Carne asada
The marinade is citrus, garlic and chili with no sugar in it, which is the version cooked in northern Mexico rather than the sweet bottled kind — and the char is doing what the sugar otherwise would.
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Ingredients
For the whole dish · serves 4
- Skirt or flank steak1¼ lb
- Olive oil4 tbsp
- Lime2
- Orange juice2 fl oz
- Garlic clovesfour, crushed
- Fresh cilantroa large bunch
- Ground cumintwo teaspoons
- Chipotle or ancho chilione, soaked and blended
- Sea saltplenty
Served with
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+4g net · 110 kcal · 15 min · together 8g net, 495 kcal
Method
6 steps · 150 minutes
- Keep the orange juice to a tablespoon per person. It is there for the acid and a little sweetness, and more than that is where the carbs creep in.
- Marinate for two hours and no longer. Citrus this strong starts to cure the surface of the meat and turns it pale and mealy.
- Take it out of the marinade and blot it dry before it meets the heat. Wet meat steams and this dish is entirely about char.
- Cook it over the hottest coals or the hottest pan you have, 2 to 3 minutes a side, aiming for blackened patches rather than an even brown.
- Rest it 10 minutes, then chop it across the grain into rough pieces rather than slicing it neatly.
- Cilantro and a hard squeeze of lime over the chopped meat, then toss it in its own juices on the board.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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