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Meat, Americas

Carne asada and frijoles charros

Carne asada and frijoles charros is a Mexican dish for 4 people, ready in 1 hour, rated easy, at about €4.00 per person. It's skirt steak marinated in lime juice then grilled hot, served with bacon simmered red beans and a fresh tomato salsa. The key to success is a very hot, fast sear on the meat and a short marinade so the lime doesn't cook it.

Beef marinated in lime juice and grilled Mexican style, with bacon simmered beans, warm tortillas and a fresh salsa.

Carne asada and frijoles charros
Total time
1 h
Difficulty
Easy
Cost per person
€4.00
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Lime marinated skirt steak picks up a bright, tangy edge that cuts right through the rich, smoky beans simmered with bacon. Seared over very high heat, the steak keeps a pink center and a deeply browned crust, while the frijoles charros simmer gently alongside until the broth turns thick and almost creamy. Fresh cilantro and lime in the salsa keep the whole plate feeling light rather than heavy.

This is the kind of meal to make when you want to set everything on the table and let everyone build their own taco, sliced steak, a spoonful of beans, homemade salsa, a warm tortilla. Kids like assembling their own plates, and adults enjoy how generous and relaxed the whole dinner feels. It works just as well on a busy weeknight as on a lazy weekend with friends over.

The ingredients

4 people

Butcher

  • Skirt steak 700 g
  • Bacon lardons 150 g

Fruits and vegetables

  • Limes 3
  • Garlic 3 cloves
  • Onion 1
  • Tomatoes 3
  • Jalapeño pepper 1
  • Fresh cilantro 1 bunch

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Cuminoften in the pantry 1 tsp
  • Canned red beansoften in the pantry 800 g
  • Corn tortillas 8
  • Chicken brothoften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Mix the juice of 2 limes with the crushed garlic, olive oil, cumin, salt and pepper, and marinate the skirt steak in it. 30 min

    Don't marinate for more than 2 hours, the lime juice starts to cook the meat.

  2. Brown the bacon lardons in a Dutch oven, add the chopped onion and jalapeño, then the drained beans and the broth. 8 min

    The bacon releases enough fat, you won't need any oil.

  3. Let the beans simmer, covered. 20 min

    Mash a few beans with a fork, it turns the broth creamy.

  4. Make the salsa by mixing the diced tomatoes, a bit of onion, cilantro, the juice of the last lime and some salt.

    Salt the salsa last and let it rest a few minutes.

  5. Sear the steak over very high heat in a smoking hot skillet. 8 min

    Let it rest for five minutes under foil before slicing.

  6. Slice the steak, warm the tortillas in a dry pan, and serve everything with the beans and salsa.

    Set everything out on the table so everyone can build their own tacos.

Our tips to get it right

  • Take the skirt steak out of the fridge 20 minutes before grilling, cold meat sears unevenly and sticks more to the pan.
  • Use a cast iron skillet or griddle heated until it's smoking hot, that's what gives you a real crust instead of steaming the meat in its own juices.
  • Taste the beans before serving and adjust the salt carefully, the bacon and broth already season the pot quite a bit.

The variations

  • Swap the skirt steak for hanger steak or sirloin if you'd rather work with a slightly less chewy cut.
  • For a vegetarian version, skip the steak and bacon, and sauté the beans with a little smoked paprika and olive oil instead.
  • For kids or a quick weeknight version, just serve the sliced steak with the beans and keep the salsa on the side for anyone who prefers it mild.

What to serve it with

  • Mexican tomato rice
  • Guacamole with corn chips
  • Fresh limeade or lemonade

Storage

Store the steak, beans and salsa separately in sealed containers, for up to 2 days in the fridge. The beans freeze well for up to 2 months, but avoid freezing the cooked steak since it tends to dry out. Reheat the beans gently in a pot and warm the steak for just a few seconds in a hot pan.

Questions about this dish

Can I use a different cut of beef instead of skirt steak?

Yes, hanger steak, sirloin or flank steak all work well. Just pick a thin cut that grills quickly and slices easily against the grain.

Can I make the beans ahead of time?

Yes, frijoles charros actually taste even better reheated the next day. Make them the day before and warm them gently before serving.

What if I don't have a jalapeño?

You can leave it out entirely for a milder salsa, or add a few drops of hot sauce instead. Kids often prefer the version without the pepper.

Why do you need to slice the meat against the grain?

Cutting against the grain shortens the muscle fibers, which makes each bite much more tender. This matters a lot with skirt steak, since it's a naturally fibrous cut.

How long does it take to make a carne asada with frijoles charros?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a carne asada with frijoles charros?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a carne asada with frijoles charros cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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