• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Sequined Life logo
  • Home
  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dishes

    Grilled Carne Asada Tacos

    Published: Jul 19, 2019 · Modified: May 21, 2021 by Alyssa · This post may contain affiliate links.

    Jump to Recipe Print Recipe Share via Email
    Two carne asada tacos on a plate with recipe name text overlay.

    Carne asada tacos feature tender grilled skirt or flank steak in the BEST carne asada marinade. Serve them alongside all your favorite taco toppings and spice up taco night!

    Two grilled carne asada tacos on a plate, including cotija cheese, salsa, avocado slices, and red onion.

    These carne asada tacos combine at least four of my favorite things. Isn't it great when a homemade dinner can do that?

    For starters: tacos. While most of the time my husband and I can whip up a batch of taco meat and homemade taco seasoning with our eyes closed, there's something special about grilling meat for tacos. Grilling - my second favorite here.

    Next is using these tacos as a vehicle for eating a fair amount of avocado. Straight-up slices or in the form of guacamole works. I'm not picky.

    Last, how great is enjoying a frosty cerveza while grilling, or even making a batch of homemade margaritas or beergaritas to kick taco night up a notch or two? Lots of different ways to have a good time with these carne asada tacos.

    Why This Recipe Works

    • A potent marinade really permeates the meat to provide a bold flavor and desirable juiciness.
    • It's as easy a grilling recipe as you're going to get. Put the steak on the grill, flip once, then remove when it hits your preferred temperature.
    • This recipe features a ton of serving versatility. The steak is delicious in carne asada tacos, but can also be easily served over rice or grain bowls or over salads. Or eaten straight off the cutting board...

    Ingredient Notes

    Recipe ingredients in separate bowls with text label overlay.

    Marinade Ingredients

    • Steak: Skirt steak is a fattier cut than flank steak, but either will work just fine (more than fine, in fact) for this grilled carne asada recipe. Look for a cut that’s around two pounds of meat in total.
    • Liquid base: The liquid base of this marinade is comprised of equal parts orange juice, soy sauce, and olive oil. A citrus element (orange juice) tenderizes the meat and allows it to better absorb the other liquid ingredients (soy sauce, olive oil) for maximum flavor. Apple cider vinegar and lime juice help out on the tenderizing front.
    • Jalapeno: Jalapeno peppers add flavor instead of spice here, if you’re concerned about the heat level. Removing the seeds from one pepper helps ensure it's really not spicy, but you can leave them in (or remove seeds from both peppers) if you prefer.
    • Peppercorns: "Cracking" whole black peppercorns instead of using ground black pepper provides a bolder flavor that shines in a marinade recipe.
    An overhead shot of all the taco fixings, including tortillas, cotija cheese, red onion, salsa, lime wedges, and avocado.

    Taco Ingredients

    Really every taco night we use different toppings depending on what we have in the fridge, but ingredients like chopped cilantro, diced onion (white, yellow, red, whatever), salsa, avocado, and some sort of cheese are the usual suspects.

    While there are two jalapeno peppers featured in the marinade, it doesn't make the meat spicy so do add a few dabs of your favorite hot sauce or use a spicy salsa variety if you're looking for some heat.

    Step-by-Step Instructions

    Start by prepping your ingredients, which beyond measuring things out includes cracking the peppercorns. Cracking peppercorns delivers a bolder flavor than using ground pepper.

    1. Place one teaspoon of whole peppercorns on a paper towel (or sheet of aluminum foil) and fold the paper towel over a few times to completely enclose them. Hit the packet with a meat tenderizer until the peppercorns are cracked into small bits, not completely pulverized.
    Whole peppercorns on a paper towel next to a meat tenderizer.
    Smashed peppercorns on a paper towel next to a meat tenderizer.
    1. Next add all of your marinade ingredients to a glass container or large resealable bag and give it a big whisk to combine everything evenly. The add the steak. Since the marinade includes acidic elements, I do not recommend using a metal container for marinating as metal can react with the acids to impact the flavor (in a not-good way).

    You can fold the meat over onto itself in order to fit into the marinade container if needed, though a two pound flank or skirt steak should fit snugly in a 9" x 13" dish.

