# Marinade for carne asada? **URL:** \ **Category:** Cafe Society\ **Created:** [June 11, 2010, 5:16am UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768 "2010-06-11T05:16:10Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![woodstockbirdybird](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/woodstockbirdybird/32/7905_2.png) [@woodstockbirdybird](https://boards.straightdope.com/u/woodstockbirdybird)\ **Post date:** [June 11, 2010, 5:16am UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/1 "2010-06-11T05:16:10Z")
Got a huge slab of tri-tip and instead of just grilling it I thought I’d make some carne asada with it. Problem: the 2 or 3 recipes for carne asada I’ve used in the past have turned out somewhat bland. Anybody got any good recipes (especially for the marinade) I can use? ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 22, 2024, 2:58pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/2 "2024-05-22T14:58:11Z")
I bought some outside skirt steak the other day, and thought I’d make carne asada sometime. (No hurry, since it’s in the freezer.) I was thinking of marinating it in olive oil, apple cider vinegar, juices of one each orange, lemon, and lime, garlic, cilantro, cumin, kosher salt, and cilantro. Then I found a [recipe](https://www.allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/) that had all of that except the vinegar, plus soy sauce, chile powder, paprika, and oregano. It says to marinate the meat for 24 hours. I asked my Mexico-born coworker (who gave me a [ceviche recipe](https://boards.straightdope.com/t/trying-to-make-ceviche-for-the-first-time/1001459)) how she makes it, and she said she marinates the meat in a zip-top bag with beer, Johnny’s Seasoning Salt, garlic, black pepper, and cilantro. She didn’t say how long she marinated it. Right now I’m leaning toward my first inclination; but oregano sounds interesting. Maybe some chile powder too. (But no cayenne, since Mi Esposa has grown less tolerant of heat.) Not sure about the soy sauce. Maybe marinate the meat overnight/24 hours instead of only about four hours. Thoughts and advice? ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [May 22, 2024, 3:02pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/3 "2024-05-22T15:02:22Z")
I love this one: > **[Tri-Tip Steak With Tiger Bite Sauce](https://www.bonappetit.com/recipe/tri-tip-steak-with-tiger-bite-sauce)** > > You need tiger bite sauce in your life. Tiger bite sauce lives up to its name: it’s spicy and deep in umami. Make a double batch and use it throughout the week because you’re going to want extra. This recipe is from Union Hmong Kitchen in Minneapolis, where chef Yia Vang works his wood-fired magic. Ingredients 4 servings Steak 2 Tbsp. Sichuan peppercorns 2 Tbsp. coriander seeds 1 Tbsp. cumin seeds 2lb. tri-tip steak or two 1-lb. sirloin steaks ¼ cup vegetable oil 3 Tbsp. oyster sauce 1 Tbsp. fish sauce Sauce and assembly 1½ cups cherry tomatoes 1 tsp. vegetable oil 1 small shallot, finely chopped 4 garlic cloves, finely chopped 4 Thai chiles, finely chopped ½ cup finely chopped cilantro 1 Tbsp. fish sauce 1 Tbsp. oyster sauce Purple Sticky Rice and Little Gem or butter lettuce leaves (for serving) Special Equipment A spice mill Preparation Steak Step 1 Toast Sichuan peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until spices are very fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill and let cool; finely grind. Step 2 Pat steak dry; season all over with salt. Whisk oil, oyster sauce, fish sauce, and spices in a large bowl. Add steak; turn to coat. Cover and chill 4–12 hours (for the most flavor go the full time!). Step 3 Remove steak from marinade and place on a plate. Let sit at room temperature 1 hour before cooking. Step 4 Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steak over direct heat until lightly charred, about 2 minutes per side. Move steak over to indirect heat and cover grill, placing vent (if your grill has one) over steak so it draws heat up and over it. Grill, turning steak occasionally, until an instant-read thermometer inserted into the thickest part of steak registers 120°, 20–25 minutes for medium-rare. Step 5 Transfer steak to a cutting board and let rest 15 minutes before slicing it against the grain. Sauce and assembly Step 6 While the steak is resting, place a wire rack on direct heat side of grill, arranging so bars run perpendicular to grate. Toss tomatoes with oil in a medium bowl; season with salt. Grill tomatoes in a single layer on rack, turning occasionally, until lightly charred all over and beginning to burst, about 5 minutes. Return to bowl as they’re done and let cool. Step 7 Pulse shallot, garlic, chiles, and a pinch of salt in a food processor until mixture starts to resemble a paste. (This is even better in a mortar and pestle, which will create a finer texture.) Add cilantro and pulse until very finely chopped. Step 8 Lightly crush tomatoes with your hands and add shallot mixture, lime juice, fish sauce, and oyster sauce. Season sauce with salt; let sit 10 minutes. Serve steak with sauce, rice, and lettuce. [![](https://assets.bonappetit.com/photos/5e90b00785816e0008c56bcc/1:1/w_2240,c_limit/HMONG-Tri-Tip-Steak.jpg) ](https://assets.bonappetit.com/photos/5e90b00785816e0008c56bcc/1:1/w_2240,c_limit/HMONG-Tri-Tip-Steak.jpg) ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 22, 2024, 4:39pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/4 "2024-05-22T16:39:23Z")
