Carne Asada Tacos: Juicy Skirt Steak with Fresh Toppings
By Ava Mitchell
Carne asada tacos are a vibrant meal featuring tender, citrus-marinated skirt steak served in warm corn tortillas. The steak is quickly grilled for a deliciously caramelized crust and pairs perfectly with fresh toppings like diced onion and cilantro, plus guacamole and salsa roja. These tacos are ideal for summer dinners or special taco nights with family and friends, providing a hearty alternative to the usual taco options.
Ingredients
- •2 pounds skirt steak
- •2.5 teaspoons salt
- •1 tablespoon Worcestershire sauce
- •6 cloves garlic
- •0.5 small yellow onion (peeled, diced)
- •1 teaspoon cumin
- •3 juiced limes (about 5 to 6 tablespoons)
- •0.67 cup orange juice
- •0.67 cup Mexican beer
- •1 tablespoon oregano
- •0.25 cup fresh cilantro (minced)
- •0.33 cup olive oil
- •salt (to taste)
- •pepper (to taste)
- •16 corn tortillas (heated)
- •guacamole (optional)
- •salsa roja (optional)
- •2 cups sweet onion (peeled, small-diced)
- •0.5 cup fresh cilantro (minced)
- •grilled green onions (optional)
- •grilled jalapeños (optional)
- •sliced radishes (optional)
Instructions
- 1
Add the steak to a casserole dish and season with salt and Worcestershire sauce, working them in.
- 2
Cover and refrigerate while you prepare the marinade.
- 3
Place the garlic and onion in a medium pan over medium heat and cook for about 6 to 7 minutes, stirring, until they start to brown.
- 4
Transfer to a mortar and pestle or food processor and grind into a paste.
- 5
Add the garlic-onion paste to a bowl with cumin, lime juice, orange juice, beer, oregano, cilantro, salt, pepper, and olive oil, and whisk to combine.
- 6
Pour the marinade over the beef, ensuring it is well coated, cover, and return to the refrigerator for 4 to 24 hours.
- 7
When ready to cook, remove the steak from the fridge and let it sit for 15 to 20 minutes.
- 8
Preheat the grill to high heat (500° to 550°).
- 9
Place steak on the grill and cook for 2 to 2.5 minutes per side until grill marks appear and it reaches an internal temperature of around 130°.
- 10
Remove the steak and let it rest on a rack.
- 11
Optionally, squeeze lime juice, drizzle olive oil, and sprinkle salt while resting.
- 12
Heat tortillas and grill optional green onions and jalapeños.
- 13
Slice steak against the grain into thin strips.
- 14
Serve the steak in warm tortillas topped with onion, cilantro, and optional guacamole and salsa roja.
- 15
Garnish with grilled green onions, jalapeños, and sliced radishes.
- 16
For searing, preheat a cast-iron skillet to medium-high heat and repeat the cooking process.
