Carne Asada Tacos with Homemade Citrus Marinade

It’s tough to beat juicy, tender carne asada fresh off the grill, especially when taco night is on the agenda! This recipe starts with a citrusy marinade that helps tenderize cuts like skirt steak and flank steak.

 Loot N’ Booty BBQ El Jefe Grande Southwest Rub brings the bold, savory Southwest goodness that takes every bite up a notch. Taco night just got a serious upgrade. Here’s how to make it:

Homemade Citrus Marinade Directions

1. Combine all the marinade ingredients in a large resealable plastic bag. 
2. Mix thoroughly, and use as directed below (or in any recipe!).

Carne Asada Directions

1. Add the steak pieces to the marinade, and massage to evenly coat all the pieces. Remove excess air from the bag, seal and place it in the refrigerator for up to 8 hours. Every hour or two, shift the meat in the bag to ensure even coverage.
2. Prepare your smoker or grill for an indirect cook. Fill a charcoal chimney with your favorite lump charcoal and light it with a fire starter cube. Once the coals have turned gray, dump them into the grill grate or basket in an even layer. Close the lid, and open the top and bottom vents.
3. Remove the steak from the bag and discard the marinade. Pat the meat dry with paper towels, and sprinkle it with a light, even coat of Loot N' Booty BBQ El Jefe Grande Southwest Rub. 
4. Place the scallions on a plate and drizzle with olive oil.
5. When the grill or smoker is ready, place the steak on the grates directly over the coals. Close the lid and cook for 2-3 minutes. Then flip the steak. 
   
6. Add the scallions to the grill and cook for another 2-3 minutes. If you're using a charcoal grill, leave the lid open. 
7. Flip the scallions and remove when charred. 
8. When the steak begins to caramelize and reaches an internal temperature of 135 degrees Fahrenheit, remove it from the grill and let it rest for 10 minutes.
9. Meanwhile, grill the tortillas and lime halves for 1-2 minutes on each side, flip and repeat if needed. Remove from the grill and set aside. 
10. In a small bowl, mix the diced white onion and chopped cilantro for topping.
11. Once fully rested, cut the steak across the grain, then again with the grain into small bite-sized cubes. 
12. Fill your tortillas with the meat, top with onion and cilantro, a squeeze of grilled lime and other desired toppings like cotija crumbles and guacamole. Then dig in!