Carne asada with avocado salad

Carne asada with avocado salad

This easy carne asada made in the oven is perfect for winter days. A hearty beef dish full of flavor. Marinated in citrus and onion, you get all the tangy flavors without the carbs. Simple avocado salad on the side makes this meal elegant, and satisfying, yet light!

Carne asada with avocado salad

This easy carne asada made in the oven is perfect for winter days. A hearty beef dish full of flavor. Marinated in citrus and onion, you get all the tangy flavors without the carbs. Simple avocado salad on the side makes this meal elegant, and satisfying, yet light!
USMetric
6 servingservings

Ingredients

Carne asada
  • 2 2 lemon
  • 1 1 orangeoranges
  • 2 tsp 2 tsp salt
  • 1 tsp 1 tsp ground black pepper
  • 1 tsp 1 tsp ground cumin
  • 2 tsp 2 tsp dried coriander (cilantro) leaves
  • 1 tsp 1 tsp dried oregano
  • 1 1 large yellow onion, dicedlarge yellow onions, diced
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 2 tbsp 2 tbsp cider vinegar
  • ¼ cup 60 ml avocado oil or olive oil
  • 2 lbs 900 g flank steak
  • fresh cilantro, to garnish
Avocado salad
  • 1 1 large, ripe avocadolarge, ripe avocados
  • ¼ ¼ large red onionlarge red onions
  • 2 tbsp 2 tbsp olive oil
  • 2 tbsp 2 tbsp cider vinegar
  • ¼ tsp ¼ tsp coarse salt

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Squeeze the lemons and orange into a large bowl or gallon sized resealable bag. Add in the seasonings, onion, garlic, apple cider vinegar and avocado oil. Mix well.
  2. Put the steak in the bag or bowl and toss to coat with marinade. Place in the fridge and marinate for 12 hours, turning over once halfway through.
  3. Set the meat out, in the marinade, to room temperature one hour before cooking.
  4. Preheat the oven to 500°F (260°C) on broil.
  5. Place a cooling rack over your sheet pan and brush with fat. Set the meat on the pan (with the rack), directly under the broiler. Broil for 9 minutes, flip over and broil another 9 minutes.
  6. Remove the meat from oven and place it on a cutting board to rest for 10 minutes.
  7. While the meat rests prepare the avocado salad. Peel and seed the avocado. Put the cut side down and slice the avocado in ¼ inch slices. Place the slices in a bowl.
  8. Shave the red onion and add it to the bowl. Drizzle in olive oil and apple cider vinegar. Sprinkle coarse salt over the salad.
  9. Slice the steak against the grain in thin slices.
  10. Serve the steak with fresh cilantro and the avocado salad. Enjoy!

Tip!

You can use any combination of citrus for the marinade. All lemon or lime, or all orange too!

If you like some heat, you can add 1 fresh jalapeño to the mix too!

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3 comments

  1. Dawn
    This was sooo good! I ended up not reading the instructions right and sliced up the steak before marinating, but it was still great. Took 1 bite of the salad and doubled the recipe. Will definitely make again and again. Thank you for the recipes!
  2. Cat
    This was enjoyed thoroughly at my home! A great change from beef with a creamy sauce. A very tasty dish full of tangy lemon and a slight vinegar hit. The cumin also sung through marinade. I added another avo and baby spinach to the salad to bulk it out more. Slicing the beef makes it a share dish, and reminds me of many a South American BBQ, with the sliced beef being passed around. So good.
  3. Cat
    Also, I used beef rump and pan fried it without the marinade so it didn’t stew. I reduced the marinade in the pan whilst the beef was resting for a bit of a sauce/accompaniment which was a nice kick

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