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The best Carne Asada marinade recipe ever! Make this Carne Asada Burrito Bar the center of your next party or family dinner night. The marinade is so full of flavor you'll never want to use anything else ever again!
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I couldn't wait to bring you this Carne Asada Burrito Bar!
Y'all know that I am originally from Southern California and transplanted here in Western Washington, and for the most part, I identify with being a true Washingtonian now.
But not when it comes to Mexican food.
Ohhhh no!
For the last 12 years, I have tried to find a Mexican restaurant here to no avail.
There are actually 6 or 7 places within a 30 min drive from my house and none of them are good.
They aren't horrible, well OK a couple are pretty bad, it is just that they aren't what I am craving. That certain flavor is not there and it leaves me feeling so disappointed
So, a few years ago I started trying to come up with my own recipes for my Mexican faves.
I have Homemade Pico de Gallo, Roasted Tomato Salsa Roja, Red Chile Enchilada Sauce, and Salsa Fresca (Restaurant Style Salsa). Avocado Hot Sauce, and Habanero Hot Sauce.
But coming up with a carne asada recipe that really made me happy, like my taste buds danced in my mouth happy, just wasn't happening.
Oh, I found a million and one recipes online for marinade. The Best Carne Asada Marinade, Easy Carne Asada Marinade, Authentic Carne Asada Marinade, San Diego Style Carne Asada Marinade, blah blah blah.
NOPE! Just not "it".
Until now.
Now, I realize that "it" is based on everyone's personal taste but I gotta say that I nailed this one.
I mean like my taste buds did a double backflip with a twist and stuck the landing nailed it!
Jump to:
🥘Ingredients
These are some of the ingredients necessary to make a Carne Asada Burrito Bar.
For the Marinade
- Garlic
- Jalapeno
- Fresh cilantro
- Limes
- Orange
- Pink salt
- Cracked black pepper
- White vinegar
- Olive oil
For the Carne Asada
- Skirt steak (or flank steak) *See Notes
- Olive oil, for coating the grill
- Pink salt
- Freshly cracked black pepper
For the Burrito Bar
- Keto flour tortillas
- Shredded cheese
- Pico de Gallo or Salsa Fresca
- Guacamole (or Avocado Free Guacamole)
- Sour Cream
- Chile de Arbol Hot Sauce or Roasted Tomato Salsa Roja
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Carne Asada. You will find the full directions in the recipe card at the bottom of the post.
For the Marinade
- Blend together the garlic, jalapeno, cilantro, lime juice, orange juices, salt, pepper, vinegar, and olive oil.
For the Carne Asada
- Place the skirt steak in a large zipper-top plastic bag and pour the marinade over it and refrigerate for 1 hour or up to 4 hours.
- Preheat an outdoor grill or an indoor grill pan to medium-high.
- Grill for 4 to 5 minutes per side, turning once, until medium-rare.
- Thinly slice the steak against the grain, then cut it into bite-sized pieces.
Hint: do not leave the steak in the marinade for more than 4 hours or the fibers in the meat can break down too much causing it to be mushy.
🍽Equipment
This is the equipment you will need to make your Carne Asada Burrito Bar:
Storage
Store any leftover carne asada in an airtight container in the refrigerator for up to 4 days.
This carne asada can be frozen for up to 4 months.
💭Top tip
Two tips - don't overcook the steak, and allow the steak to rest for at least 15 minutes before cutting it. The meat will continue to "cook" as it rests. Most people prefer their steak to be medium-rare. If people would like the carne asada cooked longer you can always place the amount for their burrito in a skillet and heat it to the desired doneness.
FAQ about Carne Asada Burritos
Carne asada is typically made with a skirt or flank steak.
Carne asada is Spanish for "grilled meat" so the typical way of cooking it would be on a grill. I also cook it indoors on a cast iron grill pan or in a cast iron skillet.
The meat itself is very keto-friendly and you can serve it alone with low carb toppings like sour cream, guacamole, and hot sauce. If you want to eat it as a burrito you will have to use keto tortillas like the ones I have linked in the recipe.
More Keto & Low Carb Mexican Recipes
Looking for other recipes like this? Try these:
- Easy Homemade Chorizo
- Keto Instant Pot Mexican Shredded Beef
- Easy Keto Fish Tacos
- Low Carb Chipotle Shrimp Burritos
- Grilled Mexican Style Surf & Turf
- Easy Slow Cooker Green Chile Chicken Tacos
Pairing
These are my favorite dishes to serve with the carne asada burritos:
- Low Carb Mexican Street Corn Salad
- Mexican Cauliflower Rice
- Traditional Ceviche
- Chicken Avocado Soup
- Low-Carb Spicy Mexican Slaw with Lime and Cilantro
- Mexican Shrimp Cocktail
Carne Asada Burritos (Low Carb)
Equipment
Ingredients
For the Marinade
- 4 cloves garlic minced
- 1 jalapeno chopped
- 1/2 cup fresh cilantro leaves (a good handful) chopped
- 2 limes juiced
- 1 orange juiced
- pink salt
- cracked black pepper
- 2 tbsp white vinegar
- 1/2 cup olive oil
For the Carne Asada
- 2 lbs skirt steak (or flank steak) *See Notes
- olive oil for coating the grill
- pink salt
- cracked black pepper
For the Burrito Bar (optional)
- keto tortillas I use these store bought tortillas for this recipe
- Shredded cheese (Cheddar, Colby Jack, Monterey Jack, Pepperjack)
- Pico de Gallo or Salsa Fresca
- Guacamole (or Avocado Free Guacamole)
- Sour Cream
- Chile de Arbol Hot Sauce or Roasted Tomato Salsa Roja
Instructions
For the Marinade
- In a food processor, blend together the garlic, jalapeno, cilantro, lime juice, orange juices, salt, pepper, vinegar, and olive oil, until well combined.
For the Carne Asada
- Place the skirt steak in a large zipper-top plastic bag and pour the marinade over it. Shake the bag to make sure the meat is well coated and refrigerate for 1 hour or up to 4 hours. Don't marinate the steak longer, or the fibers break down too much and the meat could get mushy.
- Preheat an outdoor grill or an indoor grill pan to medium-high. Brush the grates with a little oil to prevent the meat from sticking. Take the steak out of the marinade and season on both sides liberally with salt and pepper
- Grill for 4 to 5 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes.
- Thinly slice the steak against the grain, then cut into bite-sized pieces.
To make the burritos
- Warm the tortillas for 30 seconds on each side in a skillet or on the grill, until they are a bit toasted and pliable.
- Place 4-ounces (about 1/2 cup) of the carne asada in the center of a warm tortilla, top with shredded cheese, pico de gallo, guacamole, and sour cream.
- Pull the sides of the tortilla up as you wrap the top over the meat mixture and roll. Wrap the burritos up tightly in parchment paper or foil to allow the cheese to melt.
- If you are not eating the burritos immediately place them in the oven on warm until you are ready to eat.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Love Bakes Good Cakes
I know what you mean about craving food only to be disappointed. I have that problem with Asian restaurants ... we've lived here 5 years and I still haven't found a "good" one. Ugh!
I have to tell you, carne asada is my jam. It's my favorite thing when ordering out - and now, I love that I can make it at home!
Bobbi
We don't have any good Asian restaurants here either! If we drove to Seattle we could find some, same as Mexican food I am sure. I am glad I could help you out with this marinade. It is SO good. One thing, make sure to salt the steak before you grill. The first time I made this I didn't and it definitely needed it.