Carne Asada on the Blackstone Griddle

Carne asada is one of the best things you can make on a Blackstone. The flat top runs hot and even, and the wide surface means you can cook several pounds of steak at once without crowding — which is exactly what you need when you’re feeding a group. The marinade does the flavor work ahead of time; the griddle handles the char.

This is the straightforward method: a citrus and garlic marinade, a hard sear on the flat top, and thin slices against the grain. Works for tacos, burritos, rice bowls, or a plate with grilled onions and peppers.

Prep time: 15 minutes · Marinate: 2–4 hours · Cook time: 10–12 minutes · Serves: 4–6

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Ingredients

Steak:

• 2 lbs skirt steak or flank steak (skirt is more traditional; flank is easier to find)
• 1 tbsp neutral oil

Marinade:

• ¼ cup orange juice (fresh is best)
• 3 tbsp lime juice (about 2 limes)
• 3 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp oregano
• ½ tsp black pepper
• ¼ cup fresh cilantro, roughly chopped
• 1 jalapeño, minced (optional)

For serving:

• Small corn tortillas, warmed
• Diced white onion
• Fresh cilantro
• Lime wedges
• Salsa or pico de gallo

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Instructions

Step 1: Make the marinade. Whisk together orange juice, lime juice, soy sauce, garlic, cumin, chili powder, smoked paprika, oregano, black pepper, cilantro, and jalapeño.

Step 2: Marinate the steak. Place steak in a zip-lock bag or shallow dish and pour marinade over. Marinate in the refrigerator for 2–4 hours. Don’t go longer than 6 hours — the citrus acid will start to break down the texture of the meat.

Step 3: Pull and dry the steak. Remove steak from the marinade and pat dry with paper towels. This is important — wet steak steams instead of sears. Let it sit at room temperature for 15–20 minutes while the griddle preheats.

Step 4: Preheat the Blackstone to high (425–450°F). Add a thin layer of oil to the cooking zone.

Step 5: Sear the steak. Lay the steak on the hot griddle and don’t move it. Sear 3–4 minutes per side for skirt steak, 4–5 minutes per side for flank steak. You’re looking for a deep brown crust and some char at the edges. For medium-rare, pull at an internal temp of 125°F — it will carry over to 130°F while resting.

Step 6: Rest and slice. Let the steak rest on a cutting board for 5 minutes. Slice thin against the grain — this is non-negotiable for skirt steak, which is tough if cut with the grain. Chop into smaller pieces for tacos.

Step 7: Build and serve. Load warm corn tortillas with chopped carne asada, diced onion, cilantro, and a squeeze of lime. Add salsa or pico de gallo.

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Skirt Steak vs. Flank Steak

Both work well on a Blackstone. Here’s the difference:

Skirt steak is thinner, has more fat marbling, and has a stronger beefy flavor. It cooks faster and benefits most from high heat. It has very visible grain — always slice against it or it will be chewy. More traditional for carne asada.

Flank steak is thicker, leaner, and slightly milder in flavor. More widely available at most grocery stores. Takes a minute or two longer per side. Same rule applies: always slice against the grain.

Either way, don’t cook past medium — carne asada is meant to be served with some pink inside.

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The Grain Direction

Skirt steak has an obvious grain that runs lengthwise down the steak. Cutting with the grain means long muscle fibers in each bite — chewy and tough. Cutting against the grain (perpendicular to the muscle fibers) shortens those fibers and makes every bite tender. Look at the steak, find which way the lines run, and cut perpendicular to them.

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Variations

Carne asada fries: Slice carne asada and serve over a plate of french fries with shredded cheese, sour cream, guacamole, and pico de gallo. A San Diego classic.

Carne asada burrito: Rice, beans, carne asada, guacamole, sour cream, and salsa in a large flour tortilla.

Carne asada rice bowl: Serve sliced steak over cilantro-lime rice with black beans, pico de gallo, and sliced avocado.

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Frequently Asked Questions

What cut of meat is carne asada? Traditionally skirt steak, though flank steak is also widely used. Skirt steak has more fat marbling and stronger flavor; flank steak is leaner and more widely available. Both need to be sliced thin against the grain after cooking.

How long should you marinate carne asada? 2–4 hours is the sweet spot. The citrus juice in the marinade adds flavor and helps tenderize the meat, but if you go past 6 hours the acid starts to break down the texture and the meat can get mushy. If you’re in a hurry, even 30 minutes gives you good flavor.

What temperature should carne asada be cooked to? Pull it at 125°F internal for medium-rare — it will carry over to around 130°F while resting. Carne asada is traditionally served medium-rare to medium. Cooking past medium makes skirt and flank steak tougher.

How do you keep carne asada from getting tough? Two things: don’t overcook it, and always slice against the grain. Skirt steak cooked past medium or sliced with the grain will be chewy regardless of how good the marinade was. Rest it 5 minutes before slicing.

Can you make carne asada without a marinade? Yes — a simple dry rub of salt, pepper, cumin, garlic powder, and chili powder produces good results. You lose some of the citrus brightness but the griddle char compensates. Season and let the rub sit on the meat for at least 30 minutes before cooking.

What tortillas do you use for carne asada tacos? Small corn tortillas are traditional. Warm them directly on the Blackstone for 30–60 seconds per side while the steak rests. Double them up if they’re thin — two tortillas per taco hold up much better.

Can you cook carne asada ahead of time? Yes. Cook and slice the steak, then reheat on the griddle over medium heat for 1–2 minutes. Don’t overcook during reheating — it will dry out fast. Leftover carne asada also works well in quesadillas, burritos, and rice bowls.