When we had the landscaping done for our new house in California many years ago, all the workers, except for the boss, were from Mexico. They asked if they could use our Weber grill which was kept outside to cook some meals. We said it was OK with us as long as they cleaned up afterward. We assumed they were using it occasionally to cook burgers for their lunch. One weekday evening when we came home from work, they were still there working. They asked if we would like to try “carne asada” with them. We felt a bit funny about this (being invited to dinner at our own house using our own grill). Nonetheless we were curious and accepted the invitation. They quickly and expertly made a fire in the Weber. They produced a skirt steak from the enormous cooler they had with them, seasoned it simply with salt then grilled it over the hot coals. They also warmed up tortillas and served the carne asada, thinly sliced, with a store bought but very tasty and spicy salsa on it. Obviously, they knew the best salsa and tortillas to buy. We all ended up companionably standing around the grill on the concrete slab patio amid the chaos of the on-going landscaping eating our fill. We learned something from that meal. It was very simple yet sophisticated–much more than the burgers we had imagined they were eating. It was also nutritiously well-balanced (meat, starch and vegetables). The best part was how it smelled as it cooked. I still remember how it made my mouth water.
A Tex-Mex version of similar dish is called “fajitas” which is extremely popular in the U.S.. Since I had a package of skirt steak in our refrigerator, I made my version of “fajitas” on Sunday. I was too lazy to fire up the grill outside and made “fajitas” in a skillet (which is the usual way to cook fajitas anyway).
To eat, we warmed small flour tortilla, placed onion, steak, guacamole, salsa on the tortilla and top the whole thing with plain yogurt (or sour cream). We like yogurt, which cuts the heat (spice).