If you’re looking for a really good fajita meat recipe or something last minute for Taco night or Cinco de Mayo we think you’ll love this Carne Asada. It’s just as good (or better) than your favorite Tex-Mex restaurant and less expensive. And as with simple (but really delicious) recipes, the devil is in the details. We season and marinate flank steak before it gets a quick sear in the cast-iron skillet (if you have a grill, fire it up instead). Right before it’s finished and ready to be served, it gets a not-so-special (but important) ingredient drizzled into the hot skillet with the sliced meat giving you that “restaurant sizzle” and extra beefy “fajita aroma” we all love. You know the one I’m talking about.
This carne asada recipe makes tasty fajitas, tacos, quesadillas, salads, nachos, burritos, and more. It also happens to make the best steak and eggs for breakfast (see photos) and makes family meals easy because everyone loves it. The best part — reheated leftovers are just as delicious (maybe even more so?) which makes this a great MealPrep dish to get you through the week, or a dinner party without being stuck in the kitchen all night.
No Need for Takeout — Carne Asada Steak is Incredibly Easy to Make at Home
Beef is a favorite in our house although we eat much less of it nowadays. And this means that when it is on the menu, I want to make sure that it’s treated and cooked well. Below are a few tips for how to cook carne asada steak so you can have excellent beef every time.
- Use a well-seasoned cast-iron skillet or another heavy-gauge skillet. It helps to use a heavy-bottomed pan with good even heat distribution (cast-iron, carbon steel, 7-ply stainless steel like All-Clad, or even All-Clad heavy-duty aluminum with multiple layers).
- Dry the steak before you cook it. No wet beef here. You need to have dry steaks so that when they hit the hot oil, they will start to brown. If you don’t dry the steaks, they will have blood (moisture) that will start steaming the steaks when they hit the pan, ultimately giving you grey steaks and zero chance of a good “crust” without overcooking the steak. If the steak is really moist or has excess blood simply pat them dry with a paper towel before seasoning and adding the pieces to the hot skillet. If you’re really serious about a dry steak surface (for more expensive cuts like ribeye, NY strip, filet, t-bone), dry it completely and leave it in the fridge overnight on a platter. This will help dry out the surface even better.
- Allow the steak to marinate for at least 1 hour and up to overnight. Plan a little bit ahead so you have time for the meat to marinate. I like to start marinating either the night before, or the morning of the day I plan to serve the meat for dinner later on. This is up to you. Just be sure to allow it to marinate for at least 1 hour.
- Use a neutral oil with a high smoke point (400-450°F/204-232°C) to cook steaks. Use vegetable oil, grapeseed oil, or another neutral cooking oil with a high smoke point. Do not use an extra-virgin olive to pan-sear steaks. EVOO has a low smoke point of around 350°F/176°C which means it would burn before the steaks are properly seared. Plus, everything special about EVOO (the phenols and antioxidants) that make it so healthy, would be lost as it oxidizes after going beyond its smoke point (which isn’t good for your health). Not only that, it’ll smoke up your kitchen.
- Get the skillet really hot and pat the steaks dry. Pat the steaks dry from the marinade so that you don’t end up with grey steak. You want a dry outer steak so that when it hits the hot oil in the pan it immediately creates a seal and starts the delicious browning process we love so much. If the meat is wet or you overcrowd the pieces, they’ll steam instead of getting a nice golden crust. When the steak makes contact with the pan, it needs to be so hot that it sizzles and sounds like applause.
- Have patience in order to get a good sear.
- For thinner steaks (like flank, iron, skirt, or hanger), once you place the steaks into the skillet, do not move them around. Let them have constant contact with the hot pan and the oil so that the browning can take place. If you move them around or flip them over too soon, you’ll miss out on all that extra flavor and beefy “crust” you get from a good sear. After about 2 minutes, you can peek at the underside of the steaks using a pair of tongs but don’t move it around too much. This is one good indicator to help you know when it’s a good time to flip them over. When cooking flank or skirt steak, depending on the size, the meat has a tendency to slightly “curl” which pulls the center somewhat away from the pan. This is why some people like to put a weight in the middle of the steaks to ensure the center always has direct contact with the pan. You may also use a spatula to press down on the middles while cooking them.
- For thicker bone-in steaks (like ribeye, porterhouse, bistecca alla Fiorentina, and T-Bone), it’s ok to flip the steaks over periodically after you’ve gotten the first side good and browned. This helps ensure even cooking, and browning, and helps larger steaks develop a nice golden crust.
- Use a timer. Setting a timer as soon as your steaks hit the pan really helps you determine how long they need to cook. It’s an easy way to not have to think as much about when the steak is going to need to be flipped or will be finished cooking. That said, I never leave a steak alone. I check steaks periodically to make sure I have the flame adjusted properly and that they’re cooking the way I intended. It’s not foolproof to set a timer because several factors are involved with cooking steaks such as the cut of meat, thickness of the steak, whether or not it’s bone-in or boneless, and even the type of range and skillet you’re using. But using a timer does provide a little extra help with timing especially if you’re busy prepping other sides.
