Ella Walter
Carne asada is a Mexican style grilled meat, typically made with skirt steak that has been marinated and then grilled. While it is traditionally grilled, it can also be cooked on a stovetop using a cast iron skillet. To cook carne asada in a frying pan, it is recommended that you use a large cast iron pan and keep the pan very hot to get a good sear. The steak should be marinated for at least 3 hours, or up to overnight, and then cooked for about 5 minutes on each side to get a good char on both sides.
| Characteristics | Values |
|---|---|
| Can you cook carne asada in a frying pan? | Yes, it is possible to cook carne asada in a frying pan, although it is traditionally grilled. |
| Type of pan | Cast iron skillet or frying pan |
| Pan preparation | Preheat the pan for at least 5 minutes on medium-high heat. The pan should be very hot before adding the steak. |
| Meat preparation | Marinade the meat for at least 3-4 hours or up to 24 hours. Brush off excess marinade before cooking. |
| Cooking time | Sear each side of the steak for 4-6 minutes or until the internal temperature reaches 135°F for medium-rare or 145°F for medium. |
| Resting time | Allow the steak to rest for 5-10 minutes before slicing and serving. |
| Serving suggestions | Carne asada can be served as a steak with sides or sliced and used in tacos, burritos, burrito bowls, or salads. |
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What You'll Learn
Use a cast iron pan
Yes, you can cook carne asada in a frying pan. In fact, a cast iron pan is recommended for cooking carne asada on a stovetop.
To cook carne asada in a cast iron pan, start by choosing the right cut of beef. Flank steak, skirt steak, and flap meat are the most popular options, with skirt steak being the most common choice in Mexican restaurants. The choice of meat cut will determine the ideal marination time. If using flank steak, marinate for at least 3 hours or up to overnight. Skirt steak requires a shorter marination time of at least one hour, while flap meat can be marinated for 2 to 4 hours or overnight for a more tender texture.
Prepare your marinade by combining ingredients such as citrus juices, spices, and herbs. Place the steak in a plastic bag or container and pour the marinade over it. Ensure the meat is well-coated, then refrigerate for the recommended time based on your choice of steak.
When you're ready to cook, heat your cast iron pan over medium-high heat for about 5 minutes or until very hot. You want the pan to be sizzling hot to achieve the characteristic char of carne asada. If desired, grease the pan with a drizzle of vegetable oil before adding the steak.
Remove the steak from the marinade and brush off any excess. Place the 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.
Once the steak is cooked to your liking, remove it from the pan and allow it to rest for at least 5 minutes. This resting period ensures the juices redistribute and results in a more tender steak. Finally, slice the steak thinly against the grain and serve immediately.
Carne asada is typically served as a whole steak or sliced and used in tacos, burritos, or burrito bowls. It can be accompanied by sides such as salsa, avocado or guacamole, Mexican rice, and beans.
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Keep the pan very hot
If you're cooking carne asada in a frying pan, it's important to keep the pan very hot to get a good sear on the meat. Carne asada is typically cooked over high heat, either grilled or on a stovetop, and the characteristic char can be achieved by preheating a cast iron pan over medium-high heat until it's sizzling hot.
When cooking carne asada in a frying pan, it's best to use a large cast iron pan, as this will give you the best char. You'll want to preheat the pan over medium-high heat for about 5 minutes, or until it's very hot and sizzling. This will help you achieve the desired char and cook the meat quickly, keeping the inside juicy and pink.
To get the best results, it's important to start with the right cut of meat. Carne asada is typically made with thin cuts of beef such as flank steak, skirt steak, or flap meat. These cuts are easily marinated and cooked over high heat, resulting in crispy, charred edges and a juicy center.
When cooking carne asada in a frying pan, it's also important to consider the marinade. While the specific ingredients can vary, a good marinade will help to tenderize the meat and infuse it with flavor. Marinate the meat for at least a few hours, or even overnight, before removing it from the marinade and patting it dry with a paper towel.
Finally, when cooking carne asada in a very hot pan, it's crucial to pay attention to the cooking time. Carne asada cooks quickly, so you'll only need to cook the meat for about 5 minutes on each side to get a good sear. Adjust the cooking time according to your desired level of doneness, and don't forget to let the meat rest for a few minutes before slicing and serving.
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Marinade the meat
Marinating the meat is an important step in preparing carne asada, as it infuses the meat with flavour and helps to tenderise it. The type of marinade used can vary depending on region and personal preference, but a common option is a citrus-based marinade, which adds a tangy flavour to the dish.
To prepare the marinade, combine ingredients such as spices, lime juice, orange juice, ground chipotle chilli pepper, and fresh cilantro in a bowl and whisk together. You can also add canned chipotle pepper for some extra spice. The amount of spice used can be adjusted to your preference—if you like spicy foods, simply add more spice to the marinade.
Once the marinade is ready, place the steak in a glass dish, plastic container, or ziploc bag and pour the marinade over the meat. Ensure that the meat is fully coated, then refrigerate for at least 2 to 4 hours, or even overnight, for more tender results. The longer you leave the meat to marinate, the more intense the flavour will be. For skirt steak, which is a tougher cut of meat, it is recommended to marinate for a longer period, even up to 24 hours.
After marinating, remove the steak from the refrigerator and let it sit at room temperature for at least 15 minutes before cooking. Brush off any excess marinade, then cook the steak in a cast iron pan for a juicy, flavourful carne asada.
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Slice the meat
When preparing carne asada, it is important to consider the type of steak you are using. Flank steak, skirt steak, and flap meat are the most common cuts used for this dish. These cuts have easily detectable grains and respond well to marination and high-heat cooking.
Before slicing the meat, it is recommended to let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.
When slicing the meat, always cut against the grain for optimal tenderness. The direction of the grain can usually be easily identified, running either along the length of the meat or across it. Thin slices are generally preferred for carne asada, especially if you plan to use the meat in tacos, burritos, or other dishes where smaller pieces are desired.
If you are cooking your carne asada in a frying pan, some recommend cutting the meat into strips before cooking to ensure it fits in the pan. However, others suggest leaving the steak whole or cutting it into large pieces to avoid overcooking the meat and to achieve a juicy, pink center.
Carne asada is a versatile dish that can be served in various ways. It can be enjoyed as a straightforward steak, sliced and served with sides, or chopped and used in dishes like steak fajitas, tacos, burritos, or salads.
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Serve with sides
While carne asada can be served as a main dish on its own, it also goes well with a variety of sides. Here are some ideas for sides to serve with your carne asada:
Beans and Rice
Rice and beans are a classic pairing that never disappoints. You can make Mexican rice by simmering tomatoes, broth, and aromatics for a flavorful side dish. For a vegan option, try making green rice (arroz verde) by seasoning the dish with fresh herbs and poblano peppers. To make Spanish rice, add some chipotle powder. If you're looking for a lighter or low-carb option, you can also make cauliflower rice with lime.
As for beans, you can make refried beans from scratch on the stovetop or in an Instant Pot. Top them with cotija cheese for added flavour. You can also make black beans with a short list of pantry ingredients or charro beans (frijoles charros) with pinto beans, smoky bacon, serrano peppers, and spices.
Grilled Vegetables
Grilled veggies are another great option to serve with carne asada. You can make Mexican Street Corn, or Elotes Mexicano, by grilling corn on the cob and covering it with a creamy sauce, chili powder, and cotija cheese. You can also serve avocado cucumber tomato salad, which is brimming with fresh herbs, juicy tomatoes, cucumbers, and creamy avocado for a light side dish. If you're looking for something quick and easy, grilled cactus is always a good option.
Tacos and Tortillas
Carne asada is often served with tortillas (corn or flour) and various toppings such as pico de gallo, guacamole, and salsas for building tacos. You can also serve crispy tostadas as a complementary side dish to the tender, juicy steak.
Other Sides
Other sides that you can serve with carne asada include fries, calabacitas con queso, quesillo fresco dip with homemade tortilla chips, sweet potato wedges, and cactus salad. You can also serve fresh fruit as a palette cleanser or finisher, or even a fruit salad the next morning alongside eggs and toast.
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Frequently asked questions
Yes, you can cook carne asada in a frying pan. It is traditionally grilled, but a cast-iron skillet can be used to achieve a similar effect.
Carne asada is a Mexican-style grilled meat, usually made with skirt steak. It is often served as a taco filling but can also be served on its own with sides such as rice and beans.
Carne asada is made of thin cuts of beef, usually skirt steak, flank steak, or flap meat. The meat is marinated, sometimes for up to 24 hours, and then grilled or cooked over high heat.
To cook carne asada in a frying pan, preheat a cast-iron skillet over medium-high heat for about 5 minutes, or until very hot. Remove the steak from the marinade and sear for about 5 minutes on each side, or until charred to your liking. Allow the steak to rest for at least 5 minutes before slicing and serving.
When cooking carne asada in a frying pan, it is important to get the pan very hot to get a good sear on the steak. It is also recommended to leave the steak in large pieces, cutting it only enough to fit in the pan, as cutting it into strips will result in a stir-fry rather than a juicy steak. Additionally, be sure to use a cast-iron pan, as it will give you the best char.
