Carne asada means “grilled meat” in Spanish and it’s also the name of one of Mexico’s most popular dishes. Purchase the fresh salsa from your supermarket. You can also try grilled scallions instead of red onion, if you like.
- 1/4 cup(s) lime juice, fresh
- 2 clove(s) garlic
- 1/2 teaspoon pepper, black ground
- 1 pinch salt
- 1 1/2 pounds beef, flank steak
about 1" thick
- 1 sheet(s) plastic wrap
to cover dish
In a 9" by 13" glass baking dish, combine lime juice, garlic, pepper, and salt. Add steak and turn to coat. Cover the dish with plastic wrap and marinate steak at room temperature for 20 minutes, turning once.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak, basting with any remaining marinade, 5 to 7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
While steak is resting, in a medium bowl toss onion with oil. Grill, turning occasionally, until golden, 4 to 5 minutes. Cut steak into thin slices across the grain and divide among 4 plates. Serve with onion, avocado, and salsa.