Nickel Allergy Friendly Carne Asada

Total time2 hr 25 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

For the marinade and steak

1 ½ lb skirt steak or flank steak
Signature Farms USDA Choice Beef Boneless Skirt Steak - 1.5Lbs USDA Choice Beef Skirt Steak Boneless - 1.50 Lb USDA Choice Beef Skirt Steak Swift Beef Inside Skirt Steak Wegmans Skirt Steak
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3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fresh orange juice
1 tbsp apple cider vinegar
2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp salt
½ tsp black pepper

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a large zip-top bag or shallow dish, whisk together the lime juice, orange juice, apple cider vinegar, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper until combined.
2
Add the skirt steak to the marinade, turning to coat on all sides. Seal the bag or cover the dish and refrigerate for at least 2 hours and up to 8 hours. Do not marinate longer than 8 hours, as the citrus acid will begin to break down the texture of the meat.

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