soy – A little soy sauce will significantly enhance the flavor of the carne asada. Garlic – Several cloves will take this over the top. Onion – You can use a red, white, sweet, or yellow onion. Cilantro – Several cilantro leaves and stems will add some fantastic lemon-lime flavors.

Skirt steak is the cut of choice for carne asada throughout Southern California and it's my favorite too. But if you can't find it, you can substitute flap, flank, hanger, or top round (London broil). Skirt is the flattest of the cuts, so it doesn't take long to marinate or cook.

Over-marinating can even pose a health risk. By storing skirt steak for a long time — beyond 3 days — you may invite an unhealthy amount of bacteria to take over the meat. Chances are high that you may get sick if you eat it after this stage.

Most marinades call for 24 hours, but the U.S. Department of Agriculture's Food Safety and Inspection Service notes that you can marinate for up to five days. Experiment with different marinade ingredients to customize the flavor.

Long story short, you shouldn't marinate meat for longer than 24 hours — less if you are marinating small pieces. I've personally found 12 hours to be the sweet spot, but you can also go shorter — as little as a three to four hours will do a lot.

Refrigerate. Place the covered dish or bag in the fridge and marinate for 30 minutes or up to 24 hours. Cook and enjoy! Use your preferred method to cook your skirt steak (mine is the grill!), serve, and enjoy!