Carne Asada Steak Tacos
Carne Asada made with marinaded skirt steak, then grilled hot and fast and sliced thin for the ultimate Taco Night meal.
Servings 6 servings
For the Marinade
- 1/2 cup Worcestershire sauce
- 1 orange, juiced (approx 1/2 cup)
- 1 lime, juiced (approx 1/4 cup)
- zest of 1 lime
- 1/4 cup onion, chopped
- 2 garlic cloves, crushed
- 1 teaspoon red chili flakes
- 3 tablespoons your favorite dry rub (we like a mix of salt, pepper, garlic powder, and smoked paprika)
Place all marinade ingredients in a large gallon sized bag. Mix together. Add the steak to the marinade. Mix again. Seal tight, and place in a large bowl and place in the refrigerator for a minimum of 2 hours, we cap at 6 hours to maintain the beef flavor.
Heat grill nice and hot, and prepare for direct cooking.
Remove the steak from the bag and pat dry (don't worry about removing pieces of the onion or garlic). Discard any extra marinade.
Liberally season your steak on both sides with your dry rub.
Place on grill for direct cooking. Grill approximately 3-4 minutes per side (this will depend on size of your steak). It's always best to check your temperature with a digital thermometer. We like 125 for rare, and also 135 for medium rare. *see notes Remove from heat.
Let rest for 5-10 minutes and then slice against the grain, and serve as a filling for tacos or burritos.
Exact cooking times will depend on the size of your steak. We always like to use a digital thermometer to ensure proper cooking doneness.
The nice thing about skirt steak is you can section it up and cook to different temperatures for your guests. You can cook one to 125 for those who like it medium rare, or 135 for those who aim for more of a medium.