Carne asada with avocado salad


Carne asada with avocado salad

This easy carne asada made in the oven is perfect for winter days. A hearty beef dish full of flavour. Marinated in citrus and onion, you get all the tangy flavours without the carbs. Simple avocado salad on the side makes this meal elegant, and satisfying, yet light!




Carne asada

  • 2 lemon
  • 1 orange
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • 2 tsp dried coriander leaves
  • 1 tsp dried oregano
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp cider vinegar
  • 60 ml avocado oil or olive oil
  • 900 g flank steak
  • fresh coriander, to garnish


Avocado salad

  • 1 large, ripe avocado
  • ¼ large red onion
  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • ¼ tsp coarse salt



Squeeze the lemons and orange into a large bowl or gallon sized resealable bag. Add in the seasonings, onion, garlic, apple cider vinegar and avocado oil. Mix well.

  1. Put the steak in the bag or bowl and toss to coat with marinade. Place in the fridge and marinate for 12 hours, turning over once halfway through.
  2. Set the meat out, in the marinade, to room temperature one hour before cooking.
  3. Preheat the oven to 260°C.
  4. Place a cooling rack over your sheet pan and brush with fat. Set the meat on the pan (with the rack), directly under the broiler. Cook for 9 minutes, flip over and cook for another 9 minutes.
  5. Remove the meat from oven and place it on a cutting board to rest for 10 minutes.
  6. While the meat rests prepare the avocado salad. Peel and seed the avocado. Put the cut side down and slice the avocado in ¼ inch slices. Place the slices in a bowl.
  7. Shave the red onion and add it to the bowl. Drizzle in olive oil and apple cider vinegar. Sprinkle coarse salt over the salad.
  8. Slice the steak against the grain in thin slices.
  9. Serve the steak with fresh coriander and the avocado salad. Enjoy!
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