Tender and juicy carne asada steak is marinated and then grilled to perfection in this taco recipe. Fill a warm corn tortilla with steak and garnish with cilantro and onion to make street tacos you’ll crave.
Carne Asada Street Tacos
- Resealable Bag
- Outdoor Grill
For the Marinade:
- 8 cloves garlic, whole, cloves crushed
- 1 jalapeño, seeds and stem removed, diced
- ½ white onion, diced
- 2 limes, juiced
- 1 orange, juiced
- ¼ cup olive oil
- 2 tablespoon dark soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, coarse ground
For the Carne Asada:
- 2 pounds flap steak or ranchero de res
- 1 white onion, finely diced
- 1 bunch cilantro, finely diced
- corn tortillas, warmed
For the Salsa Rojo:
- 4 Roma tomatoes
- ½ red onion
- 2 serrano chilies
- salt, to taste
- 2 cloves garlic
- Add crushed garlic, jalapeño, onion, lime juice, orange juice, olive oil, salt, pepper, and vinegar to a resealable bag. Seal the bag and combine the ingredients.
- Open the bag and add flap steak. Seal it, and be sure to cover the steak with the marinade. Refrigerate for at least 2 hours.
- Preheat the grill by setting all burners on high for about 10 minutes.
- Remove the flank steak and discard the excess marinade. Cook the steak on the grill for 7 to 10 minutes per side, depending on the thickness of the steak.
- Remove from heat and let it rest for 10 minutes. Slice against the grain, and serve inside warmed corn tortillas with onion, cilantro, and homemade salsa.
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WHAT YOU NEED TO MAKE THIS RECIPE
For the Marinade:
- Garlic: I suggest using eight cloves, but don’t let my recipe tell you how much garlic to use – go for it.
- Jalapeño: If you love jalapeños but crave more spice, leave the seeds and membrane intact when chopping them.
- Onion: Slice white onion, then add it to the marinade for carne asada.
- Lime: Use the juice from two whole limes.
- Orange: I flavor our marinade with juice from one orange. You can use half a cup of orange juice instead, but fresh juice is best in my opinion.
- Olive Oil: Olive oil works alongside the other ingredients to break down and flavor the steak.
- Dark Soy Sauce: This is different from light or all-purpose soy sauce. Dark soy sauce has a more intense flavor, and the saltiness is perfect for marinating.
- Apple Cider Vinegar: Use apple cider vinegar to
For the Carne Asada:
- Flap Steak: Flap steak, also called ranchero de res, is the meat of choice. You can also use skirt steak or flank steak.
- Corn Tortillas: You cannot have authentic street tacos without warmed corn tortillas; they are a must!
- Onion + Cilantro: Finely chopped onion and cilantro are quite the duo, and they are a perfect topping for tacos, in my opinion.
Did you enjoy this recipe for carne asada?
Try one of these favorites from the jamil Ghar.
HOW TO MAKE CARNE ASADA TACOS
Add crushed garlic, jalapeño, onion, lime juice, orange juice, olive oil, salt, pepper, and vinegar to a resealable bag. Seal the bag and combine the ingredients.
Open the bag and add flap steak. Seal it, and be sure to cover the steak with the marinade. Refrigerate for at least 2 hours.
Preheat the grill by setting all burners on high for about 10 minutes.
Remove the flank steak and discard the excess marinade. Cook the steak on the grill for 7 to 10 minutes per side, depending on the thickness of the steak.
Remove from heat and let it rest for 10 minutes. Slice against the grain, and serve inside warmed corn tortillas with onion, cilantro, and homemade salsa.
FREQUENTLY ASKED QUESTIONS
What is carne asada?
Carne asada means grilled meat in English, and that’s exactly what we set out to do in this recipe. The steak is marinated, grilled, and thinly sliced to serve.
What meat is used for carne asada?
For carne asada, you will need thinly sliced beef. Out of convenience, most people use flank steak or skirt steak to make carne asada here in the U.S. Out of the two- I recommend using skirt steak. For best results, I suggest heading to a local carniceria to purchase something called flap steak or ranchera de res. Apart from a carniceria, I have only been able to find non-marinated flap steak at Whole Foods, but it’s usually quite expensive.
How do I cut the carne asada for tacos?
First, allow the meat to rest. I leave ours wrapped in aluminum foil during this process to retain the moisture and keep it warm. When cutting the steak, be sure to cut against the grain; this means cutting against the natural lines of the meat instead of parallel with them; doing so will produce tender, juicy bites of carne asada.
What to serve with carne asada?
- Mexican Rice
- Seasoned Black Beans
- Mango Salsa
- Cilantro Lime Rice
- Simple Guacamole
- Grilled Vegetables
- Corn Salsa
- Pico De Gallo or Chunky Salsa with Cilantro and Avocado
Can I make this on the stovetop?
If you don’t have access to an outdoor grill, you can make carne asada on the stovetop; warm oil in a cast-iron skillet over high heat. Sear the meat and cook the meat for about 5 to 7 minutes per side.
What can I do with the leftovers?
Left to my own devices, chances are I am going to make tacos with my leftovers, but here are some other suggestions for how you can use leftover meat.
- Build a quesadilla with leftover steak and cheese.
- Make a burrito bowl.
- Make sheet pan nachos.
- Top french fries with the carne asada and add melted cheese.