    1. Let the steak marinate, in the refrigerator, for at least two hours, but my preference is longer. I aim for at least six, up to eight hours. All the acidic elements in the marinade may start to turn the meat mushy if left marinating for much time over eight hours, so do be mindful of that.
    Steak marinating in a large rectangular glass dish.
    1. Before firing up the grill, brush the grill grates with a neutral tasting, high smoke point oil (like canola, corn, or vegetable oil) to help cut down on sticking.
    2. Heat the grill to medium-high (in the 400-450°F range) then lay the marinated steak on it in a single layer over direct heat. Close the lid and let it cook for 7-8 minutes.
    A raw slab of steak being laid on the grill with tongs.
    1. After 7-10 minutes, flip the steak and let it cook for roughly another 7-8 minutes.
    2. At this point use an instant-read thermometer to check the internal temperature in the center of the thickest part. Look for 130-135°F for medium-rare doneness, and up to 145°F for medium doneness.
    A slab of steak on the grill with smoke rising.
    An instant-read thermometer inserted into steak on the grill.
    1. Take the steak off of the grill, place it on a cutting board, and loosely "tent" it with foil. Let it rest for 10 minutes, which allows the juices the settle and maximizes tenderness.

    While the steak is resting is a good time to throw a few tortillas on the grill to heat them up. Cook on both sides in just enough time to see grill lines forming.

    1. Once rested, slice the steak against the grain into thin strips. I like thicker strips so that's what you see pictured here, but it can really be as thin as you like.
    2. Assemble carne asada tacos however you please!
    Half sliced steak on a wooden cutting board.

    Expert Tips

    • For extra flavor and more tender meat, I recommend marinating the steak for the upper end of the time range if possible (seven to eight hours). Always refrigerate the steak while marinating.
    • Slicing against the grain (the visible lines running the length of the meat) is very important when cooking cuts that can be on the tougher side. Slicing them this way breaks up the connective tissues into smaller bits and allows for an easier chew.

    Recipe FAQs

    What kind of meat is carne asada?

    Carne asada is beef and is made with flank or skirt steak. Both leaner cuts that can veer a little tough, they benefit greatly by marinating well and slicing thin.

    Can you marinate carne asada too long?

    Yes. Because carne asada marinade includes significant acidic ingredients (orange juice, lime juice, apple cider vinegar), you don't want to let the steak marinade for much longer than eight hours. After a longer time the acidity can turn the steak mushy and be off-putting texture-wise.

    What should I serve with carne asada?

    Besides all the fixings for carne asada tacos pictured here, some other complementary dishes are cilantro lime brown rice, homemade pico de gallo, skillet roasted corn, refried beans, and more.

    Two all-dressed carne asada tacos on a plate.

    Related Recipes

    • Grilled Cumin Cardamom Steak Kebabs
    • Easy Grilled Chicken Drumsticks
    • Balsamic Peanut Beef Stir Fry
    • Marinated and Grilled Flat Iron Steak

    If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!

    Carne asada tacos on a plate with avocado, salsa, and more toppings.

    Grilled Carne Asada Tacos

    Carne asada tacos feature tender grilled skirt or flank steak in the BEST carne asada marinade. Serve them alongside lots of your favorite taco toppings and spice up taco night!
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Cuisine: Southwestern
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Marinating Time: 4 hours
    Total Time: 4 hours 35 minutes
    Servings: 6 (estimated)
    Calories: 552kcal
    Author: Alyssa

    Ingredients

    • 2 lbs skirt or flank steak (approximate)

    For the marinade:

    • ½ cup olive oil
    • ½ cup orange juice
    • ½ cup soy sauce
    • 2 limes juiced
    • 2 Tablespoons apple cider vinegar
    • 1 ½ teaspoons Worcestershire sauce
    • 2 jalapeno peppers minced (one with seeds and one without)
    • 2 Tablespoons chopped fresh cilantro
    • 4 cloves garlic minced or pressed
    • 1 teaspoon black peppercorns cracked (see note)

    For serving:

    • 12 soft taco-sized tortillas, flour or corn
    • Chopped onion, any kind
    • Cheese, cotija, shredded, your favorite
    • Sliced avocado, or guacamole
    • Chopped cilantro
    • Salsa, your favorite
    Prevent your screen from going dark

    Instructions

    • Add all marinade ingredients to a large rectangular glass dish (9" x 13" is ideal) or a large resealable bag and stir/whisk to combine. Add the whole steak and submerge. Cover dish and refrigerate for preferably 6-8 hours, but 2-4 hours will work if you're pressed for time.
    • Once marinated, brush the grill grates with a neutral tasting, high smoke point oil (corn, vegetable, canola, etc.) before you turn it on to prevent sticking. Heat the grill to medium-high heat (in the 400-450°F range). Once heated, add the steak in a single layer and allow it to cook over direct heat with the lid closed for about 7-8 minutes. Then flip it over and cook for another 7-8 minutes on the other side.
    • To check for doneness, insert an instant read meat thermometer midway into the thickest part of the steak. You'll want the temperature to reach 130-135°F for medium-rare doneness and up to 145°F for medium doneness.
    • Take the steak off the grill and place it on a plate or cutting board. Tent the top with aluminum foil to cover and allow it to rest for 10 minutes. Meanwhile add tortillas to the grill and let them heat until grill lines begin to form. Flip and repeat on the other side, and then remove.
    • Using a sharp knife, cut the steak into thin slices against the grain. You can use these strips as-is for the tacos, or cut them again into smaller chunks if you prefer.
    • Top tortillas with carne asada and all your favorite toppings.

