Grilled Carne Asada with Tomatillo Watermelon Salsa (paleo + whole30)
Scale
Ingredients
- 1– 1 1/2 lbs skirt steak
Marinade
- 1/2 cup olive oil
- 1/4 cup fresh cilantro
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 2 teaspoons dried oregano
- 3 tablespoons lime juice
- 1 tablespoon apple cider vinegar
Salsa
- 3 tomatillos, husked
- 1/2 small onion, cut in half
- 1 tablespoon fresh cilantro
- 1 teaspoon cumin
- 1/2 cup finely diced watermelon
- *optional – 1 seeded jalapeno
Instructions
- Combine all the marinade ingredients and pour into a sealable bag or glass dish. Place the skirt steak in the bag or dish and let marinate overnight
- Turn grill on to high
- Once grill is preheated, place the tomatillos on well-oiled grates. Turn frequently for roughly 10 minutes, until tomatillos are slightly charred on the outside
- Before the tomatillos are finished roasting, add the cut onion and jalapeño (if desired) for a few minutes, until outsides are slightly charred
- Remove the vegetables and place the steak on the grill, cooking for roughly 2-3 minutes per side, depending on thickness
- Once the steak is cooked, let rest and make salsa. Place the charred vegetables, cilantro, and cumin into a food processor and pulse until combined yet chunky. Remove from the food processor and add the diced watermelons
- Serve the salsa over the cut steak