The Secret to Great Carne Asada (It’s Simple)
The Secret to Great Carne Asada 🔥 (It’s Simple) is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by Jonathan Zaragoza on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $16.87 total, $4.22 per serving
Ingredients
- 1.5 pounds Beef Flank Steak (trimmed, about 1.5‑inch thick)
- 2 teaspoons Kosher Salt (for seasoning the beef)
- 1 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Olive Oil (for brushing grill grates)
- 12 pieces Corn Tortillas (8‑inch, warmed before serving)
- 1 cup Lettuce (shredded green leaf lettuce)
- 2 units Tomato (diced for salsa)
- 0.25 unit Red Onion (finely chopped for salsa)
- 2 tablespoons Fresh Cilantro (chopped)
- 1 unit Lime (juiced for salsa)
- 1 unit Jalapeño (optional, minced)
- 0.5 teaspoon Salt (for salsa) (adjust to taste)
Instructions
Season the Beef
Pat the flank steak dry, then sprinkle both sides evenly with kosher salt and freshly ground black pepper. Let it sit at room temperature for 5 minutes to allow the seasoning to penetrate.
Time: PT5M
Light the Charcoal
Arrange lump charcoal in a pyramid in the grill, light with a chimney starter, and let it ash over until you have a medium‑high heat (about 400°F).
Time: PT2M
Temperature: 400°F
Grill the Beef
Place the seasoned steak directly over the hot coals. Grill for about 4 minutes per side for medium‑rare, or longer to desired doneness. Use tongs to flip only once.
Time: PT8M
Temperature: 400°F
Rest the Meat
Remove the steak from the grill and let it rest on a cutting board for 5 minutes. This allows juices to redistribute.
Time: PT5M
Slice the Beef
Slice the rested steak thinly against the grain into bite‑size strips.
Time: PT2M
Prepare Pico de Gallo Salsa
In a small bowl combine diced tomato, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and ½ tsp salt. Mix gently.
Time: PT5M
Warm the Tortillas
Place corn tortillas directly on the grill for about 20‑30 seconds per side, or until pliable and lightly charred.
Time: PT2M
Temperature: Medium heat
Assemble the Tacos
Lay a warm tortilla on a plate, add a handful of sliced beef, top with shredded lettuce and a spoonful of pico de gallo. Serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 35g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Gluten‑Free (with corn tortillas), High‑Protein, Low‑Fat
Allergens: Wheat (if using flour tortillas), None (with corn tortillas)
Ingredient Substitutions
- Instead of Beef Flank Steak: Skirt Steak, Sirloin Steak
- Instead of Kosher Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Corn Tortillas: Flour Tortillas
- Instead of Lettuce: Cabbage
- Instead of Tomato: Canned Diced Tomatoes
- Instead of Red Onion: White Onion
- Instead of Fresh Cilantro: Parsley
- Instead of Lime: Bottled Lime Juice
- Instead of Jalapeño: Serrano Pepper, Green Chili
Equipment Needed
- Charcoal Grill
- Tongs
- Cutting Board
- Chef's Knife
- Small Bowl
- Spoon
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Season the beef evenly
- Grill the beef to proper doneness
- Let the beef rest before slicing
- Warm the tortillas without burning
Chef Tips from the Video
- Slice the steak against the grain for maximum tenderness.
- Brush the grill grates with a thin layer of oil to prevent sticking and achieve nice grill marks.
- Use lump charcoal for authentic smoky flavor; avoid briquettes that can impart a chemical taste.
Troubleshooting
Beef is overcooked and tough
Reduce grill time; aim for medium‑rare (internal temp 130‑135°F) and always let the meat rest before slicing.
Tortillas become soggy after adding salsa
Warm tortillas just before serving and add salsa right before eating; keep salsa separate until plating.
Storage
Refrigerator: Store cooked beef and salsa in airtight containers for up to 3 days.
Freezer: Freeze sliced beef in a zip‑top bag for up to 2 months; thaw before reheating.
Room temperature: Tortillas can be kept at room temperature for 1 day in a sealed bag.
Make-Ahead Tips
- Season the steak up to 24 hours ahead and keep refrigerated.
- Prepare pico de gallo a day before; store covered in the fridge.
- Pre‑shred lettuce and keep it dry in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of beef tacos in Mexican cuisine?
Beef tacos, especially carne asada tacos, are a staple of Mexican street food and home cooking, reflecting the country's long tradition of grilling meat over open fire. They embody the simplicity of Mexican cuisine—high‑quality meat, fresh toppings, and corn tortillas—making them a beloved everyday meal and a centerpiece at festivals and family gatherings.
What are the traditional regional variations of tacos de carne asada in Mexico?
In northern Mexico, carne asada tacos often feature thinly sliced flank or skirt steak grilled over charcoal and served with simple toppings like cilantro, onion, and salsa verde. In central regions, they may be accompanied by guacamole and pickled carrots, while coastal areas might add a squeeze of citrus or a splash of seafood‑based salsa.
How are simple grilled beef tacos traditionally served in Mexico?
Traditionally, the grilled beef is placed on warm corn tortillas, topped with chopped onion, fresh cilantro, a squeeze of lime, and a spoonful of salsa. They are eaten immediately, often with a side of beans or rice, and enjoyed with a cold cerveza or agua fresca.
What occasions or celebrations are beef tacos associated with in Mexican culture?
Beef tacos are common at casual gatherings, weekend family meals, and street‑food festivals. They also appear at celebrations like birthdays, quinceañeras, and regional fairs where a grill (parrilla) is a focal point of the festivities.
How does this simple grilled beef taco fit into the broader Mexican cuisine tradition?
The recipe highlights core Mexican principles: using fresh, locally sourced ingredients, emphasizing the natural flavor of the meat, and pairing it with bright, acidic salsa. It showcases the balance of smoky, savory, and tangy elements that define Mexican street food.
What are the authentic traditional ingredients for carne asada tacos versus acceptable substitutes?
Authentic ingredients include flank or skirt steak, kosher salt, fresh lime, cilantro, white onion, and corn tortillas. Acceptable substitutes are sirloin steak for the beef, sea salt for kosher salt, and flour tortillas if corn is unavailable, though the flavor profile changes slightly.
What other Mexican dishes pair well with simple grilled beef tacos?
Grilled beef tacos pair beautifully with Mexican rice, refried beans, esquites (Mexican street corn), guacamole, and a side of fresh pico de gallo. A chilled agua fresca or a light margarita complements the smoky flavors.
What are the most common mistakes to avoid when making simple grilled beef tacos?
Common mistakes include over‑seasoning with salt, cooking the steak too long which makes it tough, not letting the meat rest before slicing, and warming tortillas for too long causing them to become brittle. Follow the timing and rest steps to ensure juicy, tender tacos.
How do I know when the beef is properly cooked for tacos on a charcoal grill?
For medium‑rare, the internal temperature should read 130‑135°F; for medium, aim for 140‑145°F. Use an instant‑read thermometer inserted into the thickest part of the steak. The surface should have a nice char, but the interior remains pink and juicy.
What does the YouTube channel Jonathan Zaragoza specialize in?
The YouTube channel Jonathan Zaragoza specializes in straightforward, flavor‑focused home cooking tutorials, often highlighting simple techniques like grilling over charcoal, quick seasoning methods, and authentic Latin American dishes for everyday cooks.
Last updated: September 6, 2026
