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Carne Asada with Avocado Salsa

Recipe created for our #SipAndStir event by Pretty and Plated’s Teresa Ramos…

This juicy steak is lightened up by avocado salsa. Serve on its own of with warm corn or flour tortillas.

1 pound of Flank Steak
Mojo (Marinade):
6 garlic cloves, minced
2 jalapeños, minced
2 handfuls Bloom Fresh cilantro, chopped
4 limes, juiced
1 orange, juiced
1 tablespoon white vinegar
1/2 cup of olive oil

Avocado Salsa-
2 cups of Bloom Fresh Grape Tomatoes, chopped
4 avocados, cut into small cubes
1/4 cup of Bloom Fresh cilantro, chopped
Juice of 2 limes
1 jalapeño, chopped
1/4 cup of Bloom Fresh red onion, chopped
Salt & pepper to tasted

Place steak in large container and pour mojo on top. Seal and refrigerate at least one hour but less than 12 (to prevent meat from breaking down). Combine avocado salsa mixture and put aside until serving.
Heat grill or skillet, 6-10 minutes on each side for medium. Let rest before slicing. Top with avocado salsa, serve in tortillas or alone.