This post may contain affiliate links.
Whether you’re celebrating Taco Tuesday, hosting a party, or just craving some good Mexican food, these ribeye Carne Asada tacos are sure to be a hit. With just 15 minutes of hands-on cooking time, making them is actually pretty easy and convenient.
Team them up with some Mexican veggie lettuce wraps or smoky Chipotle Mexican street corn to make it a hearty Mexican meal that the entire family can enjoy.
My slow cooker shredded chicken tacos and Doritos taco salad recipe got so much love, and I find myself making themagain and again- almost every week.
This time, I wanted to try a taco recipe- something that was simple, but hearty and wholesome, and this recipe seemed perfect. You can enjoy these tacos with a variety of toppings (don’t forget some copycat Chili’s creamy avocado Ranch) or serve it with Mexican street corn dip.
Quick Look: Ribeye Carne Asada Tacos
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 15 minutes
- ⏳ Total Time: 1 hour 25 minutes (including 1 hour marinating time)
- 🍽️ Serving: 4 servings
- ⚡ Calories: 421kcal
- 🍂 Flavor Profile: Hearty, juicy and savory- like my grilled chicken tacos.
- 👌 Difficulty: Medium, needs about 10 minutes of prep time.
SUMMARIZE & SAVE THIS CONTENT ON
Quick Answer
In a medium bowl, whisk olive oil, soy sauce, sliced scallions, minced garlic, fresh lime juice, ground cumin, light brown sugar, and chopped fresh cilantro. Pour into a zip top bag with the ribeye steaks and massage the marinade into the meat. Refrigerate at least 30 minutes (up to 4 hours). Discard the marinade and prepare a grill over medium-high heat. Grill the steaks to your desired internal temperature, pulling medium-rare at 130 degrees Fahrenheit. Rest 5 minutes, then slice against the grain. Serve in warm tortillas with cilantro, diced onion, lime wedges, and your favorite salsa. Ribeye delivers the marbling that makes street-cart carne asada taste premium.
Jump to:
Why This Recipe Works
Click to see the technique science
- Ribeye over flank or skirt steak. Flank and skirt are traditional but tough. Ribeye has rich marbling that bastes itself during the grill, delivering juicy tender bites that match the high-end taqueria experience without the chew.
- Soy sauce builds umami depth. Authentic Mexican marinades use only citrus and herbs. Adding soy sauce (a not-strictly-traditional move) brings deep umami that makes the meat taste more savory and complex, which is what elevates this above standard carne asada.
- Brown sugar AND lime juice together. Sugar caramelizes on the grill for those signature char marks. Lime juice tenderizes the meat AND balances the sugar. The sweet-acid combo is the marinade chemistry that creates restaurant-style results.
- At least 30 minutes, up to 4 hours. Less than 30 minutes and the marinade has not penetrated. More than 4 hours and the lime juice starts breaking down the meat texture. The 30 minute to 4 hour window is the sweet spot for marinated-without-mushy.
- Discard the marinade. Marinade that touched raw meat is contaminated. Some recipes say boil it as a sauce, but the food safety move is to discard it. The flavor is in the meat, not the leftover liquid.
- Slice AGAINST the grain. Slicing with the muscle fibers leaves long tough strands you have to chew through. Slicing across the grain cuts the fibers short, making every bite tender even from the firmest part of the ribeye.
Why this Recipe Works
- The combination of soy sauce, lime juice, garlic, and cilantro creates a marinade that’s rich, tangy, and full of flavor. I love this combination as much as my favorite flank steak marinade.
- The recipe is adaptable! You can use ribeye, flank steak, skirt steak, or even hanger steak, and even experiment with the toppings.
- With just a few basic steps, you can make restaurant-quality Carne Asada tacos at home, perfect for taco Tuesday or any day of the week.
Key Ingredients
- Ribeye steak: Thin cut ribeye steaks work best for this recipe!
- Olive oil + soy sauce: The base for the marinade. This combination adds moisture and umami depth.
- Garlic + scallion: To add that beautiful savory flavor.
- Lime: For a bit of tanginess and to round out the flavors.
- Seasonings: A bit of ground cumin and brown sugar. I used them for my skirt steak tacos too.
- Cilantro: To add that pop of color and freshness.
Variations & Substitutions
- For an extra bit of heat, add some sliced jalapenos, a pinch of Ancho chili powder or a dash of your favorite hot sauce into the mix.
- You can use flank steak or skirt steak for a leaner option.
- For a different flavor, try my marinade from my cilantro lime marinated grilled ribeye steaks recipe.
- Substitute the soy sauce with tamari or coconut aminos for a gluten-free option.
