Best Carne Asada Marinade Recipe - Juicy & Tender Steak

Ingredients

• 0.75 cup orange juice
• 0.5 cup lemon juice
• 0.33 cup lime juice
• 1 bunch fresh cilantro, chopped
• 0.5 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 tablespoon ground black pepper
• 1 teaspoon finely chopped canned chipotle pepper
• 1 teaspoon dried oregano
• 0.5 cup olive oil
• 3 pounds flank steak

Instructions

1. In a large glass or ceramic bowl, mix orange juice, lemon juice, and lime juice for the marinade. Then, add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano. Stir well.
2. Gradually whisk in olive oil until fully combined. Set aside 1 cup of the marinade in a small bowl, cover it with plastic wrap, and refrigerate to use after cooking the steak.
3. Place the steak between two sheets of heavy plastic (resealable freezer bags work great) on a stable, flat surface. Use the smooth side of a meat mallet to firmly pound the steak to 1/4 inch thickness.
4. After pounding, pierce the steak all over with a fork. Place the steak in the marinade within the large bowl, cover, and let it marinate in the refrigerator for 24 hours.
5. When you're ready to cook, preheat an outdoor grill to medium-high heat and lightly oil the grill grate.
6. Take the steak out of the marinade and shake off any extra. Throw away the leftover marinade.
7. Grill the steak on the preheated grill until it reaches your desired level of doneness, approximately 5 minutes per side for medium-rare.
8. Take the steak off the grill and slice it against the grain.
9. Put the sliced steak on a serving plate and pour the reserved, unused marinade over it. Serve right away.

Nutrition

• Calories: 207 kcal
• Fat Content: 14 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 640 mg
• Protein Content: 15 g
• Cholesterol Content: 25 mg
• Carbohydrate Content: 6 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g