Carne Asada Steak Tacos in Skillet
Tender and juicy skirt steak that’s been marinated in a flavorful citrusy marinade then seared to absolute perfection stove top! Less mess, less prep time but with that same wonderfully charred flavor you get from grilling.
Equipment
- a large cast iron skillet
Ingredients
Carne Asada Marinade
- 3 T Extra Virgin Olive Oil
- 3 T Orange Juice
- 1 t Orange zest preferably organic
- 2 T fresh lime juice
- 3 T tamari coconut aminos or soy sauce
- 3-4 lg cloves of garlic peeled and smashed
- 1 t chili powder
- ½ t ground cumin
- 1 t Mexican oregano
- 2 T fresh cilantro roughly chopped
- 1 t Sea salt
- ½ t black pepper
Tacos
- 1½ lbs skirt steak or flank steak
- 8 oz cherry tomatoes quarterly
- 2 T fresh cilantro chopped divided
- ½ med red onion chopped small
- 3 T fresh lime juice divided
- 1 lg avocado chopped
- 5-6 lg radishes trimmed and sliced thin
- 1 lg lime cut into 8 wedges
- 2 oz Cotija cheese crumbled
- 1 lg jalapeno sliced
Optional
- Tortillas, lettuce, guacamole
Instructions
For the Marinade
- Combine all the marinade ingredients in a medium bowl and whisk well to combine. Set aside.
- Take the steak and place into a large freezer bag, then pour marinade over the top. Seal the bag up, getting as much air out as you can, then flip the bag around a few times until the meat is evenly coated.
- Allow the steak to marinate for 30 minutes at room temperature or you can marinate it overnight in the fridge.
Grilling the Steak Stovetop
- In a large bowl, combine the tomatoes, tablespoon of fresh cilantro, red onion, fresh lime juice and salt and pepper to taste. Set it aside.
- Add the avocados to a small bowl and toss them with the remaining lime juice to prevent them from turning brown. Set them aside.
- Heat a large cast iron skillet over medium-high heat. Take the steak out of the marinade draining off any excess marinade. Place steak in the hot skillet and sear for about 3-4 minutes per side for medium rare or until it has reached the desired level of doneness on a meat thermometer.
- Once cooked, transfer steak to a cutting board and allow it to rest for about 5 minutes before you slice it. When slicing, make sure you’re slicing against the grain.
- Serve steak strips while hot with the tomatoes, chopped avocado, sliced radishes, fresh lime wedges and a touch more cilantro. For toppings, add seeded and sliced jalapenos and Cotija cheese.
Nutrition
Calories: 278kcalCarbohydrates: 9gProtein: 27gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 76mgSodium: 569mgPotassium: 577mgFiber: 1gSugar: 5gVitamin A: 379IUVitamin C: 18mgCalcium: 94mgIron: 3mg
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