Carne Asada With Salsa Mexicana: A Taste of Summer

The sizzle of the grill, the smoky aroma of charring peppers, the vibrant colors of freshly chopped salsa – these are the sensory memories that instantly transport me back to sun-drenched afternoons spent in my abuela’s backyard. Carne Asada wasn’t just a meal; it was a celebration, a gathering of family, laughter echoing across generations. Each bite was an explosion of flavor, the tender, marinated steak perfectly complemented by the zesty salsa, a taste of home that nourished both body and soul. Now, I carry on that tradition, recreating those cherished moments with every perfectly grilled piece of steak.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 8
• Dietary Type: Gluten-Free (if using corn tortillas)

Ingredients

For the Carne Asada:

• 12 tortillas
• 8 poblano chiles
• 2 bunches green onions, dark green tops trimmed off
• 2 lbs skirt steaks, cut crosswise into 6-inch wide pieces
• 4 garlic cloves, minced
• Coarse kosher salt, to taste
• 2 avocados, peeled, pitted and sliced
• Lime wedges, for serving

For the Salsa Mexicana:

• 12 ounces tomatoes, cut into 1/4-inch cubes
• 1 medium white onion, cut into 1/4-inch cubes
• 2-8 jalapeno chiles, chopped (adjust to your spice preference)
• 1⁄4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• Coarse kosher salt, to taste

Equipment Needed

• Grill (gas or charcoal)
• Medium bowl
• Plastic wrap
• Tongs
• Knife
• Cutting board

Instructions

1. Prepare the Salsa Mexicana: This step can be done up to 2 hours in advance. In a medium bowl, combine the diced tomatoes, white onion, chopped jalapenos, cilantro, and lime juice. Season generously with coarse kosher salt to taste. Let the salsa stand at room temperature to allow the flavors to meld. This allows the flavors to marry together for a more robust taste.

2. Prepare the Grill: Preheat your grill to high heat. A hot grill is essential for achieving that desirable char on the vegetables and a perfect sear on the steak.

3. Grill the Vegetables: Place the poblano chiles and green onions directly on the hot grill. Grill, turning occasionally, until charred all over. This should take approximately 3 minutes for the onions and about 5 minutes for the chiles. The charring process adds a wonderful smoky depth to the vegetables.

4. Rest the Onions: Transfer the grilled green onions to a plate and tent loosely with aluminum foil. This will help them retain their moisture and stay warm.

5. Steam the Chiles: Transfer the grilled poblano chiles to a bowl, cover tightly with plastic wrap, and let them steam for 15 minutes. This step makes it easier to peel off the charred skin.

6. Peel and Seed the Chiles: After 15 minutes, remove the plastic wrap from the bowl of poblano chiles. Carefully peel off the charred skin and remove the seeds. Cut the chiles into 1-inch wide strips. Transfer the chile strips to a plate and tent with aluminum foil alongside the onions.

7. Prepare the Steak: Rub the skirt steak pieces generously with the minced garlic. Sprinkle liberally with coarse kosher salt and freshly ground black pepper. Ensure the steak is evenly coated with the garlic and seasonings.

8. Grill the Steak: Place the seasoned skirt steak on the hot grill. Grill for approximately 3 minutes per side for medium doneness. Adjust cooking time based on your preferred level of doneness. The goal is to achieve a beautiful sear on the outside while maintaining a juicy interior.

9. Rest the Steak: Once the steak is cooked to your liking, transfer it to a clean work surface and let it rest for 5 minutes before cutting. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

10. Grill the Tortillas: While the steak is resting, quickly grill the tortillas until they are slightly charred, about 10 seconds per side. This adds a pleasant smoky flavor and makes them more pliable.

11. Slice the Steak: After resting, cut the skirt steak crosswise into thin strips. Transfer the sliced steak to a plate.

12. Assemble and Serve: Serve the sliced carne asada immediately with the grilled tortillas, charred poblano chiles, grilled green onions, avocado slices, lime wedges, and the prepared Salsa Mexicana. Let everyone assemble their own tacos according to their preferences.

