ColombianMedium · Hot
Carne Asada Skillet with Charred Lime
Beef steak seared hard in a hot pan with yellow onion until both are caramelized at the edges, rested and sliced, then served alongside cool, creamy avocado and a handful of cilantro with lime charred face-down in the same skillet so its juice turns sweet and smoky. This is the kind of plating that looks like you planned it but comes together in twenty minutes. Colombian simplicity at its most confident.
Prep
20 min
Cook
25 min
Rest
5 min
Total
50 min
Method
Marinate the Carne Asada
1
Crush the garlic cloves with the flat of your knife. In a bowl, combine beef steak with crushed garlic, cumin, black pepper, salt, juice of one lime, and olive oil. Toss to coat evenly. Let rest for 15 minutes while you prepare the hogao.
Build the Hogao
2
Finely dice the yellow onion. Heat 3 tbsp olive oil in a skillet over medium heat. Add diced onion and cook until softened and translucent, about 4 minutes. Add diced garlic and cook 1 minute more. Add diced tomato, stir, and let the mixture cook down into a thick, fragrant sauce, about 8 minutes. Season lightly with salt. Remove hogao from heat and set aside.
Char the Limes
Sear the Carne Asada
4
Increase heat to high. Add marinated beef steak to the hot skillet. Sear without moving for 3 minutes per side for medium doneness (adjust to your preference). Let rest on a cutting board for 5 minutes, then slice against the grain.
Plate and Finish
5
Spoon hogao onto a large platter or individual plates. Lay sliced carne asada over the hogao. Scatter fresh cilantro leaves generously. Place charred lime halves around the meat. Serve immediately with white rice and black beans on the side if desired.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -4
Calories
1224
per serving
Source of protein · 56gLow sugar · 8gLow saturated fat · 7gLow salt · 684mg
Protein
56g
Carbs
145g
Fat
48g
Sat. fat
7g
Fiber
12g
Sugar
8g
Sodium
684mg
Gluten FreeDairy FreePaleoWhole30Heart HealthyBlood Pressure ConsciousAntioxidant RichImmune SupportHigh ProteinLow CarbLow Processed Food
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
16
per serving
ECarbonBEU all-round· carbon sets the grade
Water
2.9m³
Land
309Pt
Runoff
0.3g P
Beef Steak drives 94% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
4
Sour
1
Bitter
3
Spicy
Textures
CharredTenderSaucy
Aromas
HerbalSmokySavoryEarthy
Kitchen Equipment
Primary Tool
SkilletCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Sear beef at high heat until reaching safe internal temperature of 130-135°F for medium-rare doneness. Use a meat thermometer to verify.
Cross Contamination
Use separate cutting boards for raw meat and vegetables. Wash all utensils, surfaces, and hands thoroughly with hot soapy water after handling raw beef.
Storage
Store leftover carne asada and hogao separately in airtight containers in refrigerator within 2 hours of cooking. Consume within 3-4 days.
Handling
Let beef rest 5 minutes after cooking before slicing to allow juices to redistribute. Always wash hands before and after handling raw meat.
Equipment Safety
Use oven mitts when handling the hot skillet as it will be at high temperature during searing and when charring lime wedges.
Pro Tips
Technique
Don't rush the hogao! Let the tomato and onion cook down slowly over medium heat until it becomes thick and jammy — this is where all the flavor lives, and it takes about 8 minutes to build that depth.
Substitution
If you can't find yellow onion, a white onion works fine, but stay away from red onion — it lacks the sweetness and mellow character that makes the hogao taste like home.
From the chef
Every Colombian family has their own version of carne asada, but what makes mine special is the hogao — we call it the soul of the kitchen. That thick, fragrant tomato base is what separates our food from anything else, and once you taste it beneath the charred lime and tender beef, you'll understand why we say a meal isn't complete without it. This is the kind of dish that makes your kitchen smell like mi hogar, and I want you to feel that too.
TagsSkilletHogaoCumin SpicedCharred LimeCilantroGrilled BeefColombian
Source: generated · May 30, 2026