We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Carne Asada Tacos

15

15

Hickory

Showcase marinated flank-steak at its best when you combine wood-fired grilling with a beautiful piece of well-seasoned meat. It’s damn near miraculous.

4

Activating this element will cause content on the page to be updated.

:

main

  • 1/2 Cup fresh cilantro, chopped, plus more for serving

  • 2 Tablespoon white vinegar

  • 4 cloves garlic, minced

  • 1/4 Cup lime juice

  • 1/4 Cup vegetable oil

  • 1 Tablespoon Kosher salt

  • 1 Tablespoon Ground black pepper

  • 1 Teaspoon granulated sugar

  • 2 Pound beef flank steak

  • 16 corn or flour tortillas, warmed

  • Salsa, for serving

Lime Crema

  • 1/2 Cup Mexican sour cream

  • 1/2 Teaspoon lime zest, finely grated

  • 2 Teaspoon lime juice

  • 1

    Plan ahead–this recipe requires overnight prep time.
  • 2

    In a medium bowl, combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper, and sugar. Whisk until salt and sugar are dissolved.

    • 1/2 Cup fresh cilantro, chopped, plus more for serving

    • 2 Tablespoon white vinegar

    • 4 cloves garlic, minced

    • 1/4 Cup lime juice

    • 1/4 Cup vegetable oil

    • 1 Tablespoon Kosher salt

    • 1 Tablespoon Ground black pepper

    • 1 Teaspoon granulated sugar

  • 3

    Add the flank steak and turn to coat well. Cover and marinate in the refrigerator for 4-24 hours, turning meat occasionally.

    • 2 Pound beef flank steak

  • 4

    When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F

  • 5

    Remove the steak from the marinade, and discard the marinade.
  • 6

    Insert the probe horizontally into the center of the steak. Place the steak directly on the grill grates. Close the lid and grill, turning once, until the internal temperature reaches 130°F or desired doneness, 15-20 minutes.

    500 ˚F

    130 ˚F

  • 7

    Make the lime crema. In a small bowl, add the sour cream, finely grated lime zest, lime juice, and stir to combine.

    • 1/2 Cup Mexican sour cream

    • 1/2 Teaspoon lime zest, finely grated

    • 2 Teaspoon lime juice

  • 8

    Remove the steak from the grill, transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.
  • 9

    Wrap the tortillas in foil and place directly on the grill grates to warm through, 5 minutes.

    500 ˚F

    • 16 corn or flour tortillas, warmed

  • 10

    Remove the tortillas from the grill. Cut the steak against the grain into thin strips, then cut strips into 2-inch pieces. Transfer steak pieces to a bowl and toss with any juices left on the cutting board. Place the steak in the warm tortillas, top with salsa, lime crema, and garnish with cilantro as desired. Enjoy!

    • Salsa, for serving

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.