Carne Asada for One
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Flank or skirt steak soaked in a lime, soy, and cilantro marinade, then seared and sliced thin.
Ingredients
- ½ lb flank or skirt steak
- ½ Tbsp olive oil for skillet
Steak marinade
- ¼ cup olive oil
- 2 Tbsp soy sauce
- ½ Tbsp lime juice
- ½ Tbsp apple cider vinegar
- ½ Tbsp sugar
- ½ tsp black pepper
- ¼ tsp cumin
- 1 minced garlic clove
- 1 tsp chopped jalapeño
- 2 Tbsp finely chopped cilantro
Equipment
- skillet
- mixing bowl
- whisk
Directions
- Whisk together all the marinade ingredients.
- Put the steak in a covered dish or zip-top bag with the marinade and turn it to coat. Refrigerate for at least 30 minutes and no more than 3 hours.
- Heat a cast iron skillet over medium-high heat for about 1 minute. Add the ½ tablespoon of oil and heat for 30 seconds. Lift the steak out of the marinade and sear it for 4 to 8 minutes per side, until done the way you like it (145°F for medium-rare).
- Cover loosely with foil and let it rest for 10 minutes. Slice thinly across the grain.
Notes
To grill instead, sear the steak over high heat for 1 to 2 minutes per side, then turn the heat to medium and grill 8 to 10 minutes more in all. Rest for 10 minutes before slicing.
Nutrition
Serving: 234g | Calories: 411kcal | Carbohydrates: 0g | Protein: 48g | Fat: 23g | Saturated Fat: 7.7g | Cholesterol: 147mg | Sodium: 123mg | Potassium: 744mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 57mg | Iron: 3.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ lb flank or skirt steak (the first choice counted). Brands and portions vary, so use it only as an approximation.