Ingredients
Equipment
Method
- Prep: If using wooden skewers, soak in water 30 minutes to prevent burning. Cut bell peppers and onion into 1-inch pieces. Cut ribeye into 1-inch cubes.
- In a large mixing bowl, toss beef cubes with olive oil, lime juice, and Spanglish Asadero Carne Asada Seasoning. Marinate 10–15 minutes at room temp (or up to 1 hour in fridge for deeper flavor).
- Preheat grill for two-zone cooking: high direct heat (450°F) over one side (flame area), indirect/no-flame side.
- Thread skewers, alternating beef cubes with red bell pepper, green bell pepper, yellow bell pepper, and red onion pieces (aim for 4–5 beef pieces per skewer).
- Place skewers over direct high heat. Grill 12–15 minutes total, turning every 3 minutes for even charring, until beef has light grill marks and reaches internal temperature of 125–130°F for medium-rare (use instant-read thermometer in thickest cube).
- Transfer skewers to indirect side or plate. Rest 10 minutes tented loosely with foil (carryover will bring to 130–135°F).
- Serve hot: Slide beef and veggies off skewers onto warm tortillas, squeeze lime wedges over top, add salsa.
- PRO TIPS & DIAL-INS
- Bold flavor max: Spanglish Asadero Carne Asada Seasoning (chilis, garlic, citrus, sea salt blend) gives authentic smoky-citrus kick; 2 tbsp is solid—bump to 3 tbsp for punchier.
- Even cooking: Cut beef/veggies uniform size; don't overcrowd skewers. Metal skewers skip soaking and conduct heat better.
- Doneness guide: 125°F rare, 130°F medium-rare, 140°F medium—pull early as it rises during rest.
- Grill alternative: No grill? Use hot cast iron grill pan on stovetop (medium-high), or broil in oven 4–6 inches from heat, turning frequently.
- Scaling: Double for crowd—use more skewers, cook in batches to avoid steaming.
- Make-ahead: Marinate up to 4 hrs in fridge; thread skewers ahead and refrigerate.
- Troubleshooting: Skewers burning? Lower direct heat slightly or move to indirect sooner. Beef tough? Rest full 10 min and slice any leftovers thin against grain. Veggies too raw? Par-boil peppers/onion 2 min before threading.
- These skewers nail that grilled carne asada vibe—juicy ribeye, charred veggies, bright citrus from the seasoning. Perfect for tacos or straight off the skewer. Fire for summer grilling content!
Nutrition
Notes
- Season the full amount — All 2 tbsp of Spanglish Asadero Carne Asada Seasoning goes on the beef during the marinade. Under-seasoning means under-flavored throughout, not just on the surface. If you want more punch, bump to 3 tbsp.
- Pat the beef dry before seasoning — Surface moisture prevents browning and creates steam instead of a sear. Dry beef means better char, better color, better crust on each cube.
- Two-zone grill, not one — Set up direct high heat on one side, indirect on the other. Sear over the flame for char, then move to indirect if anything starts burning before the center comes up to temp. Single-zone setups cost you control over doneness.
- Pull at 125–130°F, not after — Carryover heat during the 10-minute foil rest adds another 5°F. If you wait for 135°F on the grill, you'll overshoot. Use an instant-read thermometer in the thickest cube.
- Metal skewers over wooden — Metal conducts heat and helps cook from the inside out. If you're using wooden skewers, start soaking them in water 30 minutes before anything else — that soak time needs to be built into your prep, not discovered mid-recipe.
- Marinate at room temp, not cold — 10–15 minutes at room temperature is enough for the seasoning to penetrate. Cold beef straight from the fridge goes onto the grill at a disadvantage — outer layers overcook before the center reaches temperature.
- Warm tortillas are the default. The beef and charred veggies slide right off the skewer, hit the tortilla, and you finish with lime and salsa.
- For the full street taco setup: pile on fresh cilantro and diced white onion. A thin smear of guacamole on the tortilla before the beef goes on adds richness without competing with the Spanglish Asadero seasoning.
- For a sit-down plate, serve over white rice with black beans alongside. The rice picks up the juices and seasoning drip — no extra sauce needed.
- Lime is not a garnish — it's part of the dish. Squeeze it over everything before the first bite and have extra wedges on the table.
- Pull the beef and veggies off the skewers before storing. Keep in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat with a splash of water or broth — cover and warm through in 2–3 minutes. High heat overcooks the ribeye fast and fades the seasoning. Microwave on medium power, covered, works if that's the option.
- Add tortillas, lime, and salsa fresh after reheating. They don't hold.
- For make-ahead: marinate and thread the skewers up to 4 hours before grill time and refrigerate. You get full marinade depth and zero last-minute work at the grill.