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Carne Asada Recipe | Chris Loves Julia
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Carne Asada

Tacos, burritos, salads - anything! This is a great, family-friendly carne asada with a wide range of uses that I think any pallet can appreciate.
Course Main Course
Cuisine Mexican
Keyword carne, dairy free, gluten free, meatballs, mexican, steak

Ingredients

  • 2-3 lbs skirt steak or flank

For the marinade

  • 3 oranges
  • 2 limes
  • 6-7 cloves garlic
  • 1/2 white onion
  • 1 handful cilantro stems
  • 2 tsp black peppercorns or 1tsp ground
  • 2 tsp coriander seed or 1 tsp ground
  • 2 tsp cumin seed or 1 tsp ground
  • 1-3 tsp ancho chili powder
  • 1/3 cup gluten free Tamari or low sodium soy sauce if no allergies
  • 3 tbsp coconut sugar
  • 1/3 cup avocado oil

Instructions

  • Zest one of the oranges and one of the limes directly into a blender. Juice all three oranges and both limes and add the juice to the blender as well.
  • If using whole seeds for black pepper, cumin and coriander, toast them in a dry pan on medium high until browning starts and they're fragrant. Add to the blender along with the rest of the marinade ingredients. Blend until smooth.
  • Put your skirt steak into a glass bowl and pour the marinade over it, tossing to cover evenly. Cover the bowl with plastic wrap and marinade on the counter for at least 30 minutes, or in the fridge up to 4 hours.
  • Shake off excess marinade and grill on high heat to desired doneness. Serve sliced and warm in your favorite carne asada applications.