Tacos de Carne Asada

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A sure crowd pleaser of flavorful steak with a southwestern twist! Serve with soft flour tortilla shells, lettuce, pico de gallo, and guacamole.


  • 1 jalapeno pepper, seeded and minced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • ½ cup olive oil
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 2 pounds flank steak, trimmed of fat
  • salt and ground black pepper to taste


Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.

Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours.

Preheat grill for medium heat and lightly oil the grate.

Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.

Grill until slightly charred and light pink in the center, about 5 minutes per side.

Prep time: 20 mins / Cooking time: 10 mins / Total time: 4 hrs 30 mins

Serving: 8 / Yield: 8 servings

Calories: 259.5

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