Mold Detox Friendly Carne Asada with Lime and Cilantro Marinade
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1 ½ lb flank steak or skirt steak
- ⅓ cup fresh lime juice (from about 3 limes)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup fresh cilantro, roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp kosher salt
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 jalapeño, seeded and minced (optional)
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
For serving
- lime wedges, for serving
- fresh cilantro sprigs, for serving
Instructions
- 1
In a mixing bowl, whisk together the lime juice, olive oil, garlic, cilantro, cumin, chili powder, smoked paprika, salt, pepper, and jalapeño (if using) until combined.
- 2
Place the steak in a zip-top bag or shallow dish. Pour the marinade over the steak, turning to coat on all sides. Seal or cover and refrigerate for at least 1 hour and up to 4 hours — do not marinate longer, as the lime juice will begin to break down the texture of the meat.
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