Carne asada means grilled meat. Since the meat is cut in strips, a grill pan or skillet works well instead of a barbecue. The meat is seasoned before it goes in the pan, and then served on tortillas with a choice of condiments like guacamole, red onion, cilantro and lime.
2 pounds flank steak, flap steak or chateaubriand
2 tablespoons vegetable oil
4 teaspoons ground cumin
2 teaspoons ancho chili powder or regular chili powder
2 teaspoons salt
1 teaspoon ground cinnamon
12 8-inch corn or flour tortillas, warmed
Sliced red onion, lime wedges, cilantro leaves
Greek yogurt or sour cream
ANOLON | 14.5-Inch Open Skillet with Helper Handle
ANOLON | 10-Inch x 18-Inch Double Burner Griddle and Grill Pan
ANOLON | 11-Inch Square Grill Pan
FARBERWARE |11-Inch Nonstick Square Griddle
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Slice meat across the grain into 1/4-inch thick strips. Place in a bowl and combine with oil.
Stir cumin, chili powder, salt and cinnamon in a small bowl. Sprinkle over meat and mix well. Let stand 20 minutes to marinate. Or cover and refrigerate until ready to cook, up to 12 hours.
Heat a nonstick grill pan or skillet over medium heat. Cook meat in two batches until well browned but still pink in center if desired. Remove from pan. Wipe pan with paper towel and cook remaining meat.
Serve carne asada with tortillas, Tomato Guacamole and condiments.