Carne Ranchera Marinated Steak

Carne Ranchera

Carne Ranchera Marinated Steak

Why just make dinner when you can put a super-delicious dinner on the table using marinated steak.

Marinated Skirt and Flank steak are two of the most popular cuts of meat used to prepare a delicious Carne Asada dish. Both are great choices for marinades and a quick sear over high heat. The key to success with either option is to thinly slice the meat against the grain, or perpendicular to the long striations that run through the cut of meat, before serving.

This recipe for Carne Ranchera uses about 1 – 1/2 lb. of Skirt or Flank Steak.

To make the popular Carne Asada the best cut of meat to use is called flap meat or carne ranchera. If flap meat is not available, then typically Skirt or Flank steak is substituted. The recipe below is for a marinated Flap meat but either substitute will work.

Carne Ranchera Marinade Ingredients Needed:

1-1/2 lbs. Flap Meat

3 tablespoons extra virgin olive oil
3 tablespoons fresh orange juice
1 teaspoon orange zest, preferably organic
2 tablespoons fresh lime juice
3 tablespoons tamari or soy sauce
3-4 large cloves fresh garlic, peeled and smashed
1 teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon Mexican oregano
2 tablespoons fresh cilantro, roughly chopped
1 teaspoon sea salt
½ teaspoon black pepper

STEP 1.  To prepare the marinade, combine all marinade ingredients together into a medium bowl and stir to combine. Set aside.

STEP 2. 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.

STEP 3. 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.

STEP 4. Remove from heat and allow steak to rest 5 minutes before thinly slicing it against the grain.

Tip: If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.

How to Make Cast Iron Carne Asada

Special Equipment: 

12” Cast Iron Skillet: https://amzn.to/3u0ghJV
Instant Read Thermometer: https://amzn.to/3UafcJO

If You Want to Make a Cast Iron Carne Asada, You Will Need

1 1/2 lbs. flap meat or skirt or flank steak
8 oz. cherry tomatoes, quartered
2 tablespoons fresh cilantro, chopped, divided
1/2 medium red onion, chopped small
3 tablespoons 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

How to Make Delicious Carne Asada

Serves: 4-6

STEP 1. 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.

STEP 2. To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.

STEP 3. 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.

STEP 4. 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!

What to Serve with Carne Asada

Rice
Beans
Guacamole
Flour Tortillas and/or lettuce wraps.

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