Carne asada tacos with marinated skirt steak
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 mins
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Additional Time
20 mins
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Total Time
36 mins
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Servings
8 tacos
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Calories
342 kcal
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Course
Main Course
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Cuisine
Mexican
Carne asada tacos with marinated skirt steak
Description
The skirt steak is trimmed and pounded thin to encourage even cooking and tender texture. A marinade combining olive oil, lime juice, and a pre-made or homemade taco seasoning infuses the meat with citrus brightness and layered spices. Marinating at room temperature for up to 20 minutes allows flavor penetration without overwhelming the meat.
Before cooking, the steak is patted dry to ensure a proper sear. Grilled over very high heat or cooked in a hot cast-iron skillet, the meat develops a browned, slightly charred crust while maintaining moistness inside. The steak is then sliced for assembly.
Tacos are built on medium-size tortillas—flour, corn, or low-carb variations—with a choice of garnishes such as pickled red onions, crumbled queso fresco, sour cream, lime wedges, chimichurri sauce, and pico de gallo to complement the meat's savory and citrus notes.
Storage tips include refrigerating leftover steak for up to 3 days or freezing for longer periods. The recipe notes provide a simple homemade taco seasoning blend for those who prefer to prepare their own spices.
Ingredients
- 1 lb skirt steak
- ½ cup olive oil
- 1 oz taco seasoning 1 bag (see recipe in the notes)
- ¼ cup lime juice
- 8 tortillas medium-size (flour tortillas, or yellow or white corn tortillas, or low carb tortillas like the ones I used)
- Garnishes of choice such as red pickled onions, crumbled queso fresco, sour cream, lime wedges, chimichurri sauce, and pico de gallo.
Instructions
- Place skirt steak on a cutting board, remove the top fat and silver skin, cover with a plastic sheet, and pound the meat with a kitchen hammer on both sides until it is about ¼-inch thick. Slice the steak into 3-4 pieces to fit in into the pan where it will cook.
- Then, mix taco seasoning, olive oil, and lime juice in a sealable plastic bag and place the steak inside. Shake to combine!
- Next, squeeze the bag to remove as much air as possible, seal, and let the steak marinate at room temperature for 20 minutes maximum. If you marinate longer, the meat flavors may get lost.
- Remove the steak from the bag and dab to remove excess moisture from the marinade. This is so the steak can properly sear and get a nice brown crust.
- Cook the skirt steak either on a charcoal grill (preferred) or in a large cast-iron skillet or griddle. Because of the weather, I cooked mine indoors! To do this, heat a cast-iron skillet over high heat for about 3-5 minutes or until super hot and then add the oil. It will shimmer! Place the steak(s) flat (do not overcrowd the pan), lower the heat to medium-high, and cook the steak for 2-3 minutes on each side, or until medium-rare (internal temp: 130 – 135°F or 54-57°C).
- Transfer the steak(s) to a plate and tent with foil. Let it rest for 3-5 minutes and squeeze the juice of a lime on top.
- Cut into thin slices against the grain. Assemble your carne asada tacos and enjoy them with your favorite garnishes.
Notes
- Homemade taco seasoning combines chili powder, ground cumin, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes.
- In Mexico, it is common to season carne asada simply with salt or salt and pepper instead of a spice blend.
- Store cooked skirt steak in an airtight container in the refrigerator for up to 3 days or freeze for 2-3 months.
- Pound and slice the steak thinly to help it cook evenly and stay tender.
- Allow marinating for no longer than 20 minutes to avoid loss of flavor intensity in the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 17.5g | 6% |
| Protein | 19.7g | 39% |
| Fat | 20.9g | 32% |
| Saturated Fat | 4.2g | 21% |
| Cholesterol | 37mg | 12% |
| Sodium | 784mg | 33% |
| Potassium | 193mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 1.4g | 3% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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