Pluck Carne Asada

Ryan Carey

Recipe by Ryan Carey

Ryan has been a chef for 11 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.

We recommend using either Pluck Zesty GarlicAll-Purpose or Spicy for this recipe.


Step 1

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

This dish can also be made with grass-fed flank steak or skirt steak, whatever is available.

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

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. Serve with Paleo-friendly Siete soft or hard tortillas.



2 pounds grass-fed, grass-finished beef flap meat

1 teaspoon Pluck seasoning


1 tablespoon Pluck seasoning

2 tablespoons 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 tablespoon organic, raw honey


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