Gluten-Free Carne Asada
Take your taste buds on a bold and vibrant journey with this Gluten-Free Carne Asada recipe, a perfect blend of smoky, tangy, and savory flavors designed for everyone to enjoy. Marinated in a zesty mixture of orange and lime juice, gluten-free soy sauce, garlic, and spices, the tender flank steak is grilled to perfection, achieving that signature charred exterior while staying juicy and flavorful. Paired with sautéed bell peppers and red onions, and served on warm corn tortillas, this dish is a gluten-free delight that’s easy to prepare yet packed with authentic Mexican-inspired flair. Ideal for family dinners or gatherings, this recipe is both crowd-pleasing and diet-friendly, ready to be customized with your favorite toppings and a squeeze of fresh lime.
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 0.25 cup Olive oil
- 0.25 cup Gluten-free soy sauce
- 4 Garlic cloves, minced
- 0.5 cup Cilantro, chopped
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 Red onion, sliced
- 2 Bell peppers, sliced
- 12 Corn tortillas
- 4 Lime wedges, for serving
Instructions
In a large mixing bowl, combine orange juice, lime juice, olive oil, gluten-free soy sauce, minced garlic, chopped cilantro, ground cumin, chili powder, salt, and black pepper. Stir well to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade, allowing excess marinade to drip off. Place the steak on the hot grill and cook for about 7-8 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
While the steak is cooking, heat a separate pan over medium-high heat. Add the sliced red onion and bell peppers. Cook until softened, about 5-7 minutes. Set aside.
Once the steak is cooked, remove it from the grill and let it rest for 5 minutes before slicing. Slice the steak against the grain into thin strips.
Warm the corn tortillas on a separate pan or directly over a grill flame for about 30 seconds each side.
To serve, place a few strips of carne asada on each tortilla. Top with sautéed onions and bell peppers. Serve with lime wedges on the side.
Nutrition Facts
Calories |
4278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 9585 mg | 417% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 25.7 g | ||
| Protein | 310.2 g | 620% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 543 mg | 42% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 4854 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
