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    Home » Recipes » Paleo Beef and Red Meat Recipes

    Carne Asada With Portobello And Bell Peppers Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Grilled steak is a Paleo classic, but without any vegetables, it can get a little too carnivorous – why not cook up the vegetable side at the same time, with complementary seasonings? For this recipe, the main event is the steak, but a side of pan-fried Portobello mushrooms and colorful bell peppers fills out the plate in style.

    Carne Asada with Portobello And Bell Peppers

    As a cooking method, grilling tends to raise fears of carcinogens formed by the high heat, but the actual evidence here is murkier than you might think, and there’s a solution!

    Rubbing the meat in an antioxidant-rich rub or marinade before grilling helps protect it from heat damage, so slather on that olive oil and spice mix! Both of them are full of antioxidants that help protect the fats in the meat.

    If you have any leftovers, this would also be good cold – or throw it into some beaten eggs to make a frittata or an omelet with a fresh-off-the-grill flavor.

    Carne Asada with Portobello And Bell Peppers Recipe

    SERVES: 4 PREP: 15 min COOK: 30 min

    Ingredients

    • 2 skirt steaks
    • Juice of 1 lime
    • ¼ cup olive oil
    • ¼ cup fresh cilantro, minced
    • 1 serrano or jalapeño chilies, minced
    • 2 garlic cloves, minced
    • ½ tsp. oregano
    • ¼ tsp. ground cumin
    • Sea salt and freshly ground black pepper

    Portobello and Bell Pepper Ingredients

    • 2 to 3 large portobello mushrooms, sliced, stems removed
    • 2 bell peppers, sliced
    • 1 onion, sliced
    • 1 tbsp. taco seasoning
    • 1 tbsp. fresh lime juice
    • 1 tbsp. olive oil
    Carne Asada with Portobello And Bell Peppers Recipe Preparation

    Preparation

    1. In a bowl, combine the lime, olive oil, cilantro, chili(es), garlic, oregano, cumin, and salt and pepper to taste.
    2. Pour the marinade over the steaks, and let marinate for 30 minutes.
    3. Grill the steaks on both sides to your desired doneness (about 3 to 4 minutes per side for medium rare).
    4. Let the steak rest for a few minutes.
    5. Heat the olive oil in a skillet over medium heat, and cook the onion and bell peppers for 2 to 3 minutes.
    6. Add the mushrooms, taco seasoning, lime juice, and salt and pepper to taste.
    7. Cook for 4 to 5 minutes, stirring until it starts to soften but is still firm.
    8. Slice the steak against the grain, and serve with the portobello and vegetable medley.
    Carne Asada with Portobello And Bell Peppers Recipe

    Carne Asada with Portobello And Bell Peppers Recipe

    Grilled steak with spicy pan-fried vegetables - an easy, no-fuss meal that also makes delicious leftovers.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 434 kcal

    Ingredients
      

    • 2 skirt steaks
    • Juice of 1 lime
    • ¼ cup olive oil
    • ¼ cup fresh cilantro minced
    • 1 serrano or jalapeño chilies minced
    • 2 garlic cloves minced
    • ½ tsp. oregano
    • ¼ tsp. ground cumin
    • Sea salt and freshly ground black pepper
    • 2 to 3 large portobello mushrooms sliced, stems removed
    • 2 bell peppers sliced
    • 1 onion sliced
    • 1 tbsp. taco seasoning
    • 1 tbsp. fresh lime juice
    • 1 tbsp. olive oil

    Instructions
     

    • In a bowl, combine the lime, olive oil, cilantro, chili(es), garlic, oregano, cumin, and salt and pepper to taste.
      ¼ cup olive oil, ¼ cup fresh cilantro, 1 serrano or jalapeño chilies, ½ tsp. oregano, ¼ tsp. ground cumin, Sea salt and freshly ground black pepper, 1 tbsp. fresh lime juice, 2 garlic cloves
    • Pour the marinade over the steaks, and let marinate for 30 minutes.
      2 skirt steaks
    • Grill the steaks on both sides to your desired doneness (about 3 to 4 minutes per side for medium rare).
    • Let the steak rest for a few minutes.
    • Heat the olive oil in a skillet over medium heat, and cook the onion and bell peppers for 2 to 3 minutes.
      2 bell peppers, 1 onion, 1 tbsp. olive oil
    • Add the mushrooms, taco seasoning, lime juice, and salt and pepper to taste.
      Juice of 1 lime, 2 to 3 large portobello mushrooms, 1 tbsp. taco seasoning, Sea salt and freshly ground black pepper
    • Cook for 4 to 5 minutes stirring until it starts to soften, but is still firm.
    • Slice the steak against the grain, and serve with the portobello and vegetable medley.

    Nutrition

    Calories: 434kcalCarbohydrates: 11gProtein: 25gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.003gCholesterol: 69mgSodium: 371mgPotassium: 644mgFiber: 3gSugar: 6gVitamin A: 2311IUVitamin C: 81mgCalcium: 34mgIron: 3mg
    Keyword bell pepper, carne asada, portobello mushrooms
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Beef and Red Meat Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: grill, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Dinner Recipes, Paleo Kid-Friendly Recipes, Paleo Low-Carb Recipes

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