When it comes to serving up tender, charred flavors, nothing compares to some juicy cuts of carne asada. It might seem like this Mexican favorite requires special cookware or ingredients to whip up at home, but best carne asada marinade concept couldn’t prove simpler. When it comes to making carne asada, you can theoretically use any kind of beef, but certain cuts end up producing a much more pleasant meal. If you opt to use a skirt steak, you need to plan to add some extra prep time into your carne asada plans.
When you want to grill up the perfect cuts of beef for burritos, tacos, and so much more, you can’t go wrong with carne asada. As the Spruce Eats notes, carne asada is becoming a staple at barbecues in the United States and Mexico. This is Our All-Time Favorite Steak marinade. It requires only four ingredients, and makes our steak taste SO amazing! This is Our All-Time Favorite Steak Marinade. Grilling season is upon us, which means you can find us regularly cooking steaks, chicken, and burgers for dinner. We are always whipping up a batch of this easy Steak Marinade to add ALL the flavor!
Today we are sharing our all-time favorite Steak Marinade that is simple and makes your steak taste so delicious. The hubby and I LOVE to grill steak for special occasions and this marinade is always our go-to. We got it from a neighbor years ago, and I’m not sure that we’ll ever find another Steak Marinade Recipe that beats it! All you have to do is throw each of these steak marinade ingredients into a gallon sized ziploc bag or small bowl and mix them. Once they’re mixed, add your steak. Once they have marinated long enough, throw them on the grill, cook them to your liking. Marinade a cut of meat for as little as 30 minutes- 2 hours.
I like to marinade my steak overnight, about 8-12 hours. You can marinate steak for up to 24 hours. The longer you marinate a steak the more the marinade can break down the tissues in the meat which causes the meat to become mushy, tough and dry. Marinate at room temperature for up to 1 hour.
Any longer and you’ll need to use the refrigerator. Prime cuts like filet mignon, ribeye, or other premium aged beef is already flavorful and tender so you’ll want to pass on marinating those. There are still several other cuts of meat perfect for marinating. Remember to sear the steak over direct heat. Thinner steaks will cook sufficiently with searing. For a thinker cut: once seared, move to indirect heat to finish cooking.