Carne Asada with Nopales
Grilled marinated flank steak served with tender, smoky grilled cactus paddles for a uniquely Mexican and savory meal. Hearty, flavorful, and a true taste of traditional co-starring ingredients.
20 minmediumMexicandairy-freegluten-freelow-carbhigh-proteindinner
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Instructions
1. In a shallow dish, whisk together orange juice, lime juice, soy sauce, minced garlic, cumin, chili powder, and 1 tbsp olive oil. Season with salt and pepper. Add flank steak, turning to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. While steak marinates, prepare nopales: if fresh, carefully remove thorns. Cut nopales into strips or leave as whole paddles. Toss with remaining 1 tbsp olive oil, salt, and pepper.
3. Preheat grill to medium-high heat.
4. Grill steak for 4-6 minutes per side for medium-rare, or longer to desired doneness. While steak cooks, grill nopales for 3-5 minutes per side until tender and slightly charred.
5. Remove steak from grill and let rest for 5-10 minutes before slicing against the grain into thin strips.
6. Serve sliced carne asada with grilled nopales. Garnish with fresh cilantro.