872 Bloor Street West, Toronto, ON    tel.: 416.913.4227

La Bella Managua Presents Traditional Nicaraguan Dishes







Carne Аsada

 b_320_0_16777215_00_images_articles_carne_asada_1.jpgHere is a great recipe for grilled carne asada made with flank steak. I used a classic marinade of lime, cilantro, onion, garlic and cumin. I've made a carne asada before, although not traditional, with top sirloin. I have been afraid to use flank steak in the past, because I feared it would be to tough. However, after a strong acidic marinade and proper cooking, it's incredibly tender and flavorful. Using high heat to cook the steak, and not cooking it beyond a medium temperature makes the steak very juicy. After the meat was cooked, I let it rest, for about half of the time that it cooked. Then I sliced it thinly against the grain, and served it in a tortilla warmed on the grill with pico de gallo and chopped avocados.


1 flank steak (about 2 lbs)
the juice of 2 limes
2 cloves of garlic, chopped
1/4 onion, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons white vinegar
3 tablespoons olive oil
1 teaspoon cumin
salt and pepper
vegetable oil for grilling


Preheat grill. Combine all ingredients, except steak, in a large bowl. Mix well. Add steak. Let it marinate for 1 - 3 hours. Letting it marinate for too long will make the meat "soggy" because the citrus and vinegar will start to cook the meat.

Brush grill grates with vegetable, or another high heat oil. Grill until you get a good sear on each side. You don't want to cook more than medium, or it will become dry. Make sure to let the steak rest for at least half of it's cooking time. Then slice perpendicular to grain of meat before serving.









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872 Bloor Street West 
Toronto ON M6G 1M5

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