I’ve been loving the new cookbook by the PaleOMG gal, Juli Bauer, and The Civilized Caveman, George Bryant recently. They released their cookbook, The Paleo Kitchen, a few months back and I’ve loved everything I’ve made so far. Be sure to visit both their websites and grab your copy of this cookbook right here by clicking on the picture!
Being half-Mexican, I am especially drawn to Latin inspired recipes, so when a recipe for Carne Asada popped up in the cookbook, I knew I had to make it. Carne Asada literally means “grilled meat” and is used in lots of Mexican and Tex-Mex dishes. It’s Paleo at it’s core because it’s beef, but some recipes call for a beer marinade and Carne Asada is often served in tacos, burritos, and quesadillas, which are NOT Paleo. This one is definitely a Paleo Carne Asada marinade so you can enjoy without guilt!
This recipe is so easy and the longer you marinate it the better! Once you pull it out to cook, it’s ready in under 10 minutes, so be sure to have any side dishes prepared before you start to grill. I served it with avocado and sweet potatoes.
Start by chopping the veggies for the recipe and making the marinade.
I used jarred jalapeños versus fresh ones because I had them on hand.
You will taste the citrus in this recipe! It’s wonderful. Once the marinade is done, pour it over the meat. Let sit a minimum of 4 hours, but the longer the better.
Grill it according to directions, but don’t over cook or it gets tough. We like ours pink in the middle.
Yum Yum! It makes great leftovers with eggs in the morning or in a salad for lunch the next day! Happy grilling.
- 2 lbs flank or skirt steak
- coarse sea salt and freshly ground black pepper
- For the marinade-
- 4 garlic cloves, minced (I used jarred minced garlic)
- ½ red onion, minced
- 1 jalapeno peppe, seeded and minced (i used jarred)
- 1 tsp cumin
- 1 large handful fresh cilantro, leaves and stems finely chopped
- pinch of coarse sea salt and black pepper
- juice of 1 lime
- juice of 1 lemon
- juice of 1 orange
- ½ C olive oil
- Lay the flank steak in a glass baking dish or other non-reactive container
- In a bowl, combine all the marinade ingredients. Pour marinade over the steak making sure it's well coated. Cover and refrigerate at least 4 hours and up to 48 hours
- Preheat grill to medium-high. Remove the steak from the marinade, season both sides generously with salt and pepper and place on grill.
- Grill 2-3 minutes on each side, depending on how thin the meat is or your preference. Don't overcook!
- Remove the steak and let rest for 5 minutes. Thinly slice against the grain and serve.
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