Citrus Carne Asada Marinade Recipes

CITRUS CARNE ASADA MARINADE

Steps:

• 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).

CITRUS MARINATED CARNE ASADA

Steps:

• Mix together the lime juice, orange juice, garlic, cilantro, jalapeno, vinegar, olive oil, salt, and pepper.
• Marinate the steak in this mixture for at least 2 hours, but no more than 8 hours in the fridge. Don't marinate for over 8 hours or the meat will become mushy.
• When ready to grill, preheat the grill over medium heat. Cook the steak for 6-8 minutes per side or until desired doneness. Let rest for 5 minutes and then slice thinly. (You could also broil this if you don't have a grill.)
• Let the carne asada rest for 5 minutes. Slice thinly against the grain. serve with fresh cilantro and lime juice.

BEST EVER CARNE ASADA MARINADE

Steps:

• Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

CITRUS-MARINATED COLOMBIAN CARNE ASADA

Steps:

• Gather the marinade ingredients.
• In a small bowl, whisk together the sugar, vinegar, lime juice, cumin, chili powder, salt, and garlic.
• Set the marinade aside.
• Slice the flank steak lengthwise (with the grain) into 4 or 5 long strips.
• Use a fork to prick some holes in the meat.
• Place the flank steak in a ziplock bag or shallow dish and pour the marinade onto the steak.
• Turn steak pieces over to evenly coat them with the marinade. Seal the bag (or cover the dish) and refrigerate overnight, or at least 4 hours. If you have the chance, stir the meat, or turn the bag upside down halfway through the process.
• Gather the chimichurri ingredients and a food processor.
• Place the parsley leaves and garlic into the food processor. Alternatively, you can hand-chop everything very finely.
• Pulse until the parsley and garlic are very finely minced.
• Add the olive oil, vinegar, and lime juice and pulse briefly, just enough to mix everything. Transfer the chimichurri sauce to a medium bowl, season it with salt and pepper to taste, and set aside. If you're prepping ahead of time, place it in a container with a lid and leave in the fridge.
• In a heavy, medium-sized skillet (cast iron works well) heat olive oil over medium-high heat. When skillet is hot, but the oil isn't smoking, add marinated steak strips.
• Brown steak well on all sides, cooking until the desired doneness is reached. Your cooking time will depend on the size of the steak pieces and your doneness preference but it should be about 3 to 4 minutes per side. Cut into a piece to check for doneness.
• When the meat is cooked to your liking, remove from heat.
• Place steak on a serving plate and let it rest for 5 minutes to preserve the juice inside the meat. Slice the steak very finely in a diagonal, against the grain.
• Add steak slices to the bowl of chimichurri sauce and toss until well coated. Season with salt and pepper to taste. Alternatively, you can serve with the chimichurri on the side.
• Serve sliced steak with warm tortillas or green salad.
• Enjoy while hot!