Easy Carne Asada Marinade Recipe Perfect for Carnivore Diet Meals

Introduction

There’s something truly special about stumbling through the kitchen, burning toast more times than you care to admit, and somehow ending up with a meal that feels like a small victory. Cooking hasn’t always come easy or naturally, but bit by bit, with a fair share of trial and error, it becomes a kind of magic you get to create for yourself and the people around you. It’s not about fancy gadgets or perfect timing—it’s about curiosity, a pinch of patience, and a whole lot of making peace with the fact that some days, things will flop spectacularly. That’s exactly how the journey into making great Carne Asada marinade began—a simple enthusiasm for flavors and the joy found in figuring out what works, even if it means a few kitchen messes along the way. It’s the kind of recipe that invites you to play around, to taste as you go, and to celebrate those moments of “Hey, this actually tastes amazing!” as well as the ones where you learn exactly what not to do next time. The beauty of food, especially something as vibrant and flavorful as Carne Asada, is that it’s more than just a recipe; it’s a way to connect with culture, with friends gathered around the table, and with the warmth that comes from making something with your own two hands—even when those hands are a little shakier than you’d like. You don’t need to be a pro or have every ingredient perfectly measured to get it right. The best meals often come from the heart, a bit of grit, and a sense of humor when the marinade spills or the timer is forgotten. So, whether you’re brand new to cooking or someone who’s just looking to add a little zest to your weeknight dinners, getting to know the ins and outs of a good Carne Asada marinade is a rewarding place to start. It might just become your go-to for turning simple steak into something unforgettable.

why you should love this recipe :

This carne asada marinade is like a burst of sunshine in your mouth—bright, fresh, and packed with flavor that hugs every bite of steak. I remember the first time I tossed flank steak in this magic mixture, I was a bit worried it might be too tangy or spicy, but nope! It hits that perfect sweet, citrusy, garlicky spot that keeps you sneaking just one more slice. Plus, marinating overnight means you can prep ahead and actually enjoy your company instead of playing short-order cook. Sometimes I forget to pat the steak dry before grilling (oops!), which made it sizzle a bit less, but hey, it still tasted amazing. Honestly, this recipe feels like a warm hug on a plate, perfect for those laid-back weekends or when you want to impress without the stress.

Ingredients and measurement :

½ cup chopped fresh cilantro leaves ⅓ cup olive oil ¼ cup reduced sodium soy sauce ¼ cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 4 cloves garlic, minced 1 jalapeno, seeded and diced 1 teaspoon ground cumin Kosher salt and freshly ground black pepper, to taste 1 ½ pounds flank steak

Preparing time

About 10 minutes to mix and marinate (plus at least 4 hours or overnight for best flavor)

Cooking time :

About 12 minutes total on the grill (6 minutes per side for medium rare)

Instructions :

Mix the marinade

In a medium bowl, stir together cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin, and 1 teaspoon black pepper. Set aside ½ cup of this mixture and pop it in the fridge for serving later—trust me, you’ll want it.

Marinate the steak

Toss the flank steak and the *rest* of the marinade into a large Ziploc bag or bowl. Seal and refrigerate for at least 4 hours, or overnight if you’ve got the patience. Give it a turn now and then to soak in all that good flavor.

Prepare for grilling

When ready, heat your grill to medium-high. Pat the steak dry with paper towels (this step’s key—forgot once and the grill didn’t sizzle like it should) and season both sides with kosher salt and a bit of black pepper.

Grill to perfection

Place the steak on the grill, flipping once after about 6 minutes. Aim for medium rare (that’s around 6 minutes per side) but adjust to your liking. Once done, pull it from the grill and let it rest for 5 minutes—this keeps it juicy.

Slice and serve

Slice the steak thinly against the grain; it makes all the difference! Serve alongside that reserved cilantro marinade for dipping or drizzling. You’ll thank me later.

Notes :

Marinating time matters

The longer, the better. Overnight is ideal. If you’re short on time, 4 hours still does the trick, but those flavors really deepen given patience.

Pat steak dry before grilling

Don’t skip this! Removing excess marinade moisture helps create that satisfying, slightly charred crust everyone loves.

Adjust heat to taste

If you aren’t a huge fan of spice, reduce the jalapeno or remove seeds entirely. Also, kosher salt works best for seasoning, but feel free to tweak amounts based on your salt preferences.

