When it comes to bold, smoky flavors and tender, juicy steak, Carne Asada is a dish that never disappoints. While traditionally grilled, this stovetop version allows you to enjoy the rich flavors of marinated steak anytime, rain or shine. And the secret to an unforgettable Carne Asada? The perfect marinade—featuring high-quality Abingdon Olive Oil Company Extra Virgin Olive Oil or Cilantro & Onion Olive Oil—and a bright, tangy homemade pico de gallo elevated with AOOC Key Lime Balsamic.
The Magic of the Marinade
A well-balanced marinade is key to a flavorful Carne Asada. This one is packed with citrus juices, soy sauce, garlic, fresh cilantro, and a blend of spices, all brought together by the richness of AOOC Extra Virgin Olive Oil or Cilantro & Onion Olive Oil. The olive oil not only helps distribute the flavors evenly but also ensures the steak stays moist and tender, allowing the flavors to penetrate deeply. Whether you marinate for 30 minutes or overnight, this oil-based blend transforms a simple cut of beef into a mouthwatering masterpiece.
The Perfect Pico de Gallo
No Carne Asada is complete without a fresh, zesty pico de gallo to complement the smoky steak. This homemade version is packed with ripe Roma tomatoes, crisp onions, spicy jalapeños, and fragrant cilantro. But what sets it apart is a splash of AOOC Cilantro & Onion Olive Oil and Key Lime Balsamic. This combination adds a delightful balance of sweetness and acidity and enhances the natural flavors of the fresh ingredients, giving your pico de gallo a unique, tangy twist. Spoon it generously over the sliced carne asada, pile it into warm tortillas, and let the flavors shine.
Bringing It All Together
Once your steak has marinated to perfection, sear it in a hot skillet until beautifully caramelized on the outside and tender on the inside. Let it rest before slicing it against the grain for the ultimate bite. Serve with warm tortillas, a generous scoop of fresh pico de gallo, crumbled cotija cheese, and, if you like, a drizzle of salsa verde for extra heat.
This stovetop Carne Asada is proof that a few simple, high-quality ingredients—like AOOC Olive Oils and Key Lime Balsamic—can take a classic dish to the next level. Whether it’s a weeknight dinner or a weekend feast, this recipe delivers big, bold flavors in every bite. Enjoy, and happy cooking!
Carne Asada with Homemade Pico de Gallo
A bold and flavorful carne asada cooked right on your stovetop, paired with a fresh and zesty homemade pico de gallo. Perfect for tacos, bowls, or enjoying straight from the skillet!
Ingredients
Marinade:
- 1 ½ – 2 lbs flank or skirt steak
- ½ cup AOOC Extra Virgin Olive Oil or Cilantro & Onion Olive Oil
- ½ cup fresh lime juice (about 4-6 limes)
- ¼ cup fresh orange juice (about 1 large orange)
- ¼ cup soy sauce
- 6 garlic cloves, minced or pressed
- 1 cup fresh cilantro, roughly chopped (stems and leaves)
- ½ medium white onion, roughly chopped
- 1 jalapeño pepper, finely minced (adjust to spice preference)
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp Mexican oregano (or regular oregano)
- 1 tsp black pepper, freshly ground
- ½ tsp sea salt (or kosher salt)
Pico de Gallo:
- 4 Roma tomatoes, diced
- ½ small white onion, finely diced
- 1 jalapeño, finely diced (remove seeds for less heat)
- ¼ cup fresh cilantro, chopped
- 3-4 tbsp AOOC Key Lime Balsamic
- juice of 1 lime
- 2 Tbsp AOOC Cilantro & Onion Olive Oil
- Salt and pepper to taste
For Serving:
- Warm corn or flour tortillas
- Crumbled cotija cheese
- Salsa verde (optional)
Instructions
1. Marinate the Meat
In a large bowl or zip-top bag, combine the olive oil, lime juice, orange juice, soy sauce, garlic, cilantro, onion, jalapeño, smoked paprika, cumin, oregano, black pepper, and salt. Add the steak, making sure it’s fully coated. Cover and refrigerate for at least 30 minutes, but all day or overnight is ideal for maximum flavor.
2. Prepare the Pico de Gallo
While the steak is marinating, mix the diced tomatoes, onion, jalapeño, and cilantro in a bowl. Add AOOC Key Lime Balsamic, lime juice & Cilantro & Onion Olive Oil, then season with salt and pepper to taste. Let sit for at least 30 minutes to allow the flavors to meld.
3. Cook the Carne Asada
Heat a large cast-iron skillet or grill pan over medium-high heat.
Remove the steak from the marinade, letting excess drip off. Pat dry slightly with a paper towel for better searing.
Cook for 4-5 minutes per side (for medium-rare) or until desired doneness.
Remove from heat and let rest for 5-10 minutes before slicing against the grain into thin strips.
4. Assemble & Serve
Serve sliced carne asada in warm tortillas, topped with pico de gallo, crumbled cotija cheese, and salsa verde if desired. Enjoy immediately!
Notes
Pro Tips
🔥 Want extra char? Finish the steak under the broiler for 1-2 minutes after searing.
🌮 No tortillas? Serve over rice or in a salad bowl for a low-carb option.
🫑 Spice it up! Add more jalapeño or a dash of hot sauce to the marinade.
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