It has been so long since I have been able to spend a whole weekend in the kitchen. We have had quite a busy couple months around the Birdbelly household, but this one is worth the wait!
To say I heavily rely on this recipe is an understatement. Birdbelly husband actually gets the credit for this one, and then I punched it up a bit because he got a bit lazy (sorry honey), and I was obsessed with it. Carne Asada! Everyone that knows me, and has been out to eat with me, knows I LOVE STEAK! To me, if there is a nice steak on the menu at a restaurant, why would you order anything else? I also love to cook steak at home, and I do so frequently. Combine steak with the magic that is tacos, and you have a quick, year round ‘wow’ meal that you can take your time with or whip up in less than 30 minutes. Trust me, I have done both.
My preferred cooking method for this would be to season the night before or morning of eating, and then grilling it to a nice medium rare. However, like I said, I have had it every way I can think of. I have seasoned it and immediately thrown on the grill. I have seasoned it hours in advance, seared on the stovetop and finished in the oven. Because sometimes you need tacos in less than 30 min, and sometimes you need them in a blizzard, all methods work!
If you can’t tell, the reason this is so good is because of the heavy seasoning we are putting on it. Typically, I am not a fan of over seasoned meat, but this is when you need it. The seasoning is the star. The other great thing about this Carne Asada recipe is that we are using a single piece of an inexpensive cut of beef. Flat Iron Steak, and at my local Bakers (Kroger), it’s nearly always on sale, and I stock up.
So without further ado I want to give you all, Birdbelly husbands and my famous Carne Asada! And now maybe that I have shared it, it will be famous to more than just us…and my sister who requests it when she’s in town!
The Process:
Remove the Flat Iron from its packaging and pat dry. In this order, cover one side of the steak with Salt, Pepper, Garlic, Cumin, and Chili Powder.
You want all of the steak to have seasoning touching it. Since you can buy Flat Iron in nearly every size imaginable there isn’t a measurement for what it right, but the whole side should be covered. Go lighter on the cumin than the rest, but if you are a cumin lover, go for it!
Ok, Ok, if I was going to give an approx. measurement for a 2lb steak, 1 tsp of salt, pepper, garlic, and chili powder, and then ½- ¾ tsp of cumin, per side! But for real, eyeball it.
Rub the seasoning in and lightly press down, really get it in there! Flip the steak over and do the exact same process on the other side.
Refrigerate until ready to cook! As I mentioned before it’s best to season the night or morning before, but you can immediately heat up the grill or stove right away.
*I typically refrigerate covered, in a container or in a gallon baggie.
Remove from the fridge so it can come to room temperature; 10-20 min before cooking. I usually remove right when I’m going to fire up the grill and that is enough. Putting cold meat on a hot surface will result in it cooking unevenly.
GRILL METHOD: Prep your grill and turn the heat to high. Once the grill is nice and hot put the steak over direct heat and cook 5-6 min, then flip it and cook an additional 5 min, or until it reaches your desired doneness. I like mine medium rare, 130 degrees. Remove and let rest before slicing, about 10 minutes.
STOVE/OVEN METHOD: Preheat oven to 300 degrees. On your stove-top, heat a cast iron skillet or heavy bottom grill pan, on high. When your pan is super-hot add your steak, sear hot and quick. When it has a nice color, turn it over and sear the other side. Now, most likely you are going to get that pretty sear before your steak has reached temp, so once it’s seared place it in the oven (pan and all) until done. Remove, and again, let rest.
Now the fun part, EATING! I assemble my tacos with avocado, fresh tomatoes, and sour cream. Birdbelly husband likes adding a habanero sauce on his! Birdbelly sister, likes her tacos filled with rice and beans! Make it yours!
Recipe!
Carne Asada
This meal can be made in less than 30 minutes, or season the steak ahead of time (preferred) and prep 4-12 hours in advance.
Ingredients
- Flat Iron Steak
- Salt
- Black Pepper
- Garlic Powder
- Cumin
- Chili Powder
Taco Toppings Ideas!
- Tomatoes
- Avocado
- Sour Cream
- Cheese
- Hot Sauce
Instructions
-
On a flat surface pat the steak dry and season heavily on both sides. Seasoning should go in this order: Salt, Pepper, Garlic, Cumin, and then Chili Powder.
-
Preferred (But Optional): Refrigerate for 4-12 hours.
-
Remove steak from fridge and let come to room temp.
-
Grill Method: Heat grill on HIGH, cook 5-6 minutes per side, until the steak reaches desired temp. My favorite is 130, medium rare. Up to 140-145 for medium.
-
Stove/Oven Method: Preheat oven to 300 degrees. On the stovetop, heat a cast iron or grill pan on high heat. Quickly sear until you get a nice color on both sides. If the steak hasn't yet reached temp. put in your preheated oven until it reaches the desired doneness.
-
Let rest 10-15 minutes before slicing.
-
Now use the steak along with your favorite toppings and wrap in a warm tortilla!
Enjoy!
xoxo,
birdbelly
