Carne Asada Steak {for salad or tacos}

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Tender bite-size slices of grilled carne asada can be eaten on their own, piled into tacos, or topping a grilled salad.

The citrus and jalapeno in the Mojo Marinade worked perfectly to compliment the tender steak for tacos or for a salad.

Carne Asada Salad

My family gave this meal two thumbs up and my oldest son requested that I save the tiny bit of steak that we had leftover for his lunch the following day.

I topped my salad with the steak and the rest of my crew piled their steak into tacos. The steak is so tender, you can cut it with a fork.

While we enjoy our steak cooked medium rare, feel free to cook it to the level of done that you like best.

Carne Asada

Carne Asada

  1. Place the steak in a large Ziploc bag or an airtight container of your choice. Cover with the marinade and let rest for 1-6 hours. Avoid letting the steak marinate for over 8 hours, it will run the risk of becoming soft or mushy.
  2. When you are ready to grill the meat, let it rest on the counter for about an hour to bring it closer to room temperature first. Preheat the grill to medium-high heat.
  3. Grill the meat for about 3-7 minutes on each side. Watch closely to avoid overcooking the steak. The cooking time will vary greatly, depending on the thickness of your steak. We grilled ours for just 3-4 minutes on each side and it was perfectly medium-rare.
  4. Let the meat rest for at least 5-10 minutes prior to cutting it. Slice the steak as thinly as possible across the grain on a diagonal. Cover loosely with foil to keep warm until serving.
  5. To assemble the tacos, warm the tortillas (either in a hot skillet or in a microwave) and then top with slices of the beef, lettuce, pico, cheese, and avocado.
  6. To assemble a salad, layer the plates with lettuce, beef, pico, cheese, and avocados as desired. Garnish with limes. Enjoy!


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Carne Asada Salad

Carne Asada Steak {for salad or tacos}

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Servings: 4 -6 servings

Ingredients 

  • 1-2 lb skirt steak
  • 1 recipe of Mojo marinade
  • Optional:
  • White corn tortillas
  • Pico de Gallo or salsa of your choice
  • Pepper Jack or Monterrey Jack cheese
  • 1 head romaine lettuce grilled (see below, if desired) and then chopped into bite size pieces
  • Avocado sliced into wedges
  • Limes sliced into wedges

Instructions

  • Place the steak in a large Ziploc bag or an airtight container of your choice. Cover with the marinade and let rest for 1-6 hours. Avoid letting the steak marinate for over 8 hours, it will run the risk of becoming soft or mushy.
  • When you are ready to grill the meat, let it rest on the counter for about an hour to bring it closer to room temperature first. Preheat the grill to medium-high heat.
  • Grill the meat for about 3-7 minutes on each side. Watch closely to avoid over cooking the steak. The cooking time will vary greatly, depending on the thickness of your steak. We grilled ours for just 3-4 minutes on each side and it was perfectly medium rare.
  • Let the meat rest for at least 5-10 minutes prior to cutting it. Slice the steak as thinly as possible across the grain on a diagonal. Cover loosely with foil to keep warm until serving.
  • To assemble the tacos, warm the tortillas (either in a hot skillet or in a microwave) and then top with slices of the beef, lettuce, pico, cheese and avocado. To assemble a salad, layer the plates with lettuce, beef, pico, cheese and avocados as desired. Garnish with limes. Enjoy!
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{originally posted 4-4-12 – recipe notes and photos updated 6-14-15}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Big Dude says

    You have absolutely rocked some Southwestern food here and I like everything about it. Can't wait to try the marinade and tour steak looks perfectly cooked for me. I'm heading for the freezer to see what beef I still have.

  2. Joanne says

    This is the perfect thing to ring in the warmer weather! I love that you put your steak over salad. THe perfect way to get both your protein and your veggies in!

  3. Anonymous says

    I adapted this recipe, tucking the other ingredients inside some rolled, white floor tortillas. I call them burritos!