Skillet Carne Asada: Seasoned Flank Steak with Tortillas

Skillet Carne Asada - Seasoned Flank Steak with Tortillas. Marian Blazes
  • 4 hrs 20 mins
  • Prep: 4 hrs,
  • Cook: 20 mins
  • Yield: 4 plates (serves 4)
Ratings (30)

The traditional Colombian dish carne asada is delicious citrus-marinated skirt steak (or flank steak) that is cooked to perfection on a smoky grill. Carne asada is perfect for filling arepas or tortillas.

But when time's short or the weather's not cooperating, you can approximate the flavor of traditional carne asada in your kitchen without the grill. An overnight marinade and quick sauté in a hot skillet does the trick. This "indoor" recipe for seasoned flank steak takes cues from both traditional Colombian carne asada and the Argentinian tradition of serving grilled meat with garlicky chimichurri sauce. Serve this steak with tortillas, rice, and a salad like ensalada chilena or salsa criolla.

What You'll Need

  • 1-2 pound flank steak
  • 2 tablespoons olive oil
  • For the Marinade:
  • 1 lime
  • 1 tablespoon red wine vinegar
  • 1 teaspoon cumin
  • 1 tablespoons sugar
  • 1 teaspoon chile powder
  • 3 cloves garlic
  • 1 teaspoon salt
  • For the Chimichurri:
  • 1 cup parsley leaves
  • 3 cloves garlic
  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • Tortillas for serving

How to Make It

  1. Prepare the marinade: Finely mince the garlic and place in a small mixing bowl. Whisk the sugar, vinegar, the juice of the lime, cumin, chile pepper, and salt together with the minced garlic. Set aside.
  2. Slice the flank steak lengthwise (with the grain) into 4 or 5 long strips. Use a fork to prick some holes in the meat. Place the flank steak in a ziplock bag or shallow dish and pour marinade onto the steak. Turn steak pieces over to evenly coat them with the marinade. Seal the bag (or cover the dish) and refrigerate overnight (or at least 4 hours).
  1. Prepare the chimichurri sauce: Place the garlic and parsley leaves in a food processor (or chop them very finely by hand). Process until parsley and garlic are very finely minced.
  2. Add the olive oil, vinegar, and lime juice and process very briefly, just enough to mix everything together (about 3-5 seconds). Transfer chimichurri sauce to a medium bowl, season with salt and pepper to taste, and set aside.
  3. Heat olive oil in a heavy skillet (cast iron works well) over medium-high heat. When skillet is hot, add marinated steak strips, in batches if necessary. Brown steak well on all sides, cooking until the desired doneness is reached (cooking time will depend on the size of the steak pieces but should be about 3-4 minutes per side. You can slice into a piece to check for doneness).
  4. Remove steak to a plate and let rest for 5 minutes. Slice steak very finely on the diagonal, against the grain. Add steak slices to the bowl of chimichurri sauce and toss them with the chimichurri. Season with salt and pepper to taste.
  5. Serve sliced steak with warm tortillas.