Carne Asada with Pico de Gallo (Edit recipe)

2 hours

10 minutes

Difficulty:

Intermediate

This 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.

by Primal Palate

Serves: 4

Ingredients

2 cloves Garlic, minced
1 Jalapeño, seeded and minced
1 tsp Ground Cumin
10 sprigs Cilantro
1/4 cup Lime Juice, Juice of 2 limes
1/3 cup Orange Juice, Juice of 1/2 orange
1/4 tsp Black Pepper
1/2 tsp Himalayan Pink Salt
1 tsp Maple Sugar
1.5 lb Flank Steak
1 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.