Grilled Citrus-Marinated Carne Asada

Authentic carne asada is a classic Mexican dish of grilled, sliced beef that makes perfect, flavorful tacos. While several beef cuts work well for carne asada, this recipe uses flank steak marinated in a bright citrus blend and traditional Mexican spices. The result is tender, juicy meat with a lively citrus finish — ideal for Taco Tuesday or any backyard cookout.

This post is sponsored by the California Beef Council.

Try these citrus-marinated carne asada tacos for a fresh take on a familiar favorite. The marinade blends orange, grapefruit, and lime juices for brightness and a touch of sweetness, while the acidity helps tenderize the steak. Combined with garlic, cilantro, cumin, and oregano, the flavors are authentic and balanced.

For a true street-taco experience, keep the toppings simple: finely diced white onion and fresh cilantro are all you need to highlight the beef. If you prefer more elaborate tacos, add avocado or guacamole, pico de gallo, salsa, hot sauce, queso fresco, or sliced jalapeños. No matter how you build them, these tacos are easy to make and big on flavor — perfect for a casual weeknight dinner or a weekend gathering.

How to make the citrus marinade

• Combine three citrus juices. Orange, grapefruit, and lime create a bright, slightly sweet, tart marinade that complements the beef. The citrus acids help break down proteins, tenderizing the meat while infusing flavor.
• Add Mexican-style spices. Garlic, cilantro, ground cumin, and dried oregano bring classic carne asada flavor and pair beautifully with the citrus notes.
• Limit marinating time to 30–60 minutes. Because citrus acids slowly denature proteins, a short marinating period is best to tenderize the steak without making it mushy.

How to make carne asada tacos

1. Make the marinade. In a large resealable bag or container, combine lime juice, grapefruit juice, and orange juice. Add minced garlic, chopped fresh cilantro, salt, ground cumin, dried oregano, and a pinch of crushed red pepper flakes for heat.
2. Marinate the steak. Add a 2-pound flank steak to the citrus mixture, seal the bag, and refrigerate for 30 minutes to 1 hour.
3. Grill the steak. Heat a grill to medium-high. Remove the steak from the marinade and discard the liquid. Grill the steak 7–9 minutes per side, depending on thickness and desired doneness.
4. Rest and slice. Transfer the steak to a cutting board and tent loosely with foil. Let it rest 5–10 minutes, then thinly slice against the grain for maximum tenderness.
5. Assemble the tacos. Warm tortillas on the grill for about 30 seconds per side. Fill each tortilla with sliced carne asada and your choice of toppings — traditional diced onion and cilantro or any preferred additions.

Topping ideas

Traditional Mexican street tacos are often finished simply with diced onions and fresh cilantro. If you like more variety, try one or more of the following toppings to customize each taco:

• Hot sauce or your favorite salsa
• Pico de gallo for fresh brightness
• Guacamole or sliced avocado for creaminess
• Queso fresco or crumbled cotija cheese
• Sliced jalapeños, radishes, or diced tomatoes for crunch
• A dollop of sour cream or a creamy avocado salsa for richness

What cut of meat is carne asada?

Carne asada can be made with several cuts of beef. Common choices include skirt steak and flank steak, but other good options are top sirloin, bottom round, and sirloin flap. Some grocery stores also sell pre-marinated skirt steak labeled for tacos, which is a convenient shortcut. For this recipe, flank steak is recommended because it soaks up the citrus marinade and grills up tender when sliced against the grain.

More beef taco suggestions

If you enjoy carne asada, you may also like other beef taco variations such as slow-cooked barbacoa, Cajun-style steak tacos, smoked chipotle brisket tacos, or shredded beef with pineapple and sriracha. Experimenting with different cuts, seasonings, and sauces is a great way to build a diverse taco menu for gatherings or weekly meals.

Carne Asada with Citrus Marinade — Recipe

Ingredients

• 1/2 cup lime juice
• 1/4 cup grapefruit juice
• 1/4 cup orange juice
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 2 lb flank steak
• 12 flour tortillas, taco size (use corn tortillas for a gluten-free option)

Instructions

1. In a large resealable bag, combine the lime, grapefruit, and orange juices.
2. Add the minced garlic, chopped cilantro, salt, cumin, oregano, and crushed red pepper flakes. Mix to combine.
3. Place the flank steak in the bag with the marinade. Seal and refrigerate for 30 minutes to 1 hour.
4. Heat a grill to medium-high. Remove the steak from the marinade and discard the liquid.
5. Grill the steak 7–9 minutes per side, depending on thickness and preferred doneness.
6. Remove from the grill and rest on a cutting board, loosely covered with foil, for 5–10 minutes.
7. Use a sharp knife to thinly slice the steak against the grain into thin strips.
8. Warm tortillas on the grill for 30 seconds per side, then fill with sliced carne asada and desired toppings.

Notes

• Gluten free option: Use corn tortillas instead of flour tortillas.
• Slice the steak thinly and against the grain to maximize tenderness.
• Keep toppings simple for an authentic street-taco experience or customize with your favorites.

Nutrition Facts (per serving)