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You can make a quick batch of tasty Carne Asada by using a fiery spice rub made from pure chile powders. So good! mexicanplease.com
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5 from 1 vote

Express Carne Asada

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!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4
Calories: 403kcal
Author: Mexican Please

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 sprigs 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

Calories: 403kcal | Carbohydrates: 34g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 586mg | Potassium: 756mg | Fiber: 8g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 5.6mg | Calcium: 72mg | Iron: 3.5mg