Carne Asada In A Pan Recipe

Bring Mexico to Your Kitchen: Pan-Cooked Carne Asada Recipe and Tips

Print Recipe

Carne Asada In A Pan Recipe

No Grill, No Problem: Learn How to Cook Perfect Carne Asada in Your Pan From This Easy Recipe

Prep Time32

Cook Time14

Course: Dinner

Cuisine: Mexican

Calories: 2326kcal

Equipment

1 Pan

Ingredients

2 lbs Flank Steak
½ cup lime juice
½ cup orange juice
4 garlic cloves
1 jalapeno minced
2 oz cilantro
1 tsp salt
1 tsp pepper
1 tsp chili
½ cup olive oil

Instructions

Combine the lime juice, orange juice, minced garlic, jalapeno, cilantro, salt, pepper, chili powder, cumin, and olive oil in a bowl. This citrusy, spicy blend will permeate the steak, giving it that authentic Mexican flavor we're after.
Submerge your steak in this mixture, ensuring every inch is coated. Ideally, you'd want to marinate it for 4-8 hours, but if you're pressed for time, even an hour can do wonders. Remember, the longer you marinate, the richer the flavors will be!
Now, here comes the fun part: cooking the Carne Asada. Take your marinated steak out of the fridge at least 30 minutes before you plan to cook, allowing it to reach room temperature. This is a crucial step as it allows the steak to cook more evenly.
Heat a large, heavy pan (preferably cast-iron for its superior heat retention) over medium-high heat. Add a dash of oil, just enough to lightly coat the pan. Once the pan is nice and hot, lay the steak in. You should hear a satisfying sizzle - that's the sound of a beautiful sear forming!

Notes

The cook time depends on the thickness of your steak and your preferred level of doneness. For a medium-rare steak about 1.5 inches thick, I'd recommend about 3-4 minutes on each side. But remember, this is an art, not a science. Adjust your timing according to your taste.

Rest and Slice

After cooking, it's tempting to dive right in, but patience, my friends! Let your steak rest for at least 10 minutes. This allows the juices to redistribute, leading to a juicier, more flavorful bite.

Nutrition