Get ready for the most epically delicious taco night of your life. The stars? Our classic, flavor-packed carne asada marinade and a hunk of skirt steak. While we went with skirt steak to soak up the vibrant flavors of this multipurpose marinade, you can use whatever cut of steak you prefer (flank, sirloin, etc.) for your carne asada tacos. After you’ve allowed your beef to marinate for at least 4 hours (and up to 12) and grill it to your desired degree of doneness, you’re ready to eat. You can enjoy the steak sliced over rice, in a salad, or with your favorite side dishes—or go with our favorite route, and serve it as seen here in charred corn tortillas with a variety of toppings, like sliced avocados, crumbled queso fresco, sliced radishes, minced onion, lime wedges, and fresh cilantro.

Recipe by MyRecipes May 2017


Credit: Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Adam Hickman

Recipe Summary test

30 mins
4 hrs 30 mins
Serves 4 (serving size: about 4 oz. beef)


Ingredient Checklist


Instructions Checklist
  • Set aside 1/2 cup of the marinade. Place remaining 1 cup marinade and kosher salt in a large ziplock plastic freezer bag. Add steak; seal bag, and massage to ensure steak is well coated. Chill 4 to 12 hours.

  • Preheat grill to high (450°F to 500°F). Remove steak from marinade; discard marinade. Pat steak dry with a paper towel. Place steak on a grill rack coated with cooking spray. Grill, uncovered, to desired degree of doneness, about 5 minutes per side for medium-rare. Remove from grill, and let stand 5 minutes.

  • Cut steak against the grain into thin slices. Drizzle with oil, and sprinkle with sea salt. Serve with warmed reserved marinade, tortillas, queso fresco, avocado slices, radish slices, and fresh cilantro leaves.