Happy Father’s Day to all the dads out there! The one thing that always makes me think of “Dad” is grilling. I am lucky to have 3 dads and a husband, and the one place I know I can always find them in the summer is hanging out by the grill, beer in hand with their favorite music playing. I love that my husband knows that once grilling season kicks off, he is in charge of cooking 90% of the dinners for the next 3 months (whew!). Although I still do all the prep, we have found a great groove with cooking and grilling (I miss it terribly in the winter months!).
This carne asada recipe is one of those meals I love to serve when I know we are hosting. It not only makes a ton, feeding 6-8 guests, but it’s super flavorful and can be served Whole30/Paleo or not. I served it last weekend for my husband’s group of college buddies – they were all shocked it was all Whole30 compliant. I was secretly high-fiving myself.
Prep Time: 15 minutes
Marinade Time: Overnight – 3 Days
Cook Time: 10 minutes
Recipe inspired by: Tasty Tales By Tina
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup orange juice
- 1/2 cup water
- 1/3 cup lime juice
- 2 Tablespoons peeled fresh garlic – roughly chopped
- 1 Tablespoons white pepper
- 1 1/2 Tablespoons salt
- 1 Tablespoon ground cumin
- 1 Tablespoon chili powder
- 1 Tablespoon Mexican oregano
- 1/4 teaspoon ground cloves
- 1 orange, sliced
- 1/4 bunch cilantro, chopped (no stems)
- 5 pounds skirt steak
- Lime slices and chopped cilantro for garnishment (optional)
- Combine all marinade ingredients in a large bowl and whisk to combine.
- Place skirt steak in a large shallow baking dish and pour marinade over the meat. Arrange orange slices so they are evenly distributed throughout the meat slices. Cover dish and marinade meat overnight. For BEST results, marinate for 3 days.
- When the meat has finished marinating, place the meat on the hot grill turning it only once after about 5-7 minutes, depending on thickness.
- Once meat is cooked to preference, remove from heat and let rest for 10 minutes.
- Slice meat in ½” strips, going with the grain.
- Garnish with limes and chopped cilantro.
- Serve with grilled vegetables (recipe below) and guacamole.
- If you are not serving for a crowd, separate and freeze half of your recipe. After the marinade is mixed in step one, separate the meat and marinade portions in half. Place the portion you are using in a shallow baking dish to marinade and place the other portion in a freezer bag. Freeze the unused portion for up to 6 months.
- Grilled vegetables recipe
- 2 red bell peppers (sliced ½” thickness)
- 2 green bell peppers (sliced ½” thickness)
- 1 large onion (sliced ½” thickness)
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili pepper flakes
- ¼ teaspoon pepper
Place vegetables, oil and spices in a large bowl, mix well.
Place vegetables in a grill basket and cook on grill for 8-10 minutes.
Make it Kid-Friendly:
- Serve meat in a soft taco, hard taco shell or over white rice. My kids will not eat the grilled vegetables, so I serve with carrots, celery and cucumbers (with guacamole and/or Dump Ranch).
- If your kids like guacamole, load them up. Serve with some plantain chips for easy scooping.