Cut the meat into 3-4 smaller chunks- may need to cook in two batches depending on the size of the pan. Heat a large pan over medium-high heat and add 1-2 tbsp of coconut oil or oil of choice. *Turn on the range hood fan over the stove as this does create some smoke. If this happens, it can help to turn the broil setting down to low for the rest of the cooking time (you may just have to leave it in a bit longer). *Note, you may notice some residual marinade start to carmelize, burn and create smoke while the meat is cooking. If yours is thinner, it will probably take less time to cook. Cooking times will vary depending on thickness so watch it closely! For reference, my flank steak was about 1" thick. Put it in the oven just under the heating element.Ĭook it for about 4-7 minutes, then use tongs to flip it over and cook an additional 4-7 minutes or until the internal cooking temperature reaches 135 degrees Fahrenheit (for medium-rare) or 145 degrees Fahrenheit for medium. Give it about 5-10 minutes to heat up.Ĭover a broiler pan or metal baking sheet with foil, then place the flank steak on it (try to minimize how much sauce you put with it). The oven rack should be high up so it's about 4-6 inches below the heating element. Heat the grill to medium-high and cook the steak for 4-7 minutes per side or until internal temperature reaches 135 degrees Fahrenheit (for medium-rare), 145 degrees Fahrenheit for medium. Whatever method you decide to use, just follow the instructions for that method below and on the recipe card. I made this recipe in the oven simply because it's winter and more importantly, we don't have a grill at the moment. The cooking method of choice for carne asada tends to be grilling it- I'd recommend grilling it if it's an option. It's perfectly delicious without it but if you like a little spice and you're not doing the elimination phase of AIP, definitely add it in! Cooking Methods for Carne Asada Jalapeno- Jalapeno is usually used in carne asada marinade so I had to include it as an option.Apple Cider Vinegar- If you don't have ACV or prefer not to use it, you can also use white wine vinegar, lime juice, or lemon juice.I use coconut aminos for a lot of recipes because it adds so much flavor. Coconut Aminos- You can get this on Amazon but I usually get mine at Kroger- you can find them in the ethnic foods section- basically near the soy sauce.If you use store-bought, just make sure it's 100% juice. Orange Juice- Fresh squeezed is of course ideal but not everyone has time for that.If you only have EVOO, it'll be fine but a milder flavored oil is recommended if you have it. Olive Oil or Avocado Oil - This is just personal preference but I found that I prefer avocado oil for this marinade or a lighter olive oil (not extra virgin) simply because the flavor of EVOO sort of interferes with the other flavors.There are quite a few different versions of carne asada marinade. The literal translation for carne asada is "grilled meat." It's usually made by marinating a skirt steak or flank steak and then grilling it. **Just a quick heads up- this post contains affiliate links which means if you click on them and buy something, I will earn a small commission (at no additional cost to you) to help continue maintaining this site. If you're wondering where to source high quality grass-fed beef, check out this post on the best grass fed beef online. This recipe is Paleo/AIP and Whole30 friendly. In this post, you'll find instructions for preparing this on the grill, stovetop, or in the oven. The marinade makes the meat so juicy and the mango salsa adds another flavor dimension to the meal. These colorful carne asada bowls make for a mouthwatering, healthy, and versatile meal.
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