This Keto Carne Asada & Chimichurri Sauce is the perfect low carb grilling recipe for summer entertaining! Or just make a bunch for you and eat it all week for lunch on or with a salad! Easy keto meal prep = done! As an added bonus it’s also Whole 30 compliant!
Carne Asada is a Latin American dish that simply translates as “Grilled Meat.” Typically made with beef, it’s usually marinated with bold flavors, then grilled and sliced before serving.
My Keto Carne Asada version is marinated in lime juice, with lots of garlic, cilantro, cumin, and cayenne pepper, among other things.
Pretty much any cut of beef that lends itself well to grilling will work for this Keto Carne Asada, but if using skirt or flank steak, be sure to slice it thinly and against the grain to keep it tender.
You can serve this Keto Carne Asada with no sauce and it will still be delicious, or with any of your favorite keto sauces for grilled beef.
I chose to make a chimichurri for mine, which is made with lots of garlic, parsley, oregano, and lemon zest – with some red wine vinegar for a pleasant tanginess.
The recipe for my keto chimichurri sauce is included below! Note that it’s very creamy looking because I blended it in my magic bullet rather than stirring it with a fork or whisk.
We served this Keto Carne Asada to non-keto friends by the pool recently and it got rave reviews across the board. It really is a great dish for summer entertaining because once you’ve got it marinated and the sauce is done, it just needs a few minutes on the grill, then a few minutes to rest before slicing and you’re in business.
If you and your tribe are fans of beef and/or grilled meats in general – this keto carne asada recipe is going to be a winner every time.
Try it paired with any one or more of these Keto Summer Salads or Keto Side Dish Recipes and you’ve got a party on your hands!
- 1 pound flank or skirt steak
- 1 tablespoon lime juice
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 2 tablespoons chopped cilantro
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 cup chopped parsley
- 4 cloves garlic, chopped
- 1/3 cup olive oil
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt (or more to taste)
- Combine the lime juice, avocado oil, cider vinegar, garlic, cumin, oregano, cilantro, cayenne, black pepper, and salt in a bowl or gallon sized plastic bag.
- Mix well and add the steak to the marinade, turning to coat thoroughly.
- Seal the bag or bowl and and marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
- Remove from the refrigerator 30 minutes before cooking to bring to room temperature.
- Prepare the grill and preheat to 450 degrees.
- Grill the steaks over direct heat for 4 – 5 minutes per side, or until your desired doneness is reached.
- Remove the cooked steaks and place on a clean plate or platter.
- Rest the meat for 10 minutes before slicing.
- Serve with the Chimichurri if desired.
- Combine all of the ingredients in a small blender or magic bullet.
- Blend for 20 seconds, or until fully combined but not completely pureed.
- Serve chilled or at room temperature.
- Store in an airtight container in the refrigerator for up to a week.
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