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Overhead view of Carne Asada Plate with chimichurri butter on a board
Olga

Carne Asada Plate

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A carne asada platter with baby corn, pickled onions, and radishes.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating 1 day
Total Time 1 day 25 minutes
Servings: 4 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: Latin
Calories: 540
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 lbs Flank Steak
  • 1/4 cup Avocado Oil
  • 1 Seasoning Salt to Taste
Baby Corn
  • 6 oz Baby Corn
  • 1 tbsp Grass-fed Butter
  • 1 Pinch of Salt to Taste
Pickled Onions and Radishes
  • 1 whole Red Onion
  • 2 whole Radishes
  • ¾ cup Red Wine Vinegar
  • ¼ cup Filtered Water
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1 whole Lemon, juiced

Equipment

  • 1 Cast Iron Skillet 15"
  • 1 Medium-Sized Bowl
  • 1 Cutting Board
  • 1 Steak Knife
  • 1 Tongs

Method
 

  1. Step 1: Marinade
    Guajillo Pepper
    Set water to boil.
    Remove the stem and seeds in the guajillo pepper.
    Once the water boils, remove it from the heat and add the guajillo pepper – allow it to soften in the hot water for 5-10 minutes.
    Then, add the guajillo pepper to a food processor and chop with 1/4 cup of the guajillo water. You’ll want a puree.
    Marinade
    Mix the marinade ingredients, including the cumin, coriander powder, and chopped guajillo pepper.
    Marinate the Meat
    Place the meat in a medium mixing bowl and pour the marinade ingredients on the steak, coating well.
    Then refrigerate for at least 1 hour, ideally 24 hours. If you’re short on time, add the juice of a lime or lemon to the marinade. The acid will help tenderize the meat.
    Overhead shot of Marinating flank steak
  2. Step 2: Prepare The Pickled Onions
    Heat the red wine vinegar mix in a pot, including the lime juice, sugar, and salt. Set aside to cool down.
    Cut the red onions using this fajita onion cut. Follow this How To Cut Onions For Fajitas (Step-by-Step) for a quick guide.
    Add the onions in an airtight glass container and submerge in the pickling juice. Place in the refrigerator for at least and hour and serve with the seared carne asada plate.
    Once the meat has marinated, remove it from the bowl and pat the meat with a paper towel to remove any excess marinade. Then salt both sides of the meat and set it aside.
    Side view of Pickled onions and radishes
  3. Step 3
    Preheat the cast iron skillet.
    Preheat on almost high heat, between medium to high. Depending on your stovetop, you’ll want to adjust it if it feels too hot.
    Then, coat the pan with avocado oil and let it get hot before adding the steak.
    If the oil sizzles, place the steak on the pan and cook each side for 2-3 minutes on high heat for medium-rare steak. If you prefer a medium to well-done carne asada, cook for 3-4 minutes on each side.
    Overhead shot of Searing carne asada in cast iron skillet
  4. Step 4
    After cooking the steak to a golden crisp on the outside, set it aside and allow it to rest.
    Then, prep your sides.
    Baby Corn
    Quickly sauté them in the same or different pan, for 3-4 minutes on each side or until fork tender.
    Set out the chimichurri butter in small bowls or smother on the carne asada with a brush.
    Overhead shot of Sauteed Baby corn
  5. Step 5
    Once the steak has rested, slice it, sprinkle on a pinch of salt, and place it on the platter with your sides.
    Side view of carne asada platter

Nutrition

Calories: 540kcal

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