1 mango, peeled and thinly sliced into approx. 28-30 slices
Ingredient for the Roasted Red Pepper Aioli:
1/2 cup Massie Mayo
1/2 cup roasted red bell pepper
1 clove garlic, smashed
Leftover mango slices
Kosher salt, as needed
1/4 bunch Italian or flat leaf parsley, leaves removed from stem, rough chop
Season both sides of each of the carne asada pieces with PALEO GRIND Super Radical Rib Rub and place in the refrigerator to marinade overnight. (If you don't have time to do this, or didn't see the video/recipe ahead of time, just season each piece after the next step)
Pound out the pieces by placing a layer of plastic wrap on the counter, laying out the meat pieces (taking into account that they will get larger as pounded), and cover with another layer of plastic wrap. Using a mallet or meat tenderizer, flatten each piece as thin as possible without ripping it apart.
Remove the top layer of plastic and place four slices of mango on the bottom portion of each piece of carne asada. Roll the pieces from bottom up, being sure to allow meat to touch meat, which will make for a better seal when cooking these, or use toothpicks.
Preheat a cast-iron skillet over medium-high heat. Add a good squirt of olive oil into the heated pan and place each roll, seam side down into the skillet. Put a dinner plate on top of the rolls and apply a little pressure to avoid them from unrolling while cooking.
Now for the aioli. Add Massie Mayo, roasted red bell pepper, garlic, and the leftover mango into a food processor and mix until combined.
Check-in on the roll-ups by removing the plate and flipping each one over. Place the plate back onto the rolls and allow them to continue to cook.
Going back to the aioli, add a pinch of kosher salt and the Italian parsley, and mix together once more. Taste and add more salt if needed. Once you achieved a desirable flavor, place the aioli into a small serving dish.
Remove the roll ups from the pan and place onto a serving plate, add the dish of aioli and enjoy!
I have been a cook for the past 20 years and a CrossFitter since 2008. It is my passion to share my cooking knowledge through the videos on this site. I want to turn you into a Culinary Ninja while helping you "Keep it Paleo!"