Carne Asada Marinade

🧂 Ingredients

• ¾ cup orange juice
• ¼ cup olive oil

  (extra virgin)
• ¼ cup lime juice

  (juice from 2 fresh limes)
• 2 tablespoon lemon juice

  (juice from 1 fresh lemon)
• 1 tablespoon garlic

  (about 4 cloves, crushed)
• 1 cup fresh cilantro

  (chopped)
• ½ teaspoon each, salt & pepper
• 1 teaspoon cumin
• 1 jalapeno

  (minced, seeds removed for milder flavor if desired)
• 3 tablespoon white vinegar
• 2 lbs flank steak

  (or skirt steak *see note)

Instructions

• 1 In a mixing bowl or large Ziplock bag, combine all the marinade ingredients
  (orange juice, olive oil, lime juice, lemon juice, crushed garlic, orange juice,
  cilantro, salt, pepper, cumin, jalapeno, and vinegar). Stir or seal and squish
  the bag to combine.
• 2 Add a flank or skirt steak to the marinade. If using a bowl, flip the steak so
  it has marinade on both sides and cover it tightly with plastic wrap. If using a
  bag, squeeze it so the marinade spreads and is touching all parts of the steak,
  then seal it tight.
• 3 Place your steak in the fridge to marinate. The minimum recommended time to
  marinate any meat is 30 minutes. However, this is not enough time for the
  marinade to truly permeate the meat. I recommend a minimum of 2 hours, but
  overnight is ideal for the best flavor.
• 4 Cook your carne asada until it reaches your desired doneness. It is best
  grilled, but can also be pan-seared or broiled in the oven.
• 5 Remove your carne asade from heat and transfer it to a cutting board to rest.
  Cover it loosely with a piece of foil and let it rest for 10 minutes, then slice
  against the grain and serve.

Nutrition Info