Quick Answer
Yes, you can absolutely cook carne asada on a cast iron skillet. A cast iron skillet is actually a great option for cooking carne asada because it can withstand the high heat needed to get a good sear on the meat. The cast iron also retains heat very well, so it will give you a nice even cooking across the surface of the meat. Just make sure your cast iron skillet is well-seasoned before cooking the carne asada.
What is Carne Asada?
Carne asada is a popular Mexican grilled or pan-fried beef dish. It consists of thin, flank, skirt or flap steak that is marinated in lime juice, garlic, cilantro, chili peppers and other spices before being cooked.
The marinade helps tenderize the meat while also infusing it with lots of big, bold Mexican flavors. Typical carne asada marinades include ingredients like:
- Fresh lime juice
- Orange juice
- Garlic
- Cilantro
- Olive oil
- Chili powder
- Cumin
- Oregano
- Onion
- Jalapeño
- Salt
- Pepper
The meat is usually marinated for at least 30 minutes up to overnight depending on the cut of meat. This allows the acidic marinade to break down the proteins in the meat for extra tenderness.
Once marinated, the carne asada can be grilled, broiled or pan-fried to cook. It is typically cooked quickly over high heat to get a nice char while keeping the interior moist and juicy.
Reasons to Use a Cast Iron Skillet for Carne Asada
Here are some of the benefits of using a cast iron skillet to cook carne asada:
Gets a Great Sear
Cast iron skillets can withstand very high heat, which is great for getting an excellent sear on carne asada. The hot surface of the cast iron will give you those nice charred grill marks and caramelized exterior that you want on the meat.
Retains Heat Evenly
Once cast iron gets hot, it retains heat extremely well. This means the temperature will remain steady and consistent as you cook the meat. You’ll get even browning across the entire surface, not just where it first hit the pan.
Adds Iron to Food
Cooking acidic foods like carne asada in cast iron can actually add small amounts of dietary iron to the dish. As the acid reacts with the iron skillet, tiny amounts will leech into the food. This can be a good way to add some extra iron to your diet.
Can Go Straight from Stovetop to Oven
Cast iron skillets are oven-safe, so you can start the carne asada on the stovetop to get a quick sear, then transfer right into a hot oven to finish cooking through. The cast iron transfers seamlessly between heat sources.
Helps Develop Fond for Pan Sauces
As the carne asada cooks in the cast iron skillet, browned bits of beef (called fond) will stick to the bottom of the pan. You can then deglaze this flavorful fond with some broth or liquid to make an easy, delicious pan sauce to serve with the asada.
How to Cook Carne Asada on Cast Iron Skillet
Cooking carne asada on a cast iron skillet is easy. Follow these simple steps:
1. Prepare the Meat
Start by selecting a good cut of beef for carne asada. Flank, skirt or flap steaks are all excellent choices. Try to find a piece that is relatively thin and uniform in thickness, around 1⁄2 inch thick. This will allow for quick, even cooking.
Trim off any large pieces of fat or sinew. Then, place the meat in a shallow baking dish or zip top bag. Pour in your favorite carne asada marinade, cover and let marinate for at least 30 minutes up to overnight in the fridge.
2. Heat the Cast Iron Skillet
Take your cast iron skillet and place it over high heat. Let it preheat for several minutes until it is ripping hot. A drop of water should sizzle and evaporate immediately when splashed onto the surface. You want the pan as hot as possible to get a good sear.
3. Pat Meat Dry
Remove the steak from the marinade and pat it completely dry with paper towels. Make sure to remove any excess marinade or moisture from the surface. This will ensure you get nice browning when it hits the hot skillet.
4. Add Oil and Sear
Swirl a small amount of high smoke point oil like avocado or grapeseed oil into the hot cast iron skillet. Carefully lay the steak in the pan. Let it sear untouched for 1-2 minutes until the underside develops a nice brown crust.
5. Flip and Sear Again
Flip the steak over with tongs or a spatula and sear the second side for another 1-2 minutes. You want nice caramelization on both sides. Cook to your desired doneness, about 2-4 minutes per side for medium rare.
6. Let Rest and Slice
Transfer the seared carne asada to a cutting board and let rest for 5 minutes before slicing thinly against the grain. This allows the juices to redistribute through the meat for maximum tenderness.
Serve the hot sliced carne asada with sliced onions, cilantro, limes, salsa, guacamole, beans, rice, tortillas or whatever other favorite taco toppings you love! Enjoy this classic Mexican dish made easy in a cast iron skillet.
Tips for Cooking Carne Asada in Cast Iron Skillet
Follow these helpful tips for the very best results when cooking carne asada on cast iron:
- Make sure your cast iron skillet is well-seasoned before cooking. This prevents sticking.
- Get the skillet very hot before adding the meat. Use high heat to sear.
- Pat the meat thoroughly dry before searing. Moisture will cool the pan.
- Don’t move the meat until it releases easily from the pan. Let it sear.
- Use tongs or a spatula to flip. Don’t pierce the meat with a fork.
- Aim for 1-2 minutes per side for flank or skirt steak. Adjust cooking times as needed.
- Let the meat rest after cooking for juicier results.
- Slice against the grain for more tender carved meat.
- Consider using a meat thermometer for perfect doneness every time.
Following these cast iron carne asada tips will ensure you get flavorful, juicy and nicely seared results off the stove or grill!
Common Carne Asada Mistakes
It’s easy to mess up carne asada if you aren’t careful. Avoid these common mistakes:
- Not using a good cut of meat. Stick with flank, skirt or flap steak.
- Over-marinating. Too long in the acid can make meat mushy.
- Under-marinating. The meat needs time to tenderize and absorb flavors.
- Not patting meat dry before cooking.
- Using a skillet that isn’t hot enough.
- Moving the meat too early while cooking.
- Overcooking and ending up with dry, tough meat.
- Not letting it rest before slicing.
- Cutting against the grain of the meat.
Avoid the pitfalls above and your carne asada is sure to come out perfect every single time!
Frequently Asked Questions
Here are answers to some common questions about cooking carne asada on cast iron:
What cut of beef is best for carne asada?
Flank, skirt and flap steak are the best cuts for carne asada. They have great beefy flavor and thin, uniform shape.
How long should you marinate carne asada?
At least 30 minutes to overnight. The longer in an acidic marinade, the more tender it becomes.
What temperature should the cast iron skillet be to sear?
Ripping hot! Aim for at least 450-500°F. The hotter, the better for getting a good sear.
Should the meat be dry or wet when cooking?
Always pat the meat dry thoroughly with paper towels before placing into the hot pan. Moisture prevents browning.
How long does it take to cook flank steak in a skillet?
About 4-8 minutes total for medium rare. Cook for just 1-2 minutes per side over high heat.
Can you cook carne asada on a griddle?
Absolutely! A griddle, grill or cast iron pan all work well. Focus on high heat for fast cooking.
Conclusion
A cast iron skillet is a smart choice for cooking flavorful carne asada at home. With its excellent heat retention and searing ability, it can rival any outdoor grill. Just be sure your cast iron is well-seasoned and ripping hot before adding the thin, marinated steak. Cook over high heat for a brief time to get a good char while keeping the inside juicy. Let the meat rest before slicing across the grain. Follow this cast iron carne asada technique and you’ll have delicious results in minutes. Serve up this tasty steak with all your favorite taco fixings and enjoy!