Expert Tips & Tricks

• Marinating the Steak: While this recipe doesn’t call for a formal marinade, you can enhance the flavor of the steak by marinating it for at least 30 minutes (or up to overnight) in a mixture of lime juice, orange juice, soy sauce, garlic, and spices.
• Choosing the Right Steak: Skirt steak is the traditional cut for Carne Asada, but flank steak can also be used. Flank steak tends to be a bit thicker, so adjust the cooking time accordingly.
• Spice Level: Control the heat of your salsa by carefully selecting the number of jalapenos you use. Remember to remove the seeds and membranes from the jalapenos for a milder flavor.
• Charring Vegetables: Don’t be afraid to really char the vegetables. The blackening adds a fantastic smoky flavor, but be sure to peel the chiles properly to remove the bitter charred skin.
• Warming Tortillas: If you don’t have a grill, you can warm the tortillas in a dry skillet over medium heat or wrap them in foil and warm them in the oven.

Serving & Storage Suggestions

Serve the Carne Asada immediately while the steak is hot and the tortillas are warm. Arrange the components attractively on a platter, allowing guests to build their own tacos.

Leftover carne asada can be stored in an airtight container in the refrigerator for up to 3 days. The Salsa Mexicana can also be stored in the refrigerator for up to 3 days.

To reheat the carne asada, you can pan-fry it over medium heat until warmed through or microwave it in short intervals, being careful not to overcook it. You can also use the leftovers to make nachos, quesadillas, or a hearty salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	686 kcal	N/A
Total Fat	27g	41%
Saturated Fat	7g	35%
Cholesterol	67mg	22%
Sodium	770mg	32%
Total Carbohydrate	69g	22%
Dietary Fiber	9g	35%
Sugars	7g	N/A
Protein	42g	84%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Carne Asada: Add a pinch of cayenne pepper or chili powder to the steak before grilling for an extra kick. You can also add some finely chopped chipotle peppers in adobo sauce to the salsa.
• Citrus Marinade: Experiment with different citrus juices in the marinade. Orange juice, grapefruit juice, or a combination can add a unique flavor profile.
• Grilled Pineapple Salsa: For a sweet and savory twist, add grilled pineapple to the salsa. The sweetness of the pineapple complements the spiciness of the jalapenos beautifully.
• Vegetarian Option: Substitute the steak with grilled portobello mushrooms marinated in the same garlic and salt mixture. The mushrooms provide a hearty and satisfying alternative.
• Corn or Flour Tortillas: The recipe allows for either corn or flour tortillas. For a gluten-free option, use corn tortillas.

FAQs (Frequently Asked Questions)

Q: Can I make the Carne Asada ahead of time?
A: While best served fresh, you can grill the steak a few hours ahead and keep it warm in a low oven (200°F) until ready to serve. Just be careful not to overcook it.

Q: How do I prevent the skirt steak from becoming tough?
A: Don’t overcook it! Skirt steak is best served medium-rare to medium. Also, slicing it thinly against the grain after cooking will ensure maximum tenderness.

Q: Can I use a different cut of steak?
A: Yes, flank steak or flap meat are good substitutes for skirt steak. Adjust the cooking time accordingly, as these cuts may be thicker.

Q: What if I don’t have a grill?
A: You can cook the steak in a cast-iron skillet on the stovetop. Heat the skillet over high heat and sear the steak on both sides. You can also broil the steak in the oven.

Q: How do I store leftover salsa?
A: Store leftover salsa in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld and improve over time.

Final Thoughts

Now it’s your turn to create your own memories with this classic Carne Asada recipe. Don’t be afraid to experiment with the salsa, adjust the spice level to your liking, and most importantly, gather your loved ones around the table to share this delicious meal. I encourage you to try this recipe and let me know what you think! Perhaps you can pair it with some grilled corn on the cob or a refreshing agua fresca for the perfect summer fiesta. ¡Buen provecho!