    Notes

    Ingredient Notes
    Peppercorns: To crack peppercorns, place one teaspoon whole peppercorns on a paper towel or sheet of aluminum foil and fold the paper towel over a few times to completely enclose them. Place the packet on a cutting board, then hit the packet with a meat tenderizer until the peppercorns are cracked into smaller bits (not completely pulverized).
    Jalapeno: Jalapeno peppers add flavor here, not spice. Removing the seeds from one pepper helps ensure it’s really not spicy, but you can leave them in (or remove seeds from both peppers) if you prefer.
    Recipe Tips
    • Marinades with acidic elements like this one (citrus juice, vinegar) are prone to messing with the texture of meat if it's left marinating for too long - think all day all day or overnight. I suggest sticking to around 4-8 hours to prevent the steak becoming mushy, 7-8 hours is ideal.
    • Slicing against the grain (the visible lines running the length of the meat) is very important when cooking cuts that can be on the tougher side. Slicing them this way breaks up the connective tissues into smaller bits and allows for an easier chewing experience.
    Nutrition: Nutritional info is an estimated based upon one-sixth of the steak, 2 taco-sized tortillas, 1 Tablespoon cheese, and 1 Tablespoon avocado per serving. Since recipes that include a marinade are hard to calculate nutrition for, I've included one-quarter of the marinade ingredients into the nutritional calculation as an estimate. For the most accurate nutritional info, I recommend calculating for yourself with all the toppings you use.

    Nutrition

    Serving: 2tacos | Calories: 552kcal | Carbohydrates: 32.1g | Protein: 46.8g | Fat: 26g | Saturated Fat: 8.9g | Cholesterol: 97mg | Sodium: 969mg | Potassium: 507mg | Fiber: 2.8g | Sugar: 3.3g | Calcium: 90mg | Iron: 6.8mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

    Carne asada marinade adapted from Food Network

    « Homemade Roasted Garlic Hummus
    Homemade Strawberry Syrup with Honey »
    • Facebook
    • Email

    Reader Interactions

    Comments

    1. Alynne says

      July 13, 2016 at 12:59 pm

      That skirt steak is mouthwatering! Taco any day works for me!

      Reply
    2. Ashley@CookNourishBliss says

      July 13, 2016 at 10:04 am

      haha we definitely have tacos probably once a week but I never sync it up with tuesdays! But I love saying taco tuesday! lol These look delicious!!

      Reply
    3. Rebecca @ Strength and Sunshine says

      July 12, 2016 at 3:41 pm

      I haven't made tacos in SO long...I always tend to have fish on Tuesdays...Salmon Tuesdays perhaps??

      Reply
      • Alyssa says

        July 13, 2016 at 7:16 am

        Salmon Tuesday works for me!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of a woman smiling with a text overlay reading well, hey there.

    Hi! I’m Alyssa and welcome to my food blog. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to some serious desserts. All with the occasional cocktail recipe thrown in for good measure, too. ♥ Learn more →

    As Featured In...

    A collage of publication logos.

    Simple, Tested Basics

    • The Best Homemade Taco Seasoning
    • Oven Roasted Sweet Potatoes
    • Oven Roasted Frozen Broccoli
    • How to Caramelize Onions
    • How to Make Croutons
    • Easy Homemade Pizza Dough
    • Air Fryer Baked Potato
    • How to Roast Garlic

    Popular Recipes

    • Instant Pot Buffalo Chicken
    • Healthy Peanut Butter Cookies
    • Italian Baked Turkey Meatballs
    • Southern Instant Pot Collard Greens
    • Italian Anise Cookies
    • Slow Cooker Buffalo Chicken

    Footer

    ↑ back to top

    About

    • About Me
    • Contact

    Policies

    • Privacy Policy & Disclosure
    • Accessibility Statement

    More

    • Recipe Index
    • Dinner Hall of Fame
    • Instant Pot Recipes
    • Air Fryer Favorites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013 - 2023 My Sequined Life