I was motivated to make my own because these small pies are a major hit at several bakeries in Seattle. To ensure that the pies can be removed from the cups with ease after baking, use a non-stick mini muffin pan. Use prepackaged pie dough that has been chilled or make your own crust. Cut out the pops using fluted or straight-edged cookie cutters. Change the filling to suit your preferred pies. Cute and delicious always win!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 25 mins |
| Servings: | 8 |
| Yield: | 2 pounds of steak |
Ingredients
- 1 medium onion, thinly sliced
- ¼ cup soy sauce
- ¼ cup lime juice
- ¼ cup lemon juice
- ¼ cup orange juice
- 1 small bunch cilantro, chopped, or to taste
- 2 tablespoons chili powder
- 4 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons crushed coriander seeds
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 1 teaspoon finely chopped chipotle pepper
- 1 teaspoon ground black pepper
- ½ teaspoon white sugar
- 2 pounds flank steak
- 2 tablespoons olive oil, or as needed
Instructions
- Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
- Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
- Substitute flank steak for skirt steak if you like.
- If using light soy sauce, measure out 1/2 cup.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 521 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy! Didn’t make any adjustments this time; it was great!
I made this for a Family Reunion and it didn’t last long. Everyone said it was delicious.
Everyone who wears this – loves it!! I quadruple the recipe and use it as marinade and “extra sauce” for both chicken and beef.
It was pretty good, my first time making carne asada. I overcooked it a little, don’t forget that it’ll cook a bit while resting.
I only had hours to marinate, however it still was delicious. I added just a little more chipotle for a bit more kick. I will make again.
This was delicious, but a bit too heavy on the chile powder for me personally. I will cut it in half next time I make these. Otherwise, this was a wonderful meal and even my 5 year old devoured his fajitas.
This is awesome. Once I got to marinade mixed up, I wanted to drink it. The aroma is mouthwatering. The next time, I will add more onion, though. One medium onion simply wasn’t enough. I used half chicken and half steak. Thank you for the recipe.
This is my recipe, and I generally marinate at least 4 lbs. of steak (usually skirt steak) at a time and double the marinade ingredients. One thing that should be mentioned is that the silver skin should be removed from the meat before putting it into the marinade. This helps to make the meat more tender. For my family, this is enough for 4 meals. After 24 hours of marinating, I divide the meat, cilantro, and marinade into 4 freezer bags. This provides us with 4 quick meals that I need to add only refried beans and Mexican corn. This recipe is one of my family’s favorites.