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Carne Asada with Fresh Pico de Gallo

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Carne asada, all day!  Trust us, you will be saying that as well after you try this recipe.  So I grew up in San Diego and we always had the best Mexican food restaurants and taco shops on literally every corner.  One of the staples in my life was a carne asada burrito…(that actually sounds a little sad now that I’m admitting it but I don’t even care, it’s true and I have no shame). Anyway, we have taken one of our favorites and given it the GTK name!  This carne asada recipe is not only easy peasy, it’s freaking delicious!!  You don’t even need very many ingredients to pull this one together.  Check it out…flank steak, fresh cilantro, a lime, an orange, a jalapeño, garlic, white vinegar and some olive oil…That’s all you need to turn the steak into carne asada!

The fresh ingredients are key in this recipe.  You really can taste the difference when you take the time to buy and use the “real” stuff.  You also can’t go wrong with citrus and steak.  It just works people…trust us.

Lay the steak on a cutting board and poke a bunch of holes in it with a fork.  This part is fun!  Place it into a large freezer ziplock bag.  Then, just chop up your cilantro, garlic and jalapeño and toss them into the bag with the steak.  Add in the juice of the lime and orange, along with the oil and vinegar and smoosh it all around with your hands.  Place it in the fridge and let it hang out for at least 2 hours.

After the steak is in the fridge marinating, you can get going on this delicious homemade pico de gallo!  Yum!  This is one of our favs…once again, very few ingredients and lots of flavor.  This pico goes beautifully with this dish and well, quite frankly, this pico also happens to go beautifully with lots of other dishes too!!  We are slightly addicted and you will be too after you give it a try. Who would think that by simply combining roma tomatoes, cilantro, red onion, jalapeño, some fresh lime juice and salt could be so amazing?  Well, who cares?  Let’s just eat it and not overthink it.

Get that bbq fired up to high heat and cook the steak for 7-10 minutes on each side…depending on how you like it prepared. Remove it from the grill and let it rest for about 10 minutes.  When you are ready to serve it up, slice the steak on the grain and top it off with the pretty pico and you are Winning!!  You can serve it with tortillas too…and maybe some guac if you are feeling crazy.  Make our awesome Southwest Corn Salad with Honey Lime Vinagrette to go with this great steak. The family, friends,dinner guests…whoever you just made this for, are gonna be super happy.

 

Carne Asada with Fresh Pico de Gallo
 
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Serves: 4-6
Ingredients
  • 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
Instructions
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.

Grilled Flank Steak & Arugula Salad with Creamy Balsamic

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If you are ever looking for a super quick and easy dinner, this delicious grilled flank steak arugula salad with creamy balsamic is your answer.  There are very few ingredients in this dish and the flavors are just outa this world.  Whoever came up with the idea to pair a fantastic charred steak with gorgonzola cheese and then top it off with a balsamic dressing is like a totally brilliant person and I wish I knew them.  I should actually google that…I wonder if I could find out who that amazing person was??  Wow, you’d think I don’t have anything better to do with my time.  Possibly???  Anyway, I digress…back to this dish.  I’m gonna tell you just how easy this one is to make.  Put these ingredients on your shopping list this week for sure. You’ll be so happy!!

Do you want the good news or the good news?  You don’t even have to spend any time marinating this flank steak.   I like to just drizzle it with a little olive oil and coat it generously with some kosher salt and freshly cracked pepper. Sometimes less is more when it comes to seasoning.  Not to mention, this steak is being paired with some other pretty dominating flavors…gorgonzola and balsamic have a way of letting you know they are present….In a super good way of course!!  Take your steak out of the fridge about 15-20 minutes prior to cooking it so it comes to room temp.  It cooks better if it’s not super cold.  Preheat the grill to high heat and after you season up the steak, throw it onto the nice hot grill.  Let it cook for about 4-5 minutes on each side.  Flank steak is pretty thin so it cooks up quickly.  Once it’s cooked to your liking, remove it from the grill and let it rest for about 10 minutes.

