Carne Asada
HB-5166 · Hand-built original · South American
Skirt or flank steak marinated in citrus, coriander and jalapeño, grilled and sliced for tortillas.
South AmericanDinner18 minServes 6316 kcalGluten-freeDairy-freeEgg-freeDiabeticRenal
Main ingredient: garlic
Pairs well with: green salad, crusty bread
Servings:6quantities adjust to match
Ingredients
- 4 cloves garlic (, minced)
- 1/2 cup orange juice
- 1/4 cup lime juice ((about 2 limes))
- 1 cup finely chopped coriander / cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 jalapeno ((fresh), finely minced)
- 2 tbsp white vinegar (any clear or clear-ish vinegar will be ok here e.g. white wine vinegar, cider vinegar)
- Oil
- 26½ oz - 2 lb 10 oz / 1.5 - 2.5lb skirt of flank (1.8lb skirt)
- Tortillas
- Avocado Slices
- Pico De Gallo or Tomato
- Coriander/cilantro leaves
- Lime wedges
Method
- Stir the garlic, orange juice, lime juice, coriander, salt, pepper, olive oil, jalapeño and vinegar into a marinade.
- Coat the steak and marinate for 8 to 12 hours in the fridge.
- Pat dry and grill over high heat for 3 to 5 minutes per side to taste; rest for 5 to 10 minutes.
- Slice against the grain and serve in tortillas with avocado, pico de gallo, coriander and lime wedges.
Prep: 10 min · Cook: 8 min · Total: 18 min
Nutrition (per serving, where published)
316 kcalCalories
26.4 gProtein
5 gCarbs
21 gFat
5.7 gSaturates
1.3 gFibre
2.2 gSugars
277 mgSodium
72 mgCholesterol
675 mgPotassium
36 mgCalcium
3.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data