Street-style Mexican steak tacos are all about bold flavors, smoky aromas, and perfectly marinated beef wrapped in warm tortillas. The secret to their irresistible taste lies in the marinade—a dynamic blend of citrus, vinegar, garlic, and aromatic seasonings that not only enhances flavor but also ensures tenderness. Whether prepared for a casual taco night or a festive gathering, this recipe transforms simple ingredients into a vibrant and satisfying meal.
Ingredient Breakdown
The foundation of this dish is skirt steak, a flavorful cut known for its robust beefy taste and fibrous texture, which, when sliced thinly, becomes incredibly tender. Oil plays a crucial role in the marinade, helping the flavors penetrate while ensuring a beautiful sear when cooked. Asada seasoning, a combination of earthy and smoky spices, infuses the meat with warmth and depth, creating an authentic taste. The addition of fresh citrus juices—orange and lemon—acts as a natural tenderizer, breaking down the muscle fibers while adding a zesty brightness. Apple cider vinegar further enhances the tenderness and balances the richness of the meat with a touch of acidity. The combination of garlic and cilantro brings a bold aromatic punch, infusing the steak with layers of freshness. Finally, corn tortillas serve as the perfect vessel for the carne asada, while a drizzle of hot sauce adds a final spicy kick, rounding out the flavors beautifully.
Step-by-Step Cooking Guide
Preparing the Marinade
A well-balanced marinade ensures the meat absorbs all the right flavors. The combination of oil, citrus juices, vinegar, and seasonings should be whisked together until fully blended. The goal is to create a mixture where the acidity tenderizes the steak while the oil locks in moisture, keeping the meat juicy as it cooks. Fresh herbs and garlic should be evenly distributed to maximize flavor in every bite.
Marinating the Steak
To achieve the best results, the steak should be cut into uniform strips, allowing it to absorb the marinade evenly. It’s essential to marinate for at least 3 hours, though overnight marination produces an even richer depth of flavor. Using a resealable plastic bag ensures the steak is completely submerged, but a shallow glass dish works just as well. Keeping the meat refrigerated during this time allows the marinade to work its magic without compromising freshness.
Cooking the Steak
Achieving the perfect sear requires a hot skillet. Medium-high heat ensures the steak develops a golden-brown crust while remaining tender inside. Avoid overcrowding the pan to allow for even caramelization. Cooking each strip for 2 to 3 minutes per side ensures a flavorful char without overcooking. Once done, resting the steak for a few minutes before chopping allows the juices to redistribute, ensuring each bite remains succulent.
Assembling the Tacos
For the best texture, corn tortillas should be lightly warmed before serving—either in a dry skillet or directly over an open flame for a subtle char. The carne asada should be chopped into bite-sized pieces, making it easy to fill each tortilla. Traditional toppings like chopped cilantro, diced onions, and a squeeze of lime juice enhance the flavors, while hot sauce provides a customizable level of heat.
Recipe Tips & Frequently Asked Questions
The importance of using thinly sliced steak for the best texture.
How to achieve a smoky, grilled flavor without an outdoor grill.
Best practices for warming tortillas without drying them out.
Adjusting spice levels to suit mild or extra-spicy preferences.
Storage and reheating tips for leftover carne asada.
Can I use a different cut of steak?
Alternative cuts and how they compare.
Can this recipe be grilled instead of pan-seared?
Best grilling methods and temperature tips.
How long can I marinate the steak?
Recommended marination times and when it’s too much.
What’s the best way to store and reheat leftover steak?
Keeping it flavorful and juicy.
Can I make this recipe ahead of time?
Prepping and storing tips for busy schedules.
What to Serve With This Recipe
Mexican steak tacos pair well with a variety of classic sides. Mexican rice, refried beans, or esquites (street corn salad) complement the bold flavors of the carne asada. A selection of fresh salsas, guacamole, and a tangy tomatillo sauce can enhance each bite with contrasting textures and flavors. When it comes to drinks, aguas frescas, margaritas, or a cold Mexican beer complete the meal with a refreshing balance.
Mastering Mexican steak tacos starts with the right marinade, a good sear, and the perfect combination of toppings. By following these steps, every bite will be bursting with bold, authentic flavors. Whether served at a gathering or as a quick weeknight meal, these tacos are sure to become a favorite, offering endless opportunities for customization and creativity.
Ingredients
2 lb skirt steak, thinly sliced (see notes)
1 cup oil
1½ tbsp asada seasoning
4 garlic cloves, minced
2 tbsp apple cider vinegar
2 tbsp cilantro, chopped
1 orange, juiced
½ lemon, juiced
10 small corn tortillas
Hot sauce
Instructions
In a large resealable plastic bag or mixing bowl, whisk together the oil, orange juice, garlic, asada seasoning, lemon juice, apple cider vinegar, and cilantro until well combined.
Slice the skirt steak into strips approximately 1 inch wide and 4 inches long. If the steak is not already very thinly sliced, carefully shave it into delicate pieces to ensure tenderness. Place the sliced meat into the marinade, ensuring each piece is fully coated.
Seal the bag or cover the bowl, then refrigerate for at least 3 hours or overnight for the flavors to penetrate deeply. The longer the marination, the more robust the taste.
Heat a large skillet over medium-high heat. Remove the marinated steak from the mixture, allowing any excess liquid to drain off, then place the beef into the hot skillet. Sear the meat for 2 to 3 minutes per side until golden brown and slightly charred.
Once cooked, transfer the carne asada to a cutting board and let it rest for 5 minutes before chopping it into bite-sized pieces.
Serve the flavorful steak inside warm corn tortillas and garnish with fresh cilantro, diced onions, a squeeze of lime juice, and your favorite hot sauce for the perfect finishing touch.
Mexican Steak Tacos Recipe
Ingredients
- 2 lb skirt steak thinly sliced (see notes)
- 1 cup oil
- 1½ tbsp asada seasoning
- 4 garlic cloves minced
- 2 tbsp apple cider vinegar
- 2 tbsp cilantro chopped
- 1 orange juiced
- ½ lemon juiced
- 10 small corn tortillas
- Hot sauce
Instructions
- In a large resealable plastic bag or mixing bowl, whisk together the oil, orange juice, garlic, asada seasoning, lemon juice, apple cider vinegar, and cilantro until well combined.
- Slice the skirt steak into strips approximately 1 inch wide and 4 inches long. If the steak is not already very thinly sliced, carefully shave it into delicate pieces to ensure tenderness. Place the sliced meat into the marinade, ensuring each piece is fully coated.
- Seal the bag or cover the bowl, then refrigerate for at least 3 hours or overnight for the flavors to penetrate deeply. The longer the marination, the more robust the taste.
- Heat a large skillet over medium-high heat. Remove the marinated steak from the mixture, allowing any excess liquid to drain off, then place the beef into the hot skillet. Sear the meat for 2 to 3 minutes per side until golden brown and slightly charred.
- Once cooked, transfer the carne asada to a cutting board and let it rest for 5 minutes before chopping it into bite-sized pieces.
- Serve the flavorful steak inside warm corn tortillas and garnish with fresh cilantro, diced onions, a squeeze of lime juice, and your favorite hot sauce for the perfect finishing touch.
