Directions

1. Take your Asada Sirloin Flap Meat out of the freezer and defrost in the refrigerator for at least 24 hours. Once defrosted, pull from the fridge and marinate it. We recommend using our Chili Margarita Spiceology Mix. Then top with the zest of half a lime, the zest of half an orange, lime juice, fresh-cut onions, and Tasman Sea Salt. Cover the plate with plastic wrap and pop it back in the fridge for at least 4 hours before grilling.

2. While you are waiting for all those wonderful flavors to soak into the Asada, cut your Mexican green onion in half along with your yellow chili peppers - these will grill next to the meat. Then clean and cut your limes, radishes, and cilantro for garnish. During this time, you’ll also want to start working on your Mexican Red Rice and beans. 

3. After the 4 hours are up, fire up the grill and grab your Asada from the fridge. Place the meat along with your veggies on the grill and cook on Direct Heat for 3-4 minutes on each side or until the internal heat reaches 135°F.

4. Once you have reached that internal temperature, pull the Asada from the grill and let the steak rest for at least 3-5 minutes. This allows the muscle fibers to relax and the juices to redistribute throughout the meat, which results in a more tender, juicier cut. Now, it’s time to plate and serve. 

5. First, lay down your Mexican beans and red rice. Then, add the asada and your grilled veggies. Next, add a scoop of guacamole, slices of the queso fresco, a scoop of Pico de Gallo, and red salsa. Garnish with crema, lime slices, and sliced radishes. Pro tip: If you like it spicy, hot sauce pairs perfectly with this dish!