There’s nothing quite like the sizzle of steak cooking on a cast iron skillet. Our carne asada recipe brings the flavors of Mexico right to your kitchen. Tender and juicy steak, marinated in a vibrant blend of spices, is perfectly grilled and served with fresh lime and tortillas for a delicious and satisfying meal.
Skirt and flank steak are two of the most popular cuts of meat used to prepare this dish. Both are excellent 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 before serving.
Prep time: 15 minutes (+ time to marinade)
Cook time: 10 minutes
Serves: 4-6
Marinade Ingredients:
3 T. extra virgin olive oil
3 T. fresh orange juice
1 t. orange zest, preferably organic
2 T. fresh lime juice
3 T. tamari or coconut aminos
3-4 large cloves fresh garlic, peeled and smashed
1 t. chili powder
½ t. ground cumin
1 t. Mexican oregano
2 T. fresh cilantro, roughly chopped
1 t. sea salt
½ t. black pepper
Remaining 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
Optional, to serve:
Guacamole
Gluten-free tortillas and/or lettuce wraps.
Directions:
- To prepare the marinade, stir and combine all ingredients in a medium bowl. 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 it to come to room temperature, approximately 20-30 minutes, before cooking.
- Combine the tomatoes, one tablespoon of fresh cilantro, red onion, and two tablespoons of fresh lime juice in a bowl. Season with salt and black pepper to taste, and stir to combine. Set aside.
- Toss the chopped avocado with the remaining lime juice in a small bowl and set aside to prevent browning.
- Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing it in the hot skillet. Sear for 3-4 minutes per side for medium-rare or until the meat reaches the desired level of doneness.
Tip: Use the grilling option on this chart (and an instant-read thermometer) to determine the desired cooking temperature
Remove from heat and allow steak to rest for 5 minutes before thinly slicing it against the grain. Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and fresh cilantro. Top with sliced jalapeño and Cotija cheese. If desired, offer guacamole, gluten-free tortillas, and/or lettuce wraps on the side. Enjoy!
Our cast iron carne asada is a versatile dish that can be enjoyed in many ways. Serve it in tacos, burritos, or simply with rice and beans. The bold flavors and tender texture of the steak are sure to impress.
