Simple Stovetop Carne Asada
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Fear no taco
I’ve said this many times but it bears repeating: Tacos have been misunderstood as a “cheat food”. They’re not. If you reel in the portion size and maybe watch the fat, tacos are a healthy and balanced choice. If you need a case study, consider ME: An active, ab-bearing food-loving, 20-something gal who regularly eats tacos (at least a couple times per week) and has no intention of EVER stopping.
Tacos make me feel so good because they’re a source of protein, fiber from salsa, guac, and corn tortillas, AND they’re loaded with flavor from spices like cumin, chili powder, and hot peppers.
Today’s Taco Filling: Carne Asada
I don’t discriminate with the tacos. I like ground meat, I like vegan tacos, I like carnitas and chicken and carne asada and even breakfast tacos! Let’s just go down the line and I’ll eventually post recipes for every damn taco, how does that sound?
To date, we don’t have a carne asada recipe on What’s for Meal Prep yet, and I had to change that. Introducing: Simple Stovetop Carne Asada. Made with a pantry-friendly marinade and some flank or skirt steak. Best of all, you don’t need to wait til it’s 80 degrees to haul your grill out and make this. You can do it now, in the dead of winter, over your stove!
Build a Healthier Taco
For a taco you can eat every single night, consider a few of these healthier swaps.
Corn tortillas over flour: Choosing corn will shave off some calories and they don’t contain gluten. If gluten upsets your stomach, this is a solid swap. They’re also higher in fiber and smaller so you can eat way more tacos!
To improve the taste of corn tortillas, try toasting them in a pan or directly over a gas stove like your abuela used to do (anyone else?!) It’s a small step that makes corn tortillas taste way better.
Add power-packed toppings: Mexican food is full of natural flavor! Foods like jalapeno, onion, cumin, chili powder, and cilantro all add tremendous flavor without many calories. Here are a few power-packed toppings you can (and should) load up on.
Salsa (Switch it up: try roasted salsa or salsa verde!)
Pico de gallo
Greek yogurt (substitute for sour cream)
Guacamole
Pickled jalapenos or onions
Purple onion
Squeeze of lime
Chopped cilantro
Queso fresco (you don’t need much of this!)
Other Ways to Eat Carne Asada
One of the great joys of Mexican food is that it’s so damn versatile. Just this morning, my husband used our carne asada meal prep to make an omelet with pepperjack cheese and salsa. You can use this carne asada inside a burrito bowl, a taco salad, or shoot, just eat it right out of the container for a quick protein boost.
How do you prefer to eat carne asada? Let me know on Instagram, where you can also share pictures and recipe experiences with me. Until next time, eat all the tacos!
macros
Calculated if the recipe yields 5 servings. Nutrition facts listed for the carne asada only; no toppings or tortillas.
Simple Stovetop
carne asada
Yields enough for 4-5 meals
Marinade Ingredients
2.5 pounds flank steak or skirt steak
1/4 cup low-sodium soy sauce or tamari (GF)
3 tbsp olive oil
3 tbsp lime juice (2-3 limes)
2 tbsp fresh-squeezed orange juice (about 1 orange)
1 tbsp minced garlic
4 tsp chili powder
2 tsp cumin
2 tsp oregano
Optional: ¼ cup cilantro (rough chopped)
Other Ingredients
Preferred toppings like diced red onion, guacamole, jalapeno, salsa, pico, queso fresco, or sour cream
Corn tortillas for tacos
Rice and beans for bowls
Instructions:
Handling steak: Cut steak into roughly 2-inch pieces—this helps it absorb more of the marinade and makes stovetop cooking easier.
To marinate: In a bowl, whisk together all marinade ingredients. Pour over the steak inside a large dish. Cover, massage a bit to coat, then refrigerate for up to 4 hours.
Cooking: Over medium heat, add enough steak to coat the base of your skillet. Saute until no longer pink. You may need to work in batches.
For meal prep: Store carne asada inside a large dish with a lid to chip away at during the week or distribute it evenly into meal prep containers with preferred toppings.
Storage: Carne asada will keep in the fridge up to five days.
Freezing: You can freeze fully cooked carne asada in a sealed bag or container for up to three months!
Tried it? Liked it?
Send me a DM or tag me in your meal prep photos on Instagram. I love seeing them!