Recipes

Perfect Skillet Carne Asada

by StudioLink Recipe.
June 27, 2025
View the Studiolink
Made by Nicole
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Citrus, garlic, cilantro, and jalapeños give this skillet-seared flank steak bright, savory flavor. Slice it across the grain for tender strips ready to serve on their own or add to your favorite meals.
8
Servings
30 Min+
Marinating
10 Min
Approx. Cook Time
Estimated Nutrition Per Serving
236 calories | Protein: 26g | Carbohydrates: 4g | Fat: 13g | Fiber: 1g
Creator-provided estimates based on 8 servings; excludes sides.

Ingredients:

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  •   2 lb flank steak
  •   1/4 cup olive oil
  •   1/4 cup orange juice
  •   1/4 cup low sodium soy sauce
  •   1 lime (juiced)
  •   6 cloves garlic (mashed)
  •   2 jalapenos (deseeded and chopped finelyu2063)
  •   1/2 red onion (finely sliced)
  •   1/2 cup cilantro (chopped)
  •   1 tbsp cumin
  •   1/2 tsp ground black pepper
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Mix the marinade. Combine the OLIVE OIL, ORANGE JUICE, soy sauce, lime juice, garlic, jalapeños, red onion, cilantro, cumin, and black pepper. Before adding the beef, set aside approximately ½ cup in a separate covered container and refrigerate for finishing.
  2. Marinate the steak. Coat the FLANK STEAK with the remaining marinade in a covered baking dish or sealed food-storage bag. Refrigerate for at least 30 minutes or overnight.
  3. Sear. Heat a cast-iron skillet over medium-high heat. Lift the steak from the marinade and place in the hot skillet, working in batches if needed. Cook undisturbed for about 5 minutes, flip, and cook for about 5 minutes more. Adjust the cooking time for the steak’s thickness and doneness.
  4. Add the finishing marinade. If desired, pour the separately reserved marinade into the hot skillet near the end of cooking and let it heat through. Discard the marinade used for the raw steak.
  5. Rest and slice. Transfer the steak to a cutting board and rest for 10 minutes. Slice thinly across the grain and serve.

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