Best Carne Asada for Tacos

If you live somewhere where great carne asada is hard to find, making it at home is the next best thing — and honestly, it might be even better. This easy carne asada recipe makes juicy, flavorful steak that’s perfect for tacos, whether you cook it on the grill or right on the stovetop.

Ever since moving to Colorado, I’ve been on the hunt for a good carne asada dealer. When I couldn’t find one, I started experimenting with making my own. I played with the marinade and tried different meats, and the recipe that we’ve loved most in my home is this one. I hope you like it as much as I enjoy making it!

INGREDIENTS YOU’LL NEED

The ingredients you’ll need to make this carne asada recipe include: skirt or flap meat, salt, a mix of orange and lime juice, beer and red onion.

STEP-BY-STEP INSTRUCTIONS

Prepare the marinade

• Sprinkle 2 tablespoons of salt evenly on both sides of the meat at least 4 hours in advance. I like to salt my meat the day before.
• In a large bowl or zip top bag, combine orange juice, lime juice, beer, and thinly sliced red onion.

Marinate the meat

• Add the meat to the marinade and coat thoroughly.
• Refrigerate for at least 2 hours; ideally 4-12 hours for deeper flavor.

Cook the carne asada

• Remove the meat from the refrigerator about 20-20 minutes before cooking and bring to room temperature.
• Heat a grill, grill pan, or cast iron skillet to high heat. Carne asada cooks best with a very hot surface.
• Remove excess marinade.
• Grill or sear for about 3-5 minutes per side for thin skirt steak.
• Cook until nicely charred outside and medium-rare to medium inside.
• Transfer the meat to a cutting board and let it rest for 5-10 minutes to keep the juices inside.

Serve and enjoy

RECOMMENDED FOR STOVETOP CARNE ASADA

If you’re making your carne asada on the stovetop, I like to use a large cast iron griddle. VIEW PRODUCT

WHAT TO SERVE WITH CARNE ASADA

Carne asada always pairs well with my favorite beans, rice, salsa, grilled nopales, grilled onions, and refreshing Mexican drinks. Here are a few other ideas: 

BEST SALSAS FOR CARNE ASADA

Mexican salsa is an essential side to serve with carne asada. A few of my favorites include fresh pico de gallo, salsa verde, tangy cherry tomato salsa, and of course, a spicy red salsa made with chile japones. You can also make:

LOOKING FOR MORE MEAT DISHES?

Here are a few of my favorites:

Best Carne Asada for Tacos

by Lola Dweck

Make authentic carne asada for tacos with juicy skirt steak, a citrus marinade, and beer. This easy carne asada recipe delivers tender, flavorful steak perfect for tacos, burritos, and more.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

SALT, MARINATE, AND REFRIGERATE MEAT 8 hours hrs

Course Main Course

Cuisine Mexican

Servings 6

Calories 409 kcal

• 3 pounds skirt steak or flap steak
• 2 tablespoons salt or to taste (see notes below)
• 6 limes juiced
• 3 oranges juiced
• 1 red onion thinly sliced
• 2 ounces beer or tequila this helps tenderize the meat

• Prepare the marinade. Sprinkle 2 tablespoons of salt evenly on both sides of the meat at least 4 hours in advance. I like to salt my meat the day before. In a large bowl or zip top bag, combine orange juice, lime juice, beer, and thinly sliced red onion.

• Marinate the meat. Add the meat to the marinade and coat thoroughly. Refrigerate for at least 2 hours; ideally 4-12 hours for deeper flavor.

• Cook the carne asada. Remove the meat from the refrigerator about 20-20 minutes before cooking and bring to room temperature.Heat a grill, grill pan, or cast iron skillet to high heat. Carne asada cooks best with a very hot surface. Remove excess marinade. Grill or sear for about 3-5 minutes per side for thin skirt steak. Cook until nicely charred outside and medium-rare to medium inside.Transfer the meat to a cutting board and let it rest for 5-10 minutes to keep the juices inside.

• Serve and enjoy. Cut the meat thinly against the grain. This keeps it tender. Serve in tacos, burritos, alongside Mexican rice, or with grilled onions and tortillas.

A NOTE ON NUTRITIONAL VALUES

Nutritional sodium values may appear higher than the actual amount consumed even though much of it is discarded with the marinade before cooking

A NOTE ON SALT

I only use Diamond Kosher Salt when cooking, which is less salty than other salts. This means that I am able to use more, without over salting my recipes. If you use regular table salt or sea salt, please reduce the amount of salt you use and taste as you cook to avoid over salting! 

Serving: 0.5poundsCalories: 409kcalCarbohydrates: 17gProtein: 50gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 143mgSodium: 2478mgPotassium: 879mgFiber: 4gSugar: 8gVitamin A: 199IUVitamin C: 56mgCalcium: 68mgIron: 5mg

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