5 from 1 vote

Carne Asada Marinade

Servings 8
Author Debi


  • ½ cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions finely chopped
  • ½ teaspoon garlic powder
  • Juice of 1 Meyer lemon or 2 limes
  • ½-3/4 teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • 3 tablespoons dark brown sugar


  1. Mix all ingredients with a whisk or with a hand mixer with the whisk attachment until thoroughly combined.
  2. Place steak, fish, or tofu in a ziplock bag or a glass dish. Pour marinade over and mix so that marinade touches all areas of item to be marinated. Remove as much air as possible from the ziplock bag, and place in fridge for at least 1 hour, or up to 24 hours.
  3. Remove steak, swordfish, or tofu from bag and grill, and discard extra sauce. When finished cooking, place steak or swordfish on plate and cover with aluminum foil and allow to rest for about 10 minutes (tofu will not need to rest). When ready to serve, thinly slice steak across the grain of the meat.

Recipe Notes

If making carne asada, use 1 to 2 pounds skirt steak.
If making swordfish asada, use 1 to 2 pounds fish.
If making tofu asada, use 12-16 ounces, sliced
8 servings as fajita meat or 4 as main course
Because this is a marinade, the calorie evaluation is going to be off. Most of the marinade is drained off after soaking the item in it. If you use a veggie item to soak in, you can reuse the marinade, say for veggies for the meal. But, if you marinate beef, chicken, or fish in it, the extra will need to be discarded.

Adapted from The Food Network