My new favorite (for now) Carne Asada marinade

[mnavarre]

This was for about 3 pounds of diesmillo (thin cut Chuck roll/ chuck eye)
all measurements are extremely approximate

Juice of one orange
1/2 cup cilantro
1/2 cup green onion (about 3)
1 jalapeño
I tbsp salt
1 tsp black pepper
1 tbsp soy sauce
1/4 cup olive oil
enough neutral oil to make volume

You basically want a loose aioli kind of thing

Blitz all that up in a blender, pour over the meat, let marinate, and then cook.

On a thin cut like diesmilo I wouldn't go more than a couple hours of marinading. For a thicker cut like flank maybe four hours . there's quite a bit of salt and acid here, if you need to leave it to marinade longer back off on the salt, but keep the soy sauce.

[barelfly]

I like it! Thanks for sharing!

[Hulagn1971]

Thank you for this. I'll be giving it a go.

[SheilaAnn]

I like the looks of this!

[drobinson]

Sounds good. Will try on a skirt steak.

[Carolyn]

Saved. Thanks.

[Parcival]

Going to check this out. Much simpler than what I have been doing for the past several years. I've been using the serious eats recipe (kenji's "the best carne asada"; i have always cut the sugar in half) which is excellent but you need some time and extra ingredients that I don't usually just have on hand.

Thanks for sharing!