Carne Asada

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

6 servings

Asian, Mexican

20 minutes

14 minutes

6 hours 34 minutes

What you'll need

  • 15 g chopped fresh coriander leaves
  • 80 ml olive oil
  • 60 ml gluten free tamari
  • 120 ml fresh orange juice (from 1 large orange)
  • 60 ml fresh lime juice (from 2 large limes)
  • 4 cloves garlic , grated or minced
  • 1 heaped teaspoon chipotle chilli paste
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion granules
  • Fine sea salt
  • Black pepper
  • 1 (700g-1kg) flank steak
  • Vegetable oil
Optional for serving:
  • Guacamole
  • Pico de Gallo (view recipe on website)
  • Salsa
  • Coriander
  • Diced onions

Method:

 

  • In a medium mixing bowl, combine the coriander, oil, soy sauce, orange juice, lime juice, garlic, chipotle paste, cumin,¬†1¬†teaspoon salt, and¬†1¬†teaspoon pepper. Whisk to combine. Remove 120ml of the mixture, cover and refrigerate until serving time.
  • Pour the remaining mixture into a large resealable food storage bag. Add the steak, push out all the air, and seal. Flip the bag several times to coat the meat with the marinade. Marinate for 6-12 hours in the refrigerator. Flip the bag over occasionally.
  • Remove the steak from the marinade, discarding the marinade. Pat the steak dry and season with salt and pepper on both sides.
  • For best results, cook on a barbeque.
    Prepare barbeque for direct heat, oil the grill and make sure it’s really hot before you start cooking.
  • Timings will depend on the how you like your steak however, we advise 6-7 minutes per side or until it reaches an internal temperature of 55-60¬įc, for medium well.
  • Remove the steak from the barbeque and let it rest on a wire rack for 20-30 minutes.
  • Slice the steak against the grain, pour the reserved marinade over and serve.

Nutrition

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