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RECIPE
14 INGREDIENTS9 STEPS3HR 30MIN

Grilled Carne Asada with Smoky Salsa

4.8
4 Ratings

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Vodka & Biscuits

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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.
3HR 30MIN
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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Ingredients

US / METRIC
Servings:
6
Serves 6
to taste

Carne Asada

1 lb
or Skirt Steak
1 tsp
Ground Cumin
1 handful
to taste
2 cloves
Garlic , crushed

Salsa

3 cups
Cherry Tomatoes , halved
2
Jalapeño Peppers , halved, deseeded
1
Red Onion , sliced
1/2 Tbsp
to taste

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Nutrition Per Serving

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CALORIES
153
FAT
6.4 g
PROTEIN
14.6 g
CARBS
9.6 g

Author's Notes

Make the salsa a day in advanced, the flavor will be much more intense!

Cooking Instructions

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Step 1
Trim the Flank Steak (1 pound) 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.
Step 2
In a food processor, pulse the Fresh Cilantro (1 handful), Ground Cumin (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Slowly drizzle in a teaspoon or two of Olive Oil (to taste) until a paste forms.
Step 3
Rub all over the meat and place into a zip lock bag with the Garlic (2 clove) and the juice of a Lime (1). I like to toss in my lime peels for more flavor.
Step 4
Let that hang out in the fridge for at least three hours. The more, the better!
Step 5
While those are cooking, remove the flank steak from the bag and shake off excess marinade. Sprinkle with salt on both sides.
Step 6
Grill 6 minutes on each side, then allow to rest 5 minutes after taking it off the grill.
Step 7
Rub the Cherry Tomato (1 pound), Jalapeño Pepper (2), and Red Onion (1) with Olive Oil (2 teaspoon) and transfer to a grill pan. Grill 10-15 minutes, tossing the vegetables half way through.
Step 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.
Step 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 Tortilla (to taste).

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Nutrition Per Serving
Calories
153
% Daily Value*
Fat
6.4 g
8%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
34.0 mg
11%
Carbohydrates
9.6 g
3%
Fiber
2.4 g
9%
Sugars
5.3 g
--
Protein
14.6 g
29%
Sodium
358.5 mg
16%
Vitamin D
--
--
Calcium
41.6 mg
3%
Iron
2.4 mg
13%
Potassium
43.1 mg
1%
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