Monday, June 4, 2012

Carne Asada Marinade

It's grill season and we like meat in this house.  We're not insane about it, but we do like the results of throwing a nice piece of beef on the grill.  We generally eat a lot of poultry and pork, so when we do go beef, we like to make it a little extra special.  And this marinade is just that.  It's got loads of flavor from the citrus and a nice blend of seasoning that doesn't make it hot, but offers a nice blend of spices.  Dave and I particularly liked the citrus flavors that came through, and Madaline and Ernie both attested to the delicious flavors.  Grilled to medium this makes a delicious dinner and would be perfect to serve for guests.  Quick lesson: carne asada literally means grilled meat, but refers to a marinated beef cut.  Additionally, just as the word barbeque can mean a method of cooking or an event, carne asada is used the same way in Mexico and the American Southwest.

In April when I was going through the various posts on my Group B Secret Recipe Club reveal day, I saw La Phemme Phoodie had made this recipe (originally from This Mama Cooks!) and I immediately pinned it.  I knew Dave would love it since we've taken to marinating meets pretty regularly.  La Phemme also provided two methods of cooking--grilled or slow cooked.  I certainly will try the slow cooked method at some point.  I can imagine a chunk of beef marinating in these flavors and becoming so tender it just shreds apart--perfect for burritos.  For the first try, we opted to marinate some steak tips for 10 hours before grilling (you can marinate for up to 48 hours, but I wouldn't do any less than 6 hours).  This recipe is easy, accessible and will have you firing up your grill all summer long.

Carne Asada Marinade


1/4 cup olive oil
1 cup malt vinegar
1/3 cup lime or lemon juice (not pictured...because I missed it in the list; but eventually I saw it and included it in the recipe)
1/3 cup orange juice
1 cup water
2 Tablespoons fresh garlic, minced
1 1/2 Tablespoons salt
1 Tablespoon ground pepper
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Tablespoon oregano
1/4 teaspoon ground cloves
1/2 cup cilantro, chopped
1 orange, sliced
2 pounds beef, your choice of cut (skirt steak or tips recommended)

In a large bowl, whisk all ingredients, except orange, together.

Place your meat in a gallon-sized zip-top bag, a shallow baking dish or a non-reactive (plastic or glass) container with a lid.  If using a thick cut of meat, score meat but making small cuts about 1/4 inch deep.  Lay orange slices across the meat.

Pour marinade over top.  Lay orange slices across the meat.

Cover or seal and set in refrigerator for 6 to 48 hours before grilling.

Makes marinade for about 2 pounds of beef.

Happy Baking,
The Cookie Princess

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  1. I do love a citrusy marinade! The malt vinegar as well as the orange slices is what really intrigues me the most. Unique flavor combo, but your beef looks delicious. Enjoy the day!

  2. Nice pc of meat, well cooked. I love the flavors in the marinade.

    I'm hosting a giveaway over at my blog and would love for you to stop by and participate.

    Looking forward to seeing you there.

  3. I like that you're doing meat now.

  4. It was certainly interesting for me to read that article. Thanx for it. I like such topics and anything that is connected to this matter. I definitely want to read more on that blog soon.

  5. I see that you did a hard search, completing your best thought referring to this post. Hence, that kind of job students do accomplishing the dissertation and thesis titles searching.
    carne asada

  6. I made this using a flank steak and grilled it hard and fast. Sliced it thin and made tacos. It was so good. Going on vacation and am taking these ingredients so we can make it on the beach! Thanks so much!