Enjoy a quick grilling recipe with this Mexican marinated steak recipe from our friends at Paleohacks that cooks to a juicy medium-rare in a flash!
Carne asada is marinated, grilled, and then sliced super thin for the perfect taco filler or salad topper.
You can use skirt steak, but we prefer starting with a flank steak. Flank steak doesn’t have a lot of fat to work around. If you’re feeding a crowd, aim for about half a pound per person.
The key to a great carne asada is the marinade. This tangy marinade recipe uses coconut aminos for a rich, soy-free base that won’t interfere with your thyroid health. Freshly chopped garlic adds lots of pungent flavor, and is great for killing bacteria, viruses, and even parasites. Lime, cumin, and cilantro add warm, smoky notes with bright herby flavor. If you’re not a fan of cilantro, finely chopped green onion or parsley can be added instead. You can even include minced jalapeño or chili flakes to add a nice kick of heat.
A high cooking temperature is necessary before the steak hits the grill. You want the steak to get a char on both sides while leaving the center pink and tender.
Every fiesta needs a few great sides! Try any of these Paleo recipes to round out your meal:
• Bacon Chips and Guacamole
• Spanish Cauliflower Rice
• Sweet Potato Churros
• Skirt steak or hanger steak can be substituted for flank.
• When slicing meat, cut diagonally or against the grain for the tenderest texture.
• Don’t skip the resting period! Allow the meat to sit for 10 minutes after grilling so those amazing juices can redistribute rather than running all over the cutting board.
• The longer the steak marinates, the more flavorful it will be. Let it marinate for at least 2 hours—a full 8 hours is ideal.
Grilled Carne Asada with Cilantro Lime Marinade
Prep time- 5 minutes
Cook time- 10 minutes
Marinating time- 2 hours
Total time- 2 hours, 15 minutes
BPA-free plastic wrap
Large cast-iron grill pan or outdoor grill
For the Steak:
2 lbs flank steak
1 t avocado oil
For the Marinade:
1/4 cup avocado oil
1/4 cup coconut aminos
2 T lime juice
1 T lime zest
1/3 cup finely chopped cilantro
1 t minced garlic
1/4 t sea salt
1 t ground cumin
- Blot the steak dry using a paper towel and set in a 9-by-13-inch dish.
- Stir together the ingredients for the marinade. Pour the marinade over the steak and cover with plastic wrap. Refrigerate for 2-8 hours.
- Heat a large cast-iron grill pan (or outdoor grill) over high heat and grease with avocado oil. Heat for 3 minutes or until the pan is smoking. Use tongs to transfer the steak to the pan, shaking off excess marinade first. Grill for 5 minutes on each side.
- Rest the steak on a cutting board for 10 minutes. Use a sharp knife to slice against the grain diagonally. Serve right away.