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Carne Asada

With Mazola® Canola Olive Oil Blend

Serving Size Icon


12 Servings

Total Time Icon


1 Hour 30 Minutes

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  • 1 cup orange juice
  • 1/2 cup lime juice
  • 1/2 cup Mazola® Canola Olive Oil Blend
  • 1/2 cup soy sauce
  • 1 bunch fresh cilantro, rough chopped
  • 1 medium onion, peeled and chopped into 6 to 8 pieces
  • 1 tablespoon finely minced canned chipotle pepper
  • 4 cloves garlic, peeled
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin seed
  • 1 tablespoon black fine grind pepper
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon leaf oregano
  • 4 whole dried guajillo chile peppers
  • 3 pounds skirt OR flank steak


  1. Place all ingredients except guajillo chile peppers and steak in a large food processor or blender. Place guajillo chile peppers in a microwave safe bowl or plate and sprinkle with 1 tablespoon water. Microwave on HIGH for 15 to 20 seconds to soften. Wearing gloves, remove stems and seeds and cut each into 3 to 4 pieces; add to food processor. Pulse until marinade is well blended but still with visible texture. Reserve 1 cup marinade to serve as a sauce (refrigerate until ready to serve). Pour remaining marinade into a large bowl or shallow pan; add steak and turn to coat. Marinate in refrigerator for at least 1 hour or up to 24 hours.
  2. Preheat grill to high heat.
  3. Remove steak from marinade; discard marinade. Grill steak over direct high heat for 6 to 8 minutes, turning once (Flank steak will take 4 to 6 minutes longer). Remove to cutting board. Tent with foil and let rest at least 5 minutes before slicing. Serve with reserved marinade as a sauce.

Recipe Note: If guajillo chile peppers are not available, substitute 1 tablespoon chili powder.