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Grilled Carne Asada with Grilled Peppers & Onions

15

25

Mesquite

Sink your teeth into some major flavor with this grilled skirt steak marinated in a beer, garlic, citrus and spice mixture. Grill some peppers and onions on the side and pile it all in a warm tortilla and top with your favorite fixings.

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Marinade

  • 2 1/2 Cup Mexican Light Beer

  • 1/2 Cup Chipotle Peppers in Adobe Sauce

  • 4 Clove garlic, crushed

  • 1 Tablespoon cumin

  • 2 Tablespoon Brown sugar

  • 2 Tablespoon Salt

  • 1 Pound skirt steak

  • 1 Whole grapefruit, sliced

  • 1 Whole orange, sliced

  • 2 Whole limes, sliced

  • 2 Whole lemons, sliced

Carne Asada

  • 2 Whole green bell pepper(s)

  • 2 Whole yellow onion, sliced

  • Olive oil

  • lime wedges, for serving

  • Fresh cilantro, for serving

  • guacamole, for serving

  • Rice, for serving

  • Beans, for serving

  • 1

    In a medium baking dish, add the beer, chipotle peppers in adobo sauce, garlic, cumin, brown sugar, and salt, and mix well. Add the skirt steak to the marinade and toss to coat. Add citrus slices on top of the skirt steak. Cover and refrigerate for at least 1 hour or up to overnight.

    • 2 1/2 Cup Mexican Light Beer

    • 1/2 Cup Chipotle Peppers in Adobe Sauce

    • 4 Clove garlic, crushed

    • 1 Tablespoon cumin

    • 2 Tablespoon Brown sugar

    • 2 Tablespoon Salt

    • 1 Pound skirt steak

    • 1 Whole grapefruit, sliced

    • 1 Whole orange, sliced

    • 2 Whole limes, sliced

    • 2 Whole lemons, sliced

  • 2

    Remove the steak from the marinade and pat dry.
  • 3

    When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500 F if available.

    450 ˚F

  • 4

    Toss the bell peppers in olive oil and place them directly on the grill. Lay the onion slices next to the bell peppers and cook for 10-15 minutes or until the peppers and onions have softened and developed a light brown color.

    450 ˚F

    • 2 Whole green bell pepper(s)

    • 2 Whole yellow onion, sliced

    • As Needed Olive oil

  • 5

    Insert the probe horizontally into the center of the steak. Place the skirt steak directly on the grill grates, close the lid, and cook for 3-5 minutes on each side or until the exterior is lightly browned and the internal temperature reaches 125˚F for medium-rare.

    450 ˚F

    125 ˚F

  • 6

    Remove the steak from the grill and let rest for 5-10 minutes.
  • 7

    Remove the peppers and onions from the grill and slice into strips. Slice the steak against the grain into strips. Serve the pepper and onions with the sliced steak, lime, cilantro, guacamole, rice, and beans. Enjoy!

    • lime wedges, for serving

    • Fresh cilantro, for serving

    • guacamole, for serving

    • Rice, for serving

    • Beans, for serving

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