It’s hard to go wrong with classic grilled steak tacos. Use this recipe as a jump off point and tailor it to suit your tastes and what you have on hand – that is the beauty of tacos!

Total Time: 20 minutes
Servings: 4-6


  • 2 lb. Skirt Steak or Flank Steak
  • 1 Orange, juiced
  • 2 Limes, juiced
  • 2 Tbsp Oil
  • 2 tsp Chili Powder
  • 8 Garlic Cloves, minced
  • Dash of fresh ground Black Pepper
  • Splash of Soy Sauce
  • Northwest Blend Smoking Chips

Chef's Tip

Check out this in depth guide to carne asada from Chiles and Smoke, one of our Grilling Pros.


  1. Whisk together all ingredients for the marinade in a mixing bowl.
  2. Place the steak in a flat bottomed dish or a large ziplock bag and pour the marinade over top so the meat is fully coated. Allow the meat to marinate at least 4 hours, up to overnight.
  3. Preheat your grill for high direct heat, 450-500˚ F. If using a charcoal grill, toss a few handfuls of smoking chips directly onto the hot coals. If using a gas grill, fill your smoker box or aluminum foil pouch with some chips.
  4. Cook the steak over direct heat for about 4 minutes per side, getting a nice char on both sides. For medium rare, pull the steaks at an internal temp of 130˚ F and allow to rest.
  5. Slice the steak against the grain and serve with your favorite taco fixings.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Northwest Blend Smoking Chips

Northwest Blend Smoking Chips