How To Cook Carne Asada In A Skillet

Have you ever eaten carne asada? It is a typical Latin American recipe for cooking grilled meat and is characterized by a special marinade that gives the meat a truly unique aroma and flavor.

It is served either as a dish on its own or cut into slices as an ingredient for other traditional dishes, such as tacos or burritos.

Now you are in the right place to get the right questions’ answer “How to cook carne asada in a skillet?” We are here for you, in this article we also try to provide the answer to your question.

How to cook carne asada in a skillet?

There are tons of ways to marinate meat, and you’ll find tons of recipes out there ranging from very simple marinades made with just lemon and lime juice to spicier recipes, like the one we tried and found delicious.

And now let’s see in detail how to prepare the carne asada:


  • Beef (belly, walnut, rump or rump) 1 kg
  • Soy sauce 200 ml
  • 1 tbsp balsamic vinegar
  • Sesame oil 1 tsp
  • Paprika 1 tsp
  • Ground cloves 1 quarter tsp
  • Wild fennel 1 tsp
  • Half orange juice
  • Lime juice 1
  • Onions (thinly sliced) half


  • Marinate the meat in a container covered with cling film in the refrigerator for a minimum of 8 up to a maximum of 24 hours with all the spices indicated in the ingredients. Halfway through the marinating time, turn the meat over so that it soaks well on both sides by using a skillet.
  • Drain the meat from the marinating liquid and cook it on a very hot cast iron grill, turning it from time to time. Your carne asada is ready! Serve it with guacamole if you want to stay in a Tex-Mex atmosphere, or with fries if you prefer a more traditional side dish. Or maybe with both! Eat it right away.

Carne asada: the original Mexican recipe

2Hours and 20 Minutes need to cook for 1 person


  • BEEF 1 kg • 130 kcal
  • EXTRA VIRGIN OLIVE OIL 1 tablespoon • 29 kcal
  • SALT • 0 kcal
  • LIME 2 • 34 kcal
  • VINEGAR 2 teaspoons • 4 kcal
  • SUGAR 2 teaspoons • 21 kcal
  • BLACK PEPPER 1 teaspoon • 79 kcal
  • CUMIN 1 tsp
  • 4 tsp minced garlic
  • GREEN CHILLI 1 • 15 kcal
  • The calories refer to 100 grams of the product

How to cook Carne asada

Carne asada is a much-loved Mexican dish and literally means “grilled meat”. It is generally made with beef steak and is often served in burritos and tacos, but is also great with rice and beans. The beef is then marinated with olive oil, soy sauce, lime juice, vinegar, a little sugar, green chili and coriander.

Ideally, the meat should be left in this marinade overnight, but you can leave it for about 3 hours if you’re in a hurry. The carne asada is prepared on the grill but, failing that, you can use a pan to sear and cook the steak.

How the carne asada is prepared

  • Prepare the marinade. Mix the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper and cumin in a large bowl. Mix the minced garlic, green chili and coriander.
  • Put the steak in the marinade and turn a couple of times to coat it thoroughly. Store in the refrigerator for about 3 hours or overnight.
  • Preheat the barbecue. Remove the steak from the marinade and brush it with pieces of coriander and garlic, being careful not to remove the oil.
  • Place the steak on the hot side of the grill. Grill it for only a few minutes, until it is well seared on one side. Turn the steak over and sear on the other side.
  • When both sides are well seared, move the steak to the cold side of the grill, with the thicker end of the steak closer to the hot side of the grill.
  • Arrange the thin strips of steak on a bed of lettuce leaves and garnish with avocado, radishes and lime wedges. Squeeze the lime juice over the steak before serving.


If you are cooking steaks on the stove, make sure you have the hood on maximum and the windows wide open so as not to be invaded by the smoke!

Serve with toasted grilled tortillas: Heat the tortillas for 30 seconds on each side in a dry skillet or on the grill. Alternatively, you can reheat the tortillas in a microwave one or two at a time for about twenty seconds.

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