Express Carne Asada
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
403 kcal
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Course
Main Course
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Cuisine
Mexican
Express Carne Asada
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You can make an express batch of tasty Carne Asada by using a fiery spice rub made from pure chile powders. I used skirt steak and it was delish!
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Ingredients
- 1 lb. skirt steak
- 2 teaspoons New Mexican chile powder
- 2 teaspoons chipotle powder
- 1 teaspoon ancho powder
- 1/2 teaspoon salt
- freshly cracked black pepper
- olive oil
- salt
For the Salsa de Aguacate (optional):
- 1 avocado
- 1/4 cup water
- juice of 1 lime
- 4-5 prigs cilantro
- 1/2 garlic clove
- 1/4 teaspoon salt
For the Tacos (optional):
- 10-14 corn tortillas
- cheese (I used Jack)
- Lime wedges
- Pickled Onions (optional)
Instructions
- If the skirt steak arrives in one long strip I will usually cut it into smaller, more manageable pieces. You can optionally pound the steak thinner if you want a more even cut. I usually cover it in parchment paper and pound it down with a cast iron skillet.
- Give the steak a healthy sprinkling of salt on both sides.
- Combine the chile powder mixture in a small bowl. Keep in mind that you can use any chile powder combo that sounds appealing to you. I used 2 teaspoons New Mexican chile powder, 2 teaspoons Chipotle powder, 1 teaspoon Ancho powder, 1/2 teaspoon salt, and some freshly cracked black pepper.
- Rub some oil into both sides of the skirt steak, then coat each side of the steak with the chile powder mixture -- I usually use my fingers to rub it in.
- Preheat a cast iron skillet if available. I used just over medium heat for this batch. Cook each steak for 2-3 minutes per side or until the inside temp registers 130-135F. Once cooked set aside, cover with foil, and let it rest for a few minutes.
- If you want to make the Salsa de Aguacate, combine the following ingredients in a blender or food processor: the flesh of a ripe avocado, 1/4 cup water, juice of 1 lime, 4-5 sprigs of cilantro, 1/2 peeled garlic clove, and 1/4 teaspoon salt. Combine well, adding additional splashes of water if necessary.
- For tacos I highly recommend crisping up the tortillas first -- add corn tortillas to a dry skillet over medium-high heat along with strips of cheese on each tortilla. Cook for 1-2 minutes or until light brown spots are forming on the underside of the tortillas.
- Once the steak has rested, cut it against the grain into thin strips. You can optionally cut the strips into bite-sized pieces.
- Each cheesy tortilla gets Carne Asada, Salsa de Aguacate, and Pickled Onions (optional). Serve with lime wedges for a final, optional squeeze of lime on each taco.
Notes
- I used homemade corn tortillas for this batch but that is definitely optional. Recipe for corn tortillas here.
- Medium-rare (130-135F) seems to be the sweet spot for skirt steak. If overcooked it will get a bit tougher.
- If serving for a group I will typically go back to the stove a few times during the meal to make more crispy, cheesy tortillas. And if the steak has cooled a bit you can always plop some of it on the tortillas to warm up as the tortillas crisp up.
- What kind of meat is Carne Asada?
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
34g
(11%)
Protein
29g
(58%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
71mg
(24%)
Sodium
586mg
(24%)
Potassium
756mg
(22%)
Fiber
8g
(32%)
Sugar
1g
(2%)
Vitamin A
965IU
(19%)
Vitamin C
5.6mg
(6%)
Calcium
72mg
(7%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 586mg | 24% |
| Potassium | 756mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 72mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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