Carne asada

Carne asada

Total: 4 hr 45 Min. | Active: 45 Min.
Nutritional value / person: 721 kcal
, Fat: 35 g
, Carbohydrate: 55 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 organic lime, grated zest and the juice
1 dl olive oil
2 tbsp soy sauce
1 tbsp cane sugar
3 garlic cloves, squeezed
1 tbsp preserved jalapeño peppers in slices, finely chopped
1 bunch coriander, finely chopped
1 tsp ground cumin
a little pepper
600 g Flank Steak


4 tomatoes, cut into cubes
1 red onion, finely chopped
1 garlic clove, squeezed
5 sprigs coriander, finely chopped
1 tbsp lime juice
1 tbsp preserved jalapeño peppers in slices, finely chopped
¼ tsp salt
a little pepper

Charcoal/gas/electric grill

¾ tsp salt
8 corn tortillas
½ bunch coriander, leaves torn off
1 organic lime, cut into wedges
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How it's done

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In a bowl, mix the lime zest and juice with all the other ingredients up to and including the pepper, set aside 4 tbsp of the marinade. Place the meat in the marinade, cover and leave to marinate in the fridge for approx. 4 hrs.


In a bowl, mix the tomatoes with all the other ingredients up to and including the pepper.

Charcoal/gas/electric grill

Salt the meat. With the lid down, grill over/on a very high heat (approx. 250°C) for approx. 2 mins. on each side. Grill the tortillas for approx. 1 min. on each side. Remove the meat from the grill, cover and leave to rest for approx. 10 mins. Carve the meat. Fill the tortillas with the meat and the salsa, drizzle with the reserved marinade. Garnish with the coriander. Serve with the lime wedges.

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