Flank Steak Carne Asada & Pico de Gallo & Guacamole - Served in taco's
Carne Asada served in Taco’s with Pico de Gallo and Guacamole is a real treat and so easy to make – give it a shot, you won’t regret!
Ingredients
Marinade
- 100 g - 3.5 oz chopped Cilantro
- Zest and juice of 2 Limes
- 1 clove of Garlic minced
- 150 ml - 5 fl oz Avocado oil
- 2 tbsp Soy sauce
- 1 tbsp Balsamic vinegar
Meat
- 2 Kg - 4.4 lbs Black Angus flank steak
Pico de Gallo
- Flesh of one large Tomato chopped
- 1 tbsp chopped red onion or more if you want
- 1 tbsp chopped Jalapeno or Serrano or more if you want
- 1 tbsp chopped Cilantro
- ½ juice of Lime
- 30 ml - 1 fl oz Olive oil
- salt to taste
Guacamole
- 2 ripe Avocados
- 1 juice of Lime
- 2 tbsp chopped Cilantro
- 2 tbsp chopped spring Onion
- ⅓ tbsp minced Garlic
- 2 tbsp chopped Tomato flesh
- ⅓ tbsp Cayenne pepper
- Salt to taste
Instructions
Marinade
- finely chop the cilantro and add it in a bowl
- add the zest and the juice of the limes
- add the minced garlic
- add the avocado oil
- add the soy sauce
- add the balsamic vinegar
- add salt & pepper
- mix it well
- add the stake in the bowl with the marinade
- transfer the stake to a ziplock bag, take out the air and close it up
- put it in the fridge for 2 to 4 hours
Pico de Gallo
- in a bowl with the chopped flesh of one large tomato add the red onion
- add the jalapeños
- add the cilantro
- add the juice of half a lime
- add a pinch of salt
- add the extra virgin olive oil
- mix it well and rest for 30 minutes
Guacamole
- cut open the avocados and add them in a bowl
- smash the avocados using a folk
- add the juice of a whole lime
- add the copped cilantro
- add the chopped spring onion
- add the minced garlic
- add the flesh of a chopped tomato
- add cayenne pepper and salt
- mix it well
Cooking the Flank stake
- set up the grill with a screaming hot bed of charcoal and place the stakes on to sear them
- once ready cut the stakes against the grain and use tacos to complete the dish