Carne Asada

Cast Iron Carne Asada

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Get ready for a mouthwatering Mexican adventure with Cast Iron Carne Asada! This recipe combines the goodness of skirt or flank steak with a delicious marinade that’s packed with citrusy and savory flavors. It’s simple, yet it promises to make your taste buds dance with joy.

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Cast Iron Carne Asada

Step 1: Flavor Explosion with the Marinade

Start by making a fantastic marinade. Mix together 3 tablespoons of olive oil, 3 tablespoons of fresh orange juice, 1 teaspoon of orange zest, 2 tablespoons of lime juice, 3 tablespoons of tamari or coconut aminos, 3-4 crushed garlic cloves, 1 teaspoon of chili powder, ½ teaspoon of cumin, 1 teaspoon of Mexican oregano, 2 tablespoons of chopped cilantro, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. This flavorful blend will give your steak that extra oomph!

Cast Iron Carne Asada

Step 2: Let the Marinade Work Its Magic

Put your steak in a ziploc bag, pour the marinade over it, seal the bag, and give it a good shake to coat the steak evenly. Let it soak up the flavors at room temperature for at least 30 minutes or toss it in the fridge overnight for an even tastier result. If it’s been in the fridge, let the steak come to room temp for 20-30 minutes before cooking.

Step 3: Fresh Additions for a Flavorful Combo

Mix cherry tomatoes, red onion, cilantro, and lime juice for a zesty salsa. Toss some chopped avocado in lime juice to keep it looking fresh. These, along with sliced radishes, lime wedges, jalapeño, and Cotija cheese, create a fantastic mix of textures and tastes.

Cast Iron Carne Asada

Step 4: Cooking Magic in a Cast Iron Skillet

Heat up a big cast iron skillet on medium-high heat. Take the steak out of the marinade, let the excess drip off, and cook it for 3-4 minutes on each side until it’s just right. Use a meat thermometer for precision doneness to your liking.

Step 5: Time to Feast on Your Cast Iron Carne Asada

Let the steak rest for 5 minutes before slicing it thin against the grain. Serve it up with the tomato salsa, avocado, radishes, lime wedges, cilantro, jalapeño, and Cotija cheese. If you’re feeling fancy, add guacamole, gluten-free tortillas, or lettuce wraps on the side.

Get ready for a flavorful feast with Cast Iron Carne Asada—where each bite is a burst of deliciousness. Enjoy the goodness, savor the freshness, and make every meal a tasty celebration!

Cast Iron Carne Asada

Recipe by Easy Clean RecipesCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • Marinade Ingredients
  • 3 T. extra virgin olive oil

  • 3 T. fresh orange juice

  • 1 t. orange zest, preferably organic

  • 2 T. fresh lime juice

  • 3 T. tamari or coconut aminos

  • 3-4 large cloves fresh garlic, peeled and smashed

  • 1 t. chili powder

  • ½ t. ground cumin

  • 1 t. Mexican oregano

  • 2 T. fresh cilantro, roughly chopped

  • 1 t. sea salt

  • ½ t. black pepper

  • Remaining Ingredients
  • 1½ lbs. skirt or flank steak

  • 8-oz. cherry tomatoes, quartered

  • 2 T. fresh cilantro, chopped, divided

  • ½ medium red onion, chopped small

  • 3 T. fresh lime juice, divided

  • 1 large avocado, chopped

  • 5-6 large radishes, trimmed and sliced thin

  • 1 large lime, cut into 8 wedges

  • 2 oz. Cotija cheese, crumbled

  • 1 large jalapeño, sliced

  • Guacamole (optional)

  • Gluten-free tortillas and/or lettuce wraps (optional)


  • To prepare the marinade, combine all ingredients together into a medium bowl and stir to combine. Set aside.
  • Place the steak into a freezer bag and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes (but less than 2 hours) or place in the refrigerator overnight. If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.
  • Combine the tomatoes, one tablespoon fresh cilantro, red onion, and two tablespoons fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
  • To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.
  • Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until the meat reaches the desired level of doneness. Use a meat thermometer for preciseness.
  • Remove from heat and allow steak to rest 5 minutes before thinly slicing it against the grain. Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and the remaining fresh cilantro. Top with sliced jalapeño and Cotija cheese. Offer guacamole, gluten-free tortillas, and/or lettuce wraps on the side, if desired. Enjoy! 

Try this with some Cherry Pecan Nice Cream for dessert.

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