Carne asada is simple: grilled steak kissed by fire, brightened with citrus and cilantro. No complicated salsas. No piles of cheese. Just meat, tortillas, and a few fresh things that belong together.
This marinade does the heavy lifting—orange, lime, garlic, soy sauce, and a little beer if you’ve got it. Fire up the grill. These tacos are waiting.
Step-by-Step Instructions
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Marinate the Steak
- Whisk orange juice, lime juice, olive oil, garlic, cilantro, soy sauce, vinegar, cumin, chili powder, salt, pepper, and beer (if using).
- Place steak in a ziplock bag or dish. Pour marinade over. Refrigerate for at least 1 hour (4 hours is better, not overnight—citrus can make meat mushy).
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Grill the Steak
- Preheat grill or cast iron skillet to high heat.
- Remove steak from marinade. Pat dry (important for char).
- Grill for 5-7 minutes per side until charred and internal temp reaches 130-135°F for medium-rare.
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Rest and Slice
- Let steak rest for 10 minutes. Slice thinly AGAINST the grain. Very thin. Carne asada needs thin slices.
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Assemble Tacos
- Warm corn tortillas on the grill or in a dry skillet.
- Pile on sliced steak. Top with onion, cilantro, and a squeeze of lime.
- Serve with salsa. Eat immediately. Repeat.
Summary
Marinate Time: 1-4 hours | Cook Time: 10 mins | Total Time: ~1.5 hours
Yield: 4-6 servings (10-12 tacos)
Difficulty: Easy
Storage Notes
Store leftover sliced steak in the fridge for 3 days. Reheat in a hot skillet for 30 seconds per side—microwave will ruin it. Leftover carne asada is great in quesadillas, burritos, or over rice. Don’t store assembled tacos (soggy tortillas are sad).