While the steak is resting, you can focus on your remaining cast of characters for this dish.  Piece of cake huh?  Seems easy enough.  You simply need your favorite gorgonzola cheese, some beautiful cherry tomatoes, arugula, an avocado (duh, we will always find a place for an avocado…I don’t care what it is…the avo is always invited to the party), and then of course, the creamy balsamic dressing.  To say I could drink this dressing is an understatement…I may have even tried it before. Don’t judge.  Anyway, time to assemble.  Not rocket science here.  Super simple…throw all the ingredients into a bowl, slice up the steak and lay it on top, then drizzle your dressing and voila!  Look what just happened!  It’s so pretty! Now, it’s your turn!  You got this!!


Grilled Flank Steak & Arugula Salad
 
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Serves: 4
Ingredients
  • 1 pound flank steak
  • ½ Cup crumbled gorgonzola cheese
  • 1 Cup cherry tomates - sliced
  • 1 avocado - sliced
  • 4 Cups arugula - large stems removed
  • 1 Tbsp olive oil
For the Creamy Balsamic Dressing:
  • 3 Tbsp balsamic vinegar
  • 1 clove garlic - chopped
  • 2 Tbsp 0% greek yogurt
  • 1 Tbsp pure maple syrup
  • 1 Tbsp dijon mustard
  • 3 Tbsp good quality olive oil
  • salt and pepper to taste
Instructions
For the Creamy Balsamic Dressing:
  1. Using a blender or immersion blender, add all ingredients except olive oil and blend until smooth. Slowly drizzle int he olive oil and continue to blend until incorporated.
For the Flank Steak:
  1. Preheat grill to high heat
  2. Remove steak from fridge 20 minutes prior to cooking to allow it to come to room temperature
  3. Drizzle steak with olive oil on both sides and season generously with kosher salt and freshly cracked pepper
  4. Place steak on grill and cook until golden brown and slightly charred - about 4-5 minutes on each side
  5. Remove steak from grill and allow to rest for 10 minutes.
  6. While steak is resting, toss arugula, tomatoes, avocado and gorgonzola crumbles in a bowl with the balsamic.
  7. Slice the steak into thin pieces going against the grain and place on top of salad.

Ginger Garlic Flank Steak

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Tonight was all about ginger garlic flank steak! Let’s get real…nobody has time to spend 2 hours in the kitchen serving up Martha Stewart style dinners every night.  If you have time on a Sunday or during the holidays that’s obviously when it’s more realistic to be able to dedicate the time to that type of cooking.   For the rest of the days that you are running around like a crazy person trying to get everything accomplished, including dinner, this meal can easily fit into a hectic day.  We really try our best to bring you meals that are healthy and inspiring but don’t require 100 ingredients and hours of cooking.  This ginger flank steak is so simple to make and we promise that you won’t be slaving away in the kitchen all night long!

You can throw the steak in a ziplock bag the night before to marinade overnight.  For the marinade just mix up soy sauce, sesame oil, olive oil, honey, fresh ginger, garlic and fresh squeezed lime juice and add it to the bag with the steak.  When dinner time rolls around the next day, simply sear the steak on each side for about 3 minutes.  Complete cooking by finishing it off in the oven at 425 degrees for about 5 minutes.

Stephanie Heymann Photography

You can serve the steak over rice or cauliflower rice like we have done and add a steamed veggie like green beans or broccoli.  Dinner really doesn’t get much easier than this, and it’s delicious!!!

Stephanie Heymann Photography

Ginger Garlic Flank Steak
 
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Serves: 4
Ingredients
  • 1 pound flank steak
For the Marinade:
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon oilve oil
  • 2 teaspoons honey
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic - chopped
  • juice of ½ fresh lime
Instructions
  1. In a small bowl, mix ingredients for marinade and pour over steak in either a large ziploc bag or baking dish. Marinate in refrigerator for at least 2 hours or up to 24 hours.
  2. Preheat oven to 425°. Preheat grill pan on high heat. Sear meat on both sides for about 3 minutes each until a deep brown crust achieved. Transfer grill pan to oven and continue cooking for about 5 more minutes for medium rare or a little longer for medium.
  3. Remove from oven and transfer meat to cutting board and let it rest for 10 minutes. You can tent with foil loosley to keep warm.Cut thinly on the diagonal or against the grain to ensure the pieces are tender.
Great served with cauliflower rice and steamed green beans as shown.