Carne Asada with Coconut Slaw
Ingredients
FOR THE CARNE ASADA:
- 2 lbs skirt steak
- Juice & zest from 1 orange
- Juice & zest from 1 lime
- ¼ cup Olive Oil Marketplace Persian Lime EVOO - Purchase Here
- 1/2 Tbsp chili powder
- 1 can adobo chipotle pepper finely chopped
- 2 Tbsp Get-R-Smoked Louisiana Style Cajun Seasoning - Purchase Here
- 1 Tbsp minced garlic
- ¼ cup soy sauce
- 1 tsp black pepper
- ¼ tsp Sea Salt
- 1 package of small tortillas
FOR THE COLESLAW:
- 1 bag of coleslaw mix
- ½ small red cabbage sliced thin
- 1 cup shredded carrots
- 3 Tbsp Olive Oil Marketplace White Coconut Lime Balsamic - Purchase Here
- 1/2 cup mayonnaise
- ¼ cup creme fraiche or sour cream
- 1 tsp Sea Salt
- ½ jalapeno minced
- 1 tsp dijon mustard
- 2 Tbsp Cilantro minced
Instructions
- Place the skirt steak in a large baking dish. In a small bowl, whisk together the following ingredients: juice and zest from orange and lime, Persian Lime Olive Oil, chili powder, adobo chipotle pepper, Cajun Seasoning, minced garlic, soy cause, black pepper, and Sea Salt.
- Pour the marinade over the skirt steak, flipping the steak to coat. Let marinate in the fridge for 4 hours (do not marinate for over 8 hours).
- Preheat the grill to medium-high heat. Once hot, grill the steak over direct heat for 4 minutes on each side. Remove from heat and let rest for 5 minutes. Slice meat thin, and against the grain.
Coleslaw Directions:
- In a large bowl, combine the cole slaw mix, red cabbage, and shredded carrots. In a small bowl, whisk together the Coconut Balsamic, mayonnaise, creme fraiche, Sea Salt, jalapeno, dijon mustard, and cilantro. Toss mixture with the coleslaw to combine.
Taco Assembly:
- Place a couple of slices of the carne asada on a tortilla, and top with a spoonful of coleslaw. Enjoy!
Notes
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