If you want a quick and simple meat that you can cook on the fly, batch cook or just to impress your non AIP friends and family, this is great. Often times, I can find flank steak on sale at my local grocery store, so, when that happens, I stock up! We are a taco loving family around here, and nothing says taco, like carne asada!
(insert ridiculously sexy taco photo with some horseradish slaw here)
Perfect, juicy, tender, rich carne asada EVERY time! It can be done.
- 4 lbs flank steak
- liberal amount of AIP seasoning https://jenpartyof7.com/aip-seasoning-and-rub/
- 1 tbsp Himalayan salt
Trim beef of any excess fat, then, 'poke' small holes in the meat with the tip of your knife, be careful not to go through the meat. Turn over and do the same on the other side.
Depending on tastes, liberally spread salt and seasoning (be careful with the salt, given the AIP rub also has salt in it too).
At this point, I let my meat rest to come closer to room temperature, this makes cooking more even and you get that nice crisp on the outside, while remaining rare on the inside. If you try to cook your meat while it's still cold from the refrigerator, you will have an overcooked outside by the time you get to the internal temp you're needing on the inside (which is about 125 for a nice rare carne asada).
While my meat is resting, I take my cast iron and slowly heat to medium high heat, I want to get a nice seer on it, so, I want my pan evenly hot.
Place steak in the cast iron and cook for about 5 minutes per side, depending on size and thickness.
You can either use a meat thermometer or eventually, you'll be able to tell by touch when your meat is ready to take off, as, it will continue to cook even once removed from the heat.
Let your meat rest for 10 minutes-don't cut before then!! I know, I know...it smells amazing, but, just don't!
When you're ready to cut, make sure you're cutting AGAINST the grain, otherwise you will end up with a very hard to chew piece of meat.