Skillet Carne Asada

This Skillet Carne Asada features a steak marinated in a perfect combination of citrus, chili and cilantro for the most flavourful tacos.

Carne Asada is all about a flavourful marinade full of Mexican flavours. The resulting steak is ideal for tacos, but it’s so good eaten as is too!

Skirt or Flank Steak for Carne Asada?

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.

Skirt steak can be tough if over-cooked. Do not go over medium-rare if you go with this cut.

Tips for the Best Carne Asada

• If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.
• The key to success with is to thinly slice the meat against the grain before serving.

Steak Doneness Temperature Guide

You will need to use an instant-read thermometer to determine your desired cooking temperature. You want to insert your thermometer through the side of the steak, tip in the center,

Since meat continues to cook after removing from the heat, you will want to remove your steaks from the heat when thermometer is 5°F lower than your desired doneness. Allow your steak to rest for 10 minutes before slicing.

Rare	120-130 °F
Medium Rare	130-135 °F
Medium	135-145 °F
Well	145-155 °F
Well Done	155-165 °F

Looking for more Tasty Dinner Recipes?

Check out some of my favourite main course dishes:

This low carb cashew chicken recipe is full of flavour and amazing textures. It is a Keto friendly Stir Fry that is perfect for any low carb diet.

These delicious Apple and Rosemary Stuffed Pork Chops pack incredible flavor into every bite, it’s a delicious fall family dinner recipe.

How to Make Skillet Carne Asada

Serves: 4-6 | Prep time: 15 mins (+ time to marinade) | Cook time: 10 mins

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
Tortillas and/or lettuce wraps.

Directions:

To 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.

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, tortillas, and/or lettuce wraps on the side, if desired.

Enjoy!