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Carne asada with pico de gallo
Carne asada with pico de gallo
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Marinated Mexican-style beef wrapped in soft tortillas with fiery tomato salsa - a smokin' hot street food trend dish!
Ingredients:
  • 7.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano leaves
  • 2.40 gm sea salt flakes
  • 165.00 ml chopped fresh coriander
  • 4 garlic cloves, crushed
  • 2 fresh jalapeno chillies, finely chopped
  • 80ml (1/3 cup) lime juice
  • 2 (about 400g each) beef rump steaks
  • 4 tomatoes, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • Tortillas, warmed, to serve
Instructions:
  • In a mortar, combine cumin, ground coriander, oregano, salt, 1/2 cup chopped coriander, 3 garlic cloves, and half the chili. Use a pestle to pound until a coarse paste forms. Mix in half the lime juice and half the oil. Season with pepper and transfer to a bowl. Add steak and toss to coat. Cover and marinate for 10 minutes.
  • In a bowl, mix together tomatoes, onions, remaining coriander, garlic, chili, lime juice, and oil. Season with salt and pepper to taste.
  • Preheat a barbecue grill or chargrill pan on high heat. Remove steak from marinade, season with salt, lightly spray with oil, and cook for 4 minutes on each side for medium doneness. Place on a rack over a baking tray, cover with foil, and let it rest for 5 minutes. Slice thinly and serve with salsa and tortillas.

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