Tex Mex: Carne Asada

“Taco, burrito, what’s that coming out of your speedo?”

Hey everyone!
Hope you all know what my reference above is!  If you do not, please look up the SNL skit.  One of my favs from when I was younger!  And no worries, this recipe won’t be coming out of your speedo and you won’t be blowing bubbles and having troubles either. :D

RMNPI apologize for my lacking in the department of blogging! Eeeek!  I can’t believe how fast spring flew by and now it’s already the middle of summer.  Our time has been filled with settling into our new house, traveling for work, visiting family, house projects, and lots of barbecues with friends.  It seems like every weekend we have something going on and there’s never a moment to sit back and relax, but I could not feel more blessed for all the wonderful things we have going on in our lives.  This past weekend my husbands parents, aunt & uncle, and cousin came out to visit.  We enjoyed some good food and brews in Golden, a Rockies games  and spent a beautiful day up in Rocky Mountain National Park.  I will say the views out here just never seem to get old!


And cooking new recipes never do either!  I have to give a shout out to Juli Bauer (PaleOMG blogger), I have been using so many of her recipes lately, and she always has such a wide array of delicious recipes.  If you’re looking for some new ideas go take a look at her site.  The carne asada recipe below is from her Paleo Kitchen book, with a few minor tweaks of my own.  This was so delicious and definitely worth a try… plus it was super simple to make!


  • 2 lbs. of flank steak or thinly cut steak
  • 1 red onion, chopped (I used probably 1/4 of the onion since my husband isn’t a huge onion fan)
  • handful of cilantro, chopped
  • 4 cloves of garlic, chopped
  • 1 tsp of roasted garlic (bought at Penzey’s, adds so much flavor)
  • 1 tsp of cumin
  • pinch of salt
  • pinch of pepper
  • pinch of sweet paprika
  • 1 lemon squeezed (or use lemon juice for simplicity)
  • 1 lime squeezed (or use lime juice for simplicity)
  • 1/2 cup of olive oil

Directions:  Mix together all of the ingredients above, minus the steak.  Put steak in a glass dish or something of that nature and pour the above marinade on it.  Let the steak marinade for at least 6 hours or up to 48 hours.  Then grill when ready.  Only 2-3 minutes per side maximum, otherwise you will burn them.

We used the runoff of the marinade over some bell peppers and grilled those up as well and served with some Spanish rice, salsa, and greek yogurt.  It was absolutely delicious.  And then the next few days I also used the extra carne asada in my eggs, sooo good!  Hope you all give this a try! :)


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