Who needs all the diversions that traditional party mixes provide? You actually want the toasted, seasoned pretzels! This dish is easy to make and tastes especially good right out of the oven.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- ¾ cup soy sauce
- ½ cup olive oil
- ½ cup red wine vinegar
- ½ orange, sliced
- ⅓ cup lime juice
- ⅓ cup orange juice
- ¼ cup Worcestershire sauce
- ¼ bunch cilantro, stems cut off and leaves chopped
- 2 tablespoons minced garlic
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon dried Mexican oregano
- 2 teaspoons salt
Instructions
- Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.
- Place meat into a gallon-sized freezer bag or the bottom of a shallow baking dish. Pour marinade on top of beef. Close the bag or cover the dish, then marinate for at least 1 hour before grilling.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Reviews
I grew up in San Diego and currently live in a town with no less than a half dozen highly rated Carnecerias, all of whom make amazing Carne Asada. So, I know what Carne Asada should taste like. I ran across a deal on flap meat and wanted to try my hand at homemade carne asada. Followed this recipe almost exactly, except I added about 1/2 cup extra orange juice, and used regular (vs. Mexican) oregano. After marinating the meat for about 10 hours, I cooked it to medium on my grill. Everyone agreed this tasted amazing, and definitely better than any of the store bought offerings we’ve tried. This recipe is a keeper and has already been shared almost a dozen times, as word has gone out in our circle of family and friends!
Super easy and really good. I have shared with friends who say the same
Total hit- everyone raved about how delicious it was! I made this with 2 lbs of skirt steak for Mother’s Day (… because moms like to BBQ, too). Used a ceramic grill and cooked to medium, the cut into slices and served with fresh pico and small, warm, fluffy flour tortillas. Absolutely necessary to marinate overnight. I got a little lazy and used garlic powder, skipped the oregano, and used coconut aminos instead of soy sauce. Glad I didn’t skip the orange slices because they really make a difference. Great recipe- thank you!
This was pretty good but it didn’t scream “carne asada” flavors to me. It was still good though and everyone enjoyed it. I boiled the marinade to make a sauce. I used flat iron steak which is a lot cheaper than skirt steak (and more tender, and leaner and healthier, though not traditional). Thanks for the recipe!
I should have read the comment at the top about how much this makes. It was a HUGE amount of marinade for my puny 1 lb flank steak. Delicious though! Thanks for the recipe.
This was a great recipe! I used coconut aminos instead of soy sauce to keep it gluten-free. I made a different carne asada marinade the night before and this one was so flavorful! I marinated it and cooked it in the slow cooker and then shredded it. I used chuck roast cut up into small pieces. I will definitely be making this recipe again.
My son loves this recipe! And an easy week night meal. I make the marinade in the morning and marinate meat all day.
Made as written and I really liked these. To me though they had more of an Asian flair rather than Mexican. I will say they were a lot more tender than the other recipes I made and they all marinated for the exact same amount of time. I made this for a friends Mexican celebration. They liked them but also preferred one of the other recipes I made that used sazon and beer in the marinade. Overall I was pleased with this and will make it again.