PALEO CARNE ASADA
PALEO CARNE ASADA
Carne Asada is a steak marinated in olive oil, citrus juices and herbs and spices. I live in San Diego, so Mexican food is something I was born and raised eating at least once a week. We were craving carne asada (actually we were craving some carne asada fries), so we made a paleo friendly version.
If you want to re-create this delicious combination, follow the directions below for the paleo carne asada and use the recipes on this site for the guacamole and sour cream. You can prepare the turnip fries by peeling 3 turnips and slicing them into thin french-fry sized sticks. Toss them with 2 Tbsp. olive oil and a few dashes of sea salt and pepper. Spread them out in a single layer on a wire rack placed on top of a baking sheet. Bake at 425F for about 25-30 minutes or until lightly browned. Place turnip fries on a plate and top with a heaping scoop of diced carne asada, and a dollop (or huge spoonful) of guacamole and sour cream.
This also tastes great served with some Mexican Cauliflower Rice, Guacamole, and/or Paleo Tortillas.
If you want to re-create this delicious combination, follow the directions below for the paleo carne asada and use the recipes on this site for the guacamole and sour cream. You can prepare the turnip fries by peeling 3 turnips and slicing them into thin french-fry sized sticks. Toss them with 2 Tbsp. olive oil and a few dashes of sea salt and pepper. Spread them out in a single layer on a wire rack placed on top of a baking sheet. Bake at 425F for about 25-30 minutes or until lightly browned. Place turnip fries on a plate and top with a heaping scoop of diced carne asada, and a dollop (or huge spoonful) of guacamole and sour cream.
This also tastes great served with some Mexican Cauliflower Rice, Guacamole, and/or Paleo Tortillas.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Carne AsadaPrep time: 10 mins Cook time: 20 mins
Inactive time: 2 hours Servings: 4 |
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Ingredients:
- 2 pounds thinly sliced flank steak
MARINADE:
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup coconut aminos
- 4 garlic cloves, crushed
- 1 orange, juiced
- 2 limes, juiced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. paprika
- 1 tsp. oregano
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
OPTIONAL SIDES:
- Lime wedges
- Cilantro
- Salsa
- Guacamole or Avocado slices
Equipment:
- Chef knife
- Cutting board
- Citrus juicer
- Measuring cups and spoons
- Large mixing bowl
- Whisk
- Large resealable plastic bag
Directions:
1. Prepare all ingredients. Place the marinade ingredients in a large bowl and whisk together until well combined.
2. Place the flank steak in a resealable plastic bag and pour the marinade over the steak. Seal the bag and lightly squish the steak around to make sure the marinade covers all of the meat.
3. Place the bag in the fridge and allow to marinate 2 hours or more.
4. When you are ready to cook the meat, remove the steak from the bag and discard the excess marinade. Grill the steaks on medium-high heat for about 7-10 minutes each side, depending on the thickness. Allow the steaks to rest for about 5 minutes before slicing. Make sure to slice against the grain.
5. Serve with optional sides and your favorite hot sauce.
- 2 pounds thinly sliced flank steak
MARINADE:
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup coconut aminos
- 4 garlic cloves, crushed
- 1 orange, juiced
- 2 limes, juiced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. paprika
- 1 tsp. oregano
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
OPTIONAL SIDES:
- Lime wedges
- Cilantro
- Salsa
- Guacamole or Avocado slices
Equipment:
- Chef knife
- Cutting board
- Citrus juicer
- Measuring cups and spoons
- Large mixing bowl
- Whisk
- Large resealable plastic bag
Directions:
1. Prepare all ingredients. Place the marinade ingredients in a large bowl and whisk together until well combined.
2. Place the flank steak in a resealable plastic bag and pour the marinade over the steak. Seal the bag and lightly squish the steak around to make sure the marinade covers all of the meat.
3. Place the bag in the fridge and allow to marinate 2 hours or more.
4. When you are ready to cook the meat, remove the steak from the bag and discard the excess marinade. Grill the steaks on medium-high heat for about 7-10 minutes each side, depending on the thickness. Allow the steaks to rest for about 5 minutes before slicing. Make sure to slice against the grain.
5. Serve with optional sides and your favorite hot sauce.
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