> [@Whack-a-Mole](#): > > I love this one: Looks tasty, but more Asian than Mexican. ---
**Author:** ![YamatoTwinkie](https://avatars.discourse-cdn.com/v4/letter/y/cc9497/32.png) [@YamatoTwinkie](https://boards.straightdope.com/u/YamatoTwinkie)\ **Post date:** [May 22, 2024, 8:38pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/5 "2024-05-22T20:38:22Z")
Here’s Kenji’s , for what its worth: > **[The Best Carne Asada Recipe](https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji)** > > The best carne asada combines dried chiles, citrus, and spices in a potent marinade. Then grill skirt steak over ripping-hot heat for a charred exterior and medium-rare interior. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 22, 2024, 8:41pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/6 "2024-05-22T20:41:32Z")
I think the meal is over already. ---
**Author:** ![Ike\_Witt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ike_witt/32/283_2.png) [@Ike\_Witt](https://boards.straightdope.com/u/Ike_Witt)\ **Post date:** [May 22, 2024, 8:44pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/7 "2024-05-22T20:44:46Z")
Either that or the meat is going to be a little off… ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 22, 2024, 8:49pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/8 "2024-05-22T20:49:21Z")
> [@YamatoTwinkie](#): > > Here’s Kenji’s , for what its worth: I hadn’t thought about a protease. I don’t have a papaya or pineapple, but I do have some meat tenderiser in the cupboard. ---
**Author:** ![YamatoTwinkie](https://avatars.discourse-cdn.com/v4/letter/y/cc9497/32.png) [@YamatoTwinkie](https://boards.straightdope.com/u/YamatoTwinkie)\ **Post date:** [May 22, 2024, 9:19pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/9 "2024-05-22T21:19:09Z")
The linked recipe ends up just using soy sauce from the “protease” category. ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [May 22, 2024, 9:24pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/10 "2024-05-22T21:24:00Z")
> [@silenus](#): > > I think the meal is over already. > [@Ike\_Witt](#): > > Either that or the meat is going to be a little off… Nonsense! Properly refrigerated, it should easily keep for more than 14 years! 😁 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 22, 2024, 9:31pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/11 "2024-05-22T21:31:45Z")
I’ve made Kenji’s version and it’s very good. ---
**Author:** ![asterion](https://avatars.discourse-cdn.com/v4/letter/a/4da419/32.png) [@asterion](https://boards.straightdope.com/u/asterion)\ **Post date:** [May 22, 2024, 9:55pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/12 "2024-05-22T21:55:06Z")
> [@wolfpup](#): > > Nonsense! Properly refrigerated, it should easily keep for more than 14 years! 😁 That’s what dry aging is for. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [May 23, 2024, 12:57pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/13 "2024-05-23T12:57:04Z")
> [@Johnny\_L.A](#): > > I was thinking of marinating it in olive oil, apple cider vinegar, juices of one each orange, lemon, and lime, garlic, cilantro, cumin, kosher salt, and cilantro. > > Then I found a [recipe](https://www.allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/) that had all of that except the vinegar, plus soy sauce, chile powder, paprika, and oregano. It says to marinate the meat for 24 hours. Coincidentally, I just marinated and grilled some carne asada flank steak this past weekend and this is almost exactly how I made it, down to pretty much the exact ingredients and 24 hour marinade time (I subbed oregano for cilantro because the wife and kids don’t like it). Served with grilled peppers and onions, other various toppings and wraps to make fajitas. It turned out quite tasty. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 23, 2024, 1:27pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/14 "2024-05-23T13:27:47Z")
The linked recipe, or what I posted? (Low on caffeine yet.) ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [May 23, 2024, 1:31pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/15 "2024-05-23T13:31:40Z")
Everything you mentioned in the first paragraph (minus cilantro, and I think I skipped the vinegar since there was plenty of acid from the citrus) plus the additional ingredients from the recipe you found. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 23, 2024, 1:33pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/16 "2024-05-23T13:33:01Z")
Thanks. Now I just need to decide when I want to make it, and get the meat out of the freezer the day before. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [May 23, 2024, 1:37pm UTC](https://boards.straightdope.com/t/marinade-for-carne-asada/542768/17 "2024-05-23T13:37:54Z")
Oh, and for chile powder I used Chipotle powder, cayenne pepper, and I also finely chopped up a couple fresh jalapenos and added to the marinade.