Jul 14 2026
Restaurants›La Fonda Restaurant›Carne Asada A La Fonda Recipe

Carne Asada A La Fonda Recipe

Inspired by La Fonda Restaurant
Time1h 30m
Serves4

NY Strip Steak served with Rice and Beans. Guacamole, Pico De Gallo, Salad and Grilled Cactus.

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Ingredients

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Main Ingredients

Guacamole

Pico De Gallo

Salad

Method

Preparing the Steak

  1. 1

    Marinate the Steak

    In a bowl, combine olive oil, salt, pepper, and any preferred spices. Rub this mixture onto the NY Strip Steak and let it marinate for at least 30 minutes or up to overnight.

  2. 2

    Grill the Steak

    Preheat your grill to high heat. Grill the marinated NY Strip Steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from grill and let rest for 5 minutes before slicing.

Cooking Rice and Beans

  1. 3

    Cook the Rice

    In a saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.

  2. 4

    Prepare the Black Beans

    If using canned black beans, rinse and drain them. Heat in a saucepan over medium heat for about 5-7 minutes, seasoning with salt and pepper to taste.

Preparing Guacamole

  1. 5

    Make Guacamole

    In a bowl, mash the avocados. Stir in lime juice, minced garlic, salt, and chopped cilantro until well combined. Adjust seasoning to taste.

Making Pico De Gallo

  1. 6

    Prepare Pico De Gallo

    Chop the tomatoes, red onion, and jalapeño. Combine in a bowl with lime juice, salt, and chopped cilantro. Stir well and set aside.

Assembling the Salad

  1. 7

    Create the Salad

    In a large bowl, combine chopped lettuce, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine.

Grilling the Cactus

  1. 8

    Grill the Cactus

    Preheat the grill and grill the cactus pads for 3-4 minutes on each side until they have grill marks and are tender. Season with salt.

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