Gluten-Free and Free From the Top 8 Allergens
This versatile and flavorful Latin American dish literally translates to “grilled meat”. We like it cooked medium-rare and served with my Grilled Corn and Avocado Salad (recipe coming) or cooked medium for soft tacos (see note below).
For tender results, look for flap steak in Latino markets or request it from your butcher. As an alternate, skirt steak is an excellent thin cut that comes in strips, which marinate easily and are perfect for searing over the barbecue.
4 garlic cloves
1 jalapeno or serrano chili pepper, roughly chopped
½ cup firmly-packed fresh cilantro leaves
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
½ tsp salt, plus additional as needed
freshly ground black pepper
¼ cup fresh-squeezed lime juice (2 limes)
¼ cup fresh-squeezed orange juice (1 orange)
2 tbsp apple cider vinegar
1 tsp honey
½ cup olive oil
2 lbs flap steak or skirt steak
1. For the marinade, turn food processor on and drop in garlic then chili pepper to finely chop. Turn processor off, add cilantro and pulse a few times until chopped. Add cumin, oregano, chili powder, ½ teaspoon salt and a few turns of pepper and turn processor on. With machine running pour in juices, vinegar and honey. Slowly add oil in a steady stream until pureed.
2. Put steak in a shallow ceramic or glass baking dish. Add marinade and turn steak to evenly coat on all sides. Cover and refrigerate 1-8 hours.
3. Heat grill to high and brush grates with oil.
4. Remove meat from marinade letting excess drip off. Lightly season both sides of meat with salt and pepper. Grill 3-4 minutes per side, lid closed, for medium rare. A thermometer inserted horizontally into the steak should read 140ºF and it will have a deep pink center. For medium, cook 1-2 minutes more, lid closed, to obtain a light pink center.
5. Remove meat to a cutting board and let rest 5 minutes. Thinly slice against the grain.
Soft Tacos: Heat 12 gluten-free soft corn tortillas on grill, 30 seconds per side. Double up tortillas on 6 plates and top with cooked Carne Asada strips. Garnish with condiments of choice, such as minced white onion, dairy-free cheese alternative shreds, pico de gallo or salsa, shredded lettuce, guacamole or diced avocado and coarsely chopped cilantro. Serve with lime wedges.
Carne Asada © 2014 by Cybele Pascal
This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine