The Best Cast Iron Carne Asada Recipe

Cast Iron Carne Asada is the best way to enjoy a skirt or flank steak. Marinate overnight for amazing flavor and enjoy for dinner one night this week!

Cast Iron Carne Asada – Marinate and enjoy this week!

When I find a good cut of skirt or flank steak on sale, this Cast Iron Carne Asada is my go-to recipe to use it! Both are perfect for marinating and quick-sear over high heat. There are a lot of versions; but the one key to success is the same for all of the recipes. Thinly slice the meat against the grain, or perpendicular to the long striations that run through the meat.

Cast Iron Carne Asada is best when marinated overnight; but if you’re short on time, a quick 30-minute marinate will do the job.

More Cast Iron Recipes:

Shepherd’s Pie

Southern Banana Pudding

Tuscan Pork Chops and White Beans

Apple Crisp

Chicken Fajitas

Blueberry Maple Crisp

Cast Iron Carne Asada Ingredients:

Marinade:

3 tablespoons extra virgin olive oil
3 tablespoons fresh orange juice
1 teaspoon orange zest, preferably organic
2 tablespoons fresh lime juice
3 tablespoons tamari or coconut aminos
3-4 large cloves fresh garlic, peeled and smashed
1 teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon Mexican oregano
2 tablespoons fresh cilantro, roughly chopped
1 teaspoon sea salt
½ teaspoon black pepper

Remaining ingredients:

1½ lbs. skirt or flank steak
8-oz. cherry tomatoes, quartered
2 tablespoons fresh cilantro, chopped, divided
½ medium red onion, chopped small
3 tablespoons fresh lime juice, divided
1 large avocado, chopped
5-6 large radishes, trimmed and sliced thin
1 large lime, cut into 8 wedges
2 oz. Cotija cheese, crumbled
1 large jalapeño, sliced

To Serve:

Guacamole
Gluten-free tortillas and/or lettuce wraps.

How to Make Cast Iron Carne Asada:

To prepare the marinade, combine all ingredients together into a medium bowl and stir to combine. Set aside.

Place the steak into a freezer bag and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes (but less than 2 hours) or place in the refrigerator overnight.

Tip: If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.

Combine the tomatoes, one tablespoon fresh cilantro, red onion, and two tablespoons fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.

Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until the meat reaches the desired level of doneness.

Tip: Use the grilling option on this chart (and an instant-read thermometer) to determine desired cooking temperature for your cast iron carne asada

Remove from heat and allow steak to rest 5 minutes before thinly slicing it against the grain. Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and the remaining fresh cilantro. Top with sliced jalapeño and Cotija cheese. Offer guacamole, gluten-free tortillas, and/or lettuce wraps on the side, if desired. Enjoy!

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