Paleo Carne Asada y Pico de Gallo

Feliz Cinco de Mayo! What a great excuse to eat well! Everyone loves a good south-of-the-border flavor! Spicy and satisfying... Tonight's meal has left me full and happy! Hope you enjoy this Cinco de Mayo feast.

Carne Asada Recipe:

1 large skirt steak (about 2 lbs.)

Marinade:

juice of 2 limes

1/4 C olive oil

1/4 C fresh cilantro, finely chopped

1 jalapeno pepper, seeded and minced

3 cloves fresh garlic, minced

1/2 tsp. ground coriander

1/2 tsp. ground cumin seed

1/4 tsp. black pepper

1/4 tsp. course sea salt

Sauteed Onions & Peppers:

2 tsp. olive oil

1/2 yellow onion, sliced

1 green bell pepper, sliced

1/4 C fresh cilantro, finely chopped

Combine all the marinade ingredients and the meat in a container with a lid or in a sealed bag. Marinate the meat at least 2 hours (preferably overnight). Grill meat until nicely browned on one side and then flip and brown the other side. Skirt steak cooks quickly, so be careful not to overcook it. Transfer to a cutting board and let it sit for at least 5 minutes. Slice in thin strips.

In a skillet over medium heat, saute onions and peppers in olive oil until tender, set aside. Add sliced carne asada to skillet and toss together... finally add chopped cilanto. Serve with pico de gallo!

Pico de Gallo:

2 tomatoes, chopped

1/2 yellow onion, finely chopped

1 avocado, diced

1/2-1 jalapeno pepper, finely minced

1/2 C finely chopped fresh cilantro

2 T lime juice

Pinch sea salt

Combine all ingredients and toss together well! Use generously to top carne asada! Enjoy!

We also enjoy some steamed yellow zucchini tossed with some sauteed onions and more cilantro! :-)