Name: Information
Prep time: 5 min
Cook time: 15 min

When you want a protein-packed meal that’s bold, flavorful, and perfect for family dinners or weekend cookouts, this carne asada with citrus garlic marinade is a must-try. Made with grass-fed, grass-finished beef flap steak, the meat is infused with a vibrant marinade of lime juice, jalapeño, cilantro microgreens, garlic, and raw honey. A touch of Pluck seasoning adds depth and boosts the nutrient profile with essential vitamins and minerals, making this dish not only delicious but nourishing. Grilling locks in the smoky flavor while keeping the beef tender and juicy. Served with fresh tortillas, salsa, smashed avocado, and queso fresco, this carne asada is a versatile recipe that works for tacos, fajitas, bowls, or simply enjoyed on its own. It’s a simple yet impressive dish that blends authentic flavor with a nutrient-dense twist.

Prep time

5 min

Cook time

15 min

Servings

Ingredients

FOR CARNE ASADA

2 lb grass-fed, grass-finished beef flap meat
1 tsp Pluck seasoning

FOR MARINADE

1 tbsp Pluck seasoning
2 tbsp organic garlic, chopped
1 jalapeno, thinly sliced
2 organic limes
1/4 cup avocado oil
1/8 cup apple cider vinegar
1 green onion bulb, quartered
1/4 cup packed cilantro microgreens
1 tbsp organic, raw honey

Directions

Step 1

In a small mixing bowl, combine all marinade ingredients including the juice and halves of the limes.

Step 2

Place steak in a glass dish. Pour marinade over it.

Step 3

Refrigerate for at least 2 hours and up to 24 hours.

Step 4

Preheat grill to 375-400 F

Step 5

Cook for 10 minutes on each side for medium or cook until desired doneness

Step 6

Pull steak from the grill. Let rest on a sheet tray for 5 minutes

Step 7

Slice steak on a bias cut, against the grain

Step 8

To finish, sprinkle with 1 teaspoon Pluck seasoning over steak

Step 9

Serve Carne Asada with desired accoutrements

Note:

This recipe is best served with fresh pico de gallo, salsa fresca, or your favorite hot sauce along with a squeeze of fresh lime, smashed avocado and organic queso fresco.
This dish can also be made with grass-fed flank steak or skirt steak, whatever is available.
Serve with Paleo-friendly Siete soft or hard tortillas.

Recipe

Ryan Carey

Ryan has been a chef for 13 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

Grilled Carne Asada with Citrus Garlic Marinade