steak – Imapampchef

Combine a simply delightful citrusy marinade with a flank steak, and you have the beginnings of the most tender and delicious Carne Asada ever! I turned this into a wonderfully easy street taco recipe, you’ll want to have this for dinner every day!

The Carne Asada recipe comes from Marissa over at Pinch and Swirl. You can learn more about Marissa here. I LOVE that her recipes are truly easy to follow, and yet provide you with a meal that is outstanding in every way. I look forward to trying even more of her recipes, and also reading about her travels.

Citrus is a great tenderizer for steaks, cheap cuts or otherwise. It pulls the water out, tenderizing the meat in the process. I think the use of orange, lemon and lime give this recipe a wonderful flavor, in addition to the tendering effects.

For this recipe, I tried our our NEW Cast Iron Sizzle Skillet & Wood Trivet, and I LOVE it!!! Here’s some info:

Make Fajitas, Nachos, and More!

Kick dinnertime up a notch with the Cast Iron Sizzle Skillet & Wood Trivet. Use the skillet to make flavorful fajitas, nachos, and skillet cookies, and the trivet to serve them while they’re still hot and sizzling.

Made of pre-seasoned cast iron, the skillet has excellent heat retention, so your food will stay hot and delicious for a long time. It holds up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils with it and not worry about scratching the finish. The two-handle design lets you move the skillet with ease.

Serve a Sizzling Meal for Six Right on the Table!

Thanks to the Cast Iron Sizzle Skillet & Wood Trivet’s larger size and unique elongated shape, this set is large enough to hold and cook food for 4–6 people. Use the acacia wood trivet to protect your tabletops from the heat of the skillet whenever you’re serving a crowd-pleasing meal or use it as a stylish cheeseboard for an impromptu get-together.

You can also use the wood trivet with other pans from our line—including all the cast iron pans and the 9″ x 13″ (23-cm x 33-cm) Pan With Lid. It will protect your table and countertop surfaces as your roasted veggies, blackened chicken, or freshly baked cakes cool.

If you want to learn more about this product, or you have to have it NOW, click here to get yours today!!

Of course, you can also grill the steak, whatever is your preference. The family wanted tacos, so I decided to make easy street tacos with the Carne Asada, and the were fantastic! I used store bought hard tacos, so this was super easy to throw together on a weeknight. Just remember to marinate the meat in the morning, and at dinnertime, you’ll be ready to go; you could even make the marinade the night before, I’m guessing, so that it’s easy for you to marinate the meat the next morning. Okay, let’s jump right in!

Ingredients

2-pounds flank steak

Marinade

1 jalapeño seeded and minced
4 cloves garlic minced
½ cup fresh cilantro leaves chopped
juice of 1 orange
juice of 1 lime
juice of 1 lemon
2 tablespoons apple cider vinegar
⅓ cup olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Press garlic; slice jalapeño in half. Remove the seeds and dice very fine. Wash cilantro, remove stems and chop.

Zest and juice one orange, one lemon and one lime (freeze zests for other recipes).

Combine jalapeño, garlic, cilantro, orange juice, lime juice, lemon juice, apple cider vinegar, olive oil, and spices.

Set ¼ cup of the marinade aside in a separate container. Place steak in a reusable bag or large container, and pour the remaining marinade over the steak. Marinate 1-8 hours.

Remove the steak from the marinade. Preheat the skillet over high heat for 3 minutes. Grill 7-10 minutes per side, basting with the marinade set aside in separate container. Remove from heat, let steak rest 10 minutes.

For Tacos:

Slice steak into bite-size pieces. Place into hard taco, top with chopped onions and more cilantro.

That’s it!

HOT TIP: This really is an easy recipe, and I was thinking that you could purchase a bag of lemons and limes, also oranges, then juice and zest them all. Freeze them in the correct portions for this and other recipes, and your work next time is that much easier.

Please let me know if you give this recipe a try, and please do head over to visit Marissa over at Pinch and Swirl, and tell her I said hello!

July Only! Summer Sunset Sale! Get 20% off select products, before they’re gone!! Click here to shop.

Get ANY $25 product FREE for yourself in July when you host a virtual or in-person Pampered Chef Party:

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JULY, and scan the link below to shop!

NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JULY, where you can see our newest products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Carne Asada Street Tacos

Combine a simply delightful citrusy marinade with a flank steak,and you have the beginnings of the most tender and delicious Carne Asada ever! I turned this into a wonderful and easy street taco recipe, you’ll want to have this for dinner every day!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine Mexican

Servings servings

Calories 124 kcal

Equipment

Ingredients

1 jalapeno seeded and finely diced
4 cloves garlic, pressed
½ cup fresh cilantro, chopped
1 orange, juiced
1 lemon, juiced
1 lime, juiced
2 tbsp apple cider vinegar
⅓ cup olive oil
1 tsp cumin
1 tsp salt
¼ tsp Freshly Ground Black Pepper

Instructions

Press garlic; slice jalapeño in half. Remove the seeds and dice very fine. Wash cilantro, remove stems and chop.
Zest and juice one orange, one lemon and one lime (freeze zests for other recipes).
Combine jalapeño,garlic, cilantro, orange juice, lime juice, lemon juice, apple cider vinegar,olive oil, and spices.
Set ¼ cup of the marinade aside in a separate container. Place steak in a reusable bag or large container, and pour the remaining marinade over the steak. Marinate 1-8 hours.
Remove the steak from the marinade. Preheat the skillet over high heat for3 minutes. Grill 7-10 minutes per side, basting with the marinade set aside in separate container. Remove from heat, let steak rest 10 minutes.
For Tacos:
Slice steak into bite-size pieces. Place into hard taco, top with chopped onions and more cilantro.

Nutrition Estimate

Calories: 124kcalCarbohydrates: 5gProtein: 0.4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 390mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 175IUVitamin C: 20mgCalcium: 18mgIron: 0.4mg

Keyword carne asada, carneasada, street tacos, streettacos

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

My husband loves his steak to be very well done, while I love a medium rare steak. How about you? Either way you like it, when you try making a steak sous vide style it will come out perfectly! I’m still learning all about sous vide, if you’d like to see some tips that I shared in another post, click here.

This was the absolute best steak that I have ever had in my entire life! It’s very hands off, and the result is simply perfection it’s juicy, and the most tender steak imaginable.

I wanted to be very simple in what I added the first time I was making a steak, so the recipe itself is very simple. This process creates such precision with the temperature, that you won’t have to worry about over or under cooking your steak.

If medium rare is not your thing, don’t worry you can sous vide your steak until it’s well done! To give any protein color after the sous vide process you simply sear it for a minute per side on the stove or under the broiler.

Here is a quick temperature reference for sous vide steak temperatures.

RARE: 120⁰-125⁰
MEDIUM RARE: 130⁰-135⁰
MEDIUM: 140⁰-145⁰
MEDIUM WELL: 150⁰-155⁰
WELL: 160⁰-165⁰

One thing to remember is that we are pan-searing the steak afterwards, so this will increase the temperature, even though you’re searing for a couple of minutes. You’ll want to sous vide at about 5 degrees below the desired temperature, in addition to factoring in the pan-searing, which will increase the temperature a bit. As an example, I like my steak medium-rare. When I made this steak, I set the temperature for 130⁰, which is rare. Once I sear the steak, the temperature jumps up to 135⁰, medium-rare.

This was the absolute best steak that I have ever had in my entire life! It’s very hands off, and the result is simply perfection it’s juicy, and the most tender steak imaginable. The recipe itself is very simple, when combined with the sous vide process creates such precision with the temperature, that you won’t have to worry about over or under cooking your steak.

Ingredients

2 steaks (Strip/Skirt/Ribeye/Porterhouse/T-bone), @ 8-oz/225 g each
Kosher salt to taste
Freshly Ground black pepper to taste
4-6 sprigs of Thyme or Rosemary
2 tablespoons butter

Instructions

Fill the inner pot of the Multi-Cooker to the ½ fill line with water. Lock the lid and select SOUS VIDE; set temperature to 130⁰, set timer for 2-4 hours*. I set mine for 3 hours.

*A note about the time: The steak WILL be done at the two-hour mark, absolutely. However, the wonderful thing is that you can leave it in the sous vide for up to 4 hours, and not only will you have a more tender steak, but the temperature stays exactly the same!

Season steaks with salt and pepper. Place each steak in separate zip top bags with your herbs. Close bag, removing any air.

When you hear three beeps and ADD is displayed, open lid and submerge bag with the seal above the water. Lock the lid and press START. When the timer is up, press CANCEL. Carefully remove the bag.

Remove the steaks from the bags and pat them dry. Preheat a cast iron or other skillet over medium-high heat for 2 minutes, then add the butter, heating until butter is foaming. Add the steaks and sear until they’re nicely browned, about 1 minute per side, basting steak in butter while searing for added flavor.

Slice and serve immediately; no need to rest the steak, it is perfectly cooked! Please let me know if you give this a try, and also let me know how YOU like your steak!

NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for APRIL, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!