Citrus Carne Asada Marinade Popular Recipes

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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."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 8M	Ready in : P1D

• 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.
• 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).

Notes :

• Substitute flank steak for skirt steak if you like.
• If using light soy sauce, measure out 1/2 cup.
• Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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