Reasons to Make Carne Asada (Using the Right Pan Makes a Difference!)
Why You’ll Love This Recipe
- Easy, simple, flavorful marinade
- Juiciest, most tender flank steak
- Great make-ahead recipe—marinate ahead of time
- Versatile: serve as an entrée or use it to stuff tacos and burritos
- Cooks beautifully in a stainless steel frying pan or on a grill
What Is Carne Asada?
Carne asada, which translates to “grilled meat,” is traditionally made with skirt steak, flap steak, or flank steak. It’s marinated in lime juice and grilled or pan-seared for that irresistible charred flavor. Carne asada is commonly served with rice and beans or used as a filling for burritos, tacos, and quesadillas. For indoor cooking, using a deep frying pan or non-stick cooking pan set can make prep even easier.
tips and tricks for success
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Use a hot stainless steel nonstick frying pan.
For indoor cooking, a heavy-bottomed stainless steel cookware piece offers superior heat retention over standard pans. It promotes even browning and helps you get that restaurant-style sear. Many home chefs say it’s part of the best stainless steel cookware setup they own. -
Use reduced sodium soy sauce.
Adds umami and saltiness without overpowering the meat. -
Go with freshly squeezed lime juice.
Brighter and bolder than bottled versions—totally worth it. - Let your meat rest. Let your meat rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Slice against the grain. This will shorten muscle fibers, leaving you with more tender (less chewy) pieces of meat.
- Double the sauce. Need extra sauce for tacos or burrito bowls? The sauce portion can easily be doubled or tripled for those saucy folks!
Cooking Tools We Recommend
Whether you’re grilling outdoors or searing on the stove, good equipment matters. If you’re not using a grill, opt for a non-stick pan set or even a single non-stick frying pan. For those who love clean cooking, a pan non stick set is great for quick cleanup and even heat distribution.
Prefer deeper pans? A deep frying pan can hold all the marinade and juices without spillage. Investing in a quality non stick pots and pans set means you’re ready for everything from carne asada to weekend brunches.
Carne Asada: Frequently Asked Questions
What can I use instead of flank steak?
Skirt steak, flat iron steak, or hanger steak all work well.
Why do I have to pat the steak dry?
To get a great sear in your frying pan, you want the surface dry—too much moisture leads to steaming, not browning.
What if I don’t have a grill?
No worries! A cast iron grill pan or a stainless steel nonstick frying pan will work great—especially in colder months when grilling outside isn't practical.
How can I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Ingredients
- ½ cup chopped fresh cilantro leaves
- ⅓ cup olive oil
- ¼ cup reduced sodium soy sauce
- ¼ cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds flank steak
Equipment
Instructions
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In a bowl, mix cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeño, cumin, and pepper. Set aside ½ cup in the fridge.
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Combine the steak and remaining marinade in a large bag or bowl. Marinate for at least 4 hours or overnight.
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Preheat your grill or non-stick cooking pan set over medium-high heat.
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Pat steak dry, season with salt and pepper.
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Cook for about 6 minutes per side or until desired doneness.
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Let rest, then slice thinly against the grain. Serve with reserved marinade.
