Carne Asada and Pico de Gallo recipe by Charles Knight

Originating from the heart of Mexico, Carne Asada is not just a mealit's an experience that brings friends and family together around the grill. The traditional marination process, combined with the art of grilling over an open flame, allows the rich flavors to develop, making every bite a celebration of culinary craftsmanship.  Pico de Gallo, with its fresh ingredients and zesty flavors, adds a delightful contrast to the savory meat, showcasing the importance of fresh produce in healthy eating. By using only the finest ingredients, these dishes not only tantalize the taste buds but also align with a health-conscious lifestyle that prioritizes wholesome nutrition. Mexican Carne Asada is flank or skirt steak marinated in a mixture of citrus juices with garlic, onion and cilantro then quickly grilled over high heat and served charred rare. Served on a warm tortilla with avocado, and Pico de Gallo, and. homemade Spanish rice, and refried beans. EQUIPMENT: 1.5-quart mixing bowl with cover