Carne Asada with Fresh Pico de Gallo
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 lbs flank steak, trimmed
  • 5 cloves garlic, smashed
  • juice of 2 large navel oranges
  • juice of 1 lime
  • 3 Tbsp white vinegar
  • 1 jalapeno, seeded and chopped
  • 1 large handfull chopped cilantro - approx 1 C packed
  • ⅓ C olive oil
  • S & P
For the Pico de Gallo:
  • 4 Roma tomatoes, seeded and chopped
  • ½ jalapeno, seeded and chopped - use more if you like it spicy
  • ⅓ C chopped red onion
  • ⅓ C chopped cilantro
  • ½ lime, juiced
  • pinch of kosher salt
For the Pico De Gallo:
  1. Mix all ingredients together and serve or make up to one day in advanced and store in the refrigerator.
For the Carne Asada:
  1. Lay steak out flat on a cutting board and poke steak all over both sides with a fork. Season both sides of flank steak with S&P. Place steak in a large ziploc freezer bag.
  2. In a small bowl add orange and lime juice, garlic, vinegar, jalapeno, cilantro and olive oil and stir until combined. Pour marinade in the ziploc bag with the flank steak. Remove air from bag and seal. Move marinade around to cover steak. Refrigerate for at least 2 hours, flipping ziploc bag halfway if possible.
  3. Heat bbq to high heat. Grilled each side for approx 7-10 minutes per aide depending on how rare you prefer your steak.
  4. Allow meat to rest for 10 minutes. Slice steak against the grain. Serve with fresh pico de gallo and wrap in a tortilla if desired.
Recipe by Good Thyme Kitchen at