Carne Asada Tacos
These Carne Asada Tacos are smoky, juicy, and packed with bold citrus and garlic flavor from a classic overnight marinade. Seared over blazing hot charcoal for the perfect crust, this grilled skirt steak is made for tacos loaded with your favorite toppings.
Servings: 6
Ingredients
STEAK
- 2 –3 lbs skirt steak
CARNE ASADA MARINADE
- 1 bunch cilantro
- 1/2 cup oil
- Juice of 1 lime
- 4 cloves garlic minced
- 2 tsp dried oregano
- 1 tbsp brown sugar
- 2 tsp cumin
- 1/3 cup orange juice
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
FOR SERVING
- Corn tortillas
- Pico de gallo
- Queso fresco
- Chipotle crema
- Lime wedges
Instructions
- In a blender or food processor, combine the cilantro, oil, lime juice, garlic, oregano, brown sugar, cumin, orange juice, soy sauce, salt, and black pepper. Blend until smooth and fully combined into a vibrant marinade.
- Place the skirt steak into a large resealable bag or shallow dish and pour the marinade over the meat. Cover tightly and refrigerate for at least 2 hours, though overnight will give the steak even deeper flavor.
- Preheat your grill for direct high heat, aiming for around 600°F using charcoal or a very hot gas grill setup. High heat is key for developing a flavorful crust on the steak without overcooking the inside.
- Remove the steak from the marinade and allow any excess marinade to drip off before placing it directly over the hot grates. Sear for about 2 minutes per side until a deep caramelized crust forms and the steak reaches your desired doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. Resting helps the juices redistribute throughout the meat, keeping every bite tender and juicy.
- Slice the steak thinly against the grain, then chop into bite-sized pieces for tacos. Serve on warm tortillas with pico de gallo, queso fresco, chipotle crema, and fresh lime wedges.