Xanthan Gum Free Gluten Free Grilled Carne Asada
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Learn more →Ingredients
4 servings
For the marinade
- 1 ½ lb skirt steak or flank steak
- ¼ cup fresh orange juice (from about 1 orange)
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp tamari
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup fresh cilantro, roughly chopped
For grilling
- ½ tsp kosher salt, for seasoning before grilling
- 1 tbsp neutral oil (such as avocado oil or canola oil), for the grill
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a zip-top bag or shallow dish, whisk together the orange juice, lime juice, tamari, olive oil, garlic, jalapeño, cumin, chili powder, smoked paprika, salt, pepper, and cilantro until combined.
- 2
Add the 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 — the citrus acids will begin to break down the texture of the meat.
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