In honour of just booking my flight to Santa Fe for a conference and to meet up with a special blogging friend of mine (Stacey over at the Soccer Mom), today I’m sharing this Carne Asada Skillet Recipe, or as I’m calling it – Santa Fe Steak Skillet!
I’ve never been to Santa Fe but I’m really excited to visit and eat everything in sight! I live in Canada and grew up abroad so I haven’t had much experience with authentic Southwestern or Latin American food – but everything I have had the pleasure of trying, I’ve loved!
I’m starting to share a growing collection of cast iron skillet recipes on the blog, and for those of you who don’t have a cast iron skillet you can use a regular frying pan, I would definitely encourage you to consider adding it to your kitchen. Once you’ve made a couple meals with your skillet, you’ll be a cast iron convert!
I love the beautiful sear I can get on meat – creating a gorgeous crust that seals in juices and moisture – and the fact that I can start a recipe on the stovetop and transfer it to the oven. It really opens up a whole new world of recipe possibilities.
How to Make Carne Asada
First, grab a skillet and gather your ingredients:
- 2 Tablespoons olive oil
- 2 lb skirt or flank steak (carne asada)
- 5 potatoes, diced
- 7 small peppers, diced (see note)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 4 eggs
- Salt & pepper, to taste
- 1-2 teaspoons lime juice, to taste
- 1 teaspoon cumin
- Handful cilantro, garnish
- Salsa, on the side
Heat the oil in your cast iron skillet over high heat and once it becomes hot and loose (low viscosity), add the steak and cumin.
Cook the steak to your desired level of doneness – about 3 minutes on each side will give you a medium rare sear – keeping in mind that you’re going to place the steak in the oven and cook it a bit further.
Remove the meat from the pan and set to the side.
Add the chopped peppers, onions, and potatoes (with more oil if needed) and cook until tender.