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Imagine a piece of steak so tender, juicy, and bursting with authentic Mexican flavors that you just can’t resist taking another bite. That’s exactly what you’ll get with this single serving Carne Asada recipe. Designed for simplicity and convenience, this dish is perfect for those days when you crave something incredibly delicious but don’t want to spend hours in the kitchen.
Table of Contents
- Why You’ll Love This Recipe
- What Is Carne Asada?
- Ingredients
- Ingredient Notes
- How To Make Carne Asada For One
- Expert Tips
- Frequently Asked Questions
- How To Store And Reheat Carne Asada
- Carne Asada Toppings
- Serving Suggestions
- Perfectly Portioned Mexican Favorites: Single Serving Edition
- Ways To Use Leftover Ingredients
- Carne Asada For One Recipe
Why You’ll Love This Recipe
- Effortless: Minimal prep and cook time make this a go-to dish for any day of the week.
- Flavorful: The marinade infuses every fiber of the steak with authentic Mexican spices and citrus zest.
- Versatile: Perfect for tortillas, nachos, and salads.
- Doubles Well: Cooking for more? The recipe scales beautifully.
- Indoor Friendly: No grill? No problem! Make it on the stovetop without missing out on any flavors.
What Is Carne Asada?
Carne Asada is a popular Mexican dish that traditionally features marinated, grilled steak often used in tacos, burritos, or served on its own. The meat is typically marinated in a blend of citrus juices, garlic, and various spices, then grilled to smoky perfection. However, in this recipe, we’re taking a convenient route by cooking the steak right on your stovetop, ensuring you can enjoy this flavorful dish year-round, no grill required!
Ingredients
Ingredient Notes
- Steak: Traditional Carne Asada recipes often use lean cuts like flank steak or skirt steak, known as “arrachera” in Spanish. However, you can opt for any lean beef cut, keeping in mind that cooking times may vary depending on the cut. If you have leftover flank steak, consider using it in Beef and Broccoli, Mongolian Beef, or Pepper Steak.
- Olive oil: Extra virgin olive oil is my go-to for both the marinade and for stovetop cooking. It’s the least processed, capturing the essence, flavors, and antioxidants from the olive fruit. However, if you prefer a lighter taste, light olive oil is an acceptable alternative.
- Lime juice: Lime juice adds a tangy kick to beef marinades, making the meat flavorful. If you’re looking to switch things up, consider using orange juice or another citrus for a different tang.
- Apple cider vinegar: This ingredient works to tenderize the meat by breaking down tough fibers, while also adding a layer of flavor. It’s a key component that boosts the effectiveness of the marinade.
- Soy sauce: Opt for low-sodium soy sauce to control the salt level, but traditional soy sauce works too. Soy sauce is excellent for breaking down proteins and infusing the meat with a rich, savory flavor.
- Seasonings: The marinade is kept simple, utilizing ground cumin, salt, and black pepper. However, don’t hesitate to experiment with other spices like smoked paprika, onion powder, or ground coriander to suit your taste.
- Sugar: A touch of sugar in the marinade adds subtle sweetness, balancing out the acidity and spiciness of the other ingredients.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Carne Asada For One
These step-by-step photos and instructions help you visualize how to make Carne Asada. See the recipe below for ingredient amounts and full recipe instructions.
- Marinate the steak: Whisk together the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a bowl. Stir in the minced garlic, chopped jalapeños, and chopped cilantro.
- Add the steak and marinade to a zip lock bag, tossing the steak a few times to coat. Press the excess air out, seal the bag, and chill for at least 30 minutes or up to 3 hours. Alternatively, you can place the steak in the bowl with the marinade. Flip the steak over to coat, cover the bowl and refrigerate.
- Sear the steak: Set a heavy 10-inch skillet over medium-high heat and let it heat up for 1 minute. Add ½ tablespoon of olive oil to the pan and let it heat for 30 seconds. Add the steak, searing each side for 4 to 8 minutes, or to the desired doneness. (See below for meat cooking tips).
