Carne Asada Steak Sandwiches

If you have a craving for authentic street-style tacos, make Blackstone Carne Asada. This recipe is flavored packed and simple to make on the Blackstone Griddle.
Course: Main CourseCuisine: MexicanKeyword: Blackstone Carne Asada Servings: 6 Calories: 585kcal Author: Carrie Barnard
Ingredients
3 lbs Skirt Steak fat trimmed off
1 Tablespoon Avocado Oil
For the Marinade:
1 jalapeño seeds removed and cut into large pieces
3 cloves Garlic minced (or 1 tablespoon minced garlic)
1 Bunch Cilantro chopped
1 Orange juiced
2 limes juiced
¼ cup Olive Oil
2 Tablespoons Apple Cider Vinegar
2 teaspoons Chili Powder
2 teaspoon Paprika
1 teaspoon Cumin
1 teaspoon Salt
½ teaspoon Black Pepper
For Serving:
Corn Tortillas
Cotija Cheese
Chopped Cilantro
Diced Onions
Instructions
Slice the skirt steak and then dice it into small bite size pieces.
Place all the marinade ingredients in a blender or food processor blend until smooth.
Place the steak in a large bowl or ziplock bag. Cover with the marinade. Cover and refrigerate for at least 1 hour (but not more than 8 hours).
Preheat the Blackstone griddle over high heat (approximately 450 degrees F). You want the griddle to be hot to get a good sear on the steaks.
Spread the oil out onto the Blackstone grill.
Once the oil is hot, place the steak on the Blackstone grill on top of the oil. Let them cook for 2-3 minutes and do not move them to get a good sear on the steak.
Use a spatula to flip the steaks onto a separate section of the grill. Then cook the steaks for 2-3 more minutes to sear the opposite side of the steaks.
Remove the steak from the griddle and clean it off with a spatula.
Add the corn tortillas and cook them for 1-2 minutes per side to warm them up.
Then it’s time to assemble the tacos. Use 2 tortillas per taco. Spoon the meat mixture onto the tacos.
Serve with your favorite toppings and enjoy!
Notes
We used skirt steak in the recipe but you can easily make these tacos with flank, sirloin steak or sliced chuck roast.
Refrigerate the leftovers in an airtight container for up to 5 days.
I used avocado oil but you can easily use any oil with a high smoke point. Vegetable oil, coconut oil or canola oil all work great in this recipe.
Nutrition
Calories: 585kcal | Carbohydrates: 29g | Protein: 53g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 615mg | Potassium: 861mg | Fiber: 5g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 5mg