Citrus Carne Asada Marinade

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 skin should be removed from the meat before putting it into the marinade. This helps to make the meat more tender. For my family, this is enough for 4 meals. After 24 hours of marinating, I divide the meat, cilantro, and marinade into 4 freezer bags. This provides us with 4 quick meals that I need to add only refried beans and Mexican corn. This recipe is one of my family's favorites.

Everyone who wears this - loves it!! I quadruple the recipe and use it as marinade and “extra sauce” for both chicken and beef.

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 half chicken and half steak. Thank you for the recipe.

I made this for a Family Reunion and it didn't last long. Everyone said it was delicious.

I only had hours to marinate, however it still was delicious. I added just a little more chipotle for a bit more kick. I will make again.

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 his fajitas.

It was pretty good, my first time making carne asada. I overcooked it a little, don't forget that it'll cook a bit while resting.