Carne Asada is one of my favorite choices for tacos or burritos. There are plenty of recipes for Carne Asada-- some involve marinating the meat in citrus. You can use either flank steak or skirt steak.
To create a recipe for a carne asada platter that satisfies like the original, we started with skirt steak. Since it’s most tender and juicy when cooked to medium, it allowed us to create plenty of char on its exterior without overcooking it. We eschewed the standard lime juice marinade in favor of a dry salting to promote faster browning on the grill and then gave the steak a squeeze of fresh lime before serving. To speed up charring even more and create a large enough area of concentrated heat to cook all four steaks at once, we cut the bottom from a disposable aluminum roasting pan and used it to corral the coals. For heady garlic flavor, we treated the cooked steaks like bruschetta, rubbing their rough crusts with a smashed garlic clove.I've made these twice-- once using our Weber grill...
... and then, another time, using our gas grill.
The beans are then mashed down, and allowed to simmer for about 5-7 minutes.
TASTING NOTES: It's important to not overcook the skirt steak, or it will become tough and dry-- so pay special close attention to not cook this meat beyond medium-rare-- about 4-8 minutes total. Using a meat thermometer is really helpful. The meat had great flavor, whether cooked over charcoal or gas. The refried beans: They were good, and I prefer the texture of the beans with grated onion and garlic. This way, it imparts flavor but I wasn't chewing on the onion. These beans aren't anywhere close to my Nana's slow-cooked pinto beans that are fried in lard -- definitely not low-fat, but it's what I grew up with and love best. But these will do, and are far better than canned refried beans.
A printable recipe card is included at the very end of this post. If you cannot view it, please email me and I'll send you the direct link.