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carne asada on a white plate.
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4.75 from 4 votes

Carne Asada For One

This single serving Carne Asada recipe features tender, marinated steak cooked in a skillet and sliced thin for easy tacos. It's packed with bold, fresh flavors and perfect for a quick and satisfying meal.
Prep Time35 minutes
Cook Time15 minutes
Resting Time10 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Mexican
Diet: Gluten Free, Low Calorie, Low Lactose
Keyword: beef, carne asada, flank steak, skillet, skirt steak, steak, stovetop carne asada
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • ½ pound flank or skirt steak
  • ½ tablespoon olive oil

Marinade

  • ¼ cup olive oil
  • 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 clove garlic -minced
  • 1 teaspoon chopped jalapeño chili pepper
  • 2 tablespoons finely chopped cilantro leaves
US - Metric

Instructions

  • Make the Marinade: In a bowl, whisk together ¼ cup olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin. Stir in the garlic, jalapeños, and cilantro.
  • Marinate the Steak: Add the steak and marinade to a zip-top bag. Seal and turn to coat. Refrigerate for at least 30 minutes or up to 3 hours.
    Tip: You can also marinate the steak in the bowl—just flip to coat, cover, and refrigerate.
  • Cook the Steak: Heat a heavy 10-inch skillet over medium-high heat for 1 minute. Add ½ tablespoon olive oil and heat for 30 seconds. Add the steak and sear for 4 to 5 minutes per side, or until it reaches your desired doneness.
    Note: Flank steak is best cooked to medium rare (135°F) or medium (145°F) for best texture. Avoid overcooking, as it can become tough.
    * Rare steak: 125 degrees F
    * Medium rare: 135 degrees F (recommended)
    * Medium: 145 degrees F
    * Medium well: 155 degrees F (not recommended)
    * Well done: 165 degrees F (not recommended)
  • Rest the Steak: Transfer to a cutting board, cover loosely, and let rest for 10 minutes to retain juices.
  • Slice the Steak: Use a sharp knife to cut across the grain at a 45° angle. This shortens the muscle fibers, making the steak more tender.
  • Serve: Slice and serve with warm tortillas and your favorite toppings like salsa, chopped onions, guacamole, and lime.

Notes

  • Read First: Review the full recipe and photos before starting for a clear understanding of each step.
  • Bring to Room Temp: Let the steak sit out for 15-20 minutes before cooking to help it cook evenly.
  • Slice Against the Grain: After resting, slice the steak at a 45° angle across the grain for tender pieces.
  • Double if Needed: To serve two, simply double all ingredients.

Nutrition

Serving: 1serving | Calories: 441kcal | Protein: 48g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 75mg | Sodium: 125mg | Potassium: 771mg | Sugar: 1g | Calcium: 54mg | Iron: 4mg

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