- Let the meat rest. Remove the steak from the skillet and place it on a cutting board. Cover the steak to let the meat rest for 10 minutes. This step is important. If you slice the meat before allowing it to rest, much of the meat juices will run out leaving you with a dry, flavorless piece of meat.
- Slice the steak: Use a sharp, long-bladed knife to cut the steak across the grain of the meat. When you look at your meat, notice the long, white strands running across it. Those are the muscle fibers that are resilient and tough. When a piece of meat has a lot of those fibers, it can be hard to eat. Do not cut the meat parallel to those lines. Cutting against the grain will sever the fibers which will make the meat more tender and easier to eat.
- Serve carne asada with warm tortillas and whatever fixings you prefer. Traditionally, a good carne asada taco would be topped with pico de gallo, chopped onions, guacamole, and a squeeze of lime. You might even enjoy making a simple skinny margarita to go along with it.
RELATED: Small Batch Tortillas Recipe
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Carne Asada turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Steak Preparation: For a perfectly juicy and evenly cooked steak, let the meat come to room temperature before cooking. This ensures the steak will cook uniformly, enhancing its juiciness.
- Slicing Technique: To maximize tenderness, slice your cooked steak at a 45-degree angle, also known as “cutting on the bias.” This increases the surface area of each slice and breaks down more muscle fibers, making the meat tender and succulent.
- Doubling the Recipe: Love this Carne Asada recipe? It’s easily scalable! To serve more people, simply double the quantities of each ingredient.
- Garnish Options: Elevate your Carne Asada tacos by topping them with fresh cilantro and a generous sprinkle of queso fresco, adding an extra layer of flavor and texture.
- Warming Tortillas: You have options when it comes to heating your tortillas:
- Skillet: Set a skillet to medium-high heat. Heat each tortilla for about 15-20 seconds per side until they’re warm and pliable.
- Microwave: Place the tortillas in a stack on a microwave-safe plate, covered with a damp paper towel. Microwave for 15 seconds on high, then continue at 10-second intervals until warm.
- Oven: For a big batch, stack the tortillas and wrap them in foil. Bake at 350 degrees F for 10-15 minutes until they’re heated through.
Frequently Asked Questions
While our recipe focuses on stovetop preparation for convenience, grilling is definitely an option. To grill, preheat your gas grill to HIGH. Sear the steak on both sides for 1-2 minutes, then adjust the heat to medium. For a medium-rare finish, grill for about 8-10 minutes, flipping the steak halfway through. Let the steak rest for at least 10 minutes before slicing, and cover it with foil to keep it warm.
Absolutely. While skirt or flank steak is recommended for optimal flavor and tenderness, most lean beef cuts will work. Just note that cooking times may vary depending on the cut.
To ensure your flank steak is cooked to your liking, use an instant-read thermometer. Here’s a quick guide to steak temperatures:
Rare: 125 degrees F
Medium rare: 135 degrees F (ideal for flank steak)
Medium: 145 degrees F (target temperature)
Medium well: 155 degrees F (not recommended)
Well done: 165 degrees F (not recommended)
How To Store And Reheat Carne Asada
To keep your Carne Asada fresh, store any leftovers in an airtight container in the refrigerator. They’ll stay good for up to 4 days. When you’re ready to enjoy them again, reheat the slices on the stovetop. Just add a bit of olive oil to a pan and heat it up, then place the meat slices in the pan, flipping them a couple of times until they’re thoroughly warmed.
Carne Asada Toppings
When it comes to dressing up your Carne Asada, especially if you’re serving it in taco form, the right toppings can elevate the dish to a whole new level. We’re talking about a splash of creamy, a hint of spice, and a burst of freshness that complements the meat’s rich, savory flavors. Here’s a list of toppings that pair exceptionally well with Carne Asada tacos:
- Guacamole: For a creamy texture and rich, avocado flavor.
- Cojita cheese: This crumbly Mexican cheese adds a tangy kick.
- Queso: A melt-in-your-mouth cheese that brings gooey goodness.
