Ingredients
Carne asada
- 2 lemon
- 1 orange
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 2 tsp dried coriander leaves
- 1 tsp dried oregano
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 2 tbsp cider vinegar
- 60 ml avocado oil or olive oil
- 900 g flank steak
- fresh coriander, to garnish
- 1 large, ripe avocado
- ¼ large red onion
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- ¼ tsp coarse salt
- Squeeze the lemons and orange into a large bowl or gallon sized resealable bag. Add in the seasonings, onion, garlic, apple cider vinegar and avocado oil. Mix well.
- Put the steak in the bag or bowl and toss to coat with marinade. Place in the fridge and marinate for 12 hours, turning over once halfway through.
- Set the meat out, in the marinade, to room temperature one hour before cooking.
- Preheat the oven to 260°C.
- Place a cooling rack over your sheet pan and brush with fat. Set the meat on the pan (with the rack), directly under the broiler. Cook for 9 minutes, flip over and cook for another 9 minutes.
- Remove the meat from oven and place it on a cutting board to rest for 10 minutes.
- While the meat rests prepare the avocado salad. Peel and seed the avocado. Put the cut side down and slice the avocado in ¼ inch slices. Place the slices in a bowl.
- Shave the red onion and add it to the bowl. Drizzle in olive oil and apple cider vinegar. Sprinkle coarse salt over the salad.
- Slice the steak against the grain in thin slices.
- Serve the steak with fresh coriander and the avocado salad. Enjoy!
