Calamansi Barbecue Carne Asada

If you’ve ever tried to make authentic Filipino-style marinades, you know that finding fresh calamansi outside the Philippines can be a challenge. That’s where The Tastebud’s Calamansi Barbecue Sauce comes in. It captures the bright, tangy flavor of real calamansi blended with smoky barbecue sweetness so you can get that punch of Filipino flavor anytime, anywhere.

This Calamansi Barbecue Carne Asada is a fusion of Filipino and Mexican comfort: juicy grilled steak marinated in our signature calamansi BBQ sauce. It’s the kind of recipe that’s perfect for summer cookouts, taco nights, or when you just want to impress with something bold and flavorful — without chasing down citrus at the Asian market.

Ingredients

2 lbs flank or skirt steak

1 cup The Tastebud’s Calamansi Barbecue Sauce

2 cloves garlic, minced

1 tbsp olive oil

1 tbsp soy sauce (optional, for extra umami)

1 tsp black pepper

1. In a large bowl or resealable bag, combine The Tastebud’s Calamansi Barbecue Sauce, garlic, olive oil, soy sauce, and black pepper. Add the steak and coat well. Marinate for at least 2 hours or overnight if you want that flavor deep in every bite.

2. Heat your grill (or grill pan) to high. Remove steak from marinade and grill for 4–6 minutes per side for medium-rare, or until it reaches your preferred doneness.

3. Let the steak rest 5–10 minutes before slicing thinly against the grain.

4. Serve over rice or tuck into tortillas for carne asada tacos. Top with guacamole, sour cream, and a drizzle of extra Calamansi BBQ Sauce for that glossy finish.

Just marinate, grill, and serve