Prepare the steak by marinating it over night or for at least two hours in the fridge with this traditional carne asada marinade. Take the steak out of the refrigerator at least 30 minutes before cooking so that it can come to room temperature.
Lightly coat a cast iron or heavy bottomed skillet with oil or butter and bring the pan up to temperature by heating on medium-high heat until the oil has become fragrant and you see subtle smoke coming from the pan.
Place the steak in the pan and cook on one side for 3-4 minutes. We are looking for some good browning or crust to form on this first side. Then flip and repeat this process on the other side. Continue to flip the steak to cook evenly. Cook each side for a couple minutes on each flip until the internal temperature reads 135 degrees F with a meat thermometer.
Remove the steak and allow it to cool on a plate or sheet pan for 10 minutes.
*Alternative cooking process if you do not have a meat thermometer* – After a brown crust has formed throw the pan in the oven on 350 degrees for 8 minutes or continue to flip and cook on the stove top for 8-10 minutes.
Slice against the grain and finish with a sprinkle of malden salt.
Place the steak, a scoop of pinto beans, roasted poblano peppers and a generous scoop of roja salsa.
Garnish or top with optional components: wedge of lime, chopped cilantro, slices of raw jalapeño or queso fresco cheese.
Eat with or without warmed tortillas for dipping and scooping.