Paleo Carne Asada

Carne asada, which translates as “roast meat,” is a festive and flavorful dish of thinly sliced marinated beef. The key to making amazing carne asada is a marinade that strikes the right balance of spicy, sweet and savory flavors.

NOTE: The darker the meat the sweeter the taste-

Serve carne asada over shredded lettuce with slices of avocado or guacamole and a garnish of pico de gallo or salsa.

Darlene’s Mexican Carne Asada

 Ingredients:

■1 1/2 pounds (grass fed) flank steak

■4 garlic cloves, finely chopped

■1 jalapeno pepper, finely chopped

■1/4 cup finely chopped cilantro

■1 teaspoon cumin

■1 teaspoon chili powder

■1 teaspoon oregano

■Pinch cayenne pepper

■2 limes, juiced

■1 orange, juiced

■8 to 12 ounces beer (or beef broth)

 Directions:

Slice the flank steak on the diagonal into thin strips.

Combine all ingredients in a large Ziploc bag or in a shallow dish (meat should be completely covered in liquid).

Marinate in the refrigerator at least 3 hours. Take out and drain off the marinade. Lightly salt the steak. The meat can be cooked in a skillet with coconut oil or grilled.

Cook 3-6 minutes on each side for medium-rare.

Pico de Gallo

Ingredients:

■1 white onion, finely chopped

■2 tomatoes, finely chopped

■1/4 cup finely chopped cilantro

■1 jalapeno pepper, finely chopped (optional)

■Juice from half a lime

Directions:

Mix together ingredients. Add salt to taste.

-Thank you to the Daily apple for this yummy treat!