Arepa Carne Asada Recipe
Make Arepa Carne Asada Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Arepas (corn cakes)
Carne Asada (grilled flank/skirt steak)
Assembly & toppings
Method
Arepas (corn cakes)
- 1
Make dough
In a medium bowl combine the pre-cooked cornmeal and salt. Slowly add the warm water while stirring with a spoon or your hand until a soft, slightly moist dough forms. Let rest 5 minutes so the cornmeal hydrates. If the dough is dry, add up to 1–2 tablespoons more water; if too sticky, add a tablespoon more cornmeal.
- 2
Form arepas
Divide the dough into 6 equal portions (about 3.5–4 oz each). Roll each portion into a ball, then flatten gently with your palms on a clean surface to form rounds about 4 inches wide and 3/4 inch thick. Smooth edges with wet fingers.
- 3
Cook arepas
Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon vegetable oil. When hot, place arepas in the pan (work in batches if needed). Cook 5–7 minutes per side until a golden-brown crust forms and they sound slightly hollow when tapped. If they are browning too quickly, lower the heat to medium-low. Add remaining 1 tablespoon oil as needed for remaining arepas.
- 4
Finish in oven (optional)
For a fully cooked center, preheat oven to 350°F (175°C). After pan-searing, transfer arepas to a baking sheet and bake 10–12 minutes. Remove and brush the tops with butter if using.
Carne Asada (grilled flank/skirt steak)
- 5
Marinate steak
In a shallow dish or zip-top bag combine lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, kosher salt, and black pepper. Add the steak, turning to coat thoroughly. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours (bring to room temp 20–30 minutes before cooking).
- 6
Grill or pan-sear steak
Preheat a grill or heavy skillet to high heat until very hot. Remove steak from marinade and pat dry with paper towels (reserve marinade). Grill or sear 3–5 minutes per side for medium-rare (thicker cuts may need longer). Internal temperature about 130–135°F (54–57°C) for medium-rare. For more char, sear edges briefly. If using the reserved marinade, bring it to a boil in a small saucepan for 1–2 minutes and spoon over cooked steak if desired.
- 7
Rest and slice
Transfer cooked steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain into bite-sized strips for easy filling of the arepas.
Assembly & toppings
- 8
- 9
- 10
Serve
Serve immediately while arepas and steak are warm. Offer extra lime wedges, salsa, and cheese at the table. Leftover arepas can be reheated in a skillet or oven until warmed through.