Traeger Grilled Steak (Carne Asada) Recipe

Traeger Grilled Carne Asada

This easy grilled carne asada recipe is perfect when you want to avoid the last-minute rush of preparing food for a crowd. The steak soaks in a flavorful marinade overnight, so most of the work is done ahead of time. When it’s time to cook, the process is fast: a hot pellet grill and a few minutes per side deliver smoky, tender results.

Even for a weeknight dinner, this recipe is a welcome change from the usual ground beef tacos. It requires no more effort than the classic weeknight options but delivers a memorable texture and flavor thanks to the citrus-soy marinade and wood-fired finish.

Recommended sides: grilled Mexican street corn or pressure cooker Mexican rice. For toppings, quick pickled red onions, a bright blender salsa, and creamy guacamole are perfect complements that add acidity, heat, and richness to every bite.

Recipe Shopping List

Most of these ingredients are pantry staples. Check your fridge and pantry before you shop — you may already have what you need. This list focuses on the essentials for the marinade, rub, and simple taco fixings.

• Flank steak or skirt steak (about 3 pounds)
• Cilantro
• Margarita mix (use a good-quality mix with real lime juice)
• Tequila (optional, helps tenderize)
• Orange juice
• Soy sauce
• Garlic
• Chili-lime or taco seasoning
• Tortillas (corn or flour)
• Sour cream or crema
• Salsa or hot sauce
• Lettuce or shredded cabbage
• Avocado or guacamole
• Limes for finishing

How to Make This Recipe

Here’s a concise overview of the process. Scroll to the full recipe section for exact measurements and the printable version.

Carne asada is straightforward but benefits from planning because the steak needs time to marinate. Aim to combine the marinade and let the steak rest in it overnight for the best flavor.

1. Marinate – Combine margarita mix, orange juice, soy sauce, tequila (optional), garlic, and chopped cilantro. Submerge the steak and refrigerate overnight. Before grilling, pat the steak dry and rub it with a chili-lime or taco seasoning.
2. Preheat – Preheat your pellet grill to a high heat: 425°F–450°F. A hot grill is key for a good sear and smoky flavor.
3. Cook – Grill the steak about 6 minutes per side for a standard flank or skirt steak thickness. These cuts are best kept at medium-rare to medium. If you use an instant-read or leave-in thermometer, pull the steak around 125°F and let it rest to carry to the desired doneness.
4. Rest – Tent the steak in foil and rest 10–15 minutes to let the juices redistribute.
5. Serve – Slice thinly against the grain and cut into bite-sized pieces. Warm tortillas and add toppings for tacos, or serve sliced over rice and beans.

Recipe FAQ

This marinade is simple and bright: margarita mix, orange juice, soy sauce, tequila (optional), garlic, and cilantro. The citrus and soy add acidity and umami, while tequila can help tenderize the meat. Use a better-quality margarita mix with real lime juice for the best flavor. If you want a bit of heat, add sliced jalapeños or a splash of hot sauce to the marinade.

Both flank and skirt steak are traditional and interchangeable for carne asada. Skirt often has a slightly more pronounced beefy flavor and more marbling; flank is leaner and slices up nicely. Choose what looks best at the grocery store — either will taste great when marinated and sliced against the grain.

No. Tequila adds a subtle depth and helps with tenderizing, but it won’t make the meat taste boozy. If you prefer to avoid alcohol, substitute a light beer or omit it entirely — the citrus and soy will still do most of the work.

You can use your favorite taco seasoning or mix a quick rub from chili powder or smoked paprika, lime zest, cumin, cayenne, garlic powder, onion powder, coriander, and salt. Rub it on before grilling for a bright, chili-lime crust.

More Mexican-inspired Recipes

If you enjoy Latin-inspired flavors, try these other crowd-pleasers: carnitas taquitos, smoked chicken enchiladas, shredded beef burritos, cider-brined pork burritos, grilled fajitas, and steak quesadillas. Many of these recipes use similar seasonings and pair well with the carne asada.