In our family we often say we could eat mexican food 7 days a week. We live in Texas where the mexican food is really good…Texas even have it’s own subset of Mexican food called Tex-Mex, which many prefer over authentic mexican food. Our family went to New York City for a week and even though NYC is known for amazing restaurants, we did not find a great mexican restaurant there. We had to stop for our mexican food fix on the way home from the airport. Oddly, we DID find a great mexican restaurant in Amsterdam! That was a surprise.
This recipe combines two favorites for us: Steak and Mexican food! It’s a quick dish for a weeknight and IF you have leftovers (we never do unless we make double) it’s great on a salad or in tacos the next day! You can serve Carne Asada with a side of beans and rice but if you are going for low carb, I recommend sticking with a big side of veggies.
- 2 pounds of skirt steak
- The juice of 2 limes
- 2 tablespoons of Bragg's Liquid Aminos (or soy sauce)
- 2 tablespoons of vegetable oil (I use avocado oil or olive oil)
- Fresh ground pepper to taste
- oil to coat skillet
- 1 large white onion roughly chopped
- 4 green onions, chopped
- 1 TBSP cilantro (2 stems, roughly chopped)
- 1 cup chopped fresh parsley
- 1/2 cup olive oil
- 3 TBSP white vinegar
- 2 tsp cumin
- 1 clove garlic, minced
- salt and pepper to taste
- 1/2 of a red pepper (optional, omit for Feingold)
- Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
- In a medium sized bowl mix together the lime juice, Liquid Aminos (or soy sauce), vegetable oil, and freshly ground black pepper.
- Pour the marinate over the meat; cover with a plastic film and refrigerate for at least one hour.
- Heat oil in a cast iron skillet on the stove top or heat the outdoor grill and coat grate with oil.
- Remove meat from marinade and pat dry. Place meat on the skillet/grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done).
- Remove meat from skillet/grill and place it on your cutting board.
- Cut it in half across the short side, making 2 approx. 6 inch pieces. Now, slice in the opposite direction (across the grain) into thin slices.
- Place the parsley, white onion, vinegar, cilantro, cumin, salt, garlic, pepper (optional) and oil into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended. Sprinkle chopped green onion over top.
- Pour over steak or serve as a dipping sauce on the side.