• Cooking Time:
  • Servings:
  • Preparation Time:


  • For carne asada:
  • 2 lbs flank steak or round steaks
  • 1/3 cup freshly squeezed lime juice
  • 2 teaspoons garlic powder
  • 2 tablespoons crushed red pepper flakes
  • fresh ground black pepper, to taste
  • 2 tablespoons finely ground Mexican oregano (optional)
  • Quick Salsa:
  • 4 plum tomatoes, chopped (Roma)
  • 1 jalapeno pepper, chopped fine
  • 1 clove garlic, minced
  • 2 green onions, white and green parts,chopped
  • 6-8 sprigs cilantro, chopped
  • 2 tablespoons fresh lime juice
  • salt
  • Garnishes for Tacos:
  • 1/3 cup fresh cilantro, chopped
  • 1 cup lettuce, shredded
  • 1 onion, sliced and grilled (optional)
  • 4-6 green onions, chopped
  • fresh lime wedges
  • 12 corn tortillas or flour tortillas, warmed


  • Marinate meat, then prepare garnish ingredients and salsa before grilling meat.
  • Plan to have tortillas warmed as you are ready to serve meat.
  • For Carne asada: Marinate the thin steaks in lime juice in a shallow glass dish.
  • Let set for 1 minutes, then add garlic, crushed red chile, black pepper, and Mexican oregano (if desired).
  • Marinate in refrigerator for at least 20 minutes, but longer is better.
  • When grill is red hot, grill steaks on each side for 1-2 minutes.
  • Meat is thin and cooks quickly.
  • Sprinkle meat with coarse salt as it cooks.
  • Let meat cool a couple of minutes, then cut into thin strips against the grain.
  • Serve immediately with warmed tortillas, salsa and garnishes.
  • Salsa: combine all ingredients and season to taste.
  • You should have about 1 1/4 cups.


Categories: Beef  Broil/Grill  Mexican  Spicy 

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