Quick Carne Asada Steak Marinade
A zesty and flavorful marinade perfect for flank steak, delivering bright flavors and tender beef ideal for BBQs or family dinners.
Ingredients
For the Beef
- 2 lb flank steak Suggested for texture
For the Marinade
- 1/3 cup orange juice
- 3 tbsp lime juice
- 1/2 whole white onion
- 2 whole jalapeños, fire-roasted and peeled
- 6 cloves garlic, minced
- 1/2 bunch cilantro
- 8 fl oz Modelo Especial beer Can substitute with light beer or omit
- 2 tbsp olive oil
- 2 tbsp low-sodium soy sauce Can substitute with tamari for gluten-free
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp dried Mexican oregano
Instructions
Preparation
- Fire-roast the jalapeños until charred on all sides. Steam them for a few minutes, then peel off the skin.
- In a blender, combine the charred jalapeños, orange juice, lime juice, minced garlic, cilantro, and white onion. Blend until smooth.
- Add the Modelo Especial beer, olive oil, soy sauce, chili powder, cumin, oregano, sugar, and salt to the blender. Blend again until well combined.
- Place the flank steak in a container or bag and pour the marinade over it. Refrigerate for 24-48 hours, turning occasionally.
- Remove the steak from the fridge 1-2 hours before cooking to allow it to reach room temperature. Pat dry before grilling.
- Heat a grill or skillet to high heat and sear the steak for 2-4 minutes on each side.
- Allow the cooked steak to rest for 10 minutes. Slice against the grain into strips and serve.
Notes
Marinate overnight for maximum flavor absorption. Patting the steak dry before grilling improves sear.