Express Carne Asada

Ingredients

• 454 g (1 lb)skirt steak
• 2 teaspoonsNew Mexican chilli powder
• 2 teaspoonschipotle powder
• 1 teaspoonancho powder
• 1/2 teaspoonsalt
• to tastefreshly cracked black pepper
• to tasteolive oil
• to tastesalt
• 1avocado
• 60 ml (1/4 cup)water
• juice of 1lime
• 4–5 sprigscoriander
• 1/2 clovegarlic
• 1/4 teaspoonsalt
• 10–14corn tortillas
• to tastecheese, such as Jack
• to tastelime wedges
• optional, to tastepickled onions

Instructions

1. 1

   Prepare the steak

   If the skirt steak is in one long strip, cut it into more manageable pieces. If you want a more even thickness, optionally cover it with parchment and pound it thinner using a cast-iron skillet.

2. 2

   Season both sides

   Sprinkle the steak generously with salt on both sides.

3. 3

   Mix the spices

   In a small bowl, combine the New Mexican chilli powder, chipotle powder, ancho powder, 1/2 teaspoon salt and freshly cracked black pepper. Adjust the chilli powder combination to suit your preference.

4. 4

   Rub on the spice

   Rub olive oil over both sides of the steak, then coat each side with the spice mixture, pressing it in with your fingers.

5. 5

   Cook and rest

   Preheat a cast-iron skillet, if available, over just above medium heat. Cook each piece of steak for 2–3 minutes per side, or until the centre registers 54–57°C (130–135°F). Transfer the steak to a plate, cover it with foil and leave it to rest for a few minutes.

6. 6

   Blend the salsa

   For the Salsa de Aguacate, blend the flesh of the ripe avocado with 60 ml (1/4 cup) water, the juice of 1 lime, 4–5 sprigs of coriander, 1/2 peeled garlic clove and 1/4 teaspoon salt. Blend until combined, adding small splashes of water if needed.

7. 7

   Crisp the tortillas

   For tacos, heat a dry skillet over medium-high heat. Add the corn tortillas with strips of cheese on each one and cook for 1–2 minutes, or until light brown spots appear on the underside.

8. 8

   Slice the steak

   Once rested, slice the steak thinly against the grain. Cut the strips into bite-sized pieces if you prefer.

9. 9

   Assemble the tacos

   Top each cheesy tortilla with carne asada, Salsa de Aguacate and pickled onions, if using. Serve with lime wedges for an optional squeeze over each taco.

What is carne asada?

Carne asada means grilled or roasted meat in Spanish and is commonly served as sliced beef in tacos. This express version uses a quick chile rub rather than a long marinade, so the steak can go straight into a hot pan.

Skirt steak suits the quick cooking method, while the avocado salsa, cheese and optional pickled onions bring creamy, savoury and sharp flavours to the tacos.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 29g protein, 34g carbs, 17g fat.

The corn tortillas provide most of the carbohydrates, while the steak supplies much of the protein. The steak, olive oil, avocado and cheese contribute fat; serve the tacos with extra vegetables or a crisp salad to round out the plate.

Choosing the steak and spices

Skirt steak: If it comes as a long strip, divide it into manageable pieces so it is easier to cook and slice. Pounding it thinner is optional and can help make the thickness more even.

Chile powders: New Mexican, chipotle and ancho powders make up the recipe’s rub. The recipe allows you to change the combination to suit the flavour and heat you like.

Getting the sear right

Hot pan: A preheated cast-iron skillet is recommended, set just above medium heat. The steak cooks quickly, so have the pieces ready before they go into the pan.

Short cooking: Allow 2–3 minutes per side, using the stated centre temperature of 54–57°C (130–135°F) as the doneness cue. Rest the cooked steak under foil for a few minutes before slicing.

Blend the avocado salsa

Smooth texture: Blend ripe avocado with lime juice, coriander, garlic, salt and water until combined. Add water in small splashes if the salsa needs loosening.

Fresh finish: The lime and coriander bring brightness alongside the smoky chile rub. Make the salsa while the steak cooks or rests so it is ready for assembly.

Crisp the tortillas

Dry skillet: Heat the corn tortillas with strips of cheese in a dry pan over medium-high heat. Cook for 1–2 minutes, watching for light brown spots underneath.

Cheese layer: The cheese warms on the tortilla as it crisps, giving the toppings a savoury base. Avoid leaving the tortillas in the pan beyond the stated time if they are already browning.

Slice and serve

Against the grain: Look for the direction of the steak’s fibres and cut across them into thin strips. This is the final slicing step before the beef goes into the tacos.

Toppings: Add avocado salsa and, if wanted, pickled onions to each tortilla. Lime wedges let everyone add a fresh squeeze at the table.

Recipe notes & tips

• Cut a long strip of skirt steak into smaller pieces before seasoning so it is easier to handle in the pan.
• Pat the spice mixture over the oiled steak so it coats both sides.
• Preheat the skillet before adding the beef to keep the quick cooking time on track.
• Slice the rested steak thinly across the grain for the tacos.
• Add water to the avocado salsa a little at a time to control its thickness.
• Watch for light brown spots on the tortilla undersides as they crisp.

Variations

• Change the chile mix: Swap the powder proportions to suit the combination you enjoy.
• Make it hotter: Increase the chipotle powder for a stronger smoky chilli flavour.
• Add pickled onions: Top the tacos with them for a sharp, tangy contrast.
• Change the cheese: Use another melting cheese in place of Jack.
• Serve as a plate: Present the sliced steak and salsa alongside the tortillas for everyone to assemble.

Common mistakes to avoid

• Crowded steak pieces: Cook manageable pieces so they can sit in the skillet rather than overlap.
• Uneven thickness: Optionally pound the steak thinner under parchment for a more even cut.
• Overcooked steak: Keep to 2–3 minutes per side and check the centre temperature against the recipe’s 54–57°C cue.
• Slicing too soon: Rest the steak under foil for a few minutes before cutting.
• Cutting with the grain: Slice across the visible fibres rather than along them.
• Over-browning tortillas: Remove them after 1–2 minutes or once light brown spots form underneath.

How to store

Refrigerate leftover steak and avocado salsa separately in airtight containers and use within 3 days; the salsa may discolour as it sits. Reheat the steak gently in a pan and crisp fresh tortillas just before serving.

Frequently asked questions