- Chopped green onions: For a touch of crispness and a pop of color.
- Sour cream: Adds a smooth, cooling element to balance out the spice.
- Chopped jalapeño: If you’re looking for a bit of heat, these offer just the right amount.
Serving Suggestions
When you’ve mastered this Carne Asada recipe, the sky’s the limit for how you can enjoy it! While tacos are a popular choice, there are numerous other delectable ways to serve up this tasty meat. Let’s take a moment to explore some of the most mouthwatering options:
- Carne Asada Fries: Pile your freshly cooked Carne Asada atop a bed of crispy fries. Drizzle with a homemade or store-bought queso and finish with a sprinkle of fresh parsley.
- Carne Asada Salad: Toss chunks of Carne Asada into a green salad loaded with black beans, corn, and your favorite dressing.
- Carne Asada Rice Bowl: Layer a bowl with cooked rice, beans, Carne Asada, and a medley of sautéed vegetables like bell peppers and onions.
- Carne Asada Pizza: Yes, pizza! Top a pre-baked pizza crust with marinara sauce, Carne Asada slices, and your choice of cheese. Bake until golden.
- Carne Asada Stir-fry: Sauté Carne Asada slices with a variety of vegetables like broccoli, bell peppers, and snap peas. Serve over cooked rice or noodles.
Perfectly Portioned Mexican Favorites: Single Serving Edition
Craving a Mexican feast but cooking just for yourself? No worries! From sizzling fajitas to hearty enchiladas, I’ve got you covered with these single serving recipes that bring the authentic flavors of Mexico right to your table. No leftovers, no waste—just delicious meals that are just the right size for you.
- Steak Fajitas
- Chicken Fajitas
- Mexican Corn Dip
- Beef Enchiladas
- Chicken Enchiladas Verde
- Nachos
- Beef Tacos
- Taco Salad
- Taco Soup
- Chicken Tacos
- Spanish Rice
- Sheet Pan Chicken Fajitas
- Mexican Street Corn Salad
So, next time you’re in the mood for Mexican cuisine but don’t want to cook up a storm, these single serving recipes have got you covered!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
- Olive oil: Hamburger, Crustless Quiche, Broiled Tomatoes, Steak Fajitas
- Soy sauce: Pork Stir Fry, Fried rice, Cashew Chicken, Slow Cooker Sesame Chicken
- Lime juice: Key Lime Pie, Broiled Chicken, Guacamole Salad, Shrimp Tacos
- Vinegar: Unstuffed Cabbage Rolls, Potato Salad, Baked Beans, Ranch Dressing
- Cumin: Butter Chicken, Baba Ganoush, Beef Tacos, Beef Enchiladas
- Garlic: Spaghetti and Meatballs, Fresh Tomato Salad, Spinach Manicotti, Cioppino
- Jalapeños: Salsa, Saag Paneer, Guacamole Salad
- Cilantro: Baked Cod with Chermoula, Chicken Tagine, Taco Salad, Breakfast Burritos
If you’ve tried this carne asada recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Carne Asada For One
Equipment
Ingredients
- ½ pound flank or skirt steak
Marinade
- ¼ cup olive oil , plus ½ tablespoon for the skillet
- 2 tablespoons soy sauce
- ½ tablespoon lime juice
- ½ tablespoon apple cider vinegar
- ½ tablespoon sugar
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon ground cumin
- 1 garlic clove , minced
- 1 teaspoon chopped jalapeño chili pepper
- 2 tablespoons finely chopped cilantro leaves
Instructions
- Marinate the steak: Whisk to combine ¼ cup of the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a bowl. Stir in the minced garlic, chopped jalapeños, and chopped cilantro.
- Add the steak and marinade to a zip lock bag, tossing the steak a few times to coat. Press the excess air out, seal the bag, and chill for at least 30 minutes or up to 3 hours. Alternatively, you can place the steak in the bowl with the marinade. Flip the steak over to coat, cover the bowl and refrigerate.
