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Grilled Carne Asada with Grilled Peppers & Onions

Grilled Carne Asada with Grilled Peppers & Onions

By Traeger Kitchen

Sink your teeth into some loco flavor with this grilled skirt steak marinated in a beer, garlic, citrus and spice mixture. Grill some peppers and onions on the side and pile it all in a warm tortilla and top with your favorite fixings.

Prep Time

15 Min

Cook Time

25 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

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Units of Measurment:
main
2 1/2 Cup Mexican Light Beer
1/2 Cup Chipotle Peppers in Adobe Sauce
4 Clove garlic, crushed
1 Tablespoon cumin
2 Tablespoon brown sugar
2 Tablespoon salt
1 Pound skirt steak
1 grapefruit, sliced
1 orange, sliced
2 limes, sliced
2 lemon, thinly sliced
2 Bell Pepper, Green
2 Yellow Onions, Sliced
As Needed cilantro
As Needed guacamole
As Needed Rice, Cooked
As Needed Beans

Step

  • 1

    In a medium baking dish, combine: beer, chipotle peppers in adobo sauce, garlic, cumin, brown sugar and salt. Mix well.

  • 2

    Add the skirt steak to the marinade and toss to coat. Add citrus slices on top of skirt steak. Transfer to fridge and marinate from 1 hour to overnight. Remove from marinade and pat dry.

  • 3

    When ready to cook, set the temperature to High and preheat, lid closed for 10-15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 4

    Toss the bell peppers in olive oil and place directly on the grill. Lay the onion slices next to the bell peppers and cook for 10-15 minutes or until the peppers and onions have softened and developed a light brown color.

    00:15

  • 5

    Place the skirt steak directly on the grill grate and cook for 3-5 minutes each side or until the exterior is lightly browned and the internal temperature reaches 125 degrees F for medium rare. Remove from grill and rest 5-10 minutes. Slice meat against the grain into strips.

    125 ˚F / 52 ˚C

  • 6

    Remove the peppers and onions from the grill and slice into strips. Serve with the sliced steak, lime, cilantro, guacamole, rice and beans. Enjoy!

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