FIND A GRILL / TACO TUESDAY / GRILLED CARNE ASADA TACOS

Grilled Carne Asada Tacos

Prep: 20 min | Marinate: 2–4 hr | Cook: 10 min | Yield: 4 (8 tacos)

Carne asada is all about contrast: charred edges, juicy steak and bright citrus. A quick, hot grill gives skirt or flank steak its signature flavor, while chopped onion, cilantro and lime keep each taco fresh. This is an easy centerpiece for a Taco Tuesday dinner or backyard cookout.

🔥 Featured grill for this recipe: Spider Grills The Huntsman Charcoal Kettle Grill — A versatile charcoal kettle grill that delivers the intense, direct heat needed for beautifully seared carne asada. Its charcoal-fired cooking adds authentic smoky flavor while creating a delicious crust and keeping the steak juicy and tender.

Marinade

• 1½ lb flank or skirt steak - see pro tip below

• ¼ cup fresh orange juice

• 3 tbsp lime juice

• 2 tbsp olive oil

• 3 garlic cloves, minced

• 1 tbsp soy sauce

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp kosher salt

• ½ tsp black pepper

• 8 small corn tortillas

• ½ cup diced white onion

• ½ cup chopped cilantro

• lime wedges

• salsa verde

1. Whisk marinade ingredients together. Reserve no used marinade for serving. Coat steak and refrigerate 2–4 hours.

2. Preheat grill for direct high heat, about 450–500°F. Clean and oil grates.

3. Remove steak from marinade and discard marinade. Grill about 3–5 minutes per side depending on thickness, checking temperature with a thermometer.

4. Rest steak 5–10 minutes, then slice thinly against the grain.

5. Warm tortillas briefly on the grill. Fill with steak, onion, cilantro and salsa; serve with lime.

Skirt steak cooks quickly; watch for flare-ups. For food safety, USDA recommends 145°F with a 3-minute rest for whole cuts of beef.

PRO TIP: Buy double the meat and grill it all while the coals are hot; let the meat rest before you slice or dice it. The leftovers can be used for taco bowls, quesadillas, burritos, or more tacos! Enjoy!