Carne asada – grilled skirt steak with tortillas, guacamole and salsa
Skirt steak (arrachera) marinated in lime and garlic, grilled over charcoal and sliced for tacos, with grilled spring onions, blistered jalapeños, charred tomato salsa and guacamole. The weekend meal of northern Mexico, where it comes with flour tortillas and frijoles charros.
- 1 h 10Time
- 55 minHands-on
- 4Portions
- 47 gprotein per portion
- 960kcal per portion
Ingredients for 4 portions
- 800 gSkirt steak
- 5Limes
- 4 clovesGarlic
- to tasteBlack pepper
- to tasteSalt
On the side
- 8Spring onions, ideally with large bulbs
- 4Jalapeño peppers
- 1 tbspRapeseed oil
- 3Tomatoes
- 2Serrano chiles
- 2Avocados
- ½Yellow onion, finely chopped
- 15 gCoriander, chopped
- 16Corn tortillas
Method
- Put the steak in a dish, pour over the juice of 2 limes and 3 chopped garlic cloves, and season with pepper. Turn the meat to coat it well.
- Leave the meat to marinate for 30 minutes.
- Meanwhile, light the barbecue. It is ready when the coals are covered in white ash, after about 25 minutes. You can also use a very hot griddle pan.
- For the guacamole, mash the avocados with the juice of 1 lime and some salt, then stir in the onion and coriander. Cover with cling film pressed onto the surface.
- Brush the spring onions and jalapeños with the oil. Grill them with the tomatoes and serrano chillies, turning now and then, for about 10 minutes, until soft and blackened in patches.
- Grind the grilled tomatoes and serranos with the last garlic clove and some salt in a pestle and mortar, or pulse in a blender, to a coarse salsa.
- Salt the meat and grill it over the hot coals for 4–5 minutes a side, until well browned.
- Transfer the meat to a chopping board and leave to rest for 5 minutes.
- Meanwhile, warm the tortillas on the grill and wrap them in a tea towel.
- Slice the meat thinly across the grain. Serve with the spring onions, jalapeños, salsa, guacamole, tortillas and the rest of the limes in wedges.
