Mouth-watering grilled low-carb carne asada made with a tangy citrus marinade is served thinly sliced and can be enjoyed on its own or as a filling for tacos, burritos and other dishes.
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Equipment
gallon zip-top bag
Mixing Bowls
Grill
indoor grill
measuring spoons/cups
Ingredients
¼c.Olive oil
½c.Orange juice
2tbsp.Lime juice
½c.Cilantroroughly chopped (including stems)
1smallJalapenominced
3clovesGarlicminced
1tbsp.Chili powder
2tsp.Cumin
1tsp.Dried oregano
1½tsp.Kosher salt
2lbs.Flank steak
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Instructions
In a medium bowl combine oil, citrus juices, cilantro, jalapeno, garlic, chili powder, cumin, oregano and salt. Transfer the marinade to a gallon-size zip-top bag. Add the steak to the bag, seal and marinate in the refrigerator for 2-4 hours or overnight.
Preheat your grill (or indoor grill or electric griddle) to medium-high. Remove the steak from the bag and discard the marinade. Grill until nicely charred on both sides (safe internal temperature 145° F), 3-5 minutes per side.
Let steak rest for 5 minutes, then slice thinly across the grain and serve. Refrigerate any leftovers.
Notes
Optional - serve on low-carb tortillas (Mission Carb Balance or La Banderita Carb Counter), not included in the nutritional facts.