The key to great Carne Asada is all about the marinade. I usually make mine in a simple bowl, mixing the olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Give it a little stir, then add in the steak. Let it marinate for at least 15 minutes, or longer if you have the time. The longer it sits, the more flavorful the meat will be, but trust me, even a short soak makes a huge difference.

Now it’s time for the fun part—the grilling! Heat your grill (or grill pan, if you don’t have an outdoor grill) to medium-high. If you’ve got a nice cast iron pan, even better—it’ll get that perfect sear we all love. Once it’s hot, place your marinated Carne Asada on the grill. Sear it for about 4-5 minutes on each side, or until the meat reaches your preferred doneness. I usually aim for medium-rare to medium, which keeps the steak tender and juicy.

Once the steak is grilled to perfection, remove it from the heat and let it rest for a few minutes. This helps the juices redistribute, so don’t skip this step! Then, slice the Carne Asada against the grain. You want those pieces to be nice and thin, so they fit perfectly on your tacos. The beauty of Carne Asada is that it’s tender, even when sliced thin, so don’t worry about it being tough.

While the steak is resting, heat up your tortillas. You can do this right on the grill for about 30 seconds on each side, or in a dry pan over medium heat. This step is key to getting that authentic taco flavor. If the tortillas are fresh and warm, they’ll make all the difference in how the tacos taste.

Alright, the fun part is here—putting everything together. Take a warm tortilla and load it up with slices of the Carne Asada. Top with a sprinkle of fresh cilantro, a handful of diced onions, and a squeeze of lime juice. The lime really brings everything together and gives these tacos that authentic Mexican street food taste. And if you’re like me and love a little extra flavor, feel free to drizzle some salsa or hot sauce over the top!