Carne Asada Lunch Recipe

Name: El Dorado Mexican Restaurant in Alaskas Carne Asada Lunch Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs Flank steak; 2 tbsp Olive oil; 3 tbsp Lime juice; 3 cloves Garlic cloves, minced; 1 tsp Ground cumin; 1 tsp Salt; 1 tsp Black pepper; 1 medium Onion, sliced; 8 oz Mushrooms, sliced; 0.5 cup Fresh cilantro, chopped; 1 medium Jalapeño, sliced (optional); 8 pieces Tortillas (corn or flour)

Inspired by El Dorado Mexican Restaurant in Alaska

Time2h

Serves4

Grilled with onions and mushrooms on top.

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Ingredients

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Main Ingredients

1 1/2 lbs Flank steak

2 tbsp olive oil

3 tbsp ReaLime juice

3 cloves Garlic cloves, minced

1 tsp Ground cumin

1 tsp Celtic sea salt

1 tsp black pepper

Toppings

1 medium Onion, sliced

8 oz Mushrooms, sliced

1/2 cup Fresh cilantro, chopped

1 medium Jalapeño, sliced (optional)

Serving

8 pieces Tortillas (corn or flour)

Method

Marinating the Steak

Prepare the Marinade

In a mixing bowl, combine olive oil, lime juice, minced garlic, ground cumin, salt, and black pepper. Whisk until well blended.

Marinate the Flank Steak

Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Grilling the Steak

Preheat the Grill

Preheat your grill to medium-high heat.

Grill the Steak

Remove the flank steak from the marinade and discard the marinade. Grill the steak for about 6-8 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.

Cooking the Toppings

Sauté Onions and Mushrooms

In a skillet over medium heat, add a little olive oil. Once hot, add sliced onion and cook until translucent, about 3-4 minutes. Add the sliced mushrooms and sauté until cooked through, about 5-7 minutes. Season with a pinch of salt and pepper.

Assembling the Dish

Slice the Steak

Thinly slice the grilled flank steak against the grain.

Serve

Warm the tortillas on the grill or in a skillet. Place sliced steak on the tortillas and top with sautéed onions, mushrooms, chopped cilantro, and jalapeño slices if desired.