Carne asada is a beloved Mexican dish known for its juicy, tender, and flavorful grilled beef. But what if you don’t have a grill handy? No worries! You can easily cook delicious carne asada right on your stove with just a few simple steps. In this article, I’ll walk you through how to cook carne asada on the stove, from marinating the meat to achieving that perfect sear, all while keeping it easy and tasty.
What Is Carne Asada?
Carne asada literally means “grilled meat” in Spanish. Traditionally, it’s made with skirt or flank steak marinated in a zesty blend of citrus, garlic, and spices, then cooked quickly over high heat. The result is a flavorful, slightly charred, tender steak perfect for tacos, burritos, or served with sides like guacamole and salsa.
Ingredients You’ll Need
– 2 pounds flank or skirt steak
– 4 cloves garlic, minced
– 1/4 cup fresh lime juice
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
Step-by-Step: How to Cook Carne Asada on the Stove
1. Marinate the Steak
Start by combining minced garlic, lime juice, olive oil, cumin, chili powder, salt, and pepper in a bowl. Add the steak and make sure it’s well coated. Cover and refrigerate for at least 30 minutes, but ideally 4-8 hours or overnight for maximum flavor and tenderness. The citrus in the marinade helps tenderize the meat while infusing it with bright, savory notes.
2. Prepare Your Pan
Use a large cast-iron skillet or heavy-bottomed pan for best results. Preheat it over medium-high heat until it’s very hot. This high heat is crucial for getting a good sear and locking in the juices.
3. Dry the Steak
Before cooking, remove the steak from the marinade and pat it dry with paper towels. This step helps the meat brown better and develop a delicious crust.
4. Cook the Steak
Place the steak in the hot pan. Cook for about 4 to 6 minutes per side, depending on thickness and your preferred doneness. For medium-rare, aim for an internal temperature of about 130-140°F (54-60°C). Avoid overcrowding the pan; if needed, cook in batches to ensure even searing.
5. Let It Rest
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. Resting allows the juices to redistribute, making the meat more tender and flavorful.
6. Slice Against the Grain
Slice the steak thinly against the grain. This technique breaks up the muscle fibers, resulting in a more tender bite.
Tips for Perfect Stovetop Carne Asada
– Use the right cut: Flank and skirt steak are traditional choices because they’re flavorful and tender when cooked quickly.
– Don’t skip the marinade: It’s key for flavor and tenderness. Citrus, garlic, and spices make all the difference.
– Get your pan hot: A hot pan creates a beautiful crust and seals in juices.
– Avoid overcrowding: Cook in batches if necessary to maintain high heat and proper searing.
– Use a meat thermometer: This takes the guesswork out of doneness and helps avoid overcooking.
Serving Suggestions
Carne asada is incredibly versatile. Serve it with warm tortillas, fresh salsa, guacamole, and lime wedges for classic tacos. You can also add it to burrito bowls, salads, or even nachos for a crowd-pleasing meal.
Carne asada cooked on the stove is a quick, flavorful alternative to grilling. With the right marinade, a hot pan, and a few simple steps, you can enjoy this Mexican classic anytime at home.
Enjoy your delicious carne asada! ¡Buen provecho!