- Sear the steak: Set a heavy 10-inch skillet over medium-high heat and let it heat up for 1 minute. Add ½ tablespoon of olive oil to the pan and let it heat for 30 seconds. Add the steak, searing each side for 4 to 5 minutes, or to desired doneness. Cooking the meat for this length of time will deliver steak that is between medium and medium rare.Note: Flank steak is best not cooked above medium or else it can be tough instead of juicy. To check for doneness, insert an instant-read thermometer into the center of the steak.* Rare steak: 125 degrees F* Medium rare: 135 degrees F (my preferred temperature for flank steak)* Medium: 145 degrees F (your target temperature)* Medium well: 155 degrees F (not recommended)* Well done: 165 degrees F (not recommended)
- Let the meat rest. Remove the steak from the skillet and place it on a cutting board. Cover the steak to let the meat rest for 10 minutes. This step is important. If you slice the meat before allowing it to rest, much of the meat juices will run out leaving you with a dry, flavorless piece of meat.
- Slice the steak: Use a sharp, long bladed knife to cut the steak across the grain of the meat. When you look at your meat, notice the long, white strands running across it. Those are the muscle fibers which are resilient and tough. When a piece of meat has a lot of those fibers, it can be hard to eat. Do not cut the meat parallel to those lines. Cutting against the grain will sever the fibers which will make the meat more tender and easier to eat.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Carne Asada turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Steak Preparation: For a perfectly juicy and evenly cooked steak, let the meat come to room temperature before cooking. This ensures the steak will cook uniformly, enhancing its juiciness.
- Slicing Technique: To maximize tenderness, slice your cooked steak at a 45-degree angle, also known as “cutting on the bias.” This increases the surface area of each slice and breaks down more muscle fibers, making the meat tender and succulent.
- Doubling the Recipe: Love this Carne Asada recipe? It’s easily scalable! To serve more people, simply double the quantities of each ingredient.
- Garnish Options: Elevate your Carne Asada tacos by topping them with fresh cilantro and a generous sprinkle of queso fresco, adding an extra layer of flavor and texture.
- Warming Tortillas: You have option
- Skillet: Set a skillet to medium-high heat. Heat each tortilla for about 15-20 seconds per side until they’re warm and pliable.
- Microwave: Place the tortillas in a stack on a microwave-safe plate, covered with a damp paper towel. Microwave for 15 seconds on high, then continue at 10-second intervals until warm.
- Oven: For a big batch, stack the tortillas and wrap them in foil. Bake at 350 degrees F for 10-15 minutes until they’re heated through.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I was blown away by how good this Carne Asada recipe turned out. It was so tender, juicy & flavorful. I wanted to use flank steak but the store I went to was out, so I used skirt steak. I was skeptical about using skirt steak because in the past, it has been tough or chewy, but this time it was perfect. I followed the recipe except for a few tweaks here & there. I didn’t have any apple cider vinegar, so I used red wine vinegar, & also added a bit of lemon juice & orange juice to the marinade, on top of the limes. Next time, I’m gonna get the apple cider vinegar & try finding a good flank steak, can’t wait. By the way, I live in San Antonio, TX & I truly believe this is the best tasting carne asada I’ve ever had, including from Mexican restaurants here. Thanks for this wonderful recipe!
Thank you so much, Gina. I’m so happy you enjoyed it and I appreciate your comment so much!
I do have 1 question. When I left the steak in the marinade overnight (about 18 hours), it turned gray. Is that normal? I still cooked it & it tasted great, but I was a bit worried. I’ve made it several times & only left it overnight once, other times it was only in the marinade a few hours. Is there anything I should do different to keep that from happening? I’m just wondering for future reference cause I love the recipe.
I’m so glad to hear you’re loving the carne asada recipe! The gray color you’re seeing is completely normal when marinating for an extended period. The acidic components of the marinade, like lime juice and vinegar, can cause the surface of the steak to change color, but it’s perfectly safe to eat. If you’re concerned about the color change, you can opt to marinate the steak for a shorter duration, like 1-3 hours, which is enough time to infuse those delicious flavors without the color shift.