Ribeye Carne Asada Tacos

Juicy steak wrapped in warm tortillas and a lot of toppings, these ribeye Carne Asada tacos are sure to be a hit whenever you're making them!

Course Main Course

Cuisine Mexican

Keyword ribeye carne asada tacos

Prep Time 10

Cook Time 15

Marinate 1

Total Time 1 25

Servings servings

Calories 421kcal

Author Dana DeVolk

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.

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.

This recipe is adapted from Life Currents.