Carne Asada Marinade & Sauce

• 20 min
• 16 SERVINGS
• 40 Cal
• 1 g Protein

Ingredients:

• 1/2 cup orange juice
• 1/4 cup fresh lime juice
• 1/4 cup canola oil
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon dried oregano leaves
• 4-1/2 teaspoons minced garlic
• 4-1/2 teaspoons salt
• 4-1/2 teaspoons ground cumin
• 4-1/2 teaspoons ground ancho chile pepper
• 2 teaspoons ground guajillo chile peppers
• 2 teaspoons freshly ground black pepper
• 1 teaspoon chili powder

Cooking:

1. Combine all ingredients in a blender or small food processor; pulse until smooth. Place in a airtight container; store in refrigerator for up to seven days.
Cook's Tip: You may substitute paprika, smoked paprika, chipotle powder or cayenne pepper for the ground ancho or guajillo chile pepper.
2. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.
3. Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
   
   
   Visit our Marinades page for more information.