Carne Asada Burritos (Low Carb)
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 keto-friendly and so full of flavor you'll never want to use anything else ever again!
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
If using flank steak the cook time will be a bit longer due to the thickness of the meat. To achieve medium-rare cook to an internal temperature of 130 degrees F. The meat will continue cooking as it rests to reach 135 degrees.
Actual carb count will be lower as the marinade is not consumed.
Nutritional info does not include the optional burrito bar ingredients as I have no idea which will be used. Please adjust your macros according to the tortillas and toppings you use.
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
Calories: 309kcalCarbohydrates: 4gProtein: 25gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 71mgSodium: 76mgPotassium: 394mgFiber: 1gSugar: 2gVitamin A: 141IUVitamin C: 16mgCalcium: 23mgIron: 2mg
Tried this recipe?Let us know how it was!