- Use a thermometer. It’s a great idea to use a thermometer. I personally don’t use one for pan-searing (although there have been times I could’ve benefited from one♡). But for some people, it makes all the difference and gives them peace of mind, especially when cooking for larger groups or dinner parties. Practice is the best teacher when it comes to making a good cast iron steak and beyond experience, a good meat thermometer is always the best tool.
The Difference Between Flank Steak and Skirt Steak + the Best Ways to Use Them
Flank steak and Skirt steak are cuts of beef that come from the underside of the cow and these two cuts are perfect for making carne asada or any recipe when marinating, grilling, and quick pan-searing is called for. If you’re curious about which meat to buy, check out our post over here to see the comparison.
Restaurant-Style Carne Asada Steak Ingredients
You only need a few ingredientsto make this delicious Mexican Carne Asada Steak — Feel free to add some aromatics like smashed garlic cloves, a handful of chopped fresh cilantro, and even some smoked paprika for a little extra flavor, but this steak is so good just as it is, you don’t need to. If you can’t find flank, flat iron, or skirt steak then try for my favorite cut, hanger steak.
Also, Mely Martinez from Mexico in My Kitchen is where I got this stellar carne asada recipe. I only tweaked a couple of things. So, if you haven’t already checked out her blog, you really should. This is where I learned “the trick” they use at the Mexican-American restaurants for extra sizzling beef. Her love and passion for food are loveable and her recipes are always delicious♡.
- 2 pounds beef flank steak (1kg)
- juice of 2 satsumas (or 1 large orange)
- juice of 2 limes (or lemons if you’re in a pinch)
- 2 tablespoons regular soy sauce (30g)
- 2 tablespoons grapeseed oil (or vegetable oil), plus more for pan-searing (30g)
- 1/4 cup of light beer (60g)
- 1 to 3 white or yellow onions (use 3 if you love caramelized onions)
- freshly cracked black pepper to taste
- 1/2 teaspoon sweet (or smoked) paprika (optional but recommended) (2g)
optional aromatics + spices
- 3 garlic cloves smashed
- 2 to 3 sprigs of fresh cilantro
*If using low-sodium soy sauce, add 1/2 teaspoon (2g) kosher salt to the marinade. I don’t add salt when I’m using regular soy sauce because it’s salty enough.
How to Make Restaurant-Style Carne Asada Steak
- Marinate the beef. In a medium bowl, whisk the orange juice, lime juice, soy sauce, beer, oil, smoked paprika (if using), and black pepper to combine. Add the beef directly to the bowl and massage the marinade into the meat being sure to cover all the surfaces. Add the onions and gently massage them into the mix ensuring full coverage. Cover the bowl and refrigerate for at least one hour and up to 6 to 8 hours.
- Pat the steaks dry. Remove the meat from the marinade and pat it dry on all sides until no moisture remains.
- Preheat the skillet. Heat a 12-inch cast-iron skillet or another heavy-gauge pan over high heat with a little oil.
- Sear the steaks. When the skillet is smoking hot, Immediately and carefully add the flank steak, and do not move the pieces once they hit the pan. Set a timer for 5 minutes. At this point, you may use a spatula or a weight to press down on the middles of the flank steak as they cook. Cook steaks on the first side for 2 1/2 minutes, or until nicely browned. Flip and continue cooking for another 2 1/2 minutes for a total of 5 minutes or until medium doneness (about 140°F/60°C).
- Rest the steak and add the extra sizzle before serving. Rest the steaks tented with foil for at least 5 minutes. Slice thinly across the grain while you heat back up the skillet. Add the sliced meat spread out leaving a “hole” in the middle of the skillet add a spoonful of soy sauce to the hot pan and stir a little while it sizzles and serve immediately Enjoy!
*If your flank steak is a lot thicker than the flank steak I’ve used (and is pictured in this post), you may set the timer for 8 minutes and cook steaks for approximately 4 minutes on each side for medium doneness.
What Temperature Should Steak Be Cooked To?
Use this helpful internal temperature guide for cooking all kinds of steak at home. All you need is a meat thermometer to avoid overcooking or undercooking meat at home.
- Extra Rare or Blue (bleu) [80-100°F/28-36°C] Barely warm, deep red color, soft and squishy texture
- Rare [120-125°F/49-51°C] Bright pink center and pinkish around the exterior, texture is soft
- Medium-Rare [130-135°F/55-57°C] Very pink center with slightly brown exterior, slightly hot, texture is starting to firm up and yields just slightly when touched
- Medium [140-145°F/60-63°C] Light pink center with brown exterior and hot throughout, texture is starting to firm up and yields just slightly when touched similar to Mid-Rare
- Well [150-155°F/65-69°C] Mostly grey-brown throughout with only the slightest hint of pink in the center, firm texture
- Well done [160°F+/71°C+] Consistently grey or brown throughout and hot, firm or hard texture
What to Serve with Restaurant-Style Carne Asada Steak
Now that you’ve decided to make carne asada at home, you may want to add a few extra types of protein or vegetarian “meat” options. Or if you love the idea of steak, but don’t have time to marinate it, we’ve got you covered here too. Below are a few ideas to get you started for your next easy and delicious taco night at home.
- Easy and Delicious Cheeseburger Quesadillas (+ Bacon Cheeseburger and Vegetarian options)
- Pan-Seared Purple Cauliflower Sesame Steaks
- Summer Starburst Vinaigrette (a favorite salad dressing)
- 4-Minute Perfect Pan-Seared Shrimp
- Extra “Beefy” Above + Beyond® Tacos (vegetarian tacos)
- 5-Minute Pan-Seared Flank Steak For Two (or a Crowd)
Carne Asada Steak tips + tricks + FAQ’s
- What is Flank Steak? Flank steak is an intensely “beefy” flavored lean cut of beef that rests on the belly of the cow close to the hind legs. It’s great for pan-searing (like this carne asada recipe), or grilling and using it to make tacos, fajitas, steak salads, or quesadillas.
- How many calories are in flank steak? Flank steak is a very lean cut of beef making it a good option for a high protein, low-calorie meal option. In fact, it has more protein and fewer calories than a ribeye or porterhouse. For a 3-ounce serving, flank steak has around 6 grams of fat and 165 total calories.
Let’s get started!
Print
Restaurant-Style Carne Asada Steak (For Two or a Crowd)
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
Description
If you’re looking for a really good fajita meat recipe or something last minute for Cinco de Mayo (or Taco night) we think you’ll love this beefy Carne Asada. It’s just as good (or better) than your favorite Mexican restaurant and less expensive. And as with any simple (but really delicious) recipe, the devil is in the details — and that’s definitely the case with this beef.
Ingredients
- 2 pounds beef flank steak (1kg)
- juice of 2 satsumas (or 1 large orange)
- juice of 2 limes (or lemons if you’re in a pinch)
- 2 tablespoons regular soy sauce (30g)
- 2 tablespoons grapeseed oil (or vegetable oil), plus more for pan-searing (30g)
- 1/4 cup of light beer (60g)
- 1 to 3 white or yellow onions (use 3 if you love caramelized onions)
- freshly cracked black pepper to taste
- 1/2 teaspoon sweet (or smoked) paprika (optional but recommended) (2g)
optional aromatics + spices
- 3 garlic cloves smashed
- 2 to 3 sprigs of fresh cilantro
*If using low-sodium soy sauce, add 1/2 teaspoon (2g) kosher salt to the marinade. I don’t add salt when I’m using regular soy sauce because it’s salty enough.
Instructions
- Marinate the beef. In a medium bowl, whisk the orange juice, lime juice, soy sauce, beer, oil, smoked paprika (if using), and black pepper to combine. Add the beef directly to the bowl and massage the marinade into the meat being sure to cover all the surfaces. Add the onions and gently massage them into the mix ensuring full coverage. Cover the bowl and refrigerate for at least one hour and up to 6 to 8 hours.
- Pat the steaks dry. Remove the meat from the marinade and pat it dry on all sides until no moisture remains.
- Preheat the skillet. Heat a 12-inch cast-iron skillet or another heavy-gauge pan over high heat with a little oil.
- Sear the steaks. When the skillet is smoking hot, Immediately and carefully add the flank steak, and do not move the pieces once they hit the pan. Set a timer for 5 minutes. At this point, you may use a spatula or a weight to press down on the middles of the flank steak as they cook. Cook steaks on the first side for 2 1/2 minutes, or until nicely browned. Flip and continue cooking for another 2 1/2 minutes for a total of 5 minutes or until medium doneness (about 140°F/60°C).
- Rest the steak and add the extra sizzle before serving. Rest the steaks tented with foil for at least 5 minutes. Slice thinly across the grain while you heat back up the skillet. Add the sliced meat spread out leaving a “hole” in the middle of the skillet add a spoonful of soy sauce to the hot pan and stir a little while it sizzles and serve immediately Enjoy!
*If your flank steak is a lot thicker than the flank steak I’ve used (and is pictured in this post), you may set the timer for 8 minutes and cook steaks for approximately 4 minutes on each side for medium doneness.
Notes
- If the steak is too rare after you’ve already sliced it, no problem! Just heat the skillet back up to high heat and sear one of both sides of the slices to your liking. Remove and enjoy.
- For many more tips and techniques for perfectly pan-searing steaks, head over to the post!
- Prep Time: 5 minutes
- Marinate: 1 hour
- Cook Time: 20 minutes
- Category: Meat + Chicken
- Method: Pan-Sear
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6
