Citrus Carne Asada Marinade

I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 158 Calories

Ingredients

• ¼ cup orange juice
• ¼ cup lemon juice
• 1 teaspoon ground black pepper
• ½ teaspoon white sugar
• ¼ cup soy sauce
• 2 tablespoons chili powder
• 2 pounds flank steak
• 2 teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 4 cloves garlic, crushed
• ¼ cup lime juice
• 1 medium onion, thinly sliced
• 2 tablespoons olive oil, or as needed
• 1 teaspoon hot pepper sauce (such as Tabasco®)
• 1 small bunch cilantro, chopped, or to taste
• 1 ½ teaspoons crushed coriander seeds
• 1 teaspoon finely chopped chipotle pepper

Recipe Instructions

Step 1

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.

Step 2

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).