Grilled Carne Asada with Grilled Peppers & Onions

Traeger Kitchen

Grilled Carne Asada with Grilled Peppers & Onions

Prep Time



Cook Time




4 - 6




What's this?

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.


  • 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

  • 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


  • 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.
  • 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.
  • 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.
  • 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!