Summer is “grilling season”, and Carne Asada means grilled meat.
But, what if you don’t have a grill?
What if you don’t feel like lighting up charcoals and having your entire being smell like Smoky Links?
In either case, using a traditional Carne Asada recipe, but cooking it on top of the stove works just fine.
Will you still have those sexy grill marks and delicious smoked flavor? Of course not.
But, at least you won’t smell like Smoky Links.
Here is the Recipe: (adapted from FoodNetwork.com by Tyler Florence)
Stovetop Carne Asada
1 pound of steak (ribeye or strip, sliced thinly across the grain)
salt and freshly ground black pepper
extra virgin olive oil
2 garlic cloves, minced
1/2 jalapeno pepper, minced
1 handful fresh cilantro leaves, finely chopped
1 lime, juiced
1/3 cup orange juice
1 tablespoon white vinegar
1/4 cup olive oil
• Whisk all Mojo Marinade ingredients together, in a medium bowl.
• Add sliced steak and toss to evenly coat.
• Cover the bowl with plastic wrap and marinate in the refrigerator (1-8 hours).
• Bring to room temperature (about 30-40 minutes) before cooking.
• In a cast iron skillet, over high heat, add a little olive oil to coat the pan.
• When the oil is really hot, use tongs to add the marinated steak to the skillet.
• Cook until steak is just about cooked through and no longer pink.
• Drain off liquid and bring the skillet back over high heat.
• Season the steak with salt and pepper (to taste), and stir.
• Fry until nicely browned (about 5-7 minutes).
• Add steak to warm tortillas, garnish with toppings and fresh squeezed lime.
I’ve tried this with ribeye and strip steak. The ribeye was better. Less chewy. And, I only let it marinate for an hour. The strip steak, I let marinate for 8.
I think ribeye is the best steak cut for “well-done” cooking. The meat still comes out tender and juicy.
The mojo marinade is tasty. It adds a nice citrus punch to the steak. I think I will try adding some lime zest, cumin and oregano next time for more flavor! I would also try seasoning with salt & pepper right before adding the meat in the skillet.
I used fresh tomato, red onion, cilantro, and lime juice to garnish. Oh, and cheese!
Need a recipe for fresh Mexican Rice? Check this out!
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