Carne Asada Marinade Recipe

Olive oil: A rich and smooth oil that helps to carry the flavors of the marinade and keeps the meat moist.

Lime juice: Freshly squeezed to add a bright and tangy flavor that tenderizes the meat.

Orange juice: Freshly squeezed to provide a sweet and citrusy balance to the marinade.

Garlic: Minced to infuse the marinade with a robust and aromatic flavor.

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

Worcestershire sauce: Contributes a complex, savory flavor that enhances the meat.

Ground cumin: Provides a warm and earthy spice that complements the other ingredients.

Chili powder: Adds a mild heat and smoky flavor to the marinade.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Freshly ground to add a subtle heat and depth to the marinade.

Cilantro: Chopped to add a fresh and herbaceous note to the marinade.

When preparing the marinade, ensure that the garlic is finely minced to maximize its flavor infusion. Use a microplane or garlic press for the best results. Additionally, for a more intense citrus flavor, consider zesting the lime and orange before juicing them and adding the zest to the mixture. This will enhance the overall complexity of the carne asada.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a neutral flavor that works well in marinades.

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

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity, adding a tropical twist.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent. Use ¼ teaspoon of garlic powder per clove.

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

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar provides a tangy and slightly sweet flavor, though it lacks the complexity of Worcestershire sauce.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor, though it is slightly more citrusy.

• chili powder - Substitute with paprika: Paprika offers a similar color and mild heat, though it is less complex in flavor.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, though it will also add moisture.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly more pungent.

• chopped cilantro - Substitute with parsley: Parsley offers a fresh, herbaceous flavor, though it lacks the citrus notes of cilantro.

• To store the carne asada marinade, transfer it to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.
• Place the container or bag in the refrigerator if you plan to use the marinade within 3-5 days. This will keep the olive oil and citrus juices fresh and prevent the garlic from becoming too pungent.
• For longer storage, consider freezing the marinade. Pour the mixture into a freezer-safe bag or container, leaving some space for expansion. Label the container with the date to keep track of its freshness.
• When ready to use, thaw the frozen marinade in the refrigerator overnight. This slow thawing process helps maintain the integrity of the lime juice and orange juice.
• If you're in a hurry, you can also thaw the marinade in a bowl of cold water. Ensure the bag is sealed tightly to prevent water from diluting the flavors.
• For added convenience, you can portion the marinade into smaller servings before freezing. This way, you can thaw only what you need for a specific amount of beef.
• Avoid refreezing the marinade once it has been thawed, as this can degrade the quality of the ingredients, especially the cilantro and soy sauce.
• If you have leftover marinade after using it on your beef, discard it. The marinade will have been in contact with raw meat and should not be reused to avoid any risk of contamination.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the leftover carne asada in the skillet.
  4. Cook for 3-5 minutes, flipping occasionally, until heated through.
  5. Serve immediately with your favorite sides.

• Oven Method:

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

• Microwave Method:

  1. Place the carne asada on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent splattering.
  3. Heat on medium power for 1-2 minutes.
  4. Check the temperature and stir the meat if necessary.
  5. Continue heating in 30-second intervals until the meat is thoroughly warmed.

• Grill Method:

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

• Sous Vide Method:

  1. Preheat your sous vide water bath to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  2. Place the carne asada in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for 45 minutes to 1 hour.
  4. Remove from the bag and sear quickly in a hot skillet if desired for added texture.
  5. Serve immediately.

• Mixing bowl: A large container used to combine all the marinade ingredients together.

• Whisk: A utensil used to blend the ingredients thoroughly, ensuring a well-mixed marinade.

• Measuring cups: Tools used to accurately measure the olive oil, lime juice, and orange juice.

• Measuring spoons: Tools used to measure the soy sauce, Worcestershire sauce, ground cumin, chili powder, and salt.

• Garlic press: A device to mince the garlic cloves efficiently.

• Chopping board: A flat surface used to chop the cilantro.

• Chef's knife: A sharp knife used for chopping the cilantro and mincing the garlic.

• Plastic wrap: Used to cover the mixing bowl if marinating in the bowl, to keep the marinade fresh and prevent contamination.

• Resealable plastic bag: An alternative to a mixing bowl for marinating the beef, allowing for easy storage and even coating of the meat.

• Refrigerator: Used to store the marinating beef, ensuring it stays at a safe temperature.

Prepare ingredients ahead: Chop cilantro and mince garlic in advance to save time when mixing the marinade.

Use a blender: Combine all ingredients in a blender for a quick and uniform marinade.

Marinate in a bag: Place the beef and marinade in a resealable plastic bag for easy cleanup and even coating.

Double the batch: Make extra marinade and freeze it for future use to save time on your next carne asada.

Pre-squeeze citrus: Squeeze lime and orange juice in bulk and store in the fridge for quick access.