Carne Asada Marinade – Make Easy Street Tacos!

This easy and delicious grilled Carne Asada Marinade uses traditional flavors and makes it so easy to have authentic street tacos and burrito bowls in no time!

This is the only Carne Asada Marinade Recipe you will ever need! So simple and delicious, carne asada is great on top of salads, in burritos, or do the traditional way in street tacos with guacamole and pico de Gallo.

Host a fun party with this recipe. So easy, you can marinate the steaks ahead of time and then just grill about a half an hour before serving. This recipe was featured in my Easy Taco Bar post, which has a lot of great ideas on items to accompany your Mexican-Style buffet.

You can either grill this recipe on a barbecue or on the stove. Either way this is delicious! Be sure to let it sit, covered, for at least 5-10 minutes before slicing against the grain into thin strips.

Try to marinade for at least 4 hours or overnight. Serve with tortillas, guacamole, salsa, tomatoes, and sour cream.

Let guests make their own street tacos. Serve with flour tortillas and corn tortillas. So yummy! Enjoy!

The best Carne Asada Marinade Recipe:

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Carne Asada Marinade

Super delicious and tender Carne Asada Marinade recipe that's perfect for grilling or making Carne Asada Street Tacos! 

Course Main Course

Cuisine Mexican

Keyword carne asada, street tacos

Prep Time 10 minutes

Cook Time 14 minutes

Marinade Time 4 hours

Total Time 24 minutes

Servings 12 people

Calories 211kcal

Ingredients

• 3 pounds flank steak
• 2 tablespoons canola oil
• 2 limes, juice and zest
• 1 large orange, juice and zest
• 5 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons kosher salt

Instructions

• Place the flank steak in a large ziplock bag. In a bowl, whisk together the remaining marinate ingredients. Pour the marinade into the bag with the flank steak. Close and refrigerate for at least 4 hours or overnight. 
• Heat grill to medium high heat. Add the flank steak and grill 5-7 per side. Set aside and cover with foil. Let sit 10 minutes before slicing. Slice against the grain in long thin pieces. 

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Serve alongside my delicious and easy Cream Cheese Bean Dip and Mexican Quinoa Salad.

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