Fire up your griddle and grab thinly sliced steak—this easy Blackstone Carne Asada comes together in under half an hour with minimal prep. It skips a long marinade in favor of a simple salt-and-pepper seasoning and a hot, fast cook on the griddle, so you get bold beef flavor and tender texture without the wait.
Blackstone Carne Asada Recipe
This tender carne asada is cooked directly on a gas griddle for a fast, flavorful take on the classic Mexican favorite. In this version we use thinly sliced chuck roast (a great budget-friendly option that grills quickly), and we skip a long marinade. The result is bright, beef-forward tacos with charred edges, juicy interior, and all the taco fixings you love.
We celebrate the beef with straightforward seasoning—salt, pepper, a little oil, and fresh lime squeezed during cooking. A quick sear on the Blackstone locks in flavor and creates those irresistible bits that make carne asada tacos so good. Chop the cooked steak, warm your tortillas on the griddle, and assemble tacos with diced onion, cilantro, salsa, and any other toppings you prefer.
How is this recipe different from traditional carne asada?
Traditional carne asada often uses cuts like skirt or flank steak and relies on a citrus-and-herb marinade to both tenderize and flavor the meat. This version is intentionally simpler—using thinly sliced chuck roast or other quick-cooking cuts and relying on high heat and lime to add brightness. It’s faster and still delivers a tender, flavorful result suitable for tacos, burritos, and bowls.
Other beef cuts that work well for carne asada include:
- Skirt steak: Classic for carne asada, with great beefy flavor and texture.
- Flank steak: Lean and flavorful, especially when thinly sliced across the grain.
- Ribeye: Rich marbling makes for an indulgent, juicy result.
- Top round or bottom round: Leaner options that benefit from a marinade or careful cooking to avoid toughness.
- Tenderloin: Extremely tender, for a premium version if you want to splurge.
If you have the time, marinating any of these cuts in citrus, garlic, and herbs will add extra depth. But for quick weeknight tacos, this no-marinade griddle method yields excellent results.
Carne Asada Marinade (Optional)
If you prefer a more traditional approach, combine the following ingredients for a simple marinade and let the beef rest for at least 30 minutes or overnight for best flavor penetration:
- Citrus juice: Lime and/or orange juice to tenderize and brighten.
- Garlic: Fresh minced or crushed garlic adds savory depth.
- Cilantro: Chopped leaves for fresh herbal notes.
- Onion: Thinly sliced or diced, for mild sweetness.
- Salt and pepper: To taste.
- Chili pepper: Minced jalapeño or serrano for heat, optional.
- Ground cumin and Mexican oregano: Warm, earthy, and herbaceous spices that complement the beef.
Combine, pour over thinly sliced beef, and refrigerate to marinate. If you’re short on time, skip the marinade and follow the quick griddle method below—either way you’ll end up with delicious tacos.
More Blackstone recipes and griddle inspiration available in the recipe collection on this site.
Recipe Shopping List
You likely have many of these items on hand. For exact amounts, see the ingredient list in the recipe card below.
- 3 tablespoons avocado oil
- 3 pounds thinly sliced chuck (or thin sliced ribeye or skirt steak)
- 2 teaspoons salt
- 1 ½ teaspoons pepper
- 3 limes, halved
- 3 jalapeño peppers
- 36 corn tortillas
- 1 small white onion, finely diced
- 1 bunch cilantro, chopped
- Salsa
- Sour cream
- Hot sauce
How To Make This Recipe
This overview shows the method at a glance. Scroll to the recipe card below for measurements and a printable version.
- Preheat: Heat your Blackstone or gas griddle over high heat until smoking hot.
- Season: Pat the thin steak dry and season both sides with salt and pepper.
- Oil and sear: Add avocado oil to the griddle, then lay the steak down along with whole jalapeños. Squeeze fresh lime over the meat and place the cut limes on the griddle to char. Cook a few minutes per side until nicely seared.
- Rest and chop: Remove the steak and let it rest briefly, then chop into bite-sized pieces.
- Warm tortillas: Toast tortillas directly on the griddle until pliable and slightly charred—double them for stability if desired.
- Assemble: Load tortillas with chopped steak, diced onion, cilantro, salsa, and any additional toppings. Serve immediately.
Recipe FAQ
Can this dish be made in advance? This dish is best served right after cooking to preserve the char and juiciness. Cooked steak can be stored, but the tacos are most flavorful when fresh.
How should leftovers be stored and reheated? Store leftovers in an airtight container in the refrigerator. Reheat on the griddle or in a skillet for best texture; the microwave works in a pinch.
Can I substitute ingredients? Yes. Use your preferred cut of beef, add a quick marinade if you like, or increase heat with additional chiles or hot sauce. The griddle method adapts well to substitutions.
Serve this with…
- Cilantro lime rice
- Homemade guacamole
- Classic margarita or a fruit margarita
- Grilled Mexican-style street corn
For more ideas, browse the site’s collection of Blackstone griddle and Mexican-inspired recipes to pair with these tacos.
More Mexican-Inspired Recipes
- Blackstone Mexican fried rice
- Blackstone Mexican-style street corn
- Blackstone Mexican pizzas
- Mexican shrimp cocktail
- Smoked salsa
- Tequila lime smoked shredded beef puffy tacos
- Bean tostadas
- Carnitas taquitos
Blackstone Carne Asada
Yield: 6 servings
Simple, high-heat griddle cooking delivers tender, flavorful carne asada in minutes. Season the steak, sear on the hot griddle with lime, and assemble tacos for a fast, satisfying meal.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
- 3 tablespoons avocado oil
- 3 pounds thinly sliced chuck (or thinly sliced ribeye or skirt steak)
- 2 teaspoons salt
- 1 ½ teaspoons pepper
- 3 limes, halved
- 3 jalapeño peppers
- 36 corn tortillas
- 1 small white onion, finely diced
- 1 bunch cilantro, chopped
- Salsa, sour cream, and hot sauce to serve
Instructions
- Preheat your griddle over high heat until it’s very hot.
- Pat the steak dry and season both sides with salt and pepper.
- Drizzle avocado oil onto the griddle and let it heat until shimmering.
- Place the steak on the griddle along with whole jalapeños. Squeeze lime over the meat and put the cut limes cut-side down on the griddle to char.
- Cook the steak a few minutes per side until nicely seared and cooked through; timing will depend on thickness. Flip jalapeños until blistered on all sides.
- Remove the steak and let it rest briefly, then chop into bite-sized pieces.
- Warm the tortillas on the griddle, doubling them if desired for stability. Assemble tacos with steak, diced onion, cilantro, salsa, and any other toppings.
Nutrition (estimated per serving)
- Calories: ~833
- Total Fat: ~27g
- Protein: ~82g
- Carbohydrates: ~70g
- Sodium: ~969mg
Nutrition data is an estimate.