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Carne asada
45 m active | 4 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 721
  • Fat about 35g
  • Carbohydrates about 55g
  • Protein about 43g
This is needed
This is needed for 4 people
Marinade
  • 1 tbsp cane sugar
  • 1 organic limes, grated zest and the juice
  • 2 tbsp soy sauce
  • 3 garlic clove, squeezed
  • 1 dl olive oil
  • 1 tsp ground cumin
  • 1 bunch coriander, finely chopped
  • 1 tbsp preserved jalapeño peppers in slices, finely chopped
  • a little pepper
  • 600 g Flank Steak
Salsa
  • 4 tomato, cut into cubes
  • 1 garlic clove, squeezed
  • 1 red onion, finely chopped
  • 1 tbsp lime juice
  • 5 sprigs coriander, finely chopped
  • 1 tbsp preserved jalapeño peppers in slices, finely chopped
  • a little pepper
  • 0.25 tsp salt
Charcoal/gas/electric grill
  • 0.75 tsp salt
  • 8 corn tortillas
  • 0.5 bunch coriander, leaves torn off
  • 1 organic limes, cut into wedges
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And that's how it's done
And that's how it's done
Marinade
In a bowl, mix the lime zest and juice with all the other ingredients up to and including the pepper, set aside 4 tbsp of the marinade. Place the meat in the marinade, cover and leave to marinate in the fridge for approx. 4 hrs.
Salsa
In a bowl, mix the tomatoes with all the other ingredients up to and including the pepper.
Charcoal/gas/electric grill
Salt the meat. With the lid down, grill over/on a very high heat (approx. 250°C) for approx. 2 mins. on each side. Grill the tortillas for approx. 1 min. on each side. Remove the meat from the grill, cover and leave to rest for approx. 10 mins. Carve the meat. Fill the tortillas with the meat and the salsa, drizzle with the reserved marinade. Garnish with the coriander. Serve with the lime wedges.