If you've never tried your hand at making homemade versions of your favorite Mexican restaurant dishes, there's no time like the present.
Carne Asada is a succulent and juicy keto-friendly recipe that uses everyday ingredients.
Traditional carne Asada is typically made with a cut of beef sliced thin after cooking but you can also make this keto carne asada with pork shoulder cut into steaks.
Steaks or pork steaks are marinated in a Latin American-style combination of oil, vinegar, and citrus juices along with a mixture of Mexican spices commonly found in taco seasoning.
The phrase "carne asada" translated from Spanish means "grilled meat", and this carne asada is best cooked on a grill.
The high heat of a grill is ideal for getting a perfectly seared crust while cooking the meat throughout to reveal a juicy, tender center upon slicing.
If you don't have a grill you can also make this keto carne asada in a cast iron skillet or other heavy skillet.
I recommend marinating your steak or pork shoulder for at least 3-4 hours for optimal flavor.
Carne asada is typically made with flank steak or skirt steak, but we often like to use pork because it's easy to find and less expensive.
How to Marinate Carne Asada
- If you are using pork, prepare your pork by cutting it into steaks. I like to cut mine into a thickness of one-inch or so. Place the cut steaks into a large or gallon-sized zip lock bag.
- Next, make the marinade. Whisk the oil, vinegar, and juices along with garlic and Mexican spices in a small bowl. Pour the marinade over the meat in the zip lock bag, then press as much air out as you can before sealing the bag.
- Massage the bag to coat the steak or pork steaks on all sides with the marinade. Place the bag in your fridge and allow it to rest as long as overnight before cooking.
How to Cook Carne Asada on the Grill
After your steaks have marinated, it's time to fire up the grill. Heat your grill to medium-high heat for best results.
All it takes is 8 minutes of cooking on each side, but you may need to add time depending on the thickness of your steaks.
If you are using pork, pork should reach an internal temperature of at least 160° F before consuming, so be sure to use a meat thermometer to check for doneness.
When the carne asada is finished cooking, remove it from the grill and place it on a cutting board to rest before slicing.
I recommend letting it rest for about 10 minutes to allow the juices to settle and redistribute throughout the meat.
What is carne asada served with?
For the best traditional carne asada, consider serving it with grilled fajita veggies like sliced green bell pepper or poblano pepper, onion, and mushrooms.
You can also serve it over steamed cauliflower rice to keep it keto-friendly.
Other low carb Mexican meal staples like tomato salsa, cheese or keto queso, and sour cream make great accompaniments.
A lime wedge on the side is the perfect way to top off your meal with a squeeze of bright citrus flavor.
Serve with a batch of keto cornbread to give your pork carne asada meal a bit of Southwestern flair.
This keto carne asada recipe is also perfect for meal prep and is delicious with Keto Tortillas.
You can use any leftover carne asada meat to switch up the proteins in keto chili.
Looking for more flavorful keto dinners? Try my Keto Pork Chops next.
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- 2 lbs of skirt steak, flank steak or pork shoulder, cut into 1-inch thick steaks
- ¼ cup olive oil
- 2 tablespoons white vinegar
- 2 large limes, juiced
- ½ cup orange juice
- 3 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- Add the steaks to a large zip lock bag.
- In a small bowl, whisk the remaining ingredients together to make the marinade.
- Add the marinade to the zip lock bag. Press most of the air out and zip the bag closed. Massage the bag to coat both sides of the steaks. Marinate in the refrigerator for 3-4 hours, or overnight.
- When you are ready to make your carne asada, heat your grill on medium-high heat. Add the carne asada and cook for approximately 8 minutes on each side. Thicker pieces may take longer to cook. Aim for an internal temperature of 160° F if you are using pork.
- Remove the carne asada to a cutting board and let it rest for 10 minutes before slicing.
- Using a sharp knife, slice the carne asada at an angle against the grain.
- Serve hot.
- Carne asada is best cooked on a grill but if you don't have a grill you can cook it in a cast iron skillet or a heavy frying pan.
- You can use pork shoulder, flank steak, or skirt steak.
- You can marinate your carne asada in a bowl. Just make sure to cover it.
Nutrition Information:Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 646Total Fat: 48gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 172mgSodium: 489mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 2gProtein: 45g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.