Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tablespoons garlic-infused olive oil
• 2 tablespoons lime juice
• 2 tablespoons low-sodium gluten-free soy sauce
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional toppings: chopped cilantro, lime wedges

Instructions:

1. In a bowl, whisk together garlic-infused olive oil, lime juice, soy sauce, cumin, paprika, dried oregano, salt, and pepper to create the marinade.
2. Place the thinly sliced flank steak in a shallow dish or resealable plastic bag, and pour the marinade over the steak. Ensure the steak is well coated with the marinade. Cover or seal the dish/bag and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat your grill or grill pan over medium-high heat.
4. Remove the marinated steak from the refrigerator and let it sit at room temperature for about 15-20 minutes.
5. Once the grill is hot, grill the steak for about 3-4 minutes per side, or until desired level of doneness is reached. Cooking time may vary depending on the thickness of the steak.
6. Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain.
7. Serve the carne asada slices with your favorite low FODMAP sides such as grilled vegetables, rice, or corn tortillas.
8. Garnish with chopped cilantro and lime wedges, if desired.
9. Enjoy your delicious low FODMAP carne asada!