Carne Asada Skirt Steak Tacos with Citrus Garlic Marinade

Carne Asada Skirt Steak Tacos made with marinated skirt steak, grilled hot and fast, then sliced thin for the ultimate Taco Night.

What is Carne Asada?

Carne asada is marinated steak—commonly skirt or flank—cooked over high heat to develop a char and sliced thin for tacos, burritos, or plates. It’s a staple of Mexican cuisine and is often as much about memory and tradition as it is about technique.

Demystifying Carne Asada

Carne asada simply means grilled meat. There’s no secret formula; it’s about a good marinade, proper seasoning, and quick, high-heat cooking. Many disappointing versions result from weak marinades or incorrect proportions, which leave the finished steak under-flavored.

Two tips to maximize flavor:

• Build a marinade balanced with umami, acid, citrus, and a touch of oil.
• Pat the meat dry after marinating and apply a dry seasoning before grilling. This locks in flavor and helps create a better crust.

The Best Cut of Meat For Carne Asada

Traditional choices for carne asada include flank, hanger, and skirt steak. These cuts absorb marinade well, cook quickly, and deliver great flavor. Skirt steak comes as a long, flat piece from the cow’s plate; marinating helps reduce any chewiness. Flat iron, hanger, and flank steaks are also excellent alternatives.

Preparation

If you buy a whole skirt, trim excess fat and silver skin with a sharp boning knife and cut the piece into thirds so it fits the grill more easily.

Marinade for Carne Asada

A good carne asada marinade uses acid to help tenderize and infuse flavor. Options include Worcestershire, apple cider vinegar, or a splash of wine. We use a mix of fresh orange and lime juice for citrus notes, plus chopped onion, garlic, and red pepper flakes for consistent heat. Avoid excess oil; a little helps emulsify the marinade, but too much can dilute flavor.

Combine the marinade ingredients, place meat in a zip-top bag with the marinade, remove as much air as possible, and refrigerate. Skirt picks up flavor quickly; marinate for at least one hour, though two hours gives fuller flavor. Do not exceed about six hours to avoid overpowering the meat.

Seasoning

After marinating, remove the steak, pat it dry, and discard the excess marinade. Apply a dry rub just before grilling. A simple SPG rub—equal parts kosher salt, coarse black pepper, and granulated garlic—works beautifully, but any favorite beef rub is fine. Seasoning right before cooking helps form a flavorful crust.

How to Grill a Skirt Steak

Cook skirt steak over direct, high heat—target 450–500°F (232–260°C) using lump charcoal or a hot gas flame. Grill each side about 3–4 minutes for rare (125°F / 52°C pull temperature) and a bit longer for medium-rare. Times vary with steak thickness, so use an instant-read thermometer and remove the steak 5°F lower than your desired final temperature to allow for carry-over cooking.

Beef Temperature Ranges

Typical target temperatures (final after resting):

Black and Blue	100–120° F
Rare	120–130° F
Medium Rare	130–140° F
Medium	140–150° F
Medium Well	150–160° F
Well Done	160–170° F

Slicing

Let the steak rest briefly if you aren’t serving immediately. Slice against the grain—perpendicular to the muscle fibers—for tender, juicy slices ideal for tacos or burritos.

Taco Topping Ideas

Prepare all taco components before grilling so the steak stays warm. Favorite toppings:

• Corn tortillas, warmed on the grill or over flame
• Avocado or sliced avocado for creaminess
• Cilantro for brightness
• Grilled lime halves to squeeze over finished tacos
• Diced tomatoes and white onion for fresh texture and flavor

Variations

The marinade and seasoning technique here works for burritos, bowls, or plates—use skirt, flank, or hanger steak depending on availability and preference.

Other Great Steak Marinades

If you want different flavor profiles, consider red wine marinades, coffee rubs, tequila-based marinades, or citrus blends. These all complement grilled steak and make excellent taco fillings.

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