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My review
Citrus Carne Asada Marinade
judy2304
"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."
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Ingredients
1 d 25 m servings 158 calsOriginal recipe yields 8 servings (2 pounds of steak)
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Directions
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- 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.
- 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).
Footnotes
- Cook's Notes:
- Substitute flank steak for skirt steak if you like.
- If using light soy sauce, measure out 1/2 cup.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
Per Serving: 158 calories; 8.1 g fat; 6.8 g carbohydrates; 15.2 g protein; 27 mg cholesterol; 521 mg sodium. Full nutrition
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Reviews
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5/26/2018
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 s...
5/31/2018
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 ha...
6/10/2018
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 ...