Pluck Carne Asada
We recommend using either Pluck Zesty Garlic, All-Purpose or Spicy for this recipe.
Marinating steak before cooking adds so much flavor that we see it as a must when making steak. Next time you're cooking any cut of steak try adding these flavors and see how great it tastes!
- CARNE ASADA
- 2 lb grass-fed, grass-finished beef flap meat
- 1 tsp Pluck seasoning
- 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
- 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.