This Cast Iron Carne Asada (Skirt Steak) is made with flank steak, olive oil, soy sauce, apple cider vinegar, jalapeños, onion, and limes.
This skirt steak is going to be made best in a cast iron skillet or a grill. I prefer to pan sear as it cooks in its own juice and I prefer the taste. This carne asada is so tender and full of flavor. It is so important to let the steak marinate in this delicious juice.
It is best to use the best quality skirt steak for this recipe. You need to cook this steak right or else it could come out chewy, so pay attention! When you heat up your cast iron skillet, it is best to wait a while until it heats up before adding the steak.
What wine should I pair this with?
I would definitely pair this wine with a Malbec or a Tempranillo. This is a dark fruited wine that works well with the char of the steak.
Skirt steak usually comes in a long strip. Cut the steak into 2-3 pieces to allow them to fit better in the pan.
How to make Cast Iron Carne Asada (Skirt Steak)
Add the olive oil, soy sauce, apple cider vinegar, jalapeno, red onion, lime juice, orange juice, garlic, cumin, onion powder, oregano, cilantro and salt and pepper in a mixing bowl and stir well. Add the skirt steak and mix with your hand. Refrigerate and marinate for 2-4 hours. The longer the better – you can even do overnight! Alternatively, you can use a large Ziplock bag.
Before searing the steak, dry it with paper towel – keep the marinade. Heat a large cast iron over high heat for 3 minutes. Once hot, add a bit of pan or olive oil. Add the steak and press down firmly on the surface. Sear for 2 minutes on each side. Reduce heat and add ½ cup of the marinade and cook for 2-4 minutes longer. You want an internal temperature of 130 F. Work in two batches if needed.
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
Slice them into ½ inch slices. Transfer to a serving place.