Entree: United States – Texas – Carne Asada Tacos (Tex‑Mex Grilled Steak Tacos) (Grilled marinated beef (carne asada) served in tortillas as tacos)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr 30 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) flank or skirt steak, trimmed
- 1/4 cup (60 ml) orange juice
- 1/4 cup (60 ml) lime juice
- 1/4 cup (60 ml) vegetable oil
- 3 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) black pepper
- 12 small corn tortillas (4–6 inches (10.2 to 15.2 cm)), warmed
- 1 cup (150 g) finely chopped white onion
- 1/2 cup (15 g) chopped fresh cilantro (for garnish)
- 2 limes, cut into wedges
- 1 jalapeño, thinly sliced (optional)
- 1/4 cup (60 ml) vegetable oil or neutral oil (for grill brushing)

Show original ingredient measurements

- 1.5 lb (680 g) flank or skirt steak, trimmed
- 1/4 cup (60 ml) orange juice
- 1/4 cup (60 ml) lime juice
- 1/4 cup (60 ml) vegetable oil
- 3 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) black pepper
- 12 small corn tortillas (4–6 inches), warmed
- 1 cup (150 g) finely chopped white onion
- 1/2 cup (15 g) chopped fresh cilantro (for garnish)
- 2 limes, cut into wedges
- 1 jalapeño, thinly sliced (optional)
- 1/4 cup (60 ml) vegetable oil or neutral oil (for grill brushing)

Instructions

1. In a bowl whisk orange juice, lime juice, 1/4 cup (60 ml) oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper to make the marinade.
2. Place steak in a large resealable bag or shallow dish, pour marinade over, seal, and refrigerate 1–6 hours (no more than 8 hours).
3. Preheat grill to high heat (or heat a cast‑iron skillet until smoking hot). Remove steak from marinade and pat dry; brush lightly with oil.
4. Grill steak 3–6 minutes per side depending on thickness for medium‑rare to medium; avoid overcooking. Let rest 5–10 minutes.
5. Slice steak thinly against the grain into bite‑sized strips.
6. Warm corn tortillas on the grill or a skillet, stacking and keeping them covered to stay pliable.
7. Assemble tacos by placing sliced steak on tortillas, topping with chopped onion, cilantro, jalapeño slices if using, and a squeeze of lime.
8. Serve immediately with extra lime wedges and salsa on the side.