Meal Menu Idea:
Carne Asada
Roasted Asparagus with Cherry Tomatoes
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Photo credit: Marc Matsumoto - norecipes.com |
CARNE ASADA
Paleo / Whole 30 compliant
3 pounds grass-fed beef flank steak
MARINADE
2 oranges (3/4 cup)
2 lemons (1/2 cup)
2 limes
6 cloves garlic, peeled and minced
1/4 cup coconut aminos or fish sauce
1- 7oz can chipotle sauce
1 teaspoon ground cumin
1 Tablespoon smoked (mild or hot) paprika
1 teaspoon ground oregano
1 teaspoon coarsely ground black pepper
1 bunch fresh cilantro, chopped
1/2 cup organic olive oil
* Cut citrus fruit in half and juice them.
* Combine the juices in a large glass or ceramic bowl along with the spices.
* Whisk ingredients while slowly drizzling with olive oil.
* Remove 1 cup of marinade; cover and refrigerate.
* Leave the rest of the marinade in the large bowl; set aside.
* Prepare the meat. Place on a cutting board and lightly tenderize.
* Place flank steak in the bowl with the marinade; turn to coat the meat.
* Cover and refrigerate for 24 hours.
* Preheat outdoor grill/coals. Lightly oil the grate.
* Remove steak from the marine and grill, turning once after 4 minutes. Grill steak to medium rare or until internal temperature registers 130-135 degrees.
* Remove meat from the grill. Allow to rest 5 minutes then slice thinly across the grain.
* Pour reserved marinade over the meat and serve.
**Refrigerate leftovers in single serving glass containers for 'Grab-n-Go' meals the next day!
As always, enjoy!
Recipe adapted by w.lynne from the Davalos family- Asuncion/Paraguay
Taste. Enjoy. Pass it on!