- To top the tacos, you can use diced onions, sweet and spicy corn relish, chopped fresh cilantro, sliced avocado, Cotija cheese, my favorite homemade Pico de Gallo or a dollop of sour cream.
How to Make Ribeye Carne Asada Tacos
- In a medium-sized bowl, mix together the olive oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro.
- Pour into a zip-top bag with the steaks, massage marinade into the meat.
- Place in the refrigerator for at least one hour up to overnight.
- Grill the steaks over medium-high heat to your desired internal temperature.
- Medium-rare steaks should be pulled at around 130°F. Allow meat to rest for about 5 minutes before slicing.
- Slice, serve in tortillas with your favorite toppings.
Recipe Tips & Tricks
- For the best flavor, marinate the steak overnight. This allows the flavors to really penetrate the meat.
- Make sure you have a very hot grill before cooking the steak. This helps to sear the outside while keeping the inside juicy. I realized this when I made my grilled ribeye steaks.
- For tender carne asada, cook the steak to medium-rare. Overcooking can make the meat tough.
- Let the steak rest for a few minutes after grilling. This helps keep the juices in the meat, making it more flavorful.
- Heat the tortillas on the grill or in a skillet before serving. This makes them more pliable and enhances the flavor. I always do this when I make my grilled mahi mahi fish tacos and Chimichurri fish tacos.
Serving Ideas & Suggestions
Enjoy these delicious Carne Asada tacos with your favorite toppings! I love loading up mine with my homemade guacamole or avocado salsa, some chopped onions, a nice grilled roasted corn salsa and lots of Cotija cheese.
If you’re making these for taco night, pair them with some Mexican stuffed peppers or Enchilada stuffed zucchini boats and finish up the meal with a creamy Mexican rice pudding or Mexican Tres Leches cake.
Ribeye Carne Asada Tacos FAQs
Absolutely! You can swap the ribeye for other cuts like flank steak, skirt steak, or even flat iron steak.
Store any leftover Carne Asada in an airtight container in the refrigerator for up to 3 days.
You can reheat the steak in a skillet over medium heat before serving.
You can freeze the cooked Carne Asada for up to 3 months. Transfer to a freezer-safe bag or container and when ready to use, thaw in the refrigerator overnight and reheat in a skillet.
More Delicious Mexican Recipes
If you tried this Ribeye Carne Asada tacos or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you! You can also follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
For a smoky twist on taco night, swap in our copycat Chipotle chicken marinade on the chicken.
Round out taco night with a cheesy pan of wet burritos for the crew.
Round out taco night with our tender sous vide chicken breast for an easy, protein-packed main.
Want a no-grill option for the taco bar? Our crack chicken tacos simmer creamy and smoky in the slow cooker while the carne asada rests.
Love ribeye? Try it as a steak with our air fryer ribeye steak recipe.
For another carne-asada-style favorite, marinate and grill our steak kabobs loaded with peppers and zucchini.
Taco night staple: these slow cooker shredded beef tacos braise a chuck roast in salsa until fall-apart tender.
Round out your taco bar with a batch of our slow cooker chicken tinga for smoky, shreddable chicken.
Ribeye Carne Asada Tacos
Ingredients
- 2 tablespoons olive oil
- 1/3 cup soy sauce
- 4 scallions thinly sliced
- 2 small limes fresh-squeezed
- 3 garlic cloves minced
- 1/2 teaspoon ground cumin
- 3 tablespoons light brown sugar
- 1/4 cup fresh cilantro rough chop
- 20 ounces ribeye steaks
Instructions
- In a medium-sized bowl, mix together the olive oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro. Pour into a zip-top bag with the steaks, massage marinade into the meat. Place in the refrigerator for at least one hour up to overnight.2 tablespoons olive oil, 1/3 cup soy sauce, 4 scallions, 2 small limes, 3 garlic cloves, 1/2 teaspoon ground cumin, 3 tablespoons light brown sugar, 1/4 cup fresh cilantro, 20 ounces ribeye steaks
- Discard any leftover marinade. Prepare the grill.
- Grill the steaks over medium-high heat to your desired internal temperature. Medium-rare steaks should be pulled at around 130°F. Allow meat to rest for about 5 minutes before slicing.
- Serve in tortillas with your favorite toppings.
Video
Notes
- For the best flavor, marinate the steak overnight. This allows the flavors to really penetrate the meat.
- For tender carne asada, cook the steak to medium-rare. Overcooking can make the meat tough.
- Let the steak rest for a few minutes after grilling. This helps keep the juices in the meat, making it more flavorful.
- Heat the tortillas on the grill or in a skillet before serving. This makes them more pliable and enhances the flavor.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
These are absolutely delicious and easy to make. Perfect for a Cinco de Mayo celebration.