Carne Asada Marinade

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October 13, 2022

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How to marinade your favorite cuts of meat.

I’ve been marinating in Judaism my entire life and it is a huge part of my identity. Anyone who knows me knows it’s just in me, it’s who I always have been. For some, it takes time for the marinade to penetrate and tenderize, it’s all about finding the right mix of ingredients. Just like meat. Marinades work best on cuts of meat that are less than an inch thick as marinades only penetrate a maximum of ¼ inch on a piece of meat. Skirt steak, Hangar steak, and any thinly cut meats do excellent in marinades. Thicker cuts of meat do better with a spice rub, if the Judaism you know hasn’t become part of you yet, keep looking and reading, until you find what works for you, in the meantime, here is how to marinate meat.

 width=Did you know that in Jewish thinking the family dinner table actually has the status of the altar in the ancient Temple and that the food that we serve on it is likened to the offerings that were once made there? Get more Jewish food thoughts here. 

Prep time: 10 minutes plus 4-25 hours to marinade meat

INGREDIENTS

  • 1 cup chopped cilantro
  • 1 cup olive oil
  • ½ cup soy sauce
  • ½ cup orange juice
  • ¼ cup lime juice
  • 5 cloves minced garlic
  • 1-2 jalapeños, seeded and diced
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 pounds skirt steak, hangar, or any cut about 1 inch thick or thinner

PREPARATION

  1. In a bowl combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapenos, cumin, salt and pepper. Mix well and adjust seasoning to taste.
  2. Pour half the marinade on the meat and mix well. Reserve the other half for serving.
  3. Marinate at least 4 hours, up to 24 hours.
  4. Get a grill to high heat. Once hot, put on meat and turn the meat every 30 seconds for about 4 minutes or until it is done to your liking (assuming meat is thinner than 1 inch). We recommend medium rare. I LOVE my instant thermometer and it’s my most invaluable tool. Reminder: Rare is 125-130℉, medium rare is 130-140℉, medium is 140-150℉, and well done is 150℉+.
  5. Slice meat, pour reserve marinade on, and enjoy!
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