I love flank steak and have been making it with roughly this marinade for years. This keto carne asada version has less carbs than in the past but is just as delicious. To make this keto flank steak marinade, the orange juice is reduced but not the flavor. It’s great by itself, served over a nice spinach salad.
Recipe and photos courtesy of Cheryl McColgan, US Wellness August 2021 Featured Chef.
IS IT CARNE ASADA OR IS IT MARINATED FLANK STEAK?
What is the difference between carne asada and simply marinated flank steak? I kind of always thought of them as the same because this was an extremely popular dish when I lived in Texas. Of course, you can use any marinade on flank steak but I’m very partial to the carne asada flavor!
Carne asada uses a Mexican flavor profile. However, flank or skirt steak could be marinated in any style. So technically all carne asada is marinated flank (or skirt) steak, but not all marinated flank steak is carne asada.
Skirt steak is the traditional meat for fajitas. It comes from the diaphragm of a cow which is a very strong muscle! It’s a pretty fatty cut of meat, which makes it particularly keto friendly. The flank steak comes from the part of the cow behind the skirt and closer to the hind legs. It’s very lean so it definitely requires marinating and proper slicing (against the grain) to be tender.
Both skirt and flank steaks are tough cuts of meat and require a marinade to make them more tender. They’ve gotten a lot more popular over the years and aren’t quite as inexpensive as they use to be.
Keto Carne Asada – Marinated Flank Steak
Recipe By: August 2021 Featured Chef Cheryl McColgan | Heal Nourish Grow
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Servings: 6
- Calories: 346 kcal
USWM Shopping List: Flank Steak
- 1.5 pounds flank steak
- 1 large white onion cut in large pieces
- 1 large lime zest and juice
- 1/2 cup extra virgin olive oil
- 1/2 cup Worcestershire sauce
- 1 cup fresh cilantro torn
- 4 cloves garlic or to taste
- 1/2 medium orange zest and juice
- 1 large jalapeno sliced
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
- Rinse and dry flank steak.
- Use a fork to poke holes all over the steak in both sides.
- Add the rest of the ingredients to a large ziplock bag.
- Place steak in ziplock mixture, remove air and seal.
- Use hands to gently massage ziplock to distribute the marinade evenly over steak.
- Marinate steak least 6 hours or overnight.
- Cook steak, preferably on a grill, at 350-400 until the desired internal temperature is reached. We like 145 degrees for just under medium. Alternatively, you can sear on the cooktop and finish to the desired internal temperature in a 350-degree oven.
- Remove steak from grill and allow to rest for 10-15 minutes.
- Slice meat against the grain and serve immediately topped with the chimichurri sauce and lime as garnish if desired.
Provided By Cheryl McColgan
Find more kitchen tips, recipes, and product information on the Discover Blog.
Cheryl McColgan is the founder of Heal Nourish Grow, an ultimate wellness, nutrition, and lifestyle source. After a serious health challenge and being faced with the possibility of cancer, Cheryl shifted her focus to look even more closely at her health, life, and career. Her passion for teaching, gourmet cooking, travel, and a personal commitment to pursue ultimate wellness is what brought Heal Nourish Grow to life. As US Wellness Meats August 2021 Featured Chef, Cheryl has shared her delicious recipes. You can learn more about Cheryl on the Discover Blog and her blog, Heal Nourish Grow.