Easy Juicy Carne Asada in Cast Iron Skillet or Hexclad

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast offers a more economical option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

In a bowl, add 1/4 cup orange juice, 1/4 cup avocado oil, juice of 2 limes, 1 tablespoon Worcestershire sauce, 1/4 cup chopped fresh cilantro, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon salt, and pepper.

Stir the marinade ingredients together.

Add 1 to 2 lbs of skirt steak or flank steak to the marinade, ensuring it's coated on both sides.

Cover and refrigerate to marinate for 1 to 4 hours.

Remove excess marinade from the steak before cooking.

Heat a hexclad pan over high heat and add about 1 teaspoon of olive oil.

Place the steak in the hot pan and cook for about 2 to 3 minutes until charred on the bottom.

Season with coarse salt before flipping the steak.

Flip the steak and cook for another 2 to 3 minutes until desired doneness is reached (130°F for rare, 140°F for medium rare).

Remove the steak from the pan and let it rest for 10 to 15 minutes.

Slice the steak against the grain into thin strips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary