Carne Asada with Pico de Gallo
Ingredients
- 2 cloves2 cloves2 cloves Garlic, minced
- 111 Jalapeño, seeded and minced
- 1 tsp1 tsp1 tsp Ground Cumin
- 10 sprigs10 sprigs10 sprigs Cilantro
- 1/4 cup1/4 cup1/4 cup Lime Juice, Juice of 2 limes
- 1/3 cup1/3 cup1/3 cup Orange Juice, Juice of 1/2 orange
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Maple Sugar
- 1.5 lb1.5 lb1.5 lb Flank Steak
- 1 cup1 cup1 cup Pico de Gallo, garnish
- Avocado, Sliced avocado for garnish
- This recipe is from Make It Paleo 2
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large baking dish or zip-top plastic bag, mix together all of the ingredients for the marinade. Add the flank steak, turn to evenly coat the steak in the marinade, and place in the refrigerator to marinate for 2 hours.
- While the steak is marinating, make the Pico de Gallo.
- After 2 hours, remove the steak from the refrigerator and allow it to come to room temperature. Meanwhile, preheat a grill to mediumhigh heat. Grill the steak for about 4–5 minutes per side for medium-rare doneness, or until the desired internal temperature is reached.
- Allow the steak to rest for 5 minutes after cooking, then thinly slice it against the grain. Serve with some Pico de Gallo and garnish with avocado slices, if desired.
Notes
The seeds of the jalapeño contribute piquancy. If you prefer a spicier dish, leave some of the seeds in.
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish FreeThis is our estimate based on online research. | |
Calories: | 172 |
Fat: | 4 g |
Carbohydrates: | 8 g |
Protein: | 29 g |
Cholesterol: | 40 g |
Sodium: | 569 mg |
Fiber: | 1 g |
Sugars: | 5 g |
Calculated per serving. |
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