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Juicy carne asada marinated steak slices on a white plate with cilantro, lime wedges, and warm tortillas

Best Carne Asada Marinade

This best carne asada marinade is crafted with bold, smoky chiles and tangy citrus for unbeatable flavor. Perfectly balanced and easy to prepare, it's ideal for tacos or grilling.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 3 hours 35 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings

Ingredients
  

  • 3 whole dried ancho chiles, stems and seeds removed
  • 3 whole dried guajillo chiles, stems and seeds removed
  • 2 whole chipotle peppers, canned in adobo
  • 3/4 cup fresh orange juice (from 2-3 oranges, preferably sour oranges)
  • 2 tablespoons fresh lime juice (from 2-3 limes)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian fish sauce (e.g., Red Boat)
  • 2 tablespoons dark brown sugar
  • 1 small bunch cilantro (leaves and tender stems only, divided)
  • 6 medium garlic cloves
  • 1 tablespoon whole cumin seeds, toasted and ground
  • 1 teaspoon whole coriander seeds, toasted and ground
  • Kosher salt, to taste
  • 2 pounds skirt steak, trimmed and cut into 5- to 6-inch lengths
  • Warm tortillas, lime wedges, diced onion, fresh cilantro, and avocado for serving

Instructions
 

  • Toast the dried chiles: Place the ancho and guajillo chiles on a microwave-safe plate and microwave for 10-20 seconds until they’re pliable and fragrant.
  • Create the marinade: In a blender, combine toasted chiles, chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, brown sugar, cilantro, garlic, cumin, and coriander. Blend until smooth, about 1 minute.
  • Season and divide: Season the blended marinade with salt to taste. Place half in a sealed container and refrigerate. Add an extra 2 teaspoons of salt to the remaining marinade for the steak.
  • Marinate the steak: Add steak pieces to the salted marinade, turning to coat. Transfer to a zipper-lock bag, squeeze out excess air, and seal. Refrigerate for 3 to 12 hours.
  • Prepare the grill: Light a chimney of charcoal and arrange the coals on one side of the grate. Preheat for 5 minutes and clean/oil the grill grates. For gas grills, set half the burners to high and preheat for 10 minutes.
  • Grill the steak: Remove steak from the marinade and wipe off excess. Grill over high heat, turning occasionally, until well charred and cooked to 110°F (5-10 minutes).
  • Rest and serve: Let grilled steak rest for 5 minutes before slicing thinly against the grain. Serve with tortillas, lime wedges, and toppings.

Notes

Optional recipe notes or tips.