Carne Asada refers to thin slices of beef (usually flank or skirt steak) grilled and used as a filling for fajitas or tacos. I ended up eating mine wrapped in the tortilla with fresh avocado, but if you really want to make that wow factor for dinner, present the carved meat smothered in salsa and garnished with cilantro, but beware – it’s almost too pretty to eat.
Total Time
3hr 30min
4.8
4 Ratings
Author: Vodka & Biscuits
Servings:
6
Ingredients
•
to taste
Tortillas
Carne Asada
•
1
lb
Flank Steak
or Skirt Steak
•
1
tsp
Ground Cumin
•
1/2
tsp
Ground Black Pepper
•
1
handful
Fresh Cilantro
•
as needed
Olive Oil
•
2
cloves
Garlic
, crushed
•
1
Lime
Salsa
•
3
cups
Cherry Tomatoes
, halved
•
2
Jalapeño Peppers
, halved, deseeded
•
1
Red Onion
, sliced
•
2
tsp
Olive Oil
•
1
Lime
•
to taste
Fresh Cilantro
Cooking Instructions
1.
Trim the Flank Steak (1 lb) of any excess fat or silver skin. I like to leave some fat on the meat, it helps it tenderize plus it'll melt on the grill anyways.
2.
In a food processor, pulse the Fresh Cilantro (1 handful), Ground Cumin (1 tsp), and Ground Black Pepper (1/2 tsp). Slowly drizzle in a teaspoon or two of Olive Oil (as needed) until a paste forms.
3.
Rub all over the meat and place into a zip lock bag with the Garlic (2 cloves) and the juice of a Lime (1). I like to toss in my lime peels for more flavor.
4.
Let that hang out in the fridge for at least three hours. The more, the better!
5.
While those are cooking, remove the flank steak from the bag and shake off excess marinade. Sprinkle with salt on both sides.
6.
Grill 6 minutes on each side, then allow to rest 5 minutes after taking it off the grill.
7.
Rub the Cherry Tomatoes (3 cups), Jalapeño Peppers (2), and Red Onion (1) with Olive Oil (2 tsp) and transfer to a grill pan. Grill 10-15 minutes, tossing the vegetables half way through.
8.
Once the vegetables are done, take half and pulse finely in a food processor. Add the remaining half and pulse 1-2 times, leaving large chunks. Stir in the Lime (1) juice and Fresh Cilantro (to taste) and transfer to a serving bowl.
9.
After the steak has rested, use a carving knife to carve against the grain at an angle. Serve the salsa over the carved meat and a side of grilled Tortillas (to taste).
Author's Notes
Make the salsa a day in advance, the flavor will be much more intense!
Nutrition Per Serving
CALORIES
135
FAT
6.2 g
PROTEIN
14.1 g
CARBS
5.2 g
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