Tillie Doyle
Carne asada is a Mexican dish that translates to grilled meat. It is typically made with thin cuts of beef such as flank steak, skirt steak, or flap meat, which are marinated in a blend of juices, spices, and other ingredients, and then grilled or cooked over high heat. While carne asada is traditionally grilled, it can also be cooked in a pan, specifically a cast iron skillet or a Hexclad Hybrid pan. This method produces a nice char on the outside and juicy, tender meat on the inside. The steak is typically marinated for at least 30 minutes to overnight, and then cooked for about 5 minutes on each side in a hot pan. The end result is a juicy and flavorful steak that can be served as a standalone dish or used in tacos, burritos, salads, and other dishes.
| Characteristics | Values |
|---|---|
| Type of dish | Carne asada is a Mexican dish that is made with steak and is usually served as a main course. |
| Cooking method | It can be cooked in a pan, under a broiler, or on a grill. |
| Pan type | A cast iron skillet or a Hexclad Hybrid pan is recommended for cooking carne asada. |
| Marinade ingredients | Olive oil, orange juice, soy sauce, lime juice, garlic, jalapeño, red onion, cilantro, cumin, and ground black pepper. |
| Marinade time | It is recommended to marinate the steak for at least 30 minutes to overnight. |
| Cooking time | Cook the steak for about 5 minutes on each side for medium-rare. Adjust the cooking time according to your preferred doneness. |
| Serving suggestions | Carne asada can be served as a standalone dish or used as a filling for tacos, burritos, nachos, or bowls. |
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What You'll Learn
Marinating the meat
Firstly, gather your chosen marinade ingredients. A typical carne asada marinade includes olive oil, orange juice, soy sauce, lime juice, garlic, jalapeño, red onion, and cilantro. However, feel free to experiment with additional ingredients such as cumin, black pepper, chipotle pepper, or cayenne pepper for a spicier kick.
Next, prepare the marinade by mixing all the ingredients together in a medium-sized bowl. Whisk or stir the ingredients until they are well combined. You can adjust the quantities and add extra spices or seasonings to suit your taste preferences.
Once the marinade is ready, it's time to add the meat. Place the carne asada into a large baking dish or a ziplock/resealable plastic bag. Ensure you use a container that is large enough to hold the meat comfortably and allows for easy coating of the marinade.
Pour the marinade over the meat, ensuring that it is evenly coated. Use your hands or a brush to distribute the marinade over all surfaces of the meat. If using a baking dish, cover it with foil. If using a ziplock or plastic bag, seal the bag tightly.
Place the marinated meat in the refrigerator. Allow the meat to marinate for at least 30 minutes to up to 24 hours. The longer it sits, the more intense the flavours will be. However, do not exceed 24 hours, as the acid in the marinade can break down the meat's texture if left for too long.
Once the meat has finished marinating, it is ready to be cooked. Remove it from the refrigerator and follow your chosen cooking method, such as grilling, stovetop cooking, or using a cast-iron skillet. Remember to reserve some of the marinade to add extra flavour to the carne asada during cooking.
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Cooking time and temperature
Cooking carne asada in a pan is a great option if you don't have access to a grill. The key to achieving a good sear and char on your meat is to ensure your pan is hot enough.
To cook carne asada in a pan, you'll first need to prepare your meat by marinating it. A good marinade will typically include olive oil, orange juice, soy sauce, lime juice, garlic, jalapeño, red onion, and cilantro. You can also add spices such as cumin and black pepper. It's important to marinate your meat for at least 30 minutes, but for the best results, it's recommended to marinate for up to 24 hours.
Once your meat is nicely marinated, it's time to heat up your pan. Use a cast iron skillet or a similar heavy-duty pan and heat it over medium-high heat. You'll know your pan is hot enough when you sprinkle a few drops of water on it, and they sizzle and evaporate immediately.
Now, it's time to cook your carne asada. Place your marinated steak in the hot pan and cook for about 5 minutes on each side for a medium-rare steak. Adjust the cooking time according to your desired doneness and the thickness of your steak. If you're using a thicker cut of meat, you may need to lower the heat to medium and cook for a longer time to ensure your steak cooks evenly.
When your steak has reached the desired doneness, transfer it to a cutting board and let it rest for at least 5 minutes. This resting period allows the juices to redistribute, ensuring your steak stays juicy and tender. Finally, slice your carne asada against the grain for the most tender pieces.
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Choosing the right cut of meat
While it is possible to cook carne asada in a pan, the dish is typically grilled. The name "carne asada" translates to "grilled meat" and is usually seared for a charred flavor.
When choosing the right cut of meat for carne asada, there are several options to consider. The most popular choices are flank steak, skirt steak, and flap meat. These cuts are thin and work well when marinated and cooked over high heat. Here is a more detailed breakdown of each cut:
Flank steak: This cut of meat comes from the abdominal muscles of the cow. It has a strong beef flavor and is relatively lean. It is important to cut flank steak across the grain for maximum tenderness.
Skirt steak: Skirt steak has a rich, buttery flavor and a high surface area-to-volume ratio, which maximizes the flavor of the marinade. It also has plenty of thin edges that can crisp up and char when cooked properly. When buying skirt steak, you will most likely receive inside skirt steak, which is the fattier option. Leaving a good amount of fat on the meat will enhance its flavor.
Flap meat: Flap meat, also known as sirloin flap, has a wide, coarse texture that easily absorbs marinades. While it is relatively lean, its juiciness and big flavor make it a tasty choice. Flap meat also tends to be the most affordable option among the three cuts.
When selecting the meat, look for thin-ish cuts with an easily detectable grain. A good marinade will enhance the texture of the meat, allowing it to retain juices better, improve surface browning, and tenderize the fibers. For carne asada, a marinade with citrus juices and spices is ideal.
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Pan alternatives
If you don't have a pan, there are several other ways to cook carne asada. Here are some alternatives:
Oven
Carne asada can be cooked in the oven under the broiler. To do this, place the meat on a foil-lined heavy-duty baking sheet or broiling pan and broil for 4 to 6 minutes per side. The ideal temperature for medium-rare carne asada is 135°F, while 145°F is ideal for medium.
Grill
Carne asada can also be cooked on a grill. This is a popular method as it gives the meat a nice charred, smoky flavor. If you don't have access to an outdoor grill, you can use a cast-iron grill pan on your stovetop. These pans create grill marks on the meat and produce a similar taste to that of an outdoor grill. However, they may not create an even sear on the meat.
Stovetop
If you don't have a grill or an oven, you can cook carne asada on a stovetop. To do this, heat a large skillet over medium-high heat and grease the pan with vegetable oil. Add the carne asada to the pan and cook for about 5 minutes on each side for medium-rare meat.
Charcoal
For an authentic grilled taste, you can use charcoal. Light a small piece of natural lump charcoal over a gas burner and place it in a heat-safe metal bowl. Put the bowl in the pan with the meat, pour ghee over the coal, and quickly cover with a lid to trap the smoke.
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Serving suggestions
Carne asada is a versatile dish that can be served in a variety of ways, either as a standalone main course or as a filling for tacos, burritos, or other dishes. Here are some specific serving suggestions:
As a Main Course
Carne asada can be served as a standalone main dish, allowing the flavour of the meat to shine. It can be sliced thinly and served with a variety of sides, such as Mexican rice and beans and corn tortillas. A side of salsa, sliced avocados or guacamole can also complement the dish.
Tacos, Burritos, and Tortillas
Carne asada is commonly used as a filling for tacos and burritos. It can be chopped into smaller pieces and wrapped in warm tortillas, with toppings such as fresh pico de gallo, salsa, or guacamole. This makes it a great option for a build-your-own taco or burrito bar at gatherings or get-togethers.
Salads, Fajitas, and Burrito Bowls
Carne asada can also be used in salads, adding a protein boost and a juicy, buttery texture. It can be chopped and mixed with fresh vegetables, or served on a bed of greens. Similarly, it can be used in steak fajitas, burrito bowls, or even on top of fries for a heartier option.
Sides and Toppings
When serving carne asada, consider adding some sides and toppings to enhance the dish. Corn salad, oven-roasted broccoli, chips and nacho cheese, or a quick vegetable stir-fry are all great options. Don't forget to offer some hot sauce on the side for those who like a kick of spice!
Leftovers
Carne asada leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months. When reheating, let the steak come to room temperature before heating it up, to preserve its texture and flavour. Leftovers can be used in a variety of dishes, such as sandwiches, quesadillas, or even as a topping for pizza.
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Frequently asked questions
Yes, you can cook carne asada in a pan.
A cast iron skillet or a Hexclad Hybrid pan is recommended for cooking carne asada.
Heat the pan on medium-high heat. You can test the heat by sprinkling a few drops of water on the pan; they should sizzle and evaporate immediately.
Cook the carne asada for about 5 minutes on each side. Depending on the thickness of the steak and your preference, you can adjust the cooking time.
Carne asada can be served as a standalone steak dish or sliced and used in tacos, burritos, nachos, salads, or bowls.