Leftover marinade

Don’t use leftover marinade for basting or dipping unless boiled first, as it’s been in contact with raw meat. Instead, use the reserved ½ cup set aside before marinating for a safe, flavorful sauce.

Cut against the grain

Always slice flank steak against the grain to keep it tender and easier to chew—trust me, it makes a huge difference when you’re ready to chow down.

Cooking tips : Marinade Magic

Let the flavors mingle

Marinating the flank steak for at least 4 hours (overnight if you can) really lets all those zesty flavors from the cilantro, citrus, and garlic seep in. I once got impatient and only did 1 hour—not nearly as good. So, trust me, patience pays off here.

Pat it dry

Before grilling, drying the steak with paper towels is a game-changer. Wet meat on a hot grill? You’ll end up steaming rather than searing. That’s not what you want. Plus, a little kosher salt just before grilling helps build that crave-worthy crust.

Check your grill heat

Medium-high is what works best for a nice char without overcooking. I always forget and crank it too high sometimes, and then the outside burns before the inside’s just right. Keep an eye on it, flip once, and you’ll be golden.

Resting is non-negotiable

Letting the steak rest for 5 minutes after grilling helps the juices redistribute so it stays juicy and tender. I know it’s tempting to slice right away, but try not to. Your patience here = mouthwatering results.

Cooking tips : Slice it Right

Against the grain, always

Cutting thin slices against the grain makes a huge difference in tenderness. I used to slice with the grain without realizing why my steak was chewy. Learned the hard way! Now it’s a no-fail rule in my kitchen.

Cooking tips : Sauce it Up

Save some marinade for serving

Setting aside half a cup of the marinade before you mix in the steak is a simple trick. Use that as a fresh drizzle or dipping sauce when serving—it adds a zesty kick that everyone loves. Just don’t pour on the marinade that touched raw meat!

FAQ

Can I use other cuts of beef for carne asada?

Absolutely! Flank steak is classic, but skirt steak or sirloin work great too. Just adjust the grilling time because thinner cuts cook faster.

Is it safe to use the marinade that touched raw meat?

Nope, never serve marinade used on raw steak unless you boil it first. Always save a portion beforehand or make a fresh batch to serve on the side.

How spicy is this marinade?

The jalapeno adds just a gentle heat, especially with the seeds removed. If you’re sensitive to spice, you can reduce or skip it altogether.

Can I make this marinade ahead and freeze the steak in it?

Yes! Marinate the steak in a freezer-safe bag, then freeze. When ready, thaw overnight in the fridge and cook as usual. Flavors might intensify a bit, in a good way.

What if I don’t have fresh cilantro?

Dried cilantro won’t deliver the same punch, but if that’s all you have, use about 1 tablespoon and maybe add a bit of fresh parsley or green onion to brighten it up. Print

Conclusion

This cilantro-lime flank steak marinade is hands down one of those easy, make-ahead recipes that turns a simple dinner into something memorable. The bright citrus and fresh herbs cut through the richness of the steak in a way that keeps your taste buds awake and happy. Plus, having that extra marinade reserved for serving feels like a personal touch — don’t skip it, trust me! Even on that chaotic weeknight when the grill needs a quick clean or the timing’s off, this recipe still delivers. And hey, if you ever slice the steak too thick because you’re chatting too much while cooking, it still tastes amazing — perfection isn’t the point, loving your food is.

More recipes suggestions and combination

Cilantro Lime Chicken Skewers

Swap out flank steak for chicken thighs, marinate in the same zesty cilantro, lime, and orange juice blend, then grill until juicy and slightly charred. Perfect for casual backyard dinners with friends.

Spicy Garlic Shrimp Tacos

Use the garlic, jalapeno, and citrus combo to marinate shrimp, grill quickly, and serve in warm corn tortillas with fresh cabbage slaw. It’s a fiesta on a plate that’s ready in minutes.

Grilled Veggie Bowl with Citrus Soy Dressing

Roast or grill your favorite veggies—think zucchini, bell peppers, and mushrooms—and drizzle with the reserved cilantro-soy dressing from this recipe. Top with quinoa or rice for a wholesome, meatless twist.

Black Bean and Corn Salad with Lime Dressing

Combine black beans, roasted corn, diced jalapenos, cilantro, and a splash of lime juice for a refreshing salad that sings. A great side dish to your grilled flank steak or as a light lunch on its own.