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Carne Asada

A recipe by Julie Van Rosendaal

Carne Asada

Total Time:






Skill Level:



  • 1 lbs. inside skirt or flat iron Only Alberta Beef
  • 1 Tbsp. chili powder (optional)
  • salt, to taste
  • canola oil, for cooking
  • soft flour or corn tortillas
  • salsa and guacamole, for serving
  • crumbled queso fresco or feta, for serving
  • fresh cilantro, for serving
  • fresh lime wedges

How to Make It

Rub the steak with chili powder (if you like) and if it came from the fridge, let stand at room temperature for 10-15 minutes. Heat a drizzle of oil in a heavy skillet (cast iron is ideal) set over medium-high heat, and once the pan is hot, cook the steak for 5 minutes, until it develops a deep bottom crust. Flip and cook for another 5-6 minutes for medium-rare, or until done to your liking.

Transfer to a cutting board and let rest for 10 minutes. Slice the steak thinly across the grain. Serve in tortillas with guacamole, salsa, crumbled feta, cilantro and lime wedges for squeezing overtop.

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