Mexican Carne Asada Marinade (gluten-free)

Meeta Arora

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

5 from 1 vote

Prep Time 10

Cook Time 15

Marinate 2

Total Time 2 25

Course beef, Main Course

Cuisine Mexican

Servings

Calories 301 kcal

Mince the garlic, seed, and dice the jalapeno and chop the cilantro, and place them into a shallow baking dish or Ziploc bag.
4 Cloves Garlic, 1 Small Jalapeno, 1 Cup Cilantro
Add the lime zest and juice, along with the orange juice and spices to the dish.
¼ Cup Orange Juice, 1 Lime, 2 Tablespoons Chili Powder, 2 Teaspoons Cumin, 3 Teaspoons Onion Powder, 1 ½ Teaspoon Mexican Oregano, 2 Teaspoons Salt, 1 Teaspoon Pepper
Whisk in the oil until the mixture is combined.
⅓ Cup Avocado Oil
Set aside ¼ of a cup of the marinade if you want to drizzle it over later.
Add the flank steak to the marinade to coat.
2-3 Pounds Flank Steak
Place the meat into the fridge to marinate for 2-4 hours. You can go longer but aim to keep it no more than 24 hours.

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.

Let the steak rest for at least 10 minutes before slicing against the grain and serving.

Tips and tricks.

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.

Calories: 301kcal

Keyword carne asada marinade, carne asada seasoning, gluten free beef marinade, gluten free steak, gluten free steak marinade

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