Carne asada—grilled steak spritzed with fresh lime juice—is one of those Mexican classics that many diners order at restaurants but would never consider making at home. Strange since it only takes two minutes on the grill, is delicious and makes an affordable choice when planning three or four meals around one main ingredient.

Did you know that carne asada is used in tacos, burritos, fajitas, tostadas and nachos as well as with breakfast eggs and in salads? Pair it with tortillas, lots of fresh produce and homemade salsas (bottled if you must), and you will have nutritious, satisfying meals in minutes.

This week I grilled lots of carne asada for a meal with rice and vegetables, tacos de bistek with salsa de aguacate and a wonderful “garden grill” salad with steak. No one in my family felt they were eating leftovers because each meal was different and delicious.

Homemade Mexican food opens up the wonderful world of ethnic markets from small mom and pop’s to supermarkets that serve the everyday culinary needs of their community. Unlike our mainstream supermarkets that offer limited Mexican ingredients as pricey specialty items, these stores have a high turnover that allows for lower prices. Plus, they are great fun to explore. I often ask for guidance and look forward to treats like steaming hot tamales made from chicken and pork.

Earlier this week I headed to the Azteca Market for bistek (long thin, flavorful steak cut from the cow’s belly), tortillas, creamy Hass avocados, tomatillos, limes and chiles. While I depend on traditional bistek, you could easily substitute skirt steak. Be sure to tell your butcher that you are making carne asada and need it cut in half lengthwise. Otherwise it will be too thick and not work in the dish.

I couldn’t help doing a quick price comparison because the difference was so apparent. Bistek sold for $5.75 a pound compared to $9 for skirt steak. Ripe avocados for my salsa were 99 cents each compared to $1.69 at my usual market; tomatillos were $1.69 a pound compared to $2.99. A two-pound bag of Mexican limes was an affordable $2.49, while Persian limes ran 39-cents each or $4.48 for two pounds. A package of 30 tortillas cost $2.99 while a dozen at my market ran $2.50 to $3 depending on the brand. These are significant savings for a family on a budget.

Hungry?—let’s get started.

Day 1: Grilled Carne Asada with rice and a simple salad.
How easy is easy? You decide. Take your bistek or prepared skirt steak and sprinkle salt on both sides. Set aside. Heat a grill or dry, heavy-bottomed skillet over a medium-high flame and lightly brown the steak for 40–50 seconds (skirt steak may require more time as it’s often thicker). Adjust the heat as needed to prevent burning. Flip the steak and cook for approximately 30–60 seconds on the second side. Squeeze lime juice on both sides of the meat and serve promptly with rice and a simple salad

Day 2: Tacos de Bistek (steak tacos) with Salsa de Aguacate (avocado and tomatillo sauce)
A standard at taco stands across Mexico, this flavor-packed meal is super quick and nutritious. Place your carne asada on a clean working surface and cut into ¼-inch strips. Turn the strips and cut again to create ¼-inch dice. Sprinkle the meat with fresh lime juice and set aside. Warm the tortillas on a grill to soften. If the grill is “dirty” with meat juice from freshly grilled steak, even better. Fill the warm tortillas with the diced carne asada, chopped onions, salsa de aguacate and cilantro.

Salsa de aguacate is a quick blender sauce made with ripe Hass avocados, tomatillos, chiles, onion, garlic and cilantro. Chop, toss, blitz and you’re done. And the good news is that the acidic tomatillos prevent the avocados from discoloring for a day or two. A nice change from guacamole, salsa de aguacate is a great party dish served with tortilla chips.

Day 3: “Garden Grill” salad with steak
This is one of my all-time favorite salads because every bite is an adventure for the taste buds and beautiful to the eye. It’s filled with mixed greens and herbs like basil, Italian parsley, Marjoram and mint (torn not chopped!), multi-colored strips of grilled bell peppers and squash and a riot of red, yellow and orange tomatoes—all shapes and sizes when in season. Add some cubed feta cheese and steak strips and toss with a simple balsamic dressing. Dig in!

Try these three dishes and you’ll know why carne asada is a great main ingredient when planning meals on a budget. You are only limited by your imagination. As I finished the salad on the third day, I had to ask, how can I be on a budget when it tastes so good?

Print these recipes for easy reference:

Carne Asada

Tacos de Bistek

Salsa de Aguacate

“Garden Grill” Salad with Steak

Print these illustrated, step-by-step How To’s for easy reference:

How To Make Carne Asada

How To Make Tacos de Bistek

How To Grill Vegetables

This entry was posted on Tuesday, March 24th, 2009 at 7:54 pm and is filed under Blog. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.