Carne Asada, DS style
1 lb of flank steak or any thin sliced steaks
1 lemon, juiced
1 lime, juiced
1 tsp of cumin powder
2 tsp of garlic powder
1 tsp of onion powder
1 tbsp of chopped cilantro (optional)
3 tbsp of melted coconut oil, room temperature.
S&P to taste
Mixed and add all ingredients in a large ziploc bag, including the steak. Marinate for couple of hours in fridge. Keep in mind that coconut oil will solidifying as it gets cold, don’t freak out… it will melt off when cook. The reason I’m using coconut oil instead of evoo is because the book recommends to cook with coconut oil and use evoo for light sauteeing or drizzling raw on salads.
Cook steaks on grill or use a skillet at medium high, keep in mind that thin steaks will be done in a few minutes.
2 Comments Add yours
What is your favorite way to use Carne Asada or favorite sides if you eat the steak as a steak (lol)?
There is a Mexican restaurant in our old town that made a lovely carne asada salad, I might have to use it on that 🙂
Any sides like salad or cabbage salad goes well with it. Although, I like to make tacos with it.