Ingredients:

  • 1/2 cup Fresh Lime Juice (120 ml)
  • 1/4 cup Fresh Orange Juice (60 ml)
  • 1 tablespoon Apple Cider Vinegar (15 ml)
  • 6 cloves Garlic, minced
  • 1/4 cup White Onion, roughly chopped (60 ml)
  • 1/4 cup Fresh Coriander (Cilantro), packed and chopped (60 ml)
  • 1/4 cup Neutral Oil (e.g., Avocado or Canola) (60 ml)
  • 2 tablespoons Low Sodium Soy Sauce OR Tamari (30 ml)
  • 1 tablespoon Ancho Chili Powder (15 ml)
  • 1 teaspoon Ground Cumin (5 ml)
  • 1 teaspoon Dried Mexican Oregano (5 ml)
  • 1 teaspoon Black Pepper, freshly ground (5 ml)
  • 1 teaspoon Kosher Salt (or fine sea salt) (5 ml)

Instructions:

  1. Mince the garlic and roughly chop the white onion and coriander. Extract the lime and orange juices, ensuring no seeds remain.
  2. In a mixing bowl or blender, combine all the liquids: lime juice, orange juice, apple cider vinegar, oil, and soy sauce.
  3. Add the minced garlic, chopped onion, coriander, and all the dry spices: ancho chili powder, ground cumin, Mexican oregano, salt, and pepper.
  4. If using a bowl, whisk until well combined. If using a blender, blitz for about 10-15 seconds until the marinade is smooth and slightly emulsified. Taste and adjust seasoning if necessary.
  5. Pat the Skirt or Flank steak thoroughly dry using paper towels. Lightly score the surface of the steak in a crisscross pattern on both sides to allow the marinade to penetrate deeper.
  6. Place the steak into a sealable bag or non-reactive dish. Pour the Carne Asada Marinade over the steak, ensuring it is completely coated. Seal the bag and refrigerate. Marinate for a minimum of 2 hours, but preferably 4 to 12 hours.
  7. Remove the steak from the marinade 30–45 minutes before grilling and allow it to come to room temperature for even cooking.