Growing up in Southern California, I learned that a two day marinade can turn skirt steak, flank steak, or beef steak into a juicy Mexican-style grilled steak. In Mexico, cooks marinate different cuts of meat with delicious ingredients to create smoky flavor and juicy texture.
My favorite recipe uses thin ribeye steak for its perfect amount of fat and juicy, flavorful meat. I serve this Mexican grilled steak with freshly made tortilla, grilled onions, and homemade salsa. The citrus marinade with cilantro and pieces of citrus reminds me of authentic Mexican food from local Carniceria and Mexican market spots.
Mexican Style Grilled Steak Recipe-The Short Answer
This grilled steak recipe works on a gas grill, charcoal grill, barbecue grill, or large skillet. A hot charcoal grill gives grilled beef and grilled carne asada smoky flavor. I still remember Primo Food Market in Vista, where pre-marinated meat, onions, and spices inspired their best-tasting carne asada, taco meat, steak tacos, and mexican steak tacos.
Living on the East Coast, I rely on taste memories to recreate SoCal and Baja-style Mexican food. A super-easy steak marinade brings back memories of my youth, hometown gatherings, and carne asada with family and friends.
Why Flank Steak Makes the Best Mexican Tacos
- I always choose flank steak for my steak taco recipe because this inexpensive cut has bold flavor and cooks nicely on the grills.
- A smoky chipotle salsa-citrus marinade with chipotle, salsa, and fresh citrus keeps the steak juicy during grilling.
- This simple piece of protein turns into flavorful steak tacos in just a few minutes, making it perfect for a busy weeknight.
- While the meat rests, I prepare fresh toppings so every taco feels fresh, quick, and easy to enjoy.
- This homemade recipe is one of my favorite ways to make tasty tacos with rich flavor.
Ingredients
For the Steak Marinade
- 2 pounds flank steak or skirt steak
- 2 tablespoons olive oil
- 1/2 cup orange juice
- 1/3 cup fresh lime juice
- 4 cloves garlic, minced
- 1 small white onion, sliced
- 1 jalapeno pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon chipotle powder or 2 tablespoons chipotle salsa
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon soy sauce
For Grilling
- extra olive oil for brushing grill or skillet
- grilled onions
- lime wedges
For Serving
- 8 small corn tortillas or flour tortillas
- homemade salsa or salsa fresca
- avocado crema or sour cream (optional)
- crumbled Cotija cheese (optional)
Step By Step Instructions
Make the Marinade
- I start by warming cumin in a medium saute pan over medium-low heat for 5 minutes until fragrant.
- Then I add jalapeno pepper, garlic, cracked black pepper, fresh lime juice, orange juice, kosher salt, chipotle salsa, and soy sauce into a blender.
- I pulse and blend everything with olive oil and fresh cilantro until smooth.
Marinate the Steak
- I use a knife to lightly score both sides of the flank steak or skirt steak so the marinade can fully penetrate the meat.
- I place the steak in a large bowl or large plastic bag, pour over the marinade, and coat well.
- Then I let it marinate in the refrigerator for 24 to 48 hours because longer marinating always gives deeper flavor.
Prepare for Grilling
- Before grilling, I prepare sliced 1 small white onion, extra cilantro, and fresh lime wedges.
- Sometimes I add juice from 2 medium limes and 1/2 cup orange juice for a fresh citrus flavor that reminds me of taco shops back in Southern California.
Grill the Steak
- For cooking, I preheat a gas grill, charcoal grill, barbecue grill, or large skillet until sufficiently hot.
- I brush the grate with olive oil, then add steak and start cooking both sides for 1 to 2 minutes per side to sear the outside.
- After that, I turn heat down and cook for an additional 3 to 4 minutes depending on the desired doneness.
- I usually leave the steak undisturbed so it develops dark golden brown edges and lightly charred spots with smoky flavor.
Warm the Tortillas
- While the steak cooks, I warm 8 small corn tortillas or flour tortillas over a medium flame, flipping occasionally until soft and pliable.
- Sometimes I wrap them in a damp paper towel and place them in the microwave for 20 to 25 seconds to keep warm.
Slice and Serve
- Once done, I remove from heat and let the steak rest for 10 minutes on a clean cutting board.
- Then I cut steak across grain into thin slices for tender tacos.
- Finally, I assemble taco plates with steak, grilled onions, homemade salsa, salsa fresca, avocado crema or sour cream, and crumbled Cotija cheese.
- I always serve them hot with fresh lime wedges and cilantro because that homemade flavor never gets old.
Expert Tips
Grilling Steak the Right Way
- From my experience with outdoor grilling, the secret to great steak tacos is steady direct medium-high heat and clean grill grates.
- I rub vegetable oil on the grill with paper dipped in oil for a light oil coating before placing the flank steak and onion rings in a single layer.
- Leaving the grill uncovered creates charred spots while keeping the onions tender. After flipping halfway for about 5 minutes, I transfer them to a clean cutting board or board.
- The steak should look browned while the center registers 128ºF for medium rare or 135ºF for medium during 9 to 10 minutes of cooking.
- This creates flavorful grilled steak, rich charred steak, juicy medium-rare steak, tender medium steak, and perfectly cooked juicy steak for tacos and taco filling.
Marinade and Cutting Tips
- I use citrus juice, fresh juice, and a light acid marinade to tenderize the meat and improve steak texture.
- Avoid over-marinade because more than four hours lets the acid break down the fibers and soften the steak too much.
- Before you cook steak, gently brush steak to remove marinade pieces and prevent burned bits.
- This simple marinade works perfectly for marinated steak, juicy taco meat, and flavorful sliced steak.
Resting and Storage
- One of my favorite grilling tips is to let it rest before serving.
- A properly rested steak with careful grain cutting and slicing cut against the grain creates softer tender bites, richer juicy bites, and a more tender steak.
- For easy storage, keep leftover steak and onions refrigerated in an airtight container for up to 4 days so your next round of outdoor cooking still delivers flavorful steak and easy steak preparation.
Nutrition Info
I enjoy cooking mexican steak recipes because they offer strong flavor with balanced daily nutrition and smart recipe nutrition. The nutrition facts for one serving or per serving include:
- 548 calories
- 45g fat
- 7g carbs
- 29g protein
These servings per recipe make 6 recipe servings with balanced macronutrients for a healthy calorie diet and better serving nutrition. The total carbohydrate is 7g with 3% daily value, while dietary fiber reaches 2g and 8%. You also get total sugars at 1g, total fat at 58%, and saturated fat at 11g and 54%. I personally like how the meal naturally adds useful fats, fiber, vitamins, minerals, and important nutrients to a healthy diet.
The full nutrient information also includes:
- cholesterol at 72mg and 24%
- vitamin C at 16mg and 17%
- sodium at 675mg
- calcium at 108mg and 8%
- iron at 10mg and 54%
- potassium at 643mg and 14%
These percent daily values are based on a 2,000 calorie diet, though daily values and calorie needs vary. When preparing this recipe, I check the ingredients, amount, nutrient values, nutrient data, and available information since current nutrient availability may change. Anyone on a medically restrictive diet should consult a doctor or registered dietitian before personal consumption, especially for sugars or sodium intake.
FAQ’s
What is the best way to cook this steak?
- Cook steak on a charcoal, wood grill, or gas grill for the best smoky flavor and rich grilled steak flavor.
- If no outdoor grill is available, use a stove with a hot skillet or large skillet and a little olive oil.
- Remove the meat from the marinade and place the thin cut steak on a hot grill for 2-5 minutes per side.
- A thick cut steak needs longer cooking depending on the doneness and preferred temperature.
- Use a meat thermometer or instant read thermometer to check the accurate internal temperature.
- For a juicy medium-rare steak, cook to 130-140 degrees f for the best results with tender steaks and flavorful grilled steak.
- Heating the pan or grill sufficiently is the best cooking method many people prefer as an easy option.
What Toppings Should I Use for Steak Tacos?
- In this recipe, repurpose the onions from the marinade into a flavorful grilled onion topping.
- Serve steak tacos in warm tortillas with your favorite salsa.
- Add crumbled cotija cheese, fresh cilantro leaves, and a creamy topping like crema or sour cream.
- Many people prefer this simple mix because the flavors work perfectly together.
