Carne Asada Marinade & Sauce
This flavorful marinade is a classic for a variety of steak cuts. Prepare Carne Asada with it or use to flavor other grilled beef.
Cook Time: 20 Minutes
Servings: 16
Ingredients: 13
Ingredients
Marinade
Preparation
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Step 1
Combine all ingredients in a blender or small food processor; pulse until smooth. Place in a airtight container; store in refrigerator for up to seven days.
Cooking Tip: You may substitute paprika, smoked paprika, chipotle powder or cayenne pepper for the ground ancho or guajillo chile pepper.
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Step 2
Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.
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Step 3
Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Visit our Marinades page for more information.
Nutrition Information
44 Calories
0.3g SAT FAT
1g PROTEIN
0.5 mg IRON
0.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 tablespoon: 44 Calories; 34.2 Calories from fat; 3.8g Total Fat (0.3 g Saturated Fat; 0 g Trans Fat; 1.1 g Polyunsaturated Fat; 2.2 g Monounsaturated Fat;) 0 mg Cholesterol; 660 mg Sodium; 2.7 g Total Carbohydrate; 0.7 g Dietary Fiber; 0.8 g Total Sugars; 0.5 g Protein; 0 g Added Sugars; 13.7 mg Calcium; 0.5 mg Iron; 59 mg Potassium; 0 mcg Vitamin D; 0 mg Riboflavin; 0.2 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 6.5 mg Phosphorus; 0.1 mg Zinc; 0.2 mcg Selenium; 1.1 mg Choline.
The Essential Ingredients
- Limes: Small green citrus fruits known for their bright flavor. They add acidity to dishes and are commonly used to enhance marinades, dressings and a wide variety of dishes.
- Cilantro: A bright green herb derived from the coriander plant. It has a pungent fragrance and ‘soapy’ flavor that many love or hate. It’s used in many ethnic dishes and can be found in bunches, year round in the refrigerated produce section of your grocery store.
- Garlic: A flavorful bulb that is closely related to onions or leeks. Has a strong aroma and taste and is known for its culinary versatility.
- Cumin: A warm earthy spice made from dried seeds. It has a distinctive nutty, slightly peppery flavor with a hint of citrus. Use it in curries, chili and stews.
- Ancho Chile: A dried version of the poblano pepper. Known for its mild heat and rich smoky flavor. Commonly used in Mexican cuisine to add depth to sauces, stews and marinades.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can you use this marinade on any steak cut?
This marinade is a great fit for any steak that needs tenderizing and would benefit from marination, like flank or skirt steak.
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What is a marinade?
A marinade is a seasoned liquid that combines fat, acid, salt, sugar and aromatics to add flavor and tenderize proteins or vegetables. Beef is typically marinated several hours or overnight to absorb flavor and tenderize.
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What are some common marinade mistakes?
Marinating is usually a fool-proof process, however here are common mistakes to avoid. Leaving beef in the marinade too long, using too much salt in the marinade, marinating in a metal container or freezing protein in the marinade.
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What happens if I leave steak in the marinade too long?
Don’t worry, it happens to the best of us! If steak is left in the marinade too long, it could get mealy, have a softened texture and be overly seasoned.
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