Carne Asada Marinade Recipe

Olive oil: This serves as the base of the marinade, helping to distribute the flavors evenly and keep the steak moist.

Lime juice: Freshly squeezed lime juice adds a bright, tangy flavor that helps to tenderize the meat.

Garlic: Minced garlic provides a robust, aromatic flavor that complements the other spices.

Soy sauce: Adds a salty, umami depth to the marinade.

Worcestershire sauce: Contributes a complex, savory flavor with a hint of sweetness.

Cumin: Ground cumin adds a warm, earthy flavor that is essential in many Mexican dishes.

Chili powder: Brings a mild heat and rich flavor to the marinade.

Paprika: Adds a sweet, smoky flavor and a vibrant color.

Oregano: Dried oregano provides a slightly bitter, aromatic note.

Salt: Enhances all the flavors in the marinade.

Black pepper: Adds a subtle heat and depth of flavor.

Cilantro: Fresh cilantro adds a bright, herbaceous note that balances the richness of the steak.

When preparing carne asada, it's crucial to ensure that the steak is evenly coated with the marinade. To achieve this, you can use a resealable plastic bag which allows you to massage the marinade into the meat, ensuring all surfaces are covered. Additionally, letting the steak marinate overnight in the refrigerator will allow the flavors to penetrate deeply, resulting in a more flavorful and tender grilled steak.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor that complements the marinade.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it is slightly less tangy.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar provides a similar depth of flavor and tanginess, though it lacks the complexity of Worcestershire sauce.

• ground cumin - Substitute with ground coriander: Ground coriander has a different flavor profile but can provide a similar earthy note to the marinade.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat, though it is spicier than chili powder. Use sparingly.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor in addition to the mild heat of regular paprika.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar herbaceous quality and can be used in equal amounts.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same amount as table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor but can be used in the same amount as black pepper.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, green flavor, though it lacks the distinctive taste of cilantro.

• To store your carne asada marinade, transfer it to an airtight container or a resealable plastic bag. Ensure the container is clean and dry before adding the marinade to prevent any contamination.

• If you plan to use the marinade within a few days, place the container in the refrigerator. The marinade will stay fresh for up to 3 days.

• For longer storage, consider freezing the marinade. Pour the marinade into a freezer-safe container or a resealable plastic bag. Lay the bag flat in the freezer to save space and allow for even freezing.

• When freezing, label the container or bag with the date and contents. This will help you keep track of how long the marinade has been stored.

• To use the frozen marinade, transfer it from the freezer to the refrigerator and let it thaw overnight. Avoid thawing at room temperature to prevent bacterial growth.

• If you have already marinated the steak and want to store it, place the marinated steak in a resealable plastic bag or an airtight container. Refrigerate for up to 2 days before cooking.

• For freezing marinated steak, ensure the steak is well-coated with the marinade and place it in a freezer-safe bag. Remove as much air as possible before sealing the bag to prevent freezer burn.

• Label the bag with the date and contents, then lay it flat in the freezer. The marinated steak can be frozen for up to 3 months.

• When ready to cook, thaw the marinated steak in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.

• Always discard any leftover marinade that has been in contact with raw meat to prevent cross-contamination. If you wish to use the marinade as a sauce, set aside a portion before adding the meat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover carne asada on a baking sheet lined with aluminum foil.
  3. Cover the steak with another piece of foil to retain moisture.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove from the oven and let it rest for a couple of minutes before serving.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Once the skillet is hot, add the carne asada.
  3. Cook for 2-3 minutes on each side, or until heated through.
  4. Remove from the skillet and let it rest for a minute before slicing and serving.

• Microwave Method:

  1. Place the carne asada on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving.

• Grill Method:

  1. Preheat your grill to medium-high heat.
  2. Place the carne asada on the grill.
  3. Grill for 1-2 minutes on each side, or until warmed through.
  4. Remove from the grill and let it rest for a couple of minutes before slicing and serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the carne asada in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and quickly sear on a hot skillet for 1 minute on each side for added texture.
  5. Let it rest for a minute before slicing and serving.

• Mixing bowl: Use this to whisk together all the marinade ingredients.

• Whisk: Essential for thoroughly combining the marinade ingredients in the mixing bowl.

• Measuring cups: Needed for accurately measuring the olive oil and lime juice.

• Measuring spoons: Use these to measure out the soy sauce, Worcestershire sauce, cumin, chili powder, paprika, oregano, salt, and black pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Chopping board: Use this to chop the cilantro and any other ingredients that need preparation.

• Chef's knife: Essential for chopping the cilantro and mincing the garlic if you don't have a garlic press.

• Resealable plastic bag: Ideal for marinating the steak, ensuring it is well coated with the marinade.

• Shallow dish: An alternative to the resealable plastic bag for marinating the steak.

• Grill: Preheat this to high heat for grilling the steak to perfection.

• Tongs: Useful for flipping the steak on the grill and removing it once done.

• Meat thermometer: Optional but helpful for checking the steak's internal temperature to ensure it reaches your desired level of doneness.

• Cutting board: Use this to let the steak rest and then slice it against the grain.

• Carving knife: Ideal for slicing the steak after it has rested.

Prepare the marinade in advance: Mix the marinade ingredients the night before to save time on the day of cooking.

Use a resealable bag: Marinate the steak in a resealable plastic bag for easy cleanup and even coating.

Preheat the grill: Start preheating the grill while the steak is resting to save time.

Slice against the grain: Cutting the steak against the grain ensures tenderness and saves effort when slicing.