No-Fuss Carne Asada

Ingredients

• to tasteCarne preparada (pre-marinated skirt steak) from your local carnicería
• to tasteTortillas (corn or flour)
• to tasteSalsa (homemade or shop-bought)
• to tastePico de gallo (see recipe)

Instructions

1. 1

   Find prepared steak

   Visit a Latin grocery shop or carnicería (Mexican butcher shop) and ask for carne asada that is already prepared, also called carne preparada. It is usually skirt steak in a marinade that varies from shop to shop. Look in the meat counter display or ask the butcher if you do not see it.

2. 2

   Grill the steak

   Preheat the grill to high heat. Cook the carne asada over direct heat until cooked through and charred, about 3–4 minutes per side, depending on its thickness.

3. 3

   Slice and serve

   Slice the steak against the grain and serve with warm tortillas, salsa and pico de gallo.

What is carne asada?

Carne asada means grilled meat and is a familiar Mexican preparation of marinated beef cooked over a hot grill. The marinade and serving style can vary, so a carnicería’s carne preparada gives you a shop-specific version without needing to make a marinade yourself.

This recipe keeps the rest simple: char the steak, slice it across the grain and serve it with tortillas and fresh, bright toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 38g protein, 2g carbs, 18g fat.

The steak provides most of the protein and fat, while the tortillas are the main source of carbohydrates; salsa and pico de gallo add relatively little to the meal’s macros. For a more balanced plate, serve the tacos with a generous side of vegetables.

Choosing the prepared steak

Ask for carne asada or carne preparada at a Latin grocery shop or carnicería. The recipe uses pre-marinated skirt steak, and each shop may have its own marinade.

At the counter: check the display case or ask the butcher, since the prepared meat may not be immediately visible. The recipe does not specify a weight, so choose an amount that suits your four servings.

Getting a good char

Hot, direct heat is the key to the recipe’s charred exterior. Preheat the grill before adding the steak, then cook it for about 3–4 minutes per side; thickness affects the timing.

Doneness: the method calls for cooking the steak through, with a nice char. Follow the visual cues and timing rather than treating the minutes as exact for every cut.

Slice across the grain

Look for the direction of the visible muscle fibres in the cooked steak. Cut across those lines rather than parallel to them, making slices that are easier to bite.

This final cut matters particularly for skirt steak, whose fibres are easy to see. Slice just before serving so the pieces can go straight onto the table.

Serve with tortillas

Warm tortillas make it easy to serve the steak as a simple taco-style meal. The recipe allows either corn or flour tortillas.

Toppings: serve salsa and pico de gallo alongside the sliced beef. Keep them on the table so everyone can add as much as they like.

A quick meal for any day

The listed total time is 20 minutes, with the meat already marinated before you begin. The main cooking is brief, though the precise grill time depends on steak thickness.

This makes the approach handy for a weeknight as well as a gathering such as Cinco de Mayo. Most of the preparation is simply finding the prepared steak and setting out the accompaniments.

Recipe notes & tips

• Ask the butcher whether the carne asada is already marinated before buying it.
• Preheat the grill to high heat so the steak can char over direct heat.
• Allow for variation in cooking time because thicker pieces need longer.
• Use the grain of the meat as a guide when slicing.
• Warm the tortillas before serving, as directed in the recipe.
• Set out salsa and pico de gallo so everyone can dress their own tortillas.

Variations

• Choose corn tortillas: use them instead of flour tortillas for a different tortilla option.
• Choose flour tortillas: serve the steak in flour tortillas rather than corn.
• Use homemade salsa: bring your own salsa to the table.
• Use shop-bought salsa: keep preparation minimal with a ready-made option.
• Serve extra pico de gallo: put more of the fresh topping alongside the steak.

Common mistakes to avoid

• Skipping the butcher: ask for carne preparada if it is not visible in the counter display.
• Starting on a cool grill: preheat to high heat before grilling the steak.
• Relying on one fixed timing: adjust the 3–4 minutes per side to the thickness of the meat.
• Slicing with the grain: cut across the visible fibres for easier-to-bite slices.
• Serving without accompaniments: set out warm tortillas, salsa and pico de gallo with the steak.

How to store

Refrigerate leftover steak and toppings promptly in separate covered containers and use within 3–4 days. Reheat the steak until hot, using a pan or microwave; warm tortillas separately and add the salsa and pico de gallo after reheating.

Frequently asked questions