Experience the Ultimate in Street Taco Goodness—Right from Your Griddle
There’s something utterly magical about the sizzle of marinated steak hitting a hot Blackstone griddle. If you’re craving authentic carne asada tacos bursting with fresh flavor, this recipe delivers both tradition and excitement, anchored by a vibrant marinade and finished with the perfect char. Gather your friends and family: taco night is about to become legendary!
The Secret: A Fresh, Flavor-Packed Marinade
At the heart of these carne asada tacos is a bold, aromatic marinade. A blend of tangy citrus, savory soy, fragrant garlic, and a chorus of spices transform flank steak into tender, flavor-infused perfection. When you let those fresh ingredients mingle—lime and orange juices, cilantro, and just the right balance of seasonings—you create a steak that’s juicy and irresistible, destined for greatness on the Blackstone.
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Ingredients
- For the Carne Asada:
- 2–3 lbs flank steak
- ⅓ cup white vinegar
- ½ cup soy sauce
- 4 cloves garlic, minced
- Juice of 2 limes (plus extra for garnish)
- Juice of ½ orange
- ½ cup olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground white pepper
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- ½ bunch fresh cilantro (whole)
- For Pico de Gallo:
- 1 small red or yellow onion, diced small
- Juice of 1 lime
- ½ bunch fresh cilantro, minced
- ¼ tsp salt
- ¼ tsp ground black pepper
- For Assembly:
- White corn tortillas
- Chihuahua cheese (or your favorite melting cheese)
- Sour cream
- Oil for cooking
How to Make Carne Asada Tacos on the Blackstone
- Mix the Magic Marinade
In a large bowl, whisk together the white vinegar, soy sauce, minced garlic, lime and orange juice, olive oil, salt, black and white pepper, chili powder, oregano, cumin, and paprika. Throw in half a bunch of fresh cilantros—the stems add even more aroma. This fresh concoction is the secret to deeply flavorful steak.
- Marinate for Flavor Infusion
Cut the flank steak into bite-sized pieces for maximum marinade exposure. Place the steak in a shallow dish, pour the marinade over, cover, and refrigerate for a minimum of 2 hours (overnight for the boldest flavor). Trust the process: this is where the magic happens.
- Prepare the Zesty Pico de Gallo
While your steak marinates, combine diced onion, freshly squeezed lime juice, minced cilantro, salt, and pepper in a small bowl. Mix it well and set aside so the flavors can meld into a refreshing salsa.
- Perfect Sear on the Blackstone
Heat your Blackstone griddle over medium heat until it’s hot and shimmering. Add a drizzle of oil. Remove and discard the cilantro from the marinade. Spread the marinated steak (discarding excess marinade) onto the griddle. Let the meat sizzle—don’t overcrowd! Cook, stirring occasionally, until browned and just crispy on the edges, about 8–10 minutes. The high heat of the Blackstone ensures a glorious crust and smoky depth you can’t get anywhere else.
- Golden Tortillas & Melty Cheese
Reduce heat to medium-low on one side of your griddle. Lay down the corn tortillas, sprinkle with Chihuahua cheese, and cook until the cheese melts and the tortillas turn golden—about 2–3 minutes.
- Assemble for Taco Bliss
Fill each cheesy tortilla with that succulent carne asada, a spoonful of zesty Pico de Gallo, a dollop of cool sour cream, and a generous squeeze of fresh lime juice. Want to take it further? Top with sliced jalapeños, creamy avocado, or a dash of your favorite hot sauce.
Enjoy the Sizzle!
Serve your carne asada tacos immediately, straight off the Blackstone. Each bite delivers tender steak, the brightness of a fresh marinade, and that irresistible griddle-seared finish. This is taco night, elevated—fresh, fun, and full of unforgettable flavor
