Mexican Carne Asada Marinade (gluten-free)

This Mexican carne asada marinade is unbelievably delicious while still being super easy to have on hand for dinner any night of the week.

Marinating in this Mexican carne asada marinade makes the steak not only super tender but extra flavorful. It's a winner of a gluten-free steak dinner, no matter how you serve it.

When it comes to a carne asada, there isn't one true recipe because everyone makes it with their own tweaks—some like it more citrusy, and some like it more oil-based, but no matter how you like it. Carne asada is always delicious. Personally, my favorite part about carne asada is that it means that it's easy enough to make gluten-free taco night whenever I want it.

Fun fact, carne asada actually translates from Spanish to say "grilled meat." When dinner combines the best flavors and the grill, there is no way it won't be amazing.

Jump to:

• Ingredients
• Ingredient notes.
• Steps.
• Ways to cook carne asada.
• Steak cooking temperatures.
• Tips and tricks.
• Storing leftovers and reheating.
• Serving suggestions.
• More gluten-free beef recipes.
• 📖 Recipe

Ingredients

There are really only a few simple ingredients in this Mexican carne asada marinade.

• Steak of Choice
• Olive or Avocado Oil - I prefer the avocado oil, but traditionally it is usually made with olive oil.
• Lime Zest and Juice
• Orange Juice
• Garlic
• Cilantro
• Jalapeno
• Vinegar
• Carne asada seasoning spices.

Ingredient notes.

• What's the best meat for carne asada? - Carne asada marinade is usually done on flank steak or skirt steak. Both work, but they are slightly different from each other. Skirt steak is usually thinner, and it tends to have a little bit more fat to it. On the other hand, flank steak is a little thicker and is also leaner. Both work great for this marinade.
• Orange juice. - You can use fresh squeezed or store-bought.
• Lime zest and juice. - I think fresh works best in this carne asada marinade.
• Vinegar - We are using plain white distilled vinegar, which is gluten-free. If you prefer, you can use apple cider vinegar in this recipe. Just make sure you are not using malt vinegar which is not gluten-free.
• Jalapeno - This helps add a little bit of heat. If you want less heat, look for a jalapeno that has less veining on the skin and remove the seeds before adding it to the marinade.
• Carne asada seasoning - You can buy carne asada seasoning, but for this recipe, we are going to make our own gluten-free spice blend with a combination of chili powder, onion powder, cumin, celery salt, oregano, salt, and pepper.

Steps.

1. Make the carne asada marinade.
2. Add the meat to the marinade.
3. Let the steak rest.
4. Cook the carne asada how you like it.

Ways to cook carne asada.

• Grilled carne asada - Set your grill to medium-high and sear on each side for 5-10 minutes per side, depending on how you like your steak.
• Stovetop carne asada - Warm a skillet (preferably cast iron) over medium-high heat and cook the steak for 4-8 minutes per side.
• Oven carne asada - Set the broiler to high. Place the steak on a baking sheet and cook it under the broiler for 4-7 minutes per side.
• Air fryer carne asada - Preheat the air fryer to 400 degrees. Place the steak in the air fryer and cook it for 8-12 minutes, depending on how you like your steak.

Steak cooking temperatures.

For a medium-rare steak, take it off the grill at 130 degrees or 140 degrees for medium. I do not recommend cooking flank steak to be well done. This is where a good meat thermometer comes in handy.

Tips and tricks.

When it comes to carne asada it really is super simple to do, but there are a few tips and tricks that can ensure you end up with a perfectly flavorful and juicy steak when it comes time to eat.

• Use fresh ingredients. - This Mexican carne asada marinade uses very simple ingredients. Since it uses simple ingredients, it's best to use them when they are fresh for the most flavor.
• Reserve some marinade - I always set aside a bit of the marinade and store it in the fridge to drizzle over the steak once it's done.
• Let it marinate for the right time. - This gluten-free Mexican steak marinade uses citrus, and because of that, we want to make sure we marinate the steak long enough to get the flavor but not too long that we end up with mushy steak. I find the best flavor comes from marinating the steak for at least two hours but not more than 24 hours in the fridge.
• Dry the steak. - Okay, this might sound odd, considering we just marinated the steak. Trust me, it does. Once the steak is patted, fry from the marinade, lightly drizzle a bit more oil, and some coarse salt and pepper before cooking.
• Cook the meat on medium-high heat- Flank steak and skirt steak does not take long to cook. Once your grill is hot, cook it for 6-10 minutes on each side, depending on the steak's thickness.
• Let it rest - Let the meat rest for 10 minutes or so off the heat to allow the juices to redistribute before slicing.
• Slice against the grain - Always slice flank or skirt steak against the grain to ensure it is even more tender when you bite into it.

Storing leftovers and reheating.

Leftover cooked carne asada will last in a container in the fridge for 3-4 days.

Reheating carne asada can be tricky, so you don't dry out the steak. The easiest way to do it is to place it in a 325-degree oven for about 10-15 minutes or until it is warmed through.

Serving suggestions.

You really can't go wrong with how you choose to serve this Mexican carne asada recipe You can go super simple with something like a side of my cilantro lime cauliflower rice, serve it up in some warm gluten-free tortillas, toss it over a salad, or even make some carne asada nachos. The possibilities are endless.

More gluten-free beef recipes.

I love a good gluten-free steak marinade, but there are so many other ways to make and enjoy a gluten-free beef dinner that everyone will love.

📖 Recipe