Cast Iron Carne Asada

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Last Updated on 2020-12-01 by Linda

Whoa, wait for it, not a Christmas post heading your way.  OK I realize I have been going crazy on Christmas and just realized it is 6 weeks away so maybe you might like a refreshing change.  Sharing a tasty Mexican treat tonight as I am missing our vacation time. Throwing a little Carne Asada together to pair with my favourite margarita.  Ah Mexico I miss you. 

Carne asada is a dish of grilled and sliced beef, traditionally, Carne Asada is made with skirt steak or flank steak. It is usually cooked with a marinade and some searing to impart a charred flavor. 

While Carne asada can be served as a main dish or as an ingredient in other dishes, I prefer it as a main.  

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WHAT IS CARNE ASADA?

Carne Asada is marinated and prepared steak that has been sliced against the grain of the cut. It is really very simple and easy to make. Perfect for any occasion whether a small get together or a large gathering. Carne Asada literally translates to “grilled meat.”  Which is the true secret ingredient to this dish.

Skirt and flank steak are two of the most popular cuts of meat used to prepare this dish. Both are great choices for marinades and a quick sear over high heat. Remember as I said before, the key to success regardless of the cut is to thinly slice the meat against the grain, or perpendicular to the long striations that run through the cut of meat, before serving.

You will need a cast iron skillet for this recipe and I might also recommend a skillet handle.  Trust me why take the chance on a hot handle.  This was a life saver or rather a hand saver.

How much Time will I need?

The beauty of this is not just how simple and easy it is to prepare it is also fast.  I truly am not kidding you, Prep time: 15 minutes (+ time to marinade) and then you need 10 minutes in the skillet. Truly a quick, easy and oh so tasty dish for dinner. 

 This recipe will serve 4-6 comfortably, or if you are like me, serves two with lunch leftovers. 

What you will need for the Carne Asada

Marinade Ingredients:

• extra virgin olive oil
• fresh orange juice
•  orange zest,
• fresh lime juice
• tamari or coconut aminos
•  large cloves fresh garlic, peeled and smashed
•  chili powder
• ground cumin
•  Mexican oregano
• fresh cilantro, roughly chopped
•  sea salt
• black pepper

Ingredients for Main Dish

• 1½ lbs. skirt or flank steak
• 8-oz. cherry tomatoes, quartered
• 2 T. fresh cilantro, chopped, divided
• ½ medium red onion, chopped small
• 3 T. fresh lime juice, divided
• 1 large avocado, chopped
• 5-6 large radishes, trimmed and sliced thin
• 1 large lime, cut into 8 wedges
• 2 oz. Cotija cheese, crumbled
• 1 large jalapeño, slicedOptional, to serve:

  Guacamole
  Gluten-free tortillas and/or lettuce wraps.

How to make a Cast Iron Carne Asada

1. To prepare the marinade, combine all ingredients together into a medium bowl and stir to combine. Set aside.
2. Place the steak into a freezer bag and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes (but less than 2 hours) or place in the refrigerator overnight.
3. Combine the tomatoes, one tablespoon fresh cilantro, red onion, and two tablespoons fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
4. To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.
5. Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until the meat reaches the desired level of doneness.
6. Remove from heat and allow steak to rest 5 minutes before thinly slicing it against the grain. Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and the remaining fresh cilantro. Top with sliced jalapeño and Cotija cheese. Offer guacamole, gluten-free tortillas, and/or lettuce wraps on the side, if desired. Enjoy!

If you are a fan of lettuce wraps you might also want to check out my Philly Cheesesteak Wraps, you won’t be disappointed. 

Cast Iron Carne Asada

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: carne asada, cast iron carne asada

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

Author: Linda

Equipment

• Instant Read Thermometer
• cast iron pan https://amzn.to/3lUzOFM

Ingredients

• 1½ lbs. skirt or flank steak
• 8- oz. cherry tomatoes quartered
• 2 T. fresh cilantro chopped, divided
• ½ medium red onion chopped small
• 3 T. fresh lime juice divided
• 1 large avocado chopped
• 5-6 large radishes trimmed and sliced thin
• 1 large lime cut into 8 wedges
• 2 oz. Cotija cheese crumbled
• 1 large jalapeño sliced

Marinade

• 3 tbsp olive oil
• 3 t orange juice
• 1 c orange zest
• 2 t lime juice
• 3 7 tamari or coconut aminos
• 3 cloves garlic
• 1 t chili powder
• 1/2 t cumin
• 1 t Mexican oregano
• 1 t fresh cilantro
• sea salt
• pepper

Instructions

• o prepare the marinade, combine all ingredients together into a medium bowl and stir to combine. Set aside.
• Place the steak into a freezer bag and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes (but less than 2 hours) or place in the refrigerator overnight.
• Tip: If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.
• Combine the tomatoes, one tablespoon fresh cilantro, red onion, and two tablespoons fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
• To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.
• Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until the meat reaches the desired level of doneness.
• Remove from heat and allow steak to rest 5 minutes before thinly slicing it against the grain. Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and the remaining fresh cilantro. Top with sliced jalapeño and Cotija cheese. Offer guacamole, gluten-free tortillas, and/or lettuce wraps on the side, if desired. Enjoy!

Notes

Skirt and flank steak are two of the most popular cuts of meat used to prepare this dish. Both are great choices for marinades and a quick sear over high heat. The key to success with either option is to thinly slice the meat against the grain, or perpendicular to the long striations that run through the cut of meat, before serving.

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!

Other Skillet Dishes to try:

Shepherd’s Pie

